Sometimes I surprise myself. Actually, a tad more than ‘sometimes’. For example I love Oreo Cheesecake and was positive that I had blogged about it since launching Desserts Required. I went to bake it and looked at my site only to find out it wasn’t there.
I wish I could say that I had deleted the post, which would have meant that I actually did write it, but no, it just had never been done.
Fortunately, I had the perfect occasion for which an Oreo Cheesecake would fit, beautifully. Friends of mine ordered Texas BBQ, as in FROM Texas vs. Texas style. I don’t know about you, but after eating my fill of dripping off the bone bbq meat, I want a creamy, yet interesting sweet treat.
Lo and behold, Oreo Cheesecake delivered just that. With more than 3 dozen Oreo cookies called for in the recipe, there wasn’t a chance of pulling off a ‘secret’ ingredient contest. Then again, I would never want one to sit around questioning what the main ingredient is; at least not in something like this, where one simple word, Oreo, says it all.
|Oreo Cheesecake|| |
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 4 – 8 ounce packages cream cheese, softened
- 1¼ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 14 Oreo cookies, quartered
- 1¾ cups sour cream
- ¼ cup sugar
- Finishing touch:
- 10-12 Oreo cookies, quartered
- Preheat oven to 325°. Line bottom of 10” cake pan with parchment paper and set aside.
- For the crust:
- Place Oreo cookies into food processor bowl fitted with a metal blade and process until mixture is finely chopped. Add melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray and place parchment paper on bottom. Transfer crust mixture to the pan and pat evenly onto bottom of pan and set aside.
- For the filling:
- Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, and mix until smooth. Add vanilla. Remove from mixer and fold in Oreo cookie quarters.
- Pour the filling over crust and bake at 325° for 50 minutes. Remove from oven while preparing the topping.
- For the topping:
- Stir together sour cream and sugar. Pour over top of cheesecake. Bake at 325° for 7 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
- Cover a 12” cakeboard round with plastic wrap. Place cheesecake in a larger pan. Fill halfway up side of cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry pan. Cover the cheesecake with the 12” plastic covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove cake pan. Place a serving plate over bottom of cheesecake and invert. You may have to repeat this a few times. Gently peel plastic wrap from sour cream topping. If need be, smooth with small metal spatula.
- For the finishing touch:
- Place Oreo cookie quarters into top of cheesecake so the pointy side is going into the cake.
- Betsy's tidbits:
- Oreo Cheesecake may also be prepared in a springform pan. Remove sides of pan once cake cools, but before it is refrigerated.
- Lining the baking pan with parchment paper assures the crust comes out in tact.