Recipes for "oreo cheesecake"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Line a 13x9x2-inch baking pan with heavy-duty foil, allowing 2 inches of overhang on two opposite sides of the pan. Coat foil lightly with nonstick cooking spray; set aside.

Place 30 cookies in a food processor. Cover and pulse until finely ground.

Add melted butter and pulse just until combined.

Transfer mixture to the prepared pan. Press crumbs evenly into the bottom of the pan.

Bake in the preheated oven until set, about 10 minutes.

Meanwhile, combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes.

Add sour cream, eggs, vanilla, and salt. Beat until just combined.

Coarsely crush the remaining oreos by placing them in a resealable bag and hitting it with a rolling pin.

Reserve 1/2 cup of the cookie crumbs. Fold the remaining crumbs into the batter.

Pour batter evenly over prebaked crust, smoothing the top as necessary.

Sprinkle with reserved cookie crumbs.

Bake in the preheated oven until the center appears set, with a slight jiggle, 35 to 40 minutes.

Cool in a pan on a wire rack for 2 hours, or until completely cool. Cover and chill for at least 1 hour.

Remove uncut bars from the pan by lifting foil.

Cut into 2x2-inch bars to serve.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.

Place crushed cookies in a bowl. Add melted butter; mix well.

Press mixture firmly onto bottom of a 9-inch springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.

Beat in eggs, 1 at a time, until just blended.

Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.

Pour over prepared crust; sprinkle remaining chopped cookies on top.

Bake in the preheated oven until center is just set, about 45 minutes.

Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

Arrange a rack in the lower third of the oven.

Pulse the Oreos for the crust in a food processor fitted with the blade attachment until finely ground into crumbs. Pour in the melted butter and pulse a few times to distribute.

If you don't have a food processor: You can place the Oreos in a zip-top bag and crush them with a rolling pin. Transfer the Oreo crumbs to a large mixing bowl. Add the melted butter and stir to combine with a rubber spatula.

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Dump the crumbs into the bottom of an ungreased 9x2 3/4-inch round springform pan. Use your fingers or the bottom of a glass to press the Oreos crumbs into the pan and slightly up the sides to form an even, compact crust.

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Bake the crust in the preheated oven for 10 minutes. The kitchen should smell chocolatey and buttery. Set it aside to cool while preparing the cheesecake filling.

Reduce the oven temperature to 325°F.

Set a kettle or a large pot of water on the stove over medium-high heat and let it come to a boil while preparing the cheesecake filling. The boiling water will be used later for the water bath, where you’ll need enough water to fill a roasting pan halfway.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes. Beating at medium-low speed prevents too much air from being incorporated into the batter, which can cause cracks during baking.

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Add the eggs, one at a time, beating well on medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula between additions.

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Add the sour cream and vanilla extract and mix on low speed until combined. The batter should be creamy and smooth.

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Pulse the Oreos in the food processor or crush them in a zip-top bag with a rolling pin. There should be a mix of large Oreo pieces and small crumbs.

Stir the crushed Oreos into the cheesecake batter with a rubber spatula.

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Wrap the outside of the springform pan in 3 layers of heavy-duty aluminum foil, ensuring there are no holes or gaps where water could get through. Springform pans are not water-tight, and the foil prevents water from destroying the crust while baking in the water bath.

Pour the cheesecake batter over the crust in the prepared springform pan and set the cheesecake in the middle of a large roasting pan.

Place the nested pans in the oven. Carefully pour the boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.

Bake the cheesecake until set and only slightly jiggly in the middle two inches of the cake, 60 to 75 minutes.

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Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 1 hour.

Take the cheesecake out of the water bath and remove the aluminum foil. Set it on a wire rack to cool an hour longer before placing it in the refrigerator uncovered. You should chill your cheesecake overnight, or at least for 4 hours.

You can make your ganache when your cheesecake is close to being fully chilled. Place the white chocolate chips or chopped white chocolate in a medium bowl. In a small saucepan over medium heat, warm the heavy cream until it barely comes to a simmer, 1 to 2 minutes.

Pour the hot cream over the chocolate. Let it sit without stirring for 2 minutes. Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth.

Set the ganache aside to cool slightly while making the whipped cream.

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In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla to stiff peaks on medium-high speed, about 3 to 4 minutes. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up.

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Once the cheesecake has chilled you can begin decorating. The ganache should have cooled slightly but still be a pourable consistency. If the ganache has set too much, you can rewarm it in the microwave in 10-second bursts, stirring each time, until smooth and spreadable.

For clean sides, leave the cheesecake in the pan while decorating; for artistic drips down the sides, or to cover the sides completely, remove the cheesecake from the pan before decorating.

Pour the ganache over the top of the cheesecake and spread evenly using an offset spatula or butter knife.

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Fill a piping bag fitted with a large star tip with whipped cream. Pipe 12 rosettes of whipped cream along the edge of the cheesecake.

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Slice 6 Oreos in half and place an Oreo half into each rosette of whipped cream. Chop or crush the remaining Oreo cookies and sprinkle them in the center of the cheesecake on top of the ganache.

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Refrigerate the cheesecake until ready to serve.

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Gather all ingredients.

To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl.

Add melted butter and mix to combine.

Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.

To make the filling: Coarsely chop the reserved cookies.

Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended.

Gently stir in whipped topping and chopped cookies.

Spread over crust. Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.

Preheat the oven to 350 degrees F (175 degrees C).

Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.

Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.

Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.

Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.

Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.

Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.

Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.

Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.

Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.

Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.

Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.

Spoon batter into the prepared tin, filling each cup almost to the top.

Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.

Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.

Scoop cookie batter into 1 ½- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.

Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.

Strawberry sauce: Place strawberries, sugar, lemon juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until strawberries soften and release their juices, about 10 minutes. Use a potato masher to mash strawberries.

Stir water and cornstarch together in a small bowl. Add cornstarch mixture to strawberries, and cook, stirring constantly, until mixture begins to thicken, 1 to 2 minutes more. Remove from heat, and carefully pour mixture through a fine mesh sieve set over a bowl; use the back of a wooden spoon or spatula to press out as much juice as possible. Discard pulp. Place strawberry sauce, uncovered, into the refrigerator to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9-inch springform pan.

Oreo crust: Combine cookie crumbs, brown sugar, and salt. Stir in melted butter until thoroughly combined. Press mixture evenly into the bottom and 1 inch up the sides of the prepared pan. Place pan on a rimmed baking sheet.

Bake crust in the preheated oven for 15 minutes. Remove from the oven, leaving oven on, and allow to cool for 10 minutes.

Cheesecake filling: Beat cream cheese and sugar until thoroughly smooth and combined. Add in heavy cream, lemon juice, vanilla extract, salt, almond extract, and nutmeg; beat on low speed until smooth. Add in eggs, and beat on low speed just until eggs are incorporated.

Pour half of filling into crust. Drizzle 6 tablespoons of cooled strawberry sauce over filling. Pour remaining filling into the pan, taking care to cover strawberry sauce. Reserve remaining strawberry sauce, covered, in the refrigerator until ready to serve the cheesecake.

Return cheesecake to the oven and bake until the top looks set, and edges are beginning to turn golden brown, 45 to 50 minutes. Turn oven off, prop the door slightly ajar, and leave cheesecake to cool in the oven for 1 hour.

Remove cheesecake to a wire rack. Run a knife around the top edge of cheesecake to loosen it slightly from the pan; allow to cool in the pan to room temperature. Cover and refrigerate for at least 8 hours.

When ready to serve, toss halved strawberries into reserved strawberry sauce until thoroughly coated. Remove cheesecake from springform pan; place on a serving platter. Pour strawberries and sauce on top of the cake, and turn all the berries cut-side-down. Garnish with halved Oreos, if desired. Keep extra cheesecake stored in the fridge.

Preheat the oven to 325 degrees F (165 degrees C).

Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.

Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.

Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.

Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.

Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.

Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.

Move the oven rack to the middle tier and preheat the oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.

Beat cream cheese, eggs, and sugar together in a bowl until smooth.

Put 1 cookie into the bottom of each paper liner. Spoon cream cheese mixture atop cookies.

Bake in the preheated oven until nearly set in the middle, about 15 minutes.

Move tins to a wire rack to cool slightly before refrigerating until cheesecake layer sets firmly, about 3 hours.

Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.

Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.

Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.

Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.

Slice thinly and serve cold.

Heat oven to 350 degrees F.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.

Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides.

Pulse 12 cookies into fine crumbs in a food processor. Add melted butter; mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl.

Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on.

Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor; pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula.

Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes.

Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.