Best 5 Oreo Cookie Cheesecake Recipes

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

OREO COOKIE CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust:
• Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
• Bake at 350º F. for 5 minutes; set aside.
• Filling:
• In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
• Gradually add 1 1/4 cups sugar, beating well.
• Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
• Add eggs, one at a time, beating after each addition.
• Pour 1/3 of batter into prepared pan.
• Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
• Bake at 350º F. for 45 minutes.
• Sour Cream Layer:
• Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
• Bake at 350º F. for 7 minutes.
• Turn oven off and leave in oven 30 minutes.
• Remove cheesecake and let cool completely on a wire rack.
• Chocolate Glaze:
• Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
• Pour mixture over cheesecake while still warm.
• Refrigerate at least 8 hours before serving.
• Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
• Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
• Serve chilled.
• Cook time does not include chill time.

OREO COOKIE CHEESECAKE FROM THE MON AMI RESTAURANT

Steps:

• For the crust:.
• Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
• For the filling:.
• In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
• Glaze:.
• Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

OREO COOKIE CHEESECAKE

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
• For the filling, whisk the cream cheese, eggs, and sugar until smooth.
• Mix in the cream.
• Pour half of the mixture onto the cake base.
• Add the broken cookies and press down into the mixture.
• Pour the rest of the filling on top.
• Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
• Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
• Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
• Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
• Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.