Best Cookies and Cream Baked Cheesecake
This. Cheesecake. Is. A. Slice. Of. Heaven!
So rich, so creamy, so flavorful!
Here's the recipe!
For the crust:
*Preheat oven to 350 degrees F. Crush 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined. Press into an even layer in bottom of prepared baking pan. Bake in preheated oven 9 - 10 minutes. Allow to cool as you prepare the filling.
For the filling:
*Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy. Add in the sour cream and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix.
*Pour the filling into the cooled crust. Place the pan in the oven.
*Bake in preheated oven 50 - 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in refrigerator up to 4 days.
(I also drizzled melted chocolate chips over the top as well)
There you have it! It is one of the most delicious recipes I have ever made and it is always a popular choice for events and dessert ideas!
Thanks for reading!
So rich, so creamy, so flavorful!
Here's the recipe!
Ingredients:
Crust
- 20 Oreo cookies
- 5 Tbsp butter , melted
Filling
- 24 oz cream cheese, softened @ room temp.
- 1 cup granulated sugar
- 1 cup sour cream
- 1 Tbsp vanilla extract
- 3 large eggs
- 18 Oreo cookies, crumbled
- Whipped cream, for topping (optional-can be made with 1 cup whipping cream and 2 TBSP powdered sugar.)
*Preheat oven to 350 degrees F. Crush 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined. Press into an even layer in bottom of prepared baking pan. Bake in preheated oven 9 - 10 minutes. Allow to cool as you prepare the filling.
For the filling:
*Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy. Add in the sour cream and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix.
*Pour the filling into the cooled crust. Place the pan in the oven.
*Bake in preheated oven 50 - 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in refrigerator up to 4 days.
(I also drizzled melted chocolate chips over the top as well)
There you have it! It is one of the most delicious recipes I have ever made and it is always a popular choice for events and dessert ideas!
Thanks for reading!
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