Merry Christmas to all and to all a good Cheesecake!
- Lori Anne
- Dec 26, 2015
- 2 min read
Well, it is Christmas Day and we had a wonderful breakfast bar early this morning filled with stations to make pancakes, belgium waffles, bacon, turkey sausage, bagels and cream cheese, coffee, tea, cocoa and an omelette station. It was a hit and my family pretty much ate me out of house and home lol.
We baked cookies, chocolate chip, sugar and cranberry-white chocolate chip shortbread cookies. For dinner it was a homemade lasagna and an Oreo Cookies and Cream Cheesecake. It was my VERY FIRST Cheesecake ever and it came out perfect. I used all the tips that I read about and they all worked to create a creamy, fluffy and extremely flavorful dessert creation. Here is the recipe with plenty of photos to take you on your Cheesecake journey!
OREO COOKIES AND CREAM CHEESECAKE RECIPE
INGREDIENTS:
1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
2 tablespoons melted butter
1 1⁄2 lbs cream cheese (3-8 ounce packages)
1 cup sugar
5 large eggs
1⁄4 teaspoon salt
2 teaspoons vanilla
1⁄4 cup all-purpose flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
9 whole Oreo cookies, for garnish on top of cheese cake
whipped cream or cool whip piped into spirals for decoration on top of cheese cake
DIRECTIONS:
Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch spring form pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
All ingredients need to be at room temperature before beginning.
Beat cream cheese until light and fluffy.
Keep mixer on a low setting during the mixing and beating process.
Add sugar gradually and continue beating cream cheese until mixed through.
Add eggs one at a time and continue to beat until blended.
Stir vanilla, salt and flour into cream cheese and egg mixture.
Add the sour cream.
Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
Pour mixture into spring form pan; top with the 7-9 remaining coarsely chopped cookies.
Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
Cool on wire rack.
When cool, refrigerate for 24 hours.
Comments