OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
OREO® MINI CHEESECAKES
These bite-sized cheesecakes are easy to make and a big hit at parties. Garnish with melted chocolate or your choice of sliced fruit or berries.
Provided by Katherine
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 3h25m
Yield 24
Number Of Ingredients 4
Steps:
- Move oven rack to middle tier and preheat 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 the cream cheese mixture atop the cookies.
- Bake in preheated oven until nearly set in the middle, about 15 minutes.
- Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 11.9 g, Cholesterol 36 mg, Fat 8.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 109.4 mg, Sugar 8.3 g
NO BAKE MINI OREO CHEESECAKES
Steps:
- Set aside 12 Oreo cookies from the package.
- Crumble the rest of the whole Oreos using a blender or rolling pin and set aside 1/3 cup crushed Oreos. We like to leave the centers in, but you can remove them if you want. Leaving in the oreo centers gives the crumbs a better taste.
- In another mixing bowl combine the cream cheese and powdered sugar with beaters. Fold in the crushed Oreos until it is well combined.
- Place 12 cupcake liners in a muffin tin. Add one Oreo to the bottom of each cupcake liner.
- Evenly scoop the cream cheese mixture into each liner, filling each cup about 3/4 full. Press down with a spoon so the mixture will surround the Oreo on the bottom.
- Sprinkle the 1/3 cup crushed cookies on top of the cheesecakes and press down so they will stay.
- Freeze for 3 hours before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2988 kcal, Fat 156 g, SaturatedFat 92 g, Cholesterol 458 mg, Sodium 1424 mg, Carbohydrate 395 g, Sugar 357 g, Protein 28 mg
OREO MINI CHEESECAKES
I have the Kraft "What's Cooking" magazine come in the mail every few months and this recipe was in the Fall 2006 edition. It is a very nice quick dessert. A nice taste of cheesecake in a bit size package. I also added a tsp of vanilla. Added note :After making these I realised that the cookie on the bottom does not soften completely.It may be a better idea to use a single chocolate wafer.The middle of the Oreo melts in the oven and then gets quite hard once it has cooled.
Provided by LuuvBunny
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add eggs one at a time and vanilla, beating on low speed after each egg addition just until blended.
- Place 1 cookie in bottom of each 12 paper-lined muffin cups. Fill evenly with batter. Fill cup 3/4 of the way.
- Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours or overnight.
- Drizzle with melted chocolate; top with dollop of Cool Whip.
Nutrition Facts : Calories 306, Fat 23.1, SaturatedFat 13.3, Cholesterol 94.8, Sodium 187.9, Carbohydrate 21.5, Fiber 0.7, Sugar 16.4, Protein 5.2
INDIVIDUAL OREO CHEESECAKE
Make and share this Individual Oreo Cheesecake recipe from Food.com.
Provided by stacylu
Categories Cheesecake
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Line 24 cupcake tins with cupcake wrappers.
- Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
- Mix cream cheese and sugar until well blended.
- Add eggs one at a time and mix well.
- Spoon cream cheese mixture into cupcakes.
- Bake at 350 for 15-20 minutes.
- Place in refrigerator for at least one hour to firm up.
- Drizzle with melted chocolate.
- Top with a spoonful of whipped cream (optional).
Nutrition Facts : Calories 192.6, Fat 13.1, SaturatedFat 6.7, Cholesterol 54.5, Sodium 158.1, Carbohydrate 16.7, Fiber 0.4, Sugar 12.8, Protein 3.2
MINI OREO® CHEESECAKES
Miniature Oreo® cheesecakes.
Provided by gracielou
Time 4h5m
Yield 18
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 22.6 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 194.5 mg, Sugar 14.6 g
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- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
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- Preheat oven to 325 degrees F. Line a 12-cavity (regular sized) cupcake pan with cupcake liners and set aside. Blend full oreos in a food processor or powerful blender to form crumbs (make sure the crumbs are all even sized and you don't have big pieces.) Do not remove the vanilla creme in the oreos before blending.
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