Oreo Cheesecake Cookies Recipes

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

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.

Steps:

• 1.Preheat oven to 375.
• 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
• 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
• 4.Add in sugar and vanilla and mix well.
• 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
• 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
• 7.Pour remaining Oreo crumbles into a bowl.
• 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
• 9.Place cookies 1-2" apart on baking sheet.
• 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
• 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Steps:

• Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Steps:

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform 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 springform 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.

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.

Steps:

• 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 1/2- 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.

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.

Steps:

• 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.

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.

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.