Stir in chopped cookies. To defrost, just leave the Oreo cheesecake in the refrigerator overnight. I recommend the KinniToos by Kinnikinnick Foods. Can I just say how much I love your detailed instructions? Home » Desserts » Easy Oreo Cheesecake (VIDEO). To store your cheesecake and keep it fresh, wrap it tightly in plastic wrap and place it in the refrigerator. This is my new favorite cheesecake recipe. kraft kitchens tipsHEALTHY LIVINGSave 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream.NOTEIf using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF. Dump the Oreo crumbs into a 9-inch springform pan and then firmly press the crust to the bottom and sides of the pan using a measuring cup. Add sour cream and vanilla; mix well. Everybody understands the stuggle of getting dinner on the table after a long day. Roughly chop 12 Oreos with a knife and add them to the cheesecake batter. To make this, just pour 1/2 cup of boiling heavy cream over 8 ounces of, If you plan to freeze your cheesecake, you can, Snap a photo of it and tag me on Instagram. Chocolate Cheesecake Just So Tasty. In the meantime, add 4 (8 ounces) packages of room temperature cream cheese and 1 cup of granulated sugar to a. Your email address will not be published. The final step to making the filling is to stir in the Oreo crumbs, which naturally add tasty flavor. Oreo Cheesecake Filling. Then pour in 5 tablespoons of unsalted melted butter into the food processor as you continue to pulse the cookies. 390 calories; cholesterol 125mg; fiber 1g; fat 27g; sodium 340mg; sugars 22g; saturated fat 15g; carbohydrates 31g; protein 6g. Then serve and enjoy! If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer. Bring the mixer speed down to low and add the eggs and egg yolk one at a time, waiting until there are no more streaks of yellow before adding the next one. 6. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. Do not open the oven for a few hours. 3. In a stand mixer, beat together cream cheese, sugar, and sour cream until well combined, about 3 minutes. Pour the cheesecake batter into the Oreo crust and place it on the center rack. And then it’s topped with a white chocolate ganache and more Oreos. BEAT cream cheese and sugar in large bowl with mixer until blended. This Easy Oreo Cheesecake is everything you want and love in a dessert – rich, chocolaty, creamy, and decadent. Scrape the bottom of the bowl with a spatula and beat for an additional minute. © Copyright 2020 Meredith Corporation. Let the cheesecake set. Harmon said hers is a family that (mostly) loves cheesecake. (8 oz. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. MyRecipes.com is part of the Allrecipes Food Group. Now add in the sour cream and vanilla extract, and mix on high speed for 3-4 minutes. The Oreos add the perfect crunch and chocolate flavor to the already rich cheesecake. The best way to avoid getting cracks in your cheesecake is twofold. If you like cheesecake, you have to try our New York cheesecake and chocolate cheesecake bars. I hope you find something you enjoy! The freezer will keep it fresh for 1-2 months. Add sour cream and vanilla; mix well. Thank you so much! If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Why is this a Layered Oreo Cheesecake? Chocolate Cheesecake made in a rich and creamy New York style with sour cream and an Oreo Crust, plus water bath instructions to prevent cracking. If you make a recipe from my blog, be sure to tag @simplyhomecooked on Instagram for a chance to be featured! Don’t overmix. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. This Easy Oreo Cheesecake recipe is one of the best I’ve ever tasted. Beat the cream cheese for about 5 minutes scraping down the sides of the beater bowl every other minute.

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