Cookies, Candy & Desserts |
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Oreo Cookie Cheesecake - 1997
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Crust
Blend graham cracker crumbs, brown sugar, melted butter and cinnamon in the bottom of a 10-inch springform pan. Press into bottom and chill 30 minutes.
Filling
Preheat oven to 425 degrees. Beat the cream cheese until smooth. Beat in 1 1/4 cups sugar and the flour until well blended. Beat in the eggs until the mixture is smooth. Stir in 1/3 cup of whipping cream and 1 teaspoon vanilla. Pour half of this batter into the prepared crust. Sprinkle with chopped Oreos. Pour the remaining batter gently over the Oreos and smooth with a spatula. Bake for 15 minutes. Reduce the oven to 225 degrees. Bake for 50 minutes, covering loosely with foil if browning too quickly. Increase oven temperature to 350 degrees. Blend sour cream and remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla in a small bowl. Spread over cake and bake for 7 minutes. Refrigerate immediately. Cover with plastic wrap and chill overnight.
Glaze
Scald 2/3 cup cream in heavy saucepan over high heat. Add the chocolate and vanilla and stir 1 minute until all chocolate is melted. Refrigerate for 10 minutes. Pour over cake and continue to chill.
- 1 package graham crackers (1 1/4 cups) -- crushed
- 1/3 cup butter -- melted
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 pounds cream cheese -- room temp
- 1 ½ cups sugar
- 2 tablespoons flour
- 3 large eggs
- 1/3 cup whipping cream
- 2 teaspoons vanilla
- 1 row Oreos -- crushed
- 2 cups sour cream
- 2/3 cup whipping cream
- 3 ounces semisweet chocolate
- 1 teaspoon vanilla
PREPARATION
Crust
Blend graham cracker crumbs, brown sugar, melted butter and cinnamon in the bottom of a 10-inch springform pan. Press into bottom and chill 30 minutes.
Filling
Preheat oven to 425 degrees. Beat the cream cheese until smooth. Beat in 1 1/4 cups sugar and the flour until well blended. Beat in the eggs until the mixture is smooth. Stir in 1/3 cup of whipping cream and 1 teaspoon vanilla. Pour half of this batter into the prepared crust. Sprinkle with chopped Oreos. Pour the remaining batter gently over the Oreos and smooth with a spatula. Bake for 15 minutes. Reduce the oven to 225 degrees. Bake for 50 minutes, covering loosely with foil if browning too quickly. Increase oven temperature to 350 degrees. Blend sour cream and remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla in a small bowl. Spread over cake and bake for 7 minutes. Refrigerate immediately. Cover with plastic wrap and chill overnight.
Glaze
Scald 2/3 cup cream in heavy saucepan over high heat. Add the chocolate and vanilla and stir 1 minute until all chocolate is melted. Refrigerate for 10 minutes. Pour over cake and continue to chill.
