How to make Oreo cheesecake? Are we surprised that this is a popular question? All types of cheesecake recipes are favorite desserts all over the world. These recipes can be made with cream cheese, ricotta cheese, cottage cheese and sometimes a few other types. It does not matter what type of cheese used this dessert is always delicious.
When learning how to make Oreo cheesecake, these cookies that you use are made by Nabisco. It is one of the top selling cookies (If not the top) in the United States. Combine this favorite cookie with the world’s favorite dessert and the mouth can’t stop drooling. I am not one to buy prepared foods especially cookies. I always make cookies homemade from scratch; that is except Oreos when I need them for recipes. The problem is that quite often they do not last long enough to get my recipes made. I am ashamed to tell you just how fast those big boxes of cookies from Sam’s can disappear around here.
You are all probably familiar with this sandwich cookie. Two chocolate cookies are filled with a delicious vanilla cream. What was even better is when the company came out with the “double stuff” cookies. At Christmas time I even tried these cookies stuffed with a peppermint filling; they are good also. If you are learning how to make Oreo cheesecake, you might like to try these peppermint ones in a recipe. I buy cookies only when I use them in another recipe so for this I prefer the original Oreo cookies with the normal vanilla stuffing.
This is how to make Oreo cheesecake with raspberry swirls.
Place cookies in a food processor; process on on/off pulses until fine.
Blend melted butter into cookie crumbs; press on bottom of 8 inch cake pan and refrigerate.
Beat cream cheese on medium speed until creamy; add sugar and blend well.
Beat in lemon juice and vanilla; stir in whipped topping and pour into prepared crust.
Make about 20-25 holes in top of cheesecake with a teaspoon.
Stir jam with spoon until smooth; spoon jam into holes and gently swirl jam with tip of knife.
Refrigerate cheesecake for a few hours before serving. Serves 9.
This is how to make Oreo cheesecake with a chocolate vanilla filling.
Preheat oven to 350F degrees.
Combine crumbs with melted butter; press into bottom of 9 inch spring form pan.
Beat cheese until creamy in a large bowl; gradually beat in sweetened condensed milk until smooth.
Add eggs, flour and vanilla and mix well; divide batter in half and place half in another bowl.
Add melted chocolate to half of batter and blend well; pour chocolate half into prepared pan.
Spoon vanilla half evenly over top of chocolate half.
Bake 50 to 55 minutes or until center springs back when lightly touched.
Set on rack to cool; top with chocolate glaze.
Keep refrigerated; serves 12.
Chocolate Glaze Recipe:
Melt chocolate over low heat; add cream.
Cook and stir mixture until thickened and smooth.
Remove from heat and spread over cheesecake; refrigerate.
Learn how to make Oreo cheesecake that is a classic.
Preheat oven to 325F degrees; grease 9 inch spring form pan.
In a large bowl combine 20 crushed cookies and butter; press on bottom of a prepared pan.
Break 7 Oreo cookies in half and place around side of pan.
In another large bowl beat the cream cheese and sugar until smooth.
Add flour, sour cream, vanilla and salt to creamed mixture; beat to blend.
Add eggs beating only on low just to blend; fold in 7 chopped Oreo cookies.
Pour mixture into prepared crust; top with remaining chopped cookies.
Place pan on a baking sheet in oven; bake for 60 to 65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes; run knife around edges to loosen from sides.
Let set until cool then refrigerate overnight; remove sides of pan.
Learn how to make Oreo cheesecake with peanut butter.
Preheat oven to 350F degrees; grease a 9 inch spring form pan.
Combine in a bowl cracker crumbs, cookie crumbs, ¼ cup sugar and butter; blend together.
Press mixture in bottom and up sides of prepared pan.
Place on baking sheet and bake 7 to 9 minutes or until set; cool on a wire rack.
Heat peanut butter until softened in microwave oven; spread over the crust to within 1 inch from edges.
In a large bowl beat cream cheese, 1 cup sugar and sour cream until smooth.
Add eggs and beat on low speed until just combined; stir in vanilla.
Pour 1 cup of mixture into a bowl and set aside; pour remaining over the peanut butter layer.
Heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.
Carefully spoon over the filling; cut through with a knife to swirl.
Place pan on a baking sheet; bake 55 to 65 minutes until center is almost set.
Cool on rack 10 minutes; carefully run knife around edges to loosen from pan and cool 1 hour longer.
Microwave remaining fudge topping for 30 seconds until warmed; spread over cheesecake.
Garnish with miniature peanut butter cups; refrigerate overnight.
Remove sides of pan before serving.
Learn how to make Oreo cheesecake recipe with glaze.
Preheat oven to 325F degrees.
In medium bowl combine crust ingredients; mix well.
Press mixture in bottom and up sides of 10 inch spring form pan; refrigerate.
In a large bowl beat the cream cheese until smooth.
Add eggs 1 at a time beating well after each addition.
Add the whipping cream, melted butter and vanilla; beat until smooth.
Stir in 1 cup chopped cookies; pour mixture into crust.
Bake cheesecake 50 to 60 minutes or until edges are set.
Cool on rack for 15 minutes; run knife around edges to release cake from sides.
Cool to room temperature; refrigerate for at least 4 hours.
Remove sides of pan; cut into 16 servings and garnish to serve.
Learn how to make Oreo cheesecake recipe topped with a sour cream topping and a chocolate glaze.
Preheat oven to 425F degrees.
FOR CRUST combine crumbs, melted butter, brown sugar and cinnamon.
Press mixture in bottom and sides of 10 inch spring form pan.
Chill until firm about 30 minutes.
FOR FILLING in large mixing bowl beat on low speed the cream cheese until creamy.
Beat in 1 ¼ cups of the sugar and flour until blended.
Add eggs and yolks 1 at a time beating after each addition.
Stir in the cream and 1 teaspoon vanilla; pour HALF in prepared crust.
Sprinkle top with chopped cookies; top with remaining batter smoothing top.
Bake for 15 minutes at 425F degrees; REDUCE TEMPERATURE TO 225F degrees.
Continue baking for 50 minutes.
NOTE: If you see the cheesecake browning too much cover lightly with foil.
TO MAKE TOPPING blend sour cream, ¼ cup sugar and vanilla.
Remove cake from oven; INCREASE TEMPERATURE TO 350F degrees.
Spread topping over top of cheesecake; return to oven and bake about 7 minutes.
Cool cake on rack 15 minutes; run knife around edges to loosen.
Place cake in refrigerator.
NOTE: Cake will still be pretty hot so place a hot pad or folded towel on the shelf under the cake.
Place a piece of plastic wrap over the cake to chill over night.
TO MAKE GLAZE scald cream in heavy saucepan over medium heat.
Add chocolate and vanilla stirring until chocolate is melted; cool to room temperature.
FOR GLAZE remove sides from cake pan; place cheesecake on cake plate.
Pour glaze over the cake; refrigerate until ready to serve; serves 12 to 16.