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Philly Oreo Cheesecake is a delightful twist on the classic dessert. Imagine the creamy richness of Philadelphia cream cheese combined with the crunch of Oreo cookies. This recipe is a crowd-pleaser, perfect for any occasion. The crushed Oreos form a buttery crust, while the chopped cookies add texture to the smooth filling. Let's dive into this irresistible treat!
Philly Oreo Cheesecake Recipe
Ingredients:
- 24 pieces crushed Oreo cookies
- 1/4 cup melted butter
- 3 packages softened Philadelphia cream cheese
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 pieces eggs
- 12 pieces chopped Oreo cookies
Instructions:
- Preheat oven to 325°F (163°C).
- Mix crushed Oreo cookies and melted butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
- Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
What You Will Need
Read more: Decadent Instant Pot Oreo Cheesecake Recipe
What you will need to make Philly Oreo Cheesecake
- Crushed oreo cookies: Forms the base crust, adding a sweet, crunchy foundation that complements the creamy cheesecake filling.
- Melted butter: Binds the crushed cookies together, ensuring a firm and cohesive crust.
- Philadelphia cream cheese: Provides the rich, creamy texture essential for a classic cheesecake.
- Sugar: Sweetens the cheesecake, balancing the tanginess of the cream cheese.
- Vanilla extract: Adds a subtle, aromatic flavor that enhances the overall taste of the cheesecake.
- Eggs: Help set the cheesecake, giving it structure and a smooth, custard-like consistency.
- Chopped oreo cookies: Mixed into the batter, they add texture and bursts of chocolatey goodness throughout the cheesecake.
Tools and Instruments Required
What tools/instruments will be needed to make Philly Oreo Cheesecake Recipe
- Springform pan: Ensures easy removal of the cheesecake without damaging its shape.
- Mixer: Blends cream cheese, sugar, and vanilla smoothly for a creamy texture.
- Mixing bowl: Holds ingredients while mixing to prevent spills.
- Measuring cups: Provides accurate measurements for consistent results.
- Spatula: Helps fold in chopped cookies and scrape down the sides of the bowl.
- Knife: Loosens the cheesecake from the pan's rim for clean removal.
Philly Oreo Cheesecake
A delicious and creamy Oreo cheesecake made with Philadelphia cream cheese.
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Ingredients:
Main Ingredients
- 24 pieces Oreo cookies crushed
- 1/4 cup Butter melted
- 3 packages Philadelphia cream cheese softened
- 3/4 cup Sugar
- 1 teaspoon Vanilla extract
- 3 pieces Eggs
- 12 pieces Oreo cookies chopped
Instructions:
- Preheat oven to 325°F (163°C).
- Mix crushed Oreo cookies and melted butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
- Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Notes:
Ensure the cream cheese is softened for easier mixing.
Read more: Classic Cheesecake Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cheesecake as directed.
- Let it cool completely.
- Cover tightly with plastic wrap.
- Refrigerate for up to 2 days.
Freezing Instructions
- Cool the cheesecake completely.
- Wrap it in plastic wrap, then aluminum foil.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before serving.
For an extra creamy texture, let the cream cheese sit at room temperature for about an hour before mixing. This helps it blend more smoothly with the sugar and vanilla extract.
Frequently Asked Questions
FAQ:
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and bake at a low temperature. Let it cool gradually.
Can I use a different type of cookie for the crust?
Yes, graham crackers or any other favorite cookie can work.
How long should I refrigerate the cheesecake?
Refrigerate for at least 4 hours, but overnight is best.
Can I freeze the cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
What’s the best way to crush the Oreos?
Place them in a ziplock bag and use a rolling pin or pulse in a food processor.
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