This baked cheesecake is a rich, decadent dessert that is loaded with Oreo cookies. You will impress your friends and family with this one for sure!
Yield: 12 SERVINGS
Prep Time: 30 MINUTES
Cook Time: 1 HOUR 5 MINUTES
Cooling Time: 1 HOUR
Total Time: 2 HOURS 35 MINUTES
INGREDIENTS
- 1 1/2 cups Oreo cookies (about 20 cookies), crushed
- 2 Tbsp butter, melted
- 3 pkgs (8 oz each) cream cheese, softened
- 1 1/3 cups sugar
- 3 Tbsp cornstarch
- 1 Tbsp vanilla
- 3 eggs
- 2/3 cup heavy whipping cream
- 15 Oreo Cookies, coarsely chopped
- Using food processor, crush up approx. 20 Oreo cookies. Pour into large bowl and add melted butter. Mix well and press into greased 9-inch springform pan.
- In large bowl, beat cream cheese, sugar, and cornstarch until smooth. Add in vanilla and eggs and mix well. Pour in heavy whipping cream and mix until just blended.
- Fold in 3/4 cup chopped Oreo cookies. Pour into Oreo cookie crust. Top with remaining chopped Oreo cookies.
- Wrap springform pan with foil then place into a water bath. (Place into a larger pan then pour water into outer pan until it contains approx. 1-inch of water.)
- Bake at 325 degrees for 60-65 minutes or until center is almost completely set. Remove springform pan from water bath, remove foil, and cool for 2 hours on the countertop.
- Refrigerate overnight before serving.
- Use only full-fat cream cheese.
- Top with fresh whipped cream (1 1/2 cups heavy cream, cold + 1/2 cup sugar + 1 tsp vanilla) and hot fudge sauce. Garnish with Oreo cookie halves.
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