Most Amazing Oreo Cheesecake
A couple weeks ago I asked my husband if he had any request for desserts. His request: Oreo cheesecake. I was more then thrilled to make an oreo cheesecake because I had not made one in years. Although, when I’ve made them in the past they always had huge cracks running through it. Delicious but I wanted it to be more like something you’d buy at the Cheesecake Factory.
I looked online for the perfect recipe. I reviewed quite a few recipes before coming up with my final recipe. I found tons of recipes that looked amazing but it didn’t address how to make the cheesecake not have cracks in it. So I googled it! I was absoutletly thrilled to find a blog called Lynn’s Kitchen Adventures. She had some great tips on cheesecake. Please stop by her blog and read her great article!
I ended up using the inspiration of Cheesecake Factory’s Oreo Cookie Cheesecake, adapated the cheesecake supreme recipe from my Better Homes and Garden’s Cookbook and Lynn’s tips to create this recipe!
If you are looking for a cheesecake recipe that doesn’t have valleys running through it and tastes amazing, follow the step by step directions in the recipe below.
- 1¾ cup of finely crushed Oreo cookies
- ½ cup butter melted
- 3 8-ounce packages of cream cheese, room temperature
- 1 cup of sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- ¼ cup half and half
- 3 eggs, room temperature
- 12 whole cookies
- whip cream for garnishing
- Crust: Place finely crushed 1½ cup of Oreo cookies and butter into the bottom of the spring form pan. Press the crumb mixture onto the bottom until crust is made. Set to the side.
- Pre-heat oven to 250 degrees
- Wrap spring-form pan in aluminum foil to keep water from getting into the cheesecake.
- Filling: In a stand mixer cream together cream cheese until it is smooth. Do not over beat cream cheese.
- Add eggs, flour, vanilla and half and half to cream cheese. Mix together until smooth but do not over mix.
- With remaining ¼ cup of finely crushed Oreo cookies, fold into mixture.
- Place filling into the crust lined pan.
- Place the spring-form pan into the roasting pan.
- Add 1 to 1½ inches of hot water inside the roasting pan surrounding the spring-form pan, to create the water bath for the cheesecake.
- Cook for 1 hour on 250 degrees. Do not open the oven.
- Once 1 hour has lapse, turn off the oven. The cheesecake will continue to cook as the oven cools. Continue to leave the oven closed this will help make the perfect cheesecake. No cracks!
- After that hour has lapse, remove cheesecake from oven and place in refrigerator for a minimum of 8 hours.
- Garnish with Oreo cookies and whipped cream.
- Serve cold.
- Roasting Pan (large enough to hold spring-form pan)
- Spring form-form pan
- Aluminum Foil
Make sure ingredients are at room temperature.
Make sure cream cheese is smooth and not over beaten before adding any other ingredients
Wrap spring-form pan with aluminum foil. I haven’t tried it but I wonder if an oven bag would work well too, as long as you make sure water can’t get in.
Cheesecake just before it went into the oven!
Cheesecake cost analysis:
Cream cheese: $3
Organic Sugar: $0.25
1 Package of Cookies: $2.50
Half & Half: $0.05
Total cost: $6.77
(Note: depending on the cost of groceries in your area, the price may be higher)
I was completely amazed! All the tips worked! My cheesecake came out without any cracks! The texture and flavor was amazing too! Sunday evening we had friends over and my camera battery was dead, therefore I wasn’t able to get a full picture of the cheesecake but it was a huge hit by all our friends and of course my little family. I hope if you try it, you’ll enjoy it as much as my friends and family did! Enjoy!
What is your favorite kind of cheesecake?