Monday, January 5, 2009

Oreo Cheesecake

I made this cheesecake for Nathanael's 30th birthday back in September. It was very tasty!

  • 1 package (1 pound, 2 ounces) Oreos - divided
  • 1/4 cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup sour cream
  • 4 eggs

1-Read through recipe carefully
2-Preheat oven to 325 for a silver spring form pan, or 350 for a dark non-stick pan

3-Place 30 cookies into the food processor and process 30-45 seconds or until finely ground. Cover your ears, it might get loud!

4-Add butter and mix well. Stare in horror as your cookies are being destroyed.
5-Press firmly into the bottom of the pan.

6-Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating just until blended after each addition. Lick the beaters.
7-Chop of the remaining cookies and stir 1 1/2 cups of the cookies into the batter. Pour over crust. Sprinkle with remaining chopped cookies (less the ones that have been eaten in the last few minutes.)

8-Bake 1 hour, or until center is almost set. Run small knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate at least 4 hours before serving.


If you don't have a spring form pan you can use a 9x13 pan. Bake at 325 for 45 minutes.


Denise said...

Looks as good as anything from Cheesecake Factory.

javajill said...

The shot-by-shot photo will definitely make this easier to use.