Oreo Cheesecake
From as far back as I can remember, my brother and I have always loved oreos. Dunking them in milk, twisting them and eating the cream first, in shakes (mostly from fast food places), or hiding in the pantry and eating them (so my kids don’t catch me).
Don’t Judge. A mom’s gotta do what a mom’s gotta do!
So many years later, cookies and cream remains our favorite flavor; definitely a go to for me.
Monday is Raksha Bandhan which is a big festival for Hindus. In a nutshell, this is a celebration between brothers and sisters where we promise to protect and honor each other. The sisters usually feed the brothers their favorite dessert after tying a Rakhi (kind of like a friendship bracelet) and receive a gift from their brothers as token of love (my favorite part).
Traditionally, I’ve done Indian sweets but my brother has never been a big fan of them. Don’t get me wrong, they’re delicious, but just not what he prefers. As I was sitting at the table planning Rakhi, I knew without a doubt in my mind I was going to make something with Oreos in it for him.
This Oreo Cheesecake is one of my favorites because it is not too sweet, is very easy to make and I don’t have to deal with a water bath. I know the cheesecake masters are probably gasping and worried that I haven’t used a water bath, but to be honest, I don’t think this one needed it!
It is very creamy on the inside with chunks of cookie in each bite and the cookie crust just finishes off this amazing cake.
I know Cheesecake is not a very traditional Mithai (dessert) for Rakhi, but it’s all about what my brother likes and I think I hit this one out of the park.
What event will you make this delicious Oreo Cheesecake for?
From my kitchen to yours, enjoy every bite of this cheesecake!
Notes:
I used a 7″ springform pan for this recipe
Oreo Cheesecake
Ingredients
For the crust:
- 15 Oreo cookies with cream filling, Original not double crust
- 1 1/2 Tbsp butter, melted
For the Filling:
- 12 oz cream cheese, softened at room temp
- 1/2 c + 2 Tbsp granulated sugar
- 1 tsp vanilla
- 1 egg
- 15 cookie halves, filling removed, crushed into chunks or pieces
Instructions
For the crust:
- Line springform pan with parchment paper, close the spring and cut around the edges removing excess parchment paper.
- In a food processor, blend the cookies into a fine crumb. Add in the butter and pulse 5-6 times.
- Line cheesecake pan and press down with your fingers evening out the crust.
- Set in fridge until filling is ready.
For the filling:
- Preheat oven to 325ºF.
- In a large bowl, beat cream cheese with sugar until smooth. Add in egg and vanilla and beat until it is just combined.
- Fold in the cookie pieces being careful not to let in too much air.
- Fill cheesecake pan with the filling.
- Tap onto your counter a good 3-4 times to remove any air bubbles.
- Bake 20-22 minutes
- Cheesecake should be a little jiggly when you remove from the oven. Let it cool completely (about 30 minutes) before covering with foil wrap and refrigerate over night or at least 6 hours before serving.
