How to Make an Oreo Cheesecake from Scratch

This cheesecake is a proven crowd pleaser. It’s great for holidays or family gatherings. This recipe uses Oreo brand cookies, but any chocolate sandwich cookie can be substituted. Constructing this piece of art is a two-day process, taking approximately 13-14 hours to complete. Although time consuming, the taste is well worth the wait.

Ingredients

1 pounds (16 ounces, 455 grams) of Philadelphia Cream Cheese
1 cup (200 grams) of granulated white sugar
5 large size eggs
1/2 cup (119 grams) of heavy whipping cream
1 bag of Oreo cookies

For decorating:

Oreos
1 cup (238 grams) heavy whipping cream
3/4 cup (90 grams) confection sugar
1/2 cup mini chocolate chips

Steps

1. Remove cream cheese from the refrigerator and allow softening for approximately 1 hour.
2. Use 9” (23cm) cheesecake pan to measure parchment paper for covering the bottom and sides.



3. Remove an entire row of Oreos from the bag.
4. Use a knife and remove the icing in the middle of the Oreos.



5. Put the outside of the Oreos in the food processor. After processing, place the crushed Oreos aside
6. Pre-heat the oven to 280 degrees F (138 degrees C).
7. Cut the softened cream cheese into approximately 1/2 inch (1.25 cm) slices



8. Adding the slices one by one, put 1 pound (450 grams) of the cream cheese in the mixer.
9. Add half of the sugar to the mixer and allow mixing for approximately 2 minutes.
10. Adding the slices one by one, put the last of the cream cheese in the mixer.
11. Add the rest of the sugar to the mixer and allow mixing for approximately 2 minutes.
12. Add one whole egg to the mixer and allow mixing until yolk is no longer visible



13. Add another whole egg to the mixer and allow mixing until yolk is no longer visible.
14. Add a third whole egg to the mixer and allow mixing until the yolk is no longer visible.
15. Add one egg yolk to the mixer and allow mixing until the yolk is no longer visible.
16. Add another egg yolk to the mixer and allow mixing until the yolk is no long visible.
17. Add 1/2 cup (119 grams) of heavy whipping cream and allow mixing for approximately 1-2 minutes.
18. Add approximately 2 spoonfuls of the crushed Oreos to the mixer and allow mixing.
19. Break Oreos (half a row) into pieces and add to the mixer.
20. Make sure the previously measured parchment paper is correctly placed in the bottom and around the sides of the pan.
21. Place the previously crushed Oreo crumbs into the pan, spread as evenly as possible.



22. Pour the cheesecake filling from the mixer into the pan.
23. Fill the half-sheet cake pan 1/2 with water and place the 9” cheesecake pan in the middle.
24. Bake cheesecake at 280 degrees (138 degrees C) for 2 hours and 35 minutes (use convection oven if available).
25. Remove cheesecake and let cool for 1 hour.
26. Refrigerate cooled cheesecake for 8 hours.

Decorating

1. Remove cheesecake from pan and place on serving dish.
2. Put 1 cup (238 grams) of heavy whipping cream into the small bowl.
3. Add 3/4 cup of confection sugar to the heavy whipping cream.
4. Mix ingredients with a hand mixer until it becomes thick and fluffy (approximately 5-7 minutes).
5. Using the rubber spatula, spread the cream over the top and sides of the cheesecake.



6. Crumble Oreos onto the top of cheesecake.
7. Sprinkle mini chocolate chips onto the top of the cheesecake.
8. In a medium pot heat water (medium to high heat).
9. Place the melting pot into the heated water.
10. Put 1/2 cup of mini chocolate chips into the melting pot.
11. Cut a very small hole in the corner of the snack size zip lock bag.



12. Scoop the melted chocolate into the snack size zip lock bag.
13. Squeeze the bag and drizzle melted chocolate onto the top of the cheesecake and enjoy!



Things You’ll Need for making the cheesecake



9” cheesecake pan (Kaiser brand suggested)
Parchment paper
Half-sheet cake pan
Mixer
Food Processor
Measuring cups (1 cup and ½ cup)
Spoon

For decorating the cheesecake



Hand mixer
Small bowl
Rubber spatula
Melting pot & regular pot
Snack size zip lock bags

1. Ensuring that pasta is completely drained; add eggs, cheese and butter. Mix together.
2. Pour into glass baking dish (8 in / 20.5 cm) and press down firmly.
3. Spread cottage cheese over spaghetti crust.
4. In a large skillet; saute ground beef, onion and green pepper.
5. Add tomatoes, tomato paste, sugar, oregano, salt and garlic powder. Mix together.
6. Pour mixture over cottage cheese.
7. Bake in preheated 350 F (180 C) oven for 30 minutes.
8. Sprinkle mozzarella cheese over top.
9. Bake an additional 5 to 10 minutes or until cheese is melted.

Serves 4

1 Jar of Jalapeño Jelly
1-2 cups Fresh Cranberries
2-3 oz Grand Marnier

1. In a saucepan, melt and stir jelly.
2. When hot, add cranberries, stir, then add Grand Marnier to taste.
3. Reduce mixture until gooey and sticky.

Serve hot on Vanilla Ice Cream.

Yield: about 2 dozen 2-inch sandwich cookies

1 cup plus 2 tablespoons (7 and seven-eighths ounces) granulated sugar, plus 2 to 3 table-spoons for coating cookies

three quarters cup (1and one half sticks; 6 ounces) unsalted butter

1 to 1 and a half teaspoons salt (depending on tastes)

1 teaspoon espresso powder

1 large egg

1 tablespoon water

1 teaspoon vanilla extract

1 and a half cups all purpose flour

three quarters cup (2 and one fourth ounces) black cocoa, such as Hershey’s dark cocoa, plus 2 to 3 table-spoons for coating cookies

Filling

1 teaspoon plus heaping quarter teaspoon unflavored gela-tin (part of a quarter-ounce packet)

2 tablespoons (1 ounce) cold water

half cup (3 and one quarter ounces) vegetable shortening, trans-fat-free preferred

1 teaspoon vanilla extract

2 and a half cups (10 ounces) confectioners’ sugar or glazing sugar

1. Preheat oven to 325 degrees. Lightly grease (or line with parchment) two or more baking sheets.
2. Place 2 to 3 tablespoons black cocoa and 2 to 3 table-spoons sugar in an 8- or 9-inch cake pan, shaking to distribute across bottom of pan.
3. To make cookies: In a medium-sized mixing bowl, beat together sugar, butter, salt and espresso powder. Beat in egg, water and vanilla, then flour and cocoa. Dough will be very stiff.
4. Roll dough into balls about size of a chestnut (about 2 level teaspoons). As dough balls are made, place in cake pan with cocoa.
5. When 6 to 8 balls are in pan, shake gently to roll in cocoa and sugar, then place on prepared sheets. Repeat with all dough.
6. Use flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten cookies to about one-eighth-thick (measure with a ruler; you want to get pretty close to one-eighth inch for best-textured cookies).
7. Bake cookies for 18 minutes, watching closely (it’s important to bake the right amount of time — too little, and cookies won’t be crisp; too much, and they’ll scorch). When done, remove cookies from oven and allow to cool completely on rack or on pan.

While cookies cool, make filling.

1. Soften gelatin in a cup with 2 tablespoons cold water, then place cup in a larger dish of hot water and leave it there, stirring occasionally, until gelatin dissolves and becomes syrupy, 5 to 10 minutes.
2. Meanwhile, beat together shortening, vanilla and sugar. Mixture is very dry at first, but eventually begins to clump together. When this happens, add dissolved gelatin and beat until smooth.
3. Place 1 level tablespoon filling in center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task.
4. Place another cookie atop filling, and squeeze to distribute filling evenly. Repeat with remaining cookies. Store in an airtight container.

What You’ll Need

Ingredients:

2 cups all-purpose flour
2 tablespoons baking powder
½ tsp kosher salt
2 eggs
2 cups of 2% milk
6 tablespoons peanut oil
(Serves four)

1. In a bowl, whisk together the flour, baking powder, and salt, and then add the eggs, milk, and 2 tablespoons of the oil, and whisk to remove any lumps.
2. Preheat a large skillet, and add enough oil to coat the surface. Hot oil is the key to great pancakes. When a drop of water spatters in the pan, pour away.
3. When bubbles form on top of the batter and the bottom is browned, about three to four minutes, flip and cook another for another two to three minutes.
4. Remove from the pan, and serve topped with a pat of butter and pure maple syrup.
5. Try adding raspberry or strawberry jam on top of that. It’s delicious.

Café Confidential: I prefer to cook my pancake in small amounts of peanut oil rather than butter, as butter sometimes burns. The oil makes the perfect brown crusted rim around the outer edge of the pancake. I end up using about 4 tablespoons per recipe.

Be creative. Add any of these ingredients to the batter, or mix and match to create a flavour all your own:

Apple Jack
1 large apple, peeled, cored and shredded
1 tsp cinnamon
½ cup raisins (optional)
½ cup walnuts, pieces (optional)

Lemon, Raspberry, and Cream Cheese
1 cup raspberries
¾ cup cream cheese, cut into pea-sized bits
1-2 tablespoon lemon rind

Cranberry Orange
½ cup dried cranberries
rind and juice of 1 orange

Banana Chocolate Chip
1 diced banana
½ cup chocolate chips

Muskoka Berry
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup fresh blackberries

1 tbps flour
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp minced onion
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp sugar
1/8 tsp ground oregano

1. Brown 1 lb ground beef,
2. Drain fat,
3. Add spices and 2/3 cup water,
4. Mix, boil, reduce heat,
5. Stirring occasionally uncovered 7-10 minutes

1 regular size jar or plastic tub of Marshmallow Fluff
1 (8 oz.) pkg. cream cheese

1. Mix together
2. Serve with cut up pieces of fruit. Granny Smith apples are especially good with this dip.
3. Add a few tablespoons (judge amount by consistency) of Kahlua