Thursday, March 6, 2014
Oreo Fudge Cheesecake
Oh my love with Oreo's, and them combined in a cheesecake, one word Amazing!!! I can eat this cake everyday!!!Now when you add Oreo's to a creamy cheesecake, I become speechless. Easy recipe that everyone will love. Perfect for parties, but I make this just for us at home.
1 1/2 cups Oreos, crushed well (about 1/2 package)
1/4 cup butter
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teaspoons vanilla
A whole package Doublestuffed Oreos, crushed
Preheat the oven to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don't have to do it if you don't want to). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
For the topping, you can top with whipped cream and drizzle on some warmed up hot fudge sauce and top with mini Oreos.
Inspired by this cheesecake from Betty Crocker