Cheesecake Supreme with Oreo Cookie Crust

adapted from Allrecipes.com

Dessert | Servings: 10″ cheesecake (10-12 servings)
Prep time: 20 min | Cook time: 3 hour 15 min | Total time: 4 hour 35 min

Ingredients

Crust:

  • 2-3 cups Oreo cookies with cream center removed, finely ground. I found this is almost a whole bag. How many cups you use depends on how thick you like your crust, but I think thicker is better with this crust.
  • 5-6 tbsp. of butter
  • 1/3 cup of sugar
  • 1/8 tsp. salt

Cheesecake:

  • 5 (8 oz.) packages cream cheese, room temperature
  • 5 eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 tsp. vanilla
  • 1 3/4 cups sugar
  • 1/8 cup flour
  • 1/4 cup heavy cream, room temperature

Process

  1. Get out cream cheese, eggs and cream ahead of time and let come to room temperature. If your cream cheese is really cold this can take 6+ hours.
  2. Grind up cookies in a blender or food processor. Mix cookies, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Place in refrigerator while you make the cheesecake.
  3. DO NOT PREHEAT YOUR OVEN. In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.)
  4. Add in the sugar, flour and heavy cream and and mix on low speed until fully incorporated, about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
  5. Pour batter into your prepared, chilled crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter.
  6. Place your cake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes. Turn the oven down to 200 degrees (F). Bake for 3 hours. Then turn the oven off, prop open the door slightly and let cool for 1 hour. Finally, cover the top with plastic wrap, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.

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