I have two main reasons I made this cheesecake.
- My family loves Oreos, especially my sister. If she could, she might marry Oreos. Her classic dessert is a warm glass of milk and three Oreos wrapped in a napkin and watching TV. My brother is the same way.
- You may have heard about the craziness that has been going around eastern US. The storms, the power outages, and the heat have been awful. I do not like the heat. I think part of the reason that this cheesecake tastes so good is that it is cold. I have been making some colder desserts lately to fight this heat.
So with my families’ love of Oreos and the super heat, making a Oreo cheesecake was the natural choice for a dessert.
Breaking down the cheesecake. The crust is a chocolate graham cracker crust with crushed Oreos sprinkled on the bottom. The filling is a normal cheesecake filling with Oreos mixed into the batter that gives the cheesecake a crunch. The topping is powdered sugar topped with oreos.
Each layer has Oreos somewhere in it and the flavor of the cheesecake is tangy with a creamy texture that is working with the Oreos in perfect harmony.
8 whole chocolate graham crackers
5 tbsp unsalted butter, melted
1/4 cup granulated sugar
5 oreos, crushed
1 1/2 pounds cream cheese (three 8 oz packages)
1 cup sugar
5 large eggs
1/4 tsp salt
2 tsp vanilla
1/4 cup all-purpose flour
8 oz sour cream
5 oreo cookies, chopped
10 oreos, chopped
Preheat oven to 350, place oven rack in the middle of the oven.
For the crust, in a food processor, pulse the graham crackers until smooth. Then place the crumbs in a bowl and add the butter and sugar. Mix until combined. press the crumbs into the bottom of the cheesecake pan with a spoon and bake for 5 minutes. Spread the Oreos on the crust and set aside
Set the oven to 325 degrees.
For the filling, in an electric mixing bowl, beat the cream cheese until light and fluffy. Add the sugar slowly on low-speed until mixed in. Add the eggs in one at a time. Next, add in the vanilla, salt, and then the flour until combined. Then the sour cream a little later.Fold in the Oreos.
Pour the filling into the crust and place in the oven for 1 hour and 15 minutes to 1 1/2 hours.
Dust the cheesecake with powdered sugar and top with oreos. Store, wrapped, in the fridge