Oreo Cheesecake

Recipe Time!
Oreo Cheesecake AKA “The Bobby” 
Adapted from Saffron Streaks

What you’ll need:

  • For the crust:
    30 oreos
  • 3 tbsp butter
  • For the cheesecake:
    4 8oz packages of philadelphia cream cheese (I used 1/3 fat, turned out fine!)
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 tbsp all-purpose flour
  • ½ cup heavy cream
  • Roughly 10 oreos, chopped into quarters

The How-To

  1. Preheat oven to 350 deg F
  2. If you have a food processor (I’m jealous) crush up/blend the 30 oreo cookies (cream included!)
    If you’re like me, and don’t have a food processor and know that a blender will not help since you’ve tried that before, take a large ziploc bag and roll a rolling pin/something heavy over the bag until everything is as crushed as possible – no big chunks!!  For safety, make sure the bag doesn’t have air in it/leave it a smidge open just so you don’t have an oreo-explosion.
  3. Melt the butter in a small bowl in the microwave and pour it into a larger mixing bowl with your crushed oreos. Mix it up until it looks like it’ll all stick together nicely.
  4. Grease the pan you’re using and press the cookie/butter mixture as firmly as possible to make the crust. Some should come up the sides.
    (I used a 9” springform, though I’m sure this would work in most other pie-plates)
  5. Pop just the crust in the preheated oven for 10 minutes and then leave it out to cool. After the crust comes out, lower the heat to 300 deg F. Don’t miss that part!
  6. In a large bowl, mix up the cream cheese until it’s smooth. Recommended to use a hand/stand mixer here.
  7. Add in the sugar and vanilla. Boom.
  8. Add the eggs one at a time. I’ve heard that’s important. Don’t overmix this.
  9. Add in the flour and the heavy cream, mix until fully combined.
  10. Toss in your oreos, mix. Ba-boom.
  11. Pour the batter into your slightly cooled crust, then put in your oven for 1 hour.
  12. When the hour is up, turn the oven off and leave the door open just a smidge, and leave it for another hour.
  13. When that hour is up, cover the cheesecake and let it sit in your fridge for at least 4 hours, if not overnight. I know it’s hard to be patient, but it’s totes worth it.

Alright? Alright. There’s your rockin’ cheesecake. You love it? I love it.
What’s next? Maple Bacon cupcakes for a bro I work with. Stay tuned for “The Dylan”

Forever vetoing diets,
Bakerhi <3

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