What’s for Dessert: Oreo Cheesecake

Going through my list of recipes, it’s no surprise that I love (a good) cheesecake.

One of the desserts I made for Thanksgiving was this Oreo Cheesecake. Or perhaps you want to call it a Cookies and Cream Cheesecake. Either way, it was delicious and a crowd pleaser!

What I used:

5 tablespoons of butter, melted
Oreo cookies
2 [8 ounce] packages of cream cheese, at room temperature
1 can of condensed milk
2 eggs
1 and 1/2 teaspoons of vanilla extract
Whipped cream

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Here’s how I made this cheesecake:

Preheat your oven 350 degrees. Tip: adjust your oven rack to a level lower than the usual middle position it is usually in (to make sure the cheesecake doesn’t brown too much from the top).
Spray the base of your springform pan with non-stick cooking spray.
Finely crush about 20 Oreo cookies (using a food processor).
Mix your melted butter and Oreo cookie crumbs well, before pressing them into the bottom of your springform pan [to form your base/crust].
Bake [in your preheated oven] for about 9 minutes. Let your base cool while you assemble your cheesecake filling.
Blend your cream cheese and condensed milk together until it is smooth.
Next, add in the eggs and vanilla extract. Do not over beat the mixture, just until it is all incorporated.
Crumble 12 Oreos with your hands and gently fold them into your mixture. Again, do not overmix.
Pour your batter over your [cooled] crust.
Bake in your [preheated] oven for about 50-55 minutes.
Let your cheesecake set for an hour, before decorating it.
Decorate as you prefer: here’s how I decorated mine: I spread a layer of whipped cream on top, and piped the whip cream around the edges of the cheesecake and a big dollop in the center. In the middle, of the piping I sprinkled crumbed Oreos. I also put a Oreo cookie [whole] on top of the middle piping.
Refrigerate for several hours at the very least, but overnight is ideal.