Posted October 31, 2023 by: Admin #Kitchen

How to Make Philadelphia Oreo Cheesecake

You’ll find the complete list of ingredients and instructions at the bottom of this article.

But for now, here’s a simple breakdown:

1. Take the ingredients out of the refrigerator 30 minutes before starting.

Take the cream cheese, butter, sour cream, and eggs out of the refrigerator and leave them on the countertop for about 30 minutes.

This allows them to come to room temperature, making them much easier to mix.

2. Preheat the oven and grease/line the baking dish.

Preheat the oven to 350 degrees Fahrenheit (175°C).

Next, grease and line a 9×13-inch baking dish with aluminum foil. Lightly spray the aluminum foil as well to prevent the cheesecake from sticking.

When lining the dish with aluminum foil, make sure to leave some of the foil hanging over the edge. This will help when you need to remove the cheesecake from the dish.

Alternatively, line two 8-inch springform pans with cooking spray and parchment paper (one if you’re halving the recipe).

3. Make the crust.

Melt the butter, then set it aside to cool slightly.

Take 30 of the 45 Oreos and process them in a food processor (filling and all) until they resemble cookie crumbs.

If you don’t have a food processor, place them in a ziplock bag and gently crush them with a rolling pin until they break down.

Then, mix them with the melted butter.

Finally, transfer the mixture to the prepared baking dish. Spread it evenly to cover the bottom of the dish.

Before setting it aside, press the crumbs firmly with a measuring cup or glass. Don’t leave them loose.

4. Prepare the cheesecake batter.

Place the softened blocks of cream cheese in a large bowl or stand mixer.

Beat for a

few minutes until smooth with a hand mixer or the paddle attachment at medium speed.

Add the sugar and vanilla, then beat again until smooth. Again, use medium speed.

Next are the eggs. Make sure to add them one at a time and mix well* after each addition.

*Mix well means that you should let it mix until you no longer see traces of yellow and white. This doesn’t mean start mixing and let it go for a few minutes. It should only take about 10 to 20 seconds per egg.

Also, scrape the sides of the bowl between each egg addition.

Keep the speed at medium and make sure the egg is almost fully incorporated before adding the next one.

Finally, add the sour cream and gently mix for about 20 seconds.

Chop the remaining 15 Oreos as big or small as you prefer (I like a mix for better texture).

Add 1/2 to 3/4 of the chopped Oreos to the batter and gently fold them in with a spatula.

Only mix a few times to distribute the cookies, and don’t use a mixer for this.

5. Bake the cheesecake.

Pour the batter into the prepared pans and sprinkle the remaining Oreo crumbs on top.

Then, bake in the oven for 45 minutes or until the center is almost set. It should be slightly jiggly in the middle but firm around the edges.

If you’ve made the cheesecake in an 8-inch springform pan, I suggest baking it for 45 minutes, then turning off the oven and cracking the door open a few inches.

Leave the cheesecake inside for another 45 minutes, then take it out to cool.

6. Refrigerate the cheesecake for a few hours before serving.

Once the cheesecake is baked, take it out of the oven and let it cool on the countertop for about an hour.

It will finish cooking during this time, and you’ll notice that the center no longer jiggles.

After an hour, place the cheesecake in the refrigerator and let it cool for about 4 hours, although overnight is better.

7. Slice the cheesecake and serve.

Once completely cooled, take the cheesecake out of the refrigerator and transfer it to a serving platter.

Slice it, serve it, and don’t forget to share!