Girl’s Day In Oreo Cheesecake

Desserts

Submitted by Recipe Rain

Girl’s Day In Oreo Cheesecake

Whenever our schedules will allow it, there is a group of about six girls and I that like to get together and spend a little down time.

We take turns having everyone over to our houses, kind of depending on what’s going on at the time. For instance, when we started planning something the last time, I knew that all my kids would be out doing their activities, and it wouldn’t be hard to send my husband away for a couple of hours. So, that would leave the whole house for us to enjoy without any interruption. The only thing that I don’t like about having it at my house is the fact that I have to clean and clean and clean. I don’t think it ever looks nice enough, even though everyone else always tells me it looks great.

The part that I do like about having it at my house is that I can impress everyone with my baking skills. I love to bake and make desserts, so this Oreo cheesecake from Kitchen Swagger was going on the table for sure.

It looked so pretty sitting there, I almost didn’t want to cut into it!

Recipe and picture credits go to Kitchen Swagger.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Girl’s Day In Oreo Cheesecake

Prep time 20 mins; Cook time 30 mins

Serves 10 to 12

INGREDIENTS

  • FOR THE CRUST:
  • 24 OREOS, CRUSHED (DO NOT HAVE TO REMOVE FILLING)
  • 6 TABLESPOONS BUTTER, MELTED
  • FOR THE FILLING:
  • 4 8 OUNCE PACKAGES PHILADELPHIA CREAM CHEESE
  • ½ CUP DOMINO GRANULATED SUGAR
  • ¼ CUP PACKED BROWN SUGAR
  • ¼ CUP COCOA POWDER
  • ½ CUP CHOCOLATE CHIPS, MELTED
  • 2 TEASPOONS VANILLA EXTRACT
  • 4 TABLESPOONS CORNSTARCH
  • FOR THE TOPPING:
  • 1 CUP CHOCOLATE CHIPS
  • ½ CUP HEAVY CREAM
  • EXTRA CRUSHED AND HALVED OREOS FOR TOPPING

PREPARATION

  1. Preheat oven to 350° F.
  2. Grease the bottom and sides of a 8 to 10 inch springform pan.
  3. For the crust, place 24 Oreo cookies in large zip lock bag and finely crush with a rolling pin. Mix with butter in bowl. Press crust mixture into bottom of greased springform pan and bake for 5 minutes. Set aside.
  4. In another bowl or stand mixer, combine all cheesecake filling ingredients. Mix until fully combined. Spread filling evenly over Oreo crust.
  5. Place cheesecake back in oven and bake for 30 minutes; center of cheesecake should jiggle just slightly with gentle shake of the pan.
  6. Turn the oven off and let cheesecake sit in the oven with the door slightly cracked for 30 more minutes, then let sit on countertop for another 30 minutes. Chill in refrigerator for 2-3 hours.
  7. For the ganache: In a small saucepan, heat heavy cream over medium heat. As soon as the cream begins to boil, remove from heat and immediately whisk in chocolate chips, stirring constantly until smooth and creamy.
  8. Remove cheesecake from the springform pan and carefully slide off the removable metal bottom. Pour ganache over the cheesecake, starting in the center and spiraling out to the edges; use a silicone spatula to gently spread the ganache to the edges, letting it drip a little.
  9. Top ganache with crushed and halved Oreos as desired. Place back in refrigerator for 20 minutes to let ganache set. Serve and enjoy the chocolatey goodness!

ADAPTED FROM Kitchen Swagger

QUICK TIP

Use a large bread knife to cut through your Oreos.



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