My older brother is 25 and his name is Steven Stevie. His all time favorite food in the world: Oreo’s. I kid you not, he is obsessed! If he could live off one thing I swear that’s what he would pick! Anyways, as soon as I told him about my blog he begged me to make two things: ice cream cake, and something with Oreo’s. I’ll get to the ice cream cake another day, but for now I decided to take on these chocolate-cream sandwich cookies.
Now I know these days everyone is trying to make healthy, vegan, and gluten-free desserts. I’m actually going to experiment with some recipes soon, but first, why not give you something to drool over a little? This is the perfect dessert to make for your boyfriend/husband/dad/brother/friend (whatever man in your life that deserves a little treat). Even if he’s a “meathead” (meathead: noun; Guy who is obsessed with working out, drinking protein shakes, and staring at his muscles in the mirror) he won’t be able to resist this temptation! Or maybe just bake it on his “cheat day”. (Shout out to all my meathead friends and ex’s… no offense guys! )
If you’ve never baked a cheesecake before, I HIGHLY suggest you do your homework and read up before jumping into this. (Everything you need to know about cheesecakes can be found at thebakingpan.com! Seriously, this article explains baking 101 of cheesecakes.)
- DISCLAIMER: This recipe requires patience. If you have none, this may not be the right dessert for you. (Cooking time is about 2 hours and the cheesecake must be refrigerated at least 4 hours, but preferably overnight!) I’m not the most patient person, but I’m telling you this recipe is worth the wait and whomever you bake it for will completely agree!!
- Kitchen Aid stand mixer
- Magic Bullet food processor
- Springform pan
- Roasting pan (or just a large pan with high sides)
- Set of 7 small bowls/containers
- Aluminum foil
- Small pot
- Cup and teaspoon/tablespoon sets
- Pastry brush
- Long knife or cutting utensil
- Wire rack (not pictured)
- Rolling pin (optional)
First, take all your ingredients out of the fridge to cool to room temperature an hour before baking. Once you’re ready to start, set your oven to 350º to bake your crust. Next, lay out a piece of tin foil and set your springform pan on top. You’re going to want to double layer it just to make sure water doesn’t seep through. If you don’t have a springform pan, a cake pan will work the same (it will just be trickier to take the cheesecake out).
Go ahead and crush some Oreo cookies (I used 26 for the crust) in your food processor until fine. Dump the cookie crumbs into a bowl. In a small dish, melt about 2 ½ tablespoons of butter in the microwave. Pour the butter onto the crumbs (add a little butter at a time to get the perfect consistency) and mix with your fingers (please do everyone a favor and wash your hands first) until they come together. Think of it like getting sand wet enough to build a sandcastle that won’t fall apart. Not too wet though or you will have a soggy crust!
Then, pack the crumbs into the bottom of your pan, patting with your fingers. Some people like to pack crumbs on the bottom and up the sides of the pan. It’s up to you. Pop your pan into the oven for 10 minutes. Once you set your timer, turn your oven down to 325º. This temperature change won’t affect your crust because it won’t even reach 325º until your crust is done baking. The purpose of the decrease in temperature is because cheesecakes bake “low and slow” to cook evenly. Take out your pan and let it cool. Now it’s time to prep your ingredients!
- 1-2 “family size” packages Oreo cookies
- 3 tbsp melted butter
- 2 lb cream cheese
- 1 ½ cups granulated sugar
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla
- 5 eggs
- 2 egg yolks
- ¼ cup sour cream
- ¼ + ¹⁄3 cup heavy whipping cream
Put about 10 Oreo cookies in a plastic bag and crush with a rolling pin. I kept mine chunky so there’s crunchy cookies in the batter. Save these for the end of mixing. Before you start mixing the batter, fill up a medium to large size pot with about 1 quart (4 cups) of water, if not more. Put it on the stovetop on high heat and it should start boiling by the time you’re ready to put the cheesecake in the oven.
Now, start creaming the cream cheese in your mixer on 1 for about 1 minute. You just want to fluff it up a little bit. While the cream cheese is mixing on 1, gradually add the sugar, salt, cornstarch, and vanilla.
Turn up the mixer to 2 and add in the eggs one at a time. Make sure each egg is fully incorporated before adding another. Then, add in each yolk (you can combine the eggs and the yolks together obviously, but I just wanted to show them separately).
Always stop to scrape down the sides in between each step! Turn the mixer back down to 1 and add in the sour cream, then the heavy whipping cream. You want to mix cheesecakes on low throughout and be careful not to over mix your batter. Once that is all evenly combined, FOLD in the crushed cookies with a spatula.
Let the batter sit for a minute to get rid of air bubbles. While that sits, brush the remaining melted butter on the inside of the pan so the cheesecake won’t stick. You really only need about a teaspoon of melted butter. If you use too much it will drip down and make the crust soggy around the edges. Pour the batter into the pan and spread it evenly with a spatula.
It’s bath time! In culinary school they taught us to bake our cheesecakes in a water bath. The purpose of doing so is to cook the cheesecake evenly throughout, brown the top, and result in a creamier cheesecake. Place your pan into a larger pan. I like to put the cheesecake pan on top of a folded ktichen towel for extra insulation.
Now here’s the tricky part… pouring in the water. The easiest way to do this is by putting the pan halfway onto the oven rack and add the water in the side. However, if your roasting pan doesn’t have a handle you might have to add the water first before you put it in the oven (you may need someone to help you lift that thing!) Pour enough water so that it reaches ¾ of the way up the side of the springform pan.
Bake the cheesecake for 1 hour and 10 minutes. It should already have started to brown on the top. Then, turn the oven off and open the door for a few minutes to drop the temperature down. Close the door again and keep it in the oven for another hour. This cooling process will continue to cook the cheesecake just until it’s perfect!
When the time is up, pull it out and place the pan onto a wire rack to cool for about another hour (I know so much cooling time… hang in there!) Once it’s completely cooled, wrap it in plastic or aluminum foil and store it in the refrigerator for at least 4 hours, but preferably overnight. Hey, look at the bright side; tomorrow you will have the most AMAZING cheesecake waiting for you! Your taste buds are going to go nuts!
The next day (or several hours later) feel free to serve it as is! It’s so good that it doesn’t even need toppings or decoration. However, decorating is my favorite part, so I decided to cover the cheesecake with chocolate ganache, crumpled up Oreo’s, and Oreo whipped cream!
If you would like to make chocolate ganache, I found SUPER simple instructions on foodnetwork.com. Except I only used 1 cup of chocolate chips and 1 cup of heavy whipping cream because I wanted to still be able to see the cheesecake peak through the sides. Also, I whipped about 1 cup of heavy whipping cream with a whisk and then folded in some finely crushed Oreo cookies! Let me leave you with just one more tip. When slicing your cheesecake (or any cake for that matter) it’s best to use a long knife/cutting utensil and in between each slice, run the knife under hot water and then wipe off. The heat from the knife will create smooth, clean cuts! And there you have it… an Oreo cheesecake BETTER than the Cheesecake Factory (a direct quote from my brother)!!!
And that’s the way the Oreo cookie crumbles today! Enjoy