Friday, March 20, 2015

Copycat Cheesecake Factory Oreo Cheesecake



Copycat Cheesecake Factory Oreo Cheesecake Recipe


You can make a Cheesecake Factory Oreo Cheese cake at home with this copycat recipe. It cost a lot less and you have a whole cheesecake instead of one slice!  That could be bad for some of us, but you could share with someone you love.

Ingredients needed for Copycat Cheesecake Factory Oreo Cheesecake Filling:

1 1/2 pound cream cheese


1 cup sugar


5 large eggs



1/4 teaspoon salt


2 teaspoon vanilla


1/4 cup flour


8 ounces sour cream


5 Oreo cookies , coarsely chopped for the batter


10 coarsely chopped Oreo cookies for the topping


Ingredients needed for Copycat Cheesecake Factory Oreo Cheesecake Crust:

1 1/2 cup Oreo cookie crumbs, about 25 Oreo cookies finely chopped


2 tablespoon melted butter


9-inch spring form pan, buttered on bottom and sides


Directions for making Filling and Crust:

Step 1: Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 ½ inch up the sides, set aside.


Step 2: All Ingredients must be at room temperature before starting your recipe.


Step 3: Beat cream cheese with a mixer on low until fluffy.


Step 4: Slowly add sugar and continue beating cream cheese until mixed well.


Step 5: Add eggs one at a time and continue to beat until combine.


Step 6: Add the vanilla, salt and flour into cream cheese and egg mixture and beat until smooth.


Step 7: Add the sour cream and beat.


Step 8: Stir in the coarsely chopped Oreo cookies with a spoon.


Step 9: Pour cream cheese into the spring pan and put the coarsely chopped Oreo Cookies on top of the cream mixture.


Step 10: Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.


Step 11: At the end of baking time, keep oven door open and let the cheese cake stay in the oven for one hour.


Step 12 Remove from oven and let cool enough to place in the refrigerator for 24 hours.


Serves 4-6

Tips:

To make Oreo crumbs, put into gallon zip lock bag, close making sure all the air it out. You a rolling pin to roll over bag crushing cookies. Keep doing this until cookies reach a fine crumb.


Make sure all ingredients are at room temperature before staring your recipe.

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