This Oreo Cheesecake is the easiest cheesecake in the world. Talk about simple! If you have cheesecake baking fears put them aside now.
In fact, it’s so easy it would be a good project for the kiddies to make. They’ll love crushing up Oreo cookies!
It’s also a cheesecake lovers cheesecake. Very rich and dense just like a cheesecake should be.
Did I say super easy? Yes. Even though it’s very easy you will get rave reviews from all who taste it. It’s absolutely delicious! Make it once and try it and you’ll make it again and again.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Don't be afraid of cheesecakes. This one is very easy and absolutely delicious!
- 18 Oreo cookies crushed in a blender
- 1/4 cup melted butter
- 24 ounces cream cheese softened
- 1 14 ounce can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla
-
Mix Oreos and butter. Press them down in a greased 9 inch spring form pan.
-
In a large bowl, cream together remaining ingredients until well blended. Pour into spring-form pan.
-
Break up 8 Oreos and drop on top of the batter.
-
Bake for 45-60 minutes at 300 Deg F.
-
Don't bake till it cracks.
-
Cool to room temperature and chill in the refrigerator before removing pan.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Oreo Cheesecake Tips and Tidbits
Cheesecakes, unlike other cakes where beating air into the batter is key, suffer if over-mixed. For best results, have all the ingredients (cheese, eggs, liquids, and flavorings) at room temperature before blending.
The big bugaboo with cheesecake is cracking. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise, the eggs puff, overcook and get grainy, then constrict when cooled, resulting in an undesirable split in your smooth cake.
The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center’s still loose and let cool in the oven.
Many cheesecakes are baked in a water bath (a pan of water) to moderate the temperature. Since water remains at a constant temperature, the cake sets slowly, resulting in a super-creamy cheesecake.
With richly flavored cheesecakes, like chocolate, the same result can be achieved by baking slowly at low temperatures.
To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. After chilling, remove the springform ring (but not the metal base).
A crack in your cheesecake is not the end of the world. Simply use it as a starting point when cutting your first slice.
Up Next:
Chili Dog Casserole – Quick and Easy
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!