Okay, so yesterday I decided to make an Oreo cheesecake. I’ve made regular cheesecakes before, but I wanted to try something a little different, you know, spice things up a bit. And I’m a huge Oreo fan, so it was a no-brainer.
Getting Started
First, I gathered all my ingredients. I already had most of the stuff, like sugar, eggs, and vanilla extract. But I needed to grab some Oreos (obviously) and a big block of Philadelphia cream cheese. That’s the key, gotta be Philadelphia, it’s just the best for cheesecake, in my experience. Makes the filling real smooth.
Crushing the Oreos
I started by making the crust. I took a whole bunch of Oreos – I think it was about 30 or so – and threw them into a food processor. You could also put them in a Ziploc bag and smash them with a rolling pin, but the food processor is way faster. I pulsed them until they were all nice and crumbly. Then, I melted some butter, poured it in with the Oreo crumbs, and mixed it all up. It should look like wet sand.
Making the Crust
I grabbed my springform pan – you definitely need one of these for cheesecake – and dumped the Oreo mixture into it. Then I pressed it down firmly to form the crust, making sure it went up the sides a little bit too. I popped that in the fridge to chill while I worked on the filling.
Whipping Up the Filling
Now for the good part. I took that big block of Philadelphia cream cheese (make sure it’s softened, or it’ll be a pain to mix) and beat it in a big bowl with my electric mixer. I beat it until it was nice and smooth. Then I added in the sugar and mixed it again until it was all combined. After that, I cracked in the eggs, one at a time, mixing well after each one. Finally, I stirred in a splash of vanilla extract.
Adding the Oreos
I took some more Oreos – maybe about 10 or 12 – and broke them into smaller pieces. I gently folded these into the cream cheese mixture. Don’t overmix it, you want to keep some of those nice Oreo chunks.
Baking Time
I pulled the crust out of the fridge and poured the filling on top. I smoothed it out with a spatula, and then it was time to bake. I baked it at 325°F (160°C) for about an hour, maybe a little longer. You know it’s done when the edges are set but the center is still a little jiggly.
The Hardest Part: Waiting
Once it was done, I turned off the oven and let the cheesecake cool inside with the door cracked open for about an hour. This helps prevent cracks. Then, I took it out of the oven and let it cool completely on the counter. Finally, I covered it with plastic wrap and stuck it in the fridge for at least 4 hours, but preferably overnight. It’s torture, I know, but it needs to chill completely to set properly.
Enjoy!
After all that waiting, it was finally time to eat! I unmolded the cheesecake from the springform pan, sliced it up, and dug in. It was so creamy and delicious, with the perfect balance of chocolatey Oreo goodness and tangy cream cheese. All that work was totally worth it!
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