How to Make Oreo Cheesecake Recipe Philadelphia Cream Cheese: Quick and Easy Dessert!

How to Make Oreo Cheesecake Recipe Philadelphia Cream Cheese: Quick and Easy Dessert!
How to Make Oreo Cheesecake Recipe Philadelphia Cream Cheese: Quick and Easy Dessert!

Okay, folks, let’s talk about this Oreo cheesecake I made. It was a real treat, and I gotta share how I did it. I used Philadelphia cream cheese ’cause, well, it’s the best, right?

First, I grabbed a bunch of Oreos. You know, the classic ones. I crushed them up real good. You can use a food processor, but I just put them in a bag and smashed them with a rolling pin. It’s more fun that way, and you get a good arm workout!

Then, I melted some butter. I mixed the crushed Oreos with the melted butter. This is gonna be our crust. I pressed this mix into the bottom of a springform pan. Make sure you press it down firmly, so the crust is nice and compact.

How to Make Oreo Cheesecake Recipe Philadelphia Cream Cheese: Quick and Easy Dessert!

Next, the filling. I took three packages of Philadelphia cream cheese. Make sure it’s softened, otherwise, you’ll have a lumpy mess. I beat the cream cheese with some sugar until it was all smooth and creamy. Oh boy, it smelled good already!

Then I added some eggs, one at a time, mixing well after each one. I also threw in a bit of vanilla extract. Just a splash, you know, for that extra flavor. Some folks like to add sour cream, but I find that’s not needed at all. I don’t want to over complicate it.

  • Grab Oreos
  • Crush Oreos
  • Melt butter
  • Mix Oreos and butter
  • Press into pan
  • Beat cream cheese and sugar
  • Add eggs and vanilla

Now, I roughly chopped some more Oreos and folded them into the cream cheese mixture. Don’t overmix it, just gently fold them in until they’re evenly distributed. This will make your cheesecake creamy with the cookies evenly distributed throughout.

I poured this creamy goodness over the crust in the pan. I smoothed out the top with a spatula, making sure it was all even. Then, into the oven it went! I baked it for about an hour. You’ll know it’s done when the edges are set, but the center is still a little jiggly.

Once it was baked, I turned off the oven and let the cheesecake cool down slowly inside. This helps prevent cracks. After it cooled a bit, I took it out and let it cool completely on a wire rack. Then, I covered it and chilled it in the fridge for at least four hours. Overnight is even better, if you can wait that long!

Finally, the moment of truth! I carefully removed the cheesecake from the pan. It looked beautiful, if I do say so myself. A perfect Oreo cheesecake, with that creamy Philadelphia cream cheese filling and a crunchy Oreo crust. And the taste? Oh man, it was heavenly! Each bite was a perfect mix of creamy, crunchy, and chocolatey goodness. I served it up to my family, and they were all blown away. I even made a second one the next week by popular demand!

Things I learned:

  • Softened cream cheese is key.
  • Don’t overmix the batter.
  • Cooling it slowly helps prevent cracks.
  • Chilling overnight makes it even better.

So there you have it, folks. My adventure in making an Oreo cheesecake with Philadelphia cream cheese. It was a fun process, and the result was absolutely delicious. Give it a try, and let me know how it turns out!

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