Cheesecake has become one of my specialties. Maybe even a passion. I find it is one of the easier things to bake. Really hard to screw up and really easy to experiment with. I had the idea for this in my head for a little while. Finally, I decided to make it. Since it came out pretty good, I thought I would share it with people. You people!
- 2 8 oz packages cream cheese (softened)
- 2 eggs (brought to room temp)
- 1/2 cup sugar (I like to use cane sugar)
- 3/4 cup cookie dough (store bought or homemade)
- 18 Oreo cookies (you could sub for an off brand, I don’t recommend it)
- 1/4 cup butter (melted)
- 1 tbs pure vanilla extract (if you don’t have the “good stuff” you can use 2 tbs)
- 8 inch square or round pan
The crust: Take the filling out (unless you have used this before and prefer to keep it in for extra sweetness) of your cookies and start crumbling in your food processor. Once you get about 1/3 of them in there, add some butter to it. Continue adding cookies and butter and process until mixture is finely ground. Pour out into your baking pan. I use the back of a measuring cup and pack the crust down nice and tight. Bake this at 300 for about 7 minutes (or until you smell it). DO NOT burn your crust. It’s very easy to do, so don’t try and be all multi-tasking!
The Filling: Cream the cheese, sugar and vanilla extract. Add the eggs 1 at a time and beat until well blended. Take 1/2 cup (I actually used more, but this is what the recipe called for) of the cookie dough and break it up into about 1/2 inch sized pieces and drop into batter. Mix well. Pour into your crust. After you smooth out the batter, break up and drop the remaining (1/4 cup) cookie dough into the cheesecake. Again, I added more than the recipe called for. Bake at 325 for about 25-30 minutes.
Tip: Your oven may vary so you need to check on it at about 20-25 minutes and see how it is doing. Use the old toothpick and see if it comes out clean.
I let my cheesecakes cool in the oven with the door cracked open for about 40 minutes or so. Then cover it with some plastic wrap and let chill in the refrigerator at least 3-4 hours. This particular cheesecake tastes better the next day, so plan on making it with plenty of time before serving!
There really isn’t a whole lot I can think of to spice this up. Add more cookie dough to the mix maybe? A shot of espresso/Kahlua? Maybe some chocolate chips sprinkled on top? It’s definitely the easiest one of the cheesecakes I have made so far. Hope you like it! I’m sure Charli does!