Oreo Cheesecake

Can one ever have too many cheesecake recipes?  I think not.

Each year, Hubs’ birthday gives me an opportunity to flex my cheesecake creativity.  His birthday falls between Dude’s birthday and mine (all within 6 weeks of each other).  Dude and I love our chocolate cake with chocolate frosting and pretty much never vary from it.  Since Hubs and my birthdays are super close to one another, earlier in our marriage, I would just have his leftover birthday cake as mine.  Over time, though, I realized that made me a little sad.

So I started making a cheesecake for him (often a mini cheesecake or a “skinny” cheesecake so we can eat it in a few days) and then making my own cake a few days later (Hubs and the boys would totally make or buy me a cake, but I often make my own since I enjoy cake decorating and can try designs or techniques that I might not otherwise get to try - you’ll see this year’s cake soon!)

For Hub’s cake this year, I went with Oreo cheesecake.  He enjoys Oreos and I had a package that no one really realized were hanging around the cupboard approaching their “best by” date and thought they’d be perfect in cheesecake.

I call this one a “skinny” cheesecake.  Not because it’s healthy, but because it isn’t as tall as some cheesecakes.  It is still bakes in a 9-inch springform, but only uses 2 packages of cream cheese as opposed to the 4 packages that some recipes call for.  It ends up being the perfect amount for us.

This one is one of the favorites that I’ve made thus far.  Maybe it will even be a repeat next year!  

Oreo Cheesecake

Adapted from Sugar Spun Run

Crust

22 oreo cookies (cream removed)

3 tablespoons butter, melted

Cheesecake

16 ounces cream cheese, softened

½ cup sugar

6 tablespoons sour cream

½ teaspoon vanilla extract

2 eggs

6 oreos, crumbled

Ganache

4 ounces semi sweet chocolate chips

½ cup heavy cream

To make the crust, place the 22 oreos (no cream) into the bowl of a food processor and pulse to a fine crumb.  Add the melted butter and pulse until combined.  

Optional: Line the bottom of a 9-inch springform pan with parchment.

Press the crumb mixture into the bottom and and inch up the sides of the 9-inch springform pan (lined or unlined).  Set aside, this crust does not pre-bake.

Preheat the oven to 325 degrees F.

To make the filling, place the softened cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low until completely combined.

Add the sour cream and vanilla and mix on low until smooth and combined.  Add the eggs, stirring on low until the batter is smooth and combined (try not to overbeat).  Stir the broken oreo pieces into the batter.

Pour the batter into the crust and smooth.  Place the filled springform onto a baking sheet.  Bake in the preheated oven for 30 minutes and check.  The cake should be just beginning to brown or crack slightly on the edges with a slightly jiggly middle that springs back when lightly pressed.  Cook for an additional 10-15 minutes, if needed.

Remove the cheesecake from the oven and cool to room temperature, then move to the refrigerator and chill overnight.

To make the ganache, heat the cream to steaming.  Add the chocolate chips and set aside for 2-3 minutes to melt, when whisk until smooth.  Pour the ganache over the cheesecake and refrigerate for 1 hour prior to serving.

To serve, remove cheesecake from the springform and onto a cake plate.  If desired, garish with whipped cream and additional oreo cookies.