Oreo Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1½ (about 1.5 C) packs of chocolate graham crackers (crushed)
1/3 C Butter (melted)
For Cheesecake
3- 8 oz pkgs Cream Cheese (room temp)
1 can Sweetened Condensed Milk
½ C Sugar
3 Eggs (room temp)
3 Tbsp Lemon Juice
1 Tbsp Vanilla
15-20 Oreos chopped
Chocolate Topping (for ice cream)
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Directions: |
Directions:1. Bring cream cheese and eggs to room temp (this will take 2-3 hours). Don’t skip this step.
2. Break up the graham crackers (I like to stick them in a ziplock and mush).
3. Melt the butter and mix with the graham cracker crumbs. Press them into a springform pan.
4. Beat the cream cheese and sweetened condensed milk until smooth.
5. Add sugar, vanilla, and lemon juice until well combined.
6. Add eggs one by one until combined.
7. Pour 1/3 of mixture into springform pan.
8. Sprinkle a third of the oreos.
9. Repeat with another 1/3 of cream cheese mix and oreo two more times then top with the rest of the cream cheese mix. Reserve a 1/3 of the oreos for the top.
10. Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in. Bake at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly).
11. Let cool in the oven with door closed for at least 2 hours
12. Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder
13. Top with oreos and drizzle chocolate topping before serving.
14. Cut with a knife rinsed with hot water between each slice |
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