Oreo Cheesecake

  • Servings: 12 servings
  • Prep time: ~ 25 minutes
  • Cook time: ~ 3 hours, 10 minutes
whole-oreo-cheesecake

Ingredients

  • 4 tablespoons pasture butter (not margarine), melted
  • 2 cups Oreo cookies, crushed fine (about 18 cookies)
  • 3 pounds cream cheese
  • 2¾ cups granulated sugar
  • 5 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups Oreo cookies, in chunks (about 15 cookies)
  • 12 ounces whipped cream
  • Oreo cookies

Many Atlantans remember Mick’s Restaurant for their unbelievable cheesecakes. Our favorite was the Oreo Cheesecake and somehow my father was able to get the recipe and put it in his cookbook. We have made this for many occasions, including the Remembering Danny Corbett Event earlier this month.

Everyone loves this cheesecake. My cousin makes small ones to give as holiday gifts and everyone asks for the recipe. Well here it is. Enjoy!

Note: I found organic Oreos at Whole Foods to make this recipe.

The Ultimate Cookbook

Oreo Cheesecake
Preparation time: 25 minutes Cooking time: 3 hours, 10 minutes Chilling time: 24 hours

4 tablespoons butter (not margarine), melted
2 cups Oreo cookies, crushed fine (about 18 cookies)
3 pounds cream cheese
2¾ cups granulated sugar
5 eggs
2 teaspoons pure vanilla extract
2 cups Oreo cookies, in chunks (about 15 cookies)
12 ounces whipped cream
Oreo cookies

Heat oven to 250 degrees. Wrap the outside of a 10 x 3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside. In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake at 250 degrees for 8 to 10 minutes. Remove from oven; set aside to cool. Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution. Add sugar and blend well, scraping bowl just until smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined. Remove from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space at the top of the cheesecake pan. Bake in preheated 250 degree oven for 2½ to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving. Top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie, if desired. Yield: 12 servings

Mick?s Restaurant
Atlanta, Georgia

Per serving: 887 Calories, 14 grams Protein, 62 grams Fat (percent Calories from fat, 63), 71 grams Carbohydrates, 255 milligrams Cholesterol, 550 milligrams Sodium, less than 1 gram Fiber.

Wine Pairing

2010 La Serra, Moscato d’Asti,Piedmont, Italy

Fresh exotic fruit, Intense, full and harmonious on the palate. Slightly frizzante.-Perrine’s Wine Shop

or

2005 Clos du Roy, Sauternes


 

 

 

 

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Recipe by Back To Organic at http://backtoorganic.com/oreo-cheesecake/