Oreo Cookie Cheesecake From The Mon Ami Restaurant Recipes

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

OREO® MINI CHEESECAKES

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)

Steps:

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
• All ingredients need to be at room temperature before beginning.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
• Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
• Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
• Cool on wire rack.
• When cool, refrigerate for 24 hours.

NO-BAKE OREO CHEESECAKE

Steps:

• Make the crust: Combine the Oreo crumbs with the melted butter in a medium bowl and mix well. Transfer to a 9-inch springform pan and press over the bottom. Refrigerate while you make the filling, at least 30 minutes.
• Make the filling: Combine the cream cheese, sugar and vanilla extract in a stand mixer fitted with the whisk attachment. Beat on high speed until smooth and no lumps remain, 3 to 5 minutes. Run a rubber spatula under the mixture to make sure there are no lumps of cream cheese.
• Pour in the cream and whisk, starting at low speed then increasing to high speed, until the mixture becomes very thick.
• Gently fold in the 1 1/2 cups crushed cookies.
• Spread half of the filling over the crust. Scatter the "secret" layer of crushed cookies on top, then add the remaining filling and smooth the surface with a rubber spatula. Tap the pan against the counter to release any air bubbles in the filling. Refrigerate while you make the ganache.
• Make the ganache: Place the cream in a small saucepan and bring just to a simmer over medium-low heat. Pour the hot cream over the chocolate in a medium heatproof bowl and let sit undisturbed to melt the chocolate, about 5 minutes. Whisk until smooth, then let sit at room temperature just until cool but still pourable, about 20 minutes. Pour the ganache over the surface of the cheesecake in the pan and spread it with an offset spatula. Tap the pan against the counter to smooth out the ganache.
• Refrigerate for at least 8 hours (preferably 12 hours for best results) and up to 2 days. This recipe has no gelatin so it needs longer to set than a regular cheesecake.
• Run a thin spatula around the cheesecake, then open the springform pan and carefully remove the ring. Place the whipped cream in a piping bag fitted with a large star tip. Pipe whipped cream rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy!

OREO COOKIE CHEESECAKE

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
• For the filling, whisk the cream cheese, eggs, and sugar until smooth.
• Mix in the cream.
• Pour half of the mixture onto the cake base.
• Add the broken cookies and press down into the mixture.
• Pour the rest of the filling on top.
• Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
• Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
• Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
• Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
• Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.

OREO COOKIE CHEESECAKE FROM THE MON AMI RESTAURANT

Steps:

• For the crust:.
• Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
• For the filling:.
• In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
• Glaze:.
• Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

MINI OREO® CHEESECAKES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
• Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
• Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.

OREO® CHEESECAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.
• Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well-combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.
• Scoop cookie batter into 1 1/2- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.
• Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.

MON AMI OREO COOKIE CHEESECAKE

Steps:

• Crust: Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour. Filling: In large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and pour in remaining batter. Bake 15 minutes at 425°; reduce temperature to 225° and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350°; blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with Glaze and garnish. Glaze: Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust
• Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
• Filling
• Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.
• Continue mixing and add sugar slowly, making sure it is a smooth batter.
• Add the eggs one at a time.
• Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
• Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
• Pour the batter into the pan with the Oreo crust.
• Place your other crushed Oreos on top for garnish.
• Place in oven and bake for one hour or until the middle does not jiggle.
• When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
• Prop open the oven door, and let it cool for 1 hour.
• Place it in the fridge for at least 4 hours, but 24 hours is preferred.
• Top with whipped cream when ready to serve.