Every year my husband and I host Christmas Eve and every year I like to make a different dessert recipe. This year I have decided to make a cheesecake! It will be the first year I offer cheesecake…I don’t know how that’s even possible! Thanks to Kraft Canada, I know my dessert recipe will be a success. They have an amazing selection of cheesecake recipes to choose from so if your stuck (like I was) be sure to check out their Easy Cheesecake collection. I decided on the Easy Oreo Cheesecake since my pregnant self couldn’t decide between chocolate and the rich cheesecake flavour. This easy Oreo Cheesecake offers both flavours, creating a dessert to die for.
Of course I had to try this recipe before Christmas, because you know…we needed to taste it before we offer it to our guests. And let me tell you how delicious it is. It’s creamy and smooth with small pieces of Oreo mixed in between. What’s not to like?? Also, I found this recipe easy to follow and very easy to make, the ingredients are ones you likely have in your pantry already. The only thing that I didn’t like about this recipe?? Waiting until it was ready to eat!!
Without further delay, lets take a look at how this Easy Oreo Cheesecake come together…
EASY OREO CHEESECAKE RECIPE
– 24 Oreo Cookies, divided
– 3 Tbsp butter, melted
– 3 pkg (250g each) Philadelphia Brick Cream Cheese
– 3/4 cup sugar
– 1 tsp. vanilla
– 3 eggs
Heat oven to 350°F. Crush 16 cookies into fine crumbs. You can do this by placing them into a heavy duty sandwich bag (press as much air out of the bag as possible) and applying a medium amount of pressure to the center of each Oreo, using a rolling pin. When they are crushed in to fine crumbs, place them in a medium bowl. Add the melted butter and mix well. Press onto the bottom of a 9-inch spring form pan.
Beat the cream cheese, sugar and vanilla in a large bowl until well blended. Add the eggs, beating one at a time until well blended. Chop the remaining Oreo cookies into desired sized pieces. Gently stir half of the chopped cookies into the cream cheese batter and pour over the crust. Sprinkle with the remaining chopped cookies.
Bake for 45 min or until the center is almost set. Use a knife around the rim of the pan to loosen the cake. Cool before removing the rim. Refrigerate the cheesecake for 4 hours.
Tips for making the perfect cheesecake
- Allow your cream cheese to warm up to room temperature before starting – this will help avoid lumps in your batter and allow all the ingredients to mix together smoothly
- Don’t over mix – mix on low-medium speed just until all ingredients are combined, you don’t want to incorporate too much air into a cheesecake batter
- Don’t Crack Up – cracking of cheesecake is one of the biggest complaints I hear. First, keep the oven moist by adding a pan of water to the oven when baking your cheesecake to help keep it moist. Second, DON’T open the oven! That is why you have a window and a light, use them to check on the progress of your cheesecake rather than opening the door
- Cool Down Slowly – Once you cheesecake is done (firm around the edges with at 2-3 inch wobbly spot in the center) turn off the oven and open the door, but leave the cake inside. This helps bring the temperature down slowly and avoids cracks
Don’t have a spring form pan? Don’t worry here are links to the tools used to make this recipe:
Ta-Da! A delicious dessert to serve your family and friends this holiday season. I’m excited to share this recipe with my guests on Christmas Eve. If you are hosting a party also, or need a dessert to bring to the upcoming event be sure to check out Kraft Canada’s Cheesecake collection or Little Miss Kate’s recipe collection where you can find tasty dessert recipes like Chocolate Peppermint Cookies and many more!
Disclosure: This post was sponsored by KraftHeinz Canada. All opinions are strictly my own.