Smooth, creamy and filled with bit sized pieces of cookie baked on an Oreo crust, this cheesecake is a Oreo lover's dream. This small Oreo cheesecake is the perfect size and doesn't need a springform pan!
Prepare: 30 minutesmins
Bake: 1 hourhr30 minutesmins
Chill Time: 8 hourshrs
Total Time: 10 hourshrs
Servings: 8
Equipment
6" (15cm) cake pan
8" (20cm) cake pan or larger for water bath
Parchment paper
Ingredients
2pkgs(454g) cream cheese
⅔cup(133g) sugar
15whole(127g) Oreo cookies
2large(100g) eggs
¼cup(60g) plain yogurt or sour cream
2tbs(30mL) chocolate syrup or sauce
1tbs(14g) melted butter
1tsp(5mL) vanilla
⅛tsp(.625g) salt
Instructions
For the Crust
About 1/2 hour before starting, remove cream cheese, sour cream and eggs from the fridge. Bring to room temperature.
Position the oven rack on the lowest position available. Preheat Oven to 325F (160C.)
Cut two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. Trace the bottom of an 6" (15 cm) cake pan and cut out a circle of parchment.
Melt the butter in microwave or on stove top. Using a small amount of the melted butter, grease one side of the parchment paper and the inside of the cake pan. Lay out two of the strips in a criss cross pattern on the bottom inside of the pan and up the sides. Place the other two strips on the inside on the walls or sides of the pan. Place the circle on the bottom inside of the pan.
Crush up 9 whole Oreos in a baggie or blender until you have 1/2 cup of fine crumbs. Reserve 1 - 2 tbs of the crumbs (9.5 - 19g) for decoration if desired in an airtight container. Add the remaining crumbs to a small bowl. Stir in the rest of the melted butter until the crumbs are moistened. Press the crumbs firmly into the bottom of the pan. If desired, you can press some up the sides as well. Bake the crust 5 - 10 minutes or until just set and you start to smell the crust toasting. Set aside and allow to cool on a wire rack.
For the Filling
Break or roughly chop 3 whole Oreos into various sized pieces. Set aside.
In a large bowl, beat softened cream cheese until smooth on a low speed. Add in the yogurt or sour cream, vanilla and salt. Mix until just blended, scraping the sides as needed. Beat in the sugar.
Beat together the eggs in a small bowl until combined. Add to the cream cheese mixture and beat on low until just mixed. Do not over mix to avoid cracks or sunken cheesecake. Fold in the oreo pieces.
Pour mixture into the pan and level. Tap a few times to release any air bubbles.
Place this pan in a larger pan and carefully pour hot water into the larger pan until it comes about 1/2 way up the sides.
Bake 60 - 75 minutes or until center just wobbles and temperature reaches 160F (71C.) Turn off oven, prop open the door and allow it to cool slowly for 1 hour. Remove from oven and water bath and finish cooling at room temperature.
Chill cheesecake in pan loosely covered 4 hours or overnight in the refrigerator. For best results, leave it a minimum of 8 hours. Carefully lift from pan and remove parchment paper.
For Decoration (optional)
Cut 3 Oreos in half. Set aside.
Spread 1 - 2 tablespoons of chocolate syrup or sauce over the top of the cheesecake.
Sprinkle the reserved Oreo crumbs on top of the chocolate. Place the halved Oreos in a circular pattern or as desired. Cheesecake must stay chilled. Store any leftovers in fridge within one hour.
Notes
You can bake this without a water bath. Preheat oven to 350F (180C.) Bake 50 - 60 minutes or until center reaches 160F (71C) and just slightly wobbles when moved. Cool at room temperature before moving to the fridge.Baking without a water bath will change the texture slightly (think NY style or pumpkin pie) and may cause cracks.If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage.