Oreo Truffle Cheesecake Recipe

Ingredients:
For the crust:

  • 30 Oreo cookies
  • 5 tablespoons butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 20 Oreo cookies, quartered

For the topping:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • Oreo truffles

Cooking Instructions:
For the crust:

  1. Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch nonstick spring form pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

For the filling:

  1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Oreo cookies.
  2. Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened. Pour over the cheesecake, allowing to drip down the sides. Top the cheesecake with the Oreo truffles. Serve or cover and store in the fridge for up to 2 days.

Recipe Source here

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