Zutaten für Cheesecake Factory Cloned Oreo Cookie Cheesecake
- 6 tablespoons (3 ounces) unsalted butter, melted
- Oreo Cookie Crumbs
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- 4 large eggs
- ½ cup sour cream
- All Purpose Flour
- Vanilla Extract
- ¼ teaspoon salt
- Oreo Cookies
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Zubereitung von Cheesecake Factory Cloned Oreo Cookie Cheesecake
- Preheat oven to 325°F (160°C). Grease a 10-inch springform pan.
- Combine 1 ½ cups of Oreo cookie crumbs and 6 tablespoons (3 ounces) of melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even crust.
- Beat 3 (8 ounce) packages of cream cheese with an electric mixer until smooth and creamy.
- Gradually beat in 1 ¾ cups of granulated sugar until fully incorporated.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together ½ cup sour cream, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Gently fold the wet ingredients into the cream cheese mixture until just combined. Do not overmix.
- Gently fold in 1 ½ cups finely chopped Oreos.
- Pour the batter into the prepared springform pan.
- Top with the remaining ½ cup finely chopped Oreos.
- Place the springform pan on the top rack of the preheated oven. Bake for 75 minutes.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar (use a wooden spoon to prop it open) for 1 hour. This prevents cracking.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate overnight (or for at least 6 hours) before serving for the best texture and flavor.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
88g
Fat
86g
Carbs
10g
