Since the cheesecake brownies I baked two days ago is now in our stomach, I decided to bake another cheesecake. This time, I want to use Oreo cookies as the base since my little sis loves Oreos.
So I modified the recipe using my favourite cheesecake squares recipe. I also added in some crushed Oreo cookies in the cream cheese filling for that extra crunch.
This is what came out from the oven after a night's chill in the fridge.
The texture is so good. The added crunch of the crushed Oreos on the cream cheese filling is so satisfying. I'm starting to love homemade cheesecakes.
Chill the squares for easier cutting. Also make sure you have a sharp knife and a damp cloth nearby so you can wipe off the knife between cuts.
I wonder how long this 16 pieces of squares can last in our house? :P
Recipe: Oreo Cheesecake Squares (largely adapted from Joy Of Baking)
Graham Cracker Crust:
2 cups (200 grams) crushed Oreo cookies
2 tablespoons (30 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, melted
2 - 8 ounces (454 grams) cream cheese, softened
1/2 cup (100 grams) granulated white sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 large eggs
crushed Oreo cookies
Cheesecake Squares: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.
Graham Cracker Crust: In a small bowl combine the Oreo cookie crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.
Increase the oven temperature to 350 degrees F (180 degrees C).
Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. Fold in the 1/2 cup Oreo crumbs. Pour the cheesecake filling over the graham cracker base and bake for about 20 minutes or until the cheesecake batter is just set.
Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts.