Sign up for daily recipes and receive a Free E-Cookbook! Made this for my friend’s 36th bday. Bake for 1 hour 20 minutes. Thanks again. Temperature would be the same, but you’d need to bake less time. 21. You’ll add about a third of the filling to the crust, then about half of the Oreos, then another third of the filling and the other half of the Oreos. For the blender it could definitely work, you may have to fuss with it a bit. I’m not familiar with light cream. Cheesecake. Pre-bake the Oreo crust, it helps it stay together better because the melted butter in the crust will spread as you pour in the cheesecake filling if not baked. I used a bag of chocolate baking crumbs instead of crushing Oreos. The texture was just off. You could potentially try it in a 9 x 13 pan, but you may need to make some adjustments, especially to the baking time. Also, will cooking it twice dry it out? Measure out 2 Tablespoons and set aside for the Topping. It was amazing. 19. 1. Thanks! Stand Mixer: My new love, I just got this mixer about a month ago and I love it because of the pour shield which has saved me from many messes! I also like to line my baking pan with parchment paper in case anything does leak out, it doesn’t bake onto the pan and make a mess. He loved it! 10. Which springform pan should I use for this? 3. I’m not a good baker, but your recipes make me look like I am! I do not have time in my life to be like, ” oh it’s ok that this 50 hour cheesecake didn’t turn out.”. It set perfectly and the minimal freezer time did not upset the texture or create ice crystals – worked like a charm for us! Your email address will not be published. Scrape down the sides of the bowl. 15. Would the sourcream taste in the cake or it will be empowered by the oreos? I’m thrilled to bake this for my fiancée’s birthday but will only have 3 hours to chill post-baking… is this going to ruin the outcome? If none of that bothers you, then you can. This Oreo Cheesecake is thick, creamy and filled with cookies and cream! I wouldn’t really recommend it. Unless I double the recipe…. Wondering if you could make this without the warm water part and just cook it in the oven as normal in the springform pan. This process helps prevent cracking. Hi Lindsay. I added a thin layer of whipped cream to the top followed by dollops of cream. Thanks , I’m so glad you enjoyed it! Then invert again (same process) onto plate or serving piece. Anytime you make a cheesecake you need moisture in the oven. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.