Freeze Ahead Oreo Cheesecake Recipes

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

OREO® FREEZE

Steps:

• Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer.
• Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool.
• Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
• Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes.
• Allow to soften for 10 minutes before slicing and serving.

FREEZE AHEAD OREO CHEESECAKE

Steps:

• Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.
• In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.
• In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.
• Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.
• Pour mixture into springform pan; top with remaining chopped cookies.
• Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
• Remove cheesecake from oven and allow to cool completely.
• Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.
• Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.

INDIVIDUAL OREO CHEESECAKE

Steps:

• Line 24 cupcake tins with cupcake wrappers.
• Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
• Mix cream cheese and sugar until well blended.
• Add eggs one at a time and mix well.
• Spoon cream cheese mixture into cupcakes.
• Bake at 350 for 15-20 minutes.
• Place in refrigerator for at least one hour to firm up.
• Drizzle with melted chocolate.
• Top with a spoonful of whipped cream (optional).

ICEBOX OREO CHEESECAKE

Steps:

• In the bowl of a food processor, process the cookies and butter until finely ground. Press the mixture evenly into the bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
• Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering. Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in the white chocolate until melted. Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.
• With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds. Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface. Repeat the process twice, then top with the remaining filling. Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.).
• In a chilled bowl, whisk together the cream and sugar until soft peaks form. Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake. Garnish with the mini cookies; slice and serve. Enjoy!