Mon Ami Oreo Cookie Cheesecake Recipes

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OREO COOKIE CHEESECAKE FROM THE MON AMI RESTAURANT



Oreo Cookie Cheesecake from the Mon Ami Restaurant image

Found this yummy recipe from my "Best of the Best from Ohio" cookbook, which is a recipe from the Mon Ami Restuarant and Winery in Port Clinton, Ohio. Nice creamy combination of chocolate and cheesecake!!! (Time doesn't include any refrigeration time) UPDATE: Just made this and the taste is wonderful, but for me I would cook it at a higher temperature for the 50 minutes, like 300, as mine never set up very well, but I followed there directions, maybe it was my oven, but don't think that is the case, maybe an error in the cookbook!!

Provided by diner524

Categories     Cheesecake

Time 2h15m

Yield 1 cheesecake

Number Of Ingredients 14

1 1/4 cups cookie crumbs (Oreo)
1/4 cup butter, melted
2 lbs cream cheese, at room temperature
1 1/2 cups sugar, divided
2 tablespoons flour
4 eggs, extra large
2 egg yolks (large)
1/3 cup whipping cream
2 teaspoons vanilla, divided
1 1/2 cups cookie crumbs (Oreo)
2 cups sour cream
1 cup whipping cream, scalded
8 ounces semisweet chocolate
1 teaspoon vanilla

Steps:

  • For the crust:.
  • Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
  • For the filling:.
  • In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
  • Glaze:.
  • Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

Nutrition Facts : Calories 8298.3, Fat 714, SaturatedFat 414.7, Cholesterol 2871.5, Sodium 4169.8, Carbohydrate 444.4, Fiber 38.9, Sugar 349.7, Protein 131.9

MON AMI OREO COOKIE CHEESECAKE



Mon Ami Oreo Cookie Cheesecake image

Number Of Ingredients 19

Crust:
1 1/4 cups Oreo cookies, crumbled
1/4 cup melted butter
------------------------------
Filling:
2 pounds cream cheese, softened
1 1/2 cups sugar, divided
2 tablespoons flour
4 extra-large eggs
2 large egg yolk
1/3 cup whipping cream
2 teaspoons vanilla extract, divided
1 1/2 cups Oreo cookies, crumbled
2 cups sour cream
------------------------------
Glaze:
1 cup whipping cream
8 ounces semisweet chocolate
1 teaspoon vanilla extract

Steps:

  • Crust: Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour. Filling: In large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and pour in remaining batter. Bake 15 minutes at 425°; reduce temperature to 225° and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350°; blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with Glaze and garnish. Glaze: Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

Nutrition Facts : Nutritional Facts Serves

OREO COOKIE CHEESECAKE WITH CHOCOLATE GLAZE



Oreo Cookie Cheesecake With Chocolate Glaze image

Make and share this Oreo Cookie Cheesecake With Chocolate Glaze recipe from Food.com.

Provided by Juenessa

Categories     Cheesecake

Time 1h25m

Yield 12-14 serving(s)

Number Of Ingredients 18

2 cups Oreo cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 eggs
1 1/2 cups Oreo cookies, crushed into pieces
16 ounces sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
14 -16 whole Oreo cookies

Steps:

  • Crust:
  • Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
  • Bake at 350º F. for 5 minutes; set aside.
  • Filling:
  • In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
  • Gradually add 1 1/4 cups sugar, beating well.
  • Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
  • Add eggs, one at a time, beating after each addition.
  • Pour 1/3 of batter into prepared pan.
  • Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
  • Bake at 350º F. for 45 minutes.
  • Sour Cream Layer:
  • Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
  • Bake at 350º F. for 7 minutes.
  • Turn oven off and leave in oven 30 minutes.
  • Remove cheesecake and let cool completely on a wire rack.
  • Chocolate Glaze:
  • Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
  • Pour mixture over cheesecake while still warm.
  • Refrigerate at least 8 hours before serving.
  • Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
  • Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
  • Serve chilled.
  • Cook time does not include chill time.

PHILADELPHIA-OREO NO-BAKE CHEESECAKE



PHILADELPHIA-OREO No-Bake Cheesecake image

On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 4h15m

Yield 16

Number Of Ingredients 6

1 (18 ounce) package OREO Cookies, divided
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
  • Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g

OREO COOKIE CHEESECAKE



Oreo Cookie Cheesecake image

This recipe comes from 'Take 3 Cooks' cookbook. I've always been meaning to make it myself, because the pic looks heavenly, but have not yet gotten around to it. I'm posting this in response to a request, so let me know what you think! It suggests to use chocolate bourbon biscuits instead of Oreo cookies if you can't find them. Don't look at the calories! ;)

Provided by -Sylvie-

Categories     Cheesecake

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

350 g Oreo cookies, crushed
100 g unsalted butter, melted
800 g cream cheese
4 eggs, beaten
175 g caster sugar
200 ml single cream
350 g Oreo cookies, broken into small pieces
400 g sour cream
2 tablespoons caster sugar
4 tablespoons sour cream
chocolate curls

Steps:

  • Preheat oven to 190°C/375°F/Gas 5.
  • For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
  • For the filling, whisk the cream cheese, eggs, and sugar until smooth.
  • Mix in the cream.
  • Pour half of the mixture onto the cake base.
  • Add the broken cookies and press down into the mixture.
  • Pour the rest of the filling on top.
  • Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
  • Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
  • Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
  • Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
  • Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.

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