At my dads we have a tradition that when your spouse has a birthday you bring dessert for their dinner that week. (We usually go to my dad's house every Thursday for dinner and hang out time). Now Brett's birthday was a few weeks ago. It fell on a Monday, which is when we meet with our Bible Study group, so I made his favorite, ice cream cake, then.
For Thursday night I decided to make my first ever cheesecake! I was a little nervous with it being my first and having so many people trying it, but it actually was very easy and YUMMY! So since it was such a hit I thought I would share :)
(Also, please be forgiving of my pictures and their quality. I am not good with a camera and have a crappy one. So that adds up to some crappy pictures, but I tried!)
This was the finished product.
And this is what the yummy awesomeness looked like inside!
Oreo Cheesecake
Ingredients
Filling
3 8oz packs of cream cheese
1 cup sugar
5 large eggs
1/4 tsp salt
2 tsp vanilla
1/4 cup flour
8oz sour cream
5 Oreo's coarsely chopped for batter
10 Oeroe's coarsely chopped for topping
Crust
1 1/2 cup cookie crumbs (about 25 cookies finely chopped...or beat with a rolling pin in a freezer bag. That's what I did!)
2 Tbs melted butter
9" spring form pan (buttered on bottom and sides)
Directions
Preheat oven to 325 degrees.
1. Mix the melted butter with crushed Oreo and press into the bottom of the pan and up around the sides (about 1 1/2" up)
2. Beat cream cheese with a mixer until fluffy.
3. Slowly add sugar until well mixed.
4. Add eggs one at a time and continue mixing.
5. Add vanilla, salt and flour until well combined.
6. Add the sour cream and mix.
7. Stir in the coarsely chopped Oreo cookies.
8. Pour mixture into your pan and place the rest of the chopped Oreo on top.
9. Place pan in the middle of the oven on the top rack.
10. Bake for 1 hour and 15 minuets.
11. After that time keep the cake in the oven with the door open and turn the heat off for one hour.
12. Remove from the oven and continue to let it cool enough to be covered and placed in the oven.
13. Refrigerate for 24 hours.