Monday, November 14, 2011

Pure Deliciousness

I am not a huge baker, but Andy and I both have a demanding sweet-tooth. The hard thing about this is I love chocolate, maybe a little too much, and Andy doesn’t. BUT … I found the compromise!! The Oreo Cheesecake recipe below is chocolaty enough for me, but not too much for Andy.

Oreo Cheesecake
1 pkg. of Oreos
¾ stick of margarine (melted)
3 pkg. of cream cheese
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs 

1. Preheat oven to 325 F. Spray 13 x 9 inch baking pan with non-stick cooking spray. Place cookies in a zip-lock bag and crush with hands or meat hammer. (You might want to do this in batches.) Mix cookies with melted butter in small mixing bowl, but put 1 ½ cups aside. Firmly press the remainder in the bottom of baking dish. 

2. Beat (We used our KitchenAid stand mixer, worked perfectly!) cream cheese one package at a time with sugar and vanilla in a large bowl. Add sour cream, mix, and add eggs one at a time. Lastly, stir the remaining 1 ½ cups of cookies and pour mixture into baking dish. 

3. Bake for 40 minutes or until center is almost set. Once the cake has baked let it rest for an hour or so, then cool in refrigerator for at least 4 hours. ENJOY!! 

“Pure Deliciousness” - Andrew Morello

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