My sweet tooth kicked in yesterday (well errr it kicks in everyday but I digress) so I wanted to bake an Oreo Cheesecake. When I saw these Peanut Butter Oreo cookies I couldn’t resist but to use them! My mom had also been gifted with some Ginger Spice cookies, I believe from a co-worker, and she did not want them. When I tasted the cookies the other day I just knew I had to use these cookies for my crust.
BEFORE & AFTER
I also used some homemade salted caramel sauce I made the other day.
- 15 Ginger Spice Cookies (or if you want to use just Oreos just a whole bag/28 Oreos)
- 4 Tablespoons of melted butter
I combined both the Ginger Spice Cookies AND the Oreos for the crust aka someone ate a few Ginger cookies out the box so we didn’t have enough.
1. First, preheat the oven to 350 °F (175 °C). Spray a 9 x 2 1/2 inches (23 x 6 cm) springform pan with no-stick cooking spray or brush it with some vegetable oil.
2. Using a food processor, blender or rolling pin, crush cookies into crumbs. (I used my Ninja)
3. Place the crushed cookies in a bowl. Melt the butter and pour it over the Oreo/Ginger crumbs. Stir to coat all the cookie crumbs with butter.
4. Pour the Ginger/Oreo-butter mixture into the springform pan and press it into the pan to form the crust.
5. Bake the crust for about 7 minutes.
- 24 ounces of cream cheese
- 3/4 cup of granulated white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 8 Oreo Cookies
6. Meanwhile, in the bowl of your electric mixer, combine the cream cheese, sugar and vanilla extract and mix until well blended.
7. Then add the eggs, one at a time, mixing until just combined. Crumble about 8 Oreo Cookies into the mixture.
8. Stir together and combine. Pour the cheesecake mixture over the Ginger/Oreo crust.
9. Then add the eggs, one at a time, mixing until just combined. Crumble about 8 Oreo Cookies into the mixture.
10. Smoothen the batter and place in the oven for about 40 minutes, until the edges are set but the center is still slightly jiggly. Cool on a wire rack and then refrigerate for 3 hours or overnight.
This recipe is adapted from Zoom Yummy!