Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Unsalted butter, melted: 1/2 cup (113g)
- Cream cheese, softened: 3 (8-ounce) packages (720g)
- Sugar: 1 1/4 cups (250g)
- Eggs: 3 large
- Egg yolks: 2 large
- Sour cream: 1 cup (240ml)
- Vanilla extract: 2 teaspoons (10ml)
- Oreo cookies, crushed: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy.
- Beat in eggs one at a time. Add egg yolks, sour cream, and vanilla extract. Mix until well combined.
- Fold in crushed Oreo cookies.
- Pour cheesecake filling onto the graham cracker crust.
- Bake for 60 minutes or until the center is set.
- Let cool completely before serving.
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Rich and creamy cheesecake filling
- Crunchy graham cracker crust
- Chocolatey Oreo cookies
- Decadent dessert that's perfect for special occasions
User Comments:
- "The best cheesecake I've ever had! The Oreo crust and filling were to die for."
- "I love the combination of flavors. The Oreo cookies add a perfect touch of sweetness."
- "This was a crowd-pleaser at my party. Everyone went back for seconds."
- "The cheesecake was so smooth and creamy. It melted in my mouth."
- "I'm not usually a fan of cheesecake, but this one was amazing. I'll definitely be making it again."
Special Precautions and Tips:
- Make sure to use softened cream cheese for a smooth cheesecake filling.
- Don't overmix the cheesecake batter, as this can make the cheesecake dense.
- If you don't have a springform pan, you can use a regular 9-inch baking pan, but you will need to cut the cheesecake into wedges to serve.
- This cheesecake can be made up to 3 days in advance. Store in the refrigerator until ready to serve.
