Oreo Cheesecake


Although it was not at all “Thanksgiving-y,” this year, I wanted to try a cheesecake for Thanksgiving dessert. Having never baked a cheesecake in my life, I scoured sites for some tips. My goal was twofold: 1) Make a delicious-tasting cheesecake, and 2) Do not let it crack. Afterall, that is the sign of a perfect cheesecake, right?!?!







I followed BrownEyedBaker’s recipe below for Oreo Cheesecake, but made a few edits. I’m glad I did because her recipe was great and my cheesecake did not crack. Here is what I changed:

1) I baked my cheesecake in a water bath. Tip: wrap the springform pan in aluminum foil before baking to ensure no water seaps in from your water bath.

2) I baked it for 45 minutes according to directions; however, instead of removing the cheesecake from the oven after 45 minutes, I turned off the oven, but left the cheesecake in the oven for another hour. This seems odd and it feels like you are going to over-bake it, but the slow cooling process preventst the cake from cracking.

3) Once I did remove from the oven, I let cool for another 1.5 hours to room temperature before refrigerating.




4 responses »

  1. Abby, this looks AMAZING! My mouth is watering!! Loving your blog! I have been reading all of your posts from the start (after Kim told me about it). You are such a talented cook!

    • Awww! Thanks, Erin! It has been fun doing it, but lately, I have been busy and kind of been slacking. Ned to get back into it. Hope you had a nice Thanksgiving and are doing well!

  2. Cheesecakes, huh? I’m gald to see there are some sweets on your blog. I am going to use this recipe the next time I have a dessert to make.

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