Description
A spin on the classic Philadelphia Cream Cheesecake recipe, featuring an Oreo cookie crust and a white chocolate center.
Ingredients
Scale
For the Oreo Cookie Crust
2 cup (229 grams) about 22 Oreos, crushed
3 tbsp butter, melted
For the White Chocolate Cheesecake
4- 8 ounce packages Philadelphia Cream Cheese, room temperature
1 cup (200 grams) granulated sugar
1 cup (228 grams) white chocolate chips, melted
1 tsp vanilla extract
4 eggs, room temperature
Pinch of salt
1/2 cup (114 grams) dark chocolate chips, melted
Instructions
- Preheat the oven to 325 degrees.
- Prepare the Oreo Crust. Grease a 9-inch springform pan and place a parchment paper round on the bottom of the pan. Mix the Oreo crumbs and butter together. Press the crumb mixture evenly across the bottom of the pan. Set aside to cool completely.
- Melt the White Chocolate. In a large microwave safe bowl melt the white chocolate chips stirring in 15 second intervals until the white chocolate is completely melted.
- Mix the cheesecake batter. Add the softened cream cheese, sugar, vanilla extract and salt and melted white chocolate to the bowl and beat with a hand mixer until completely smooth. Mix the eggs in one at a time using the lowest setting on your hand mixer. Incorporate each egg before adding the next.
- Fill the Springform Pan and Bake. Pour the cream cheese batter into the spring-form pan and smooth the top. Bake in the oven for 45-55 minutes. The edges should be slightly browned and the center should jiggle slightly when the pan is touched. Turn the oven off and crack the oven door open to let some of the hot air out.
- Cool the Cheesecake. Let the cheesecake cool in the oven for one hour. After the first hour of cooling, move the cheesecake to a countertop to cool to room temperature. Cover the cheesecake with plastic wrap and refrigerator for at least 4 hours.
- Decorate. This step is optional. To create the chocolate stripes, melt ½ cup of dark chocolate chips in the microwave. Stir every 20 seconds. Pour the melted chocolate in a sandwich size zip top baggie. Clip the end of one corner of the plastic baggie off to create a piping bag. The smaller the hole, the thinner the stripes. Use the piping bag to drizzle the chocolate over the top of the cheesecake.
- Serve the Cheesecake. Before serving, garnish the cheesecake with whipped cream or fresh strawberries.
- Prep Time: 35 minutes
- Cooling Time: 4 hours
- Cook Time: 55 minutes
- Category: Cheesecake