Thursday, December 30
Oreo Cheesecake Squares
To celebrate P finishing his first semester I wanted to make him a special treat (or all of his treats special?!). Since he loves oreo's and I had cream cheese that needed to be used (which is what drives most of my cooking adventures) I made Oreo Cheesecake Squares!
These went great with our Christmas date night.
Every year P and I have a special date night for our Christmas present to each other. This year we did something different and I think both of us enjoyed it so much that we may make a tradition of it! We actually went out and bought a good/different meat and the rule was that we were not going to be overly concerned about how much it cost (even though we both knew we had to choose something within reason!) and I wasn't going to use coupons to get it! haha We also both chose the side we wanted and a salad! I made the sides and P grilled. It was absolutely divine!!! I chose Mahi-Mahi with butternut squash and P had a Rib-Eye and mac & cheese. The greatest part was that we had enough to make it into two meals :). There are times it is nice to go out for a dinner and be served but really, to be completely satisfied, I would prefer to make it myself and get what I really want...call me crazy.
Back to the cheesecake though, the recipe turned out great and it was rather simple. It made me smile when p came in to gander at what was being cooked and when he was told...he stayed to watch! Here is the recipe if you want to give it a go-
Oreo Cheesecake Squares
For the crust:
23 Oreo cookies (although I used an organic kind similar to oreos)
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature (I used yogurt here bc that's what I had)
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies (see above)
1. Preheat the oven to 325 degrees F. Line an 8 X 8 baking dish with foil.
2. To make the crust, place the cookies in the bowl of a food processor. Process, pulsing, until the cookies are finely ground.
3. Add in the m elted butter and pulse until the cookie crumbs are moistened.
4. Transfer the moisture to the prepared baking pan and press the crumbs into an even layer over the bottom of the pan.
5. Bake the crust for 10 minutes, then set aside and prepare the filing while maintaining the oven temp.
To make the filling;
1. Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes.
2. mix in the sugar until well combined. Blend in the sour cream, vanilla, and salt. Beat in the egg and egg yolk on medium speed until incorporated, scraping down the bowl as needed. Stir in the chopped cookies with a rubber spatula.
3. Pour the cheesecake batter over the crust, smoothing top with a spatula. Bake for about 40 minutes until the cheesecake is set around the edges but slightly wobbly in the center.
4. Transfer the pan to a wire rack and let cool about 1 hour to room temp.
5. Cover the pan and refrigerate until well chilled, about 3 hours.
6. When ready to serve, lift cheesecake out by the foil and cut into squares. Make sure you store this in the fridge IF there is leftovers! :)
Recipe by: Annies-Eats.com