Oreo Fudge Cheesecake Recipe

Oreo Fudge Cheesecake Recipe

Oreo Fudge Cheesecake Recipe

I have another confession. I don’t make cheese cake either. This is the work of some of my other servants. They collectively call themselves the “cooking class” taught by my sister. They are the sweetest group of teenagers and they can actually cook.



  • 1/4 cup of butter
  • 1 1/2 cups Oreo, well crushed (about 1/2 packet)


  • 4 eggs, beaten briefly
  • 2 teaspoons of vanilla
  • 3 packs of cream cheese, mashed
  • 1 cup of sour cream
  • 1 1/2 cup sugar


  • 1/4 cup of granulated sugar
  • 1 cup of sour cream


  1. Preheat the grill to 300º. Brush 10-inch springform pan.
  2. Mix cake crusts for crust and butter and press it to the bottom of the pan. Cool when you prepare the filling.
  3. In a large bowl, mix the cream cheese, sour cream and sugar until smooth. Add eggs and vanilla, then shake until mixed. Stir in the remaining crushed Oreo. Pour on crust in a pan.
  4. Place the springform pan on a baking sheet and wrap it in a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn off the grill and open the door about 4 inches, but leave the cheesecake for about 30 more minutes. Remove from the grill and let cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
  5. For toppings, you can mix sour cream and sugar, then apply on top or you can use whipped cream. Drizzle some hot fudge (recipe below) and top with Oreo mini.

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