The Cake We Make Together
The Oreo Cheesecake. That’s right. It is deserving of the “The.” My son and I have been making this cheesecake today since he was 4 years old. On Thanksgiving, Christmas, or New Year’s, this is out celebration dessert.
I don’t remember where this recipe is from after all of these years and the printout is worn. One of the reasons I created Well-Worn Apron was to curate recipes. It is time to transfer this one over from paper to the blog to keep it safe.
While I’ve thought about how to make this plant-based, I’ve decided not too. It is such a cherished dessert to us and indulging in to once a year is OK in my book.
Oreo Cheesecake is easy to make. A good recipe to make with children. They will enjoy crushing the Oreos with a baking pin for the crust, pouring the ingredients in, and decorating before going into the oven. Decorating the cake is my son’s favorite activity and for this Thanksgiving he make a smiley face. I use my Braun food processor to blend the batter and it makes an amazingly smooth batter. Once in the oven, it fills the house with the most wonderful smell.
Ingredients
- 18 Oreo cookies, crushed
- 1/4 cup melted butter
- 24 ounces cream, softened (3 8oz. packages)
- 1 can (14 oz) can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla
Preparation
- 1. Preheat oven to 300 degrees F.
- 2. Mix Oreos and melted butter.
- 3. Press the mixture in a greased 9-inch spring form pan.
- 4. In a large bowl, cream together the remaining ingredients until well blended.
- 5. Pour into the pan.
- 6. Bake for 45-60 minutes.
- 7. Don't over bake it until it cracks.
- 8. Cool to room temperature and chill in the refrigerator before removing from pan.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.