Monday, February 3, 2020

# cooking # crockpot

Crockpot Monday: Oreo Cheesecake

Time to whip up a recipe that combines two of my favorite things!
Oreo Cheesecake:


10 chocolate cream-filled sandwich cookies
3 Tablespoons butter, melted

2 (8-ounce) blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, room temp
1 Tablespoon all-purpose flour
1/4 cup heavy cream
1 teaspoon vanilla extract
10 chocolate cream-filled sandwich cookies, crushed

Use a 6-quart slow cooker and inserted oven-safe dish that can fit all the way inside of the stoneware. You're going to use the crockpot as a water bath.

In a zippered freezer bag, crush ten cookies until they are tiny crumbs. Pour the melted butter into the bag and squeeze around until it's combined. Press this crumb mixture into the bottom of your dish.

In a mixing bowl, cream together the cream cheese, sugar, eggs, flour, cream, and vanilla with a handheld or stand mixer. Crush the other 10 sandwich cookies (into small pieces) and stir by hand into the batter. Pour batter on top of the crust.

Add 1/2 to 1 cup of water into the empty crockpot and slowly lower the casserole dish in, being careful not to splash water into your cheesecake.

Cover and cook on high for 2 to 3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have begun to brown.

Unplug the cooker, and let the cheesecake sit in the crockpot uncovered for one hour before removing and transferring the dish to the refrigerator. Cool completely before slicing and serving.

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