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    You are in: Home / Recipes / Hot Fudge Oreo Gourmet Cheesecake Recipe
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    Hot Fudge Oreo Gourmet Cheesecake

    Hot Fudge Oreo Gourmet Cheesecake. Photo by aviva

    1/4 Photos of Hot Fudge Oreo Gourmet Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 19 mins

    25 mins

    54 mins

    aviva's Note:

    I got this recipe from a local grocery store where I take cooking classes. I made this cheesecake a couple of days ago for a party and it was so easy and fast. People couldn't believe that it was homemade.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
    2. 2
      Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
    3. 3
      Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
    4. 4
      Bake crust at 325 degrees F for about 4 minutes to set it.
    5. 5
      FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
    6. 6
      Add sugar and beat until creamy.
    7. 7
      Blend in eggs, sour cream, flour, and vanilla.
    8. 8
      Fold in coarsely chopped cookies by hand.
    9. 9
      Pour batter into prepared crust.
    10. 10
      Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
    11. 11
      Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
    12. 12
      Cool at room temperature for 1 hour.
    13. 13
      Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
    14. 14
      Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
    15. 15
      Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
    16. 16
      Spoon hot fudge over each slice of cheesecake.
    17. 17
      For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on May 28, 2007

      55

      i got soooooo many compliments on this cheesecake. the only thing i did differently was instead of folding the cookies into the batter, i poured in about half the batter, then layered in the cookies, the topped with remaining batter. i also baked the cheesecake a little differently: 15 minutes at 350 degrees, then reduce to 200 degrees and bake for 45-50 minutes, then turn oven off and crack the door open until completely cooled. it was the most wonderfully tasty cheesecake i've ever made! thanks so much for this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2010

      55

      I thought this cheesecake was very good! It was easy enough to prepare, although next time I think I will have to cook mine just a few minutes longer as the middle was a little too jiggly. I loved the oreo crust! I'll definitely be making this again. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2013

      55

      I made this for fathers day and it was awesome. I did change it alittle bit. I used splenda in place of the sugar and used 1/3 fat cream cheese. I baked it for 45 minutes. It did crack alittle so next time I will bake it for 40. will do it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Hot Fudge Oreo Gourmet Cheesecake

    Serving Size: 1 (148 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 514.8
     
    Calories from Fat 296
    57%
    Total Fat 32.9 g
    50%
    Saturated Fat 17.3 g
    86%
    Cholesterol 107.6 mg
    35%
    Sodium 402.6 mg
    16%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 1.5 g
    6%
    Sugars 29.6 g
    118%
    Protein 8.1 g
    16%

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