What’s For Dinner?

photo

Mick's Restaurants' Famous Oreo Cheesecake


Rate this recipe: (average rating = 4.00 with 69 votes)

Rate It!

Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
Cuisine: Dessert

From the menu of . . . Mick's
various locations

Q: I like just about everything at Mick's, but what I really would like to make myself is the Oreo Cheesecake.
-- Leslie Blaine, Atlanta

A: We get so many requests for Mick's desserts, especially this Oreo Cheesecake, we decided to rerun this favorite.

Hands on time: 25 minutes  Total time: 3 hours and 10 minutes  Serves: 12

Ingredients:

    For the crust:
    4 tablespoons butter (not margarine), melted
    2 cups Oreo cookies, crushed fine (about 18 cookies)

    For the filling:
    3 pounds cream cheese
    2 3/4 cups granulated sugar
    5 eggs
    2 teaspoons pure vanilla extract
    2 cups Oreo cookies, in chunks (about 15 cookies)
    For the garnish (optional):
    12 ounces whipped cream
    12 Oreo cookies

Instructions:

To make the crust: Preheat the oven to 250 degrees. Wrap the outside of a 10-by-3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.
In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8 to 10 minutes. Remove from oven; set aside to cool.

To make the filling: Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.
Add sugar and blend well, scraping bowl just until mixture is smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.
Remove bowl from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space from the top of the cheesecake pan.
Bake in preheated oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.

To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.

Notes:

The secret to its exceptionally moist and creamy texture, says recipe tester Betsy Mann, is baking it slowly in a water bath. To ensure that no water leaks in, you should cover the outside of the pan with foil (although Mann confesses she did not cover hers and had no problem). She also said this is so rich, you may want to consider slicing it in thin slivers.

This recipe calls for 24 hours of refrigeration.

Nutrition:

Per serving: 887 calories (percent of calories from fat, 63), 14 grams protein, 71 grams carbohydrates, less than 1 gram fiber, 62 grams fat, 255 milligrams cholesterol, 550 milligrams sodium.

More recipes like this:

More recipes of the same cuisine:Dessert
Recipes in the same category:ATL restaurant recipes
Recipes from: Mick's
Get Daily E-mail