We finally pulled back into the driveway late last night after a week away from home. Before waking up this morning, I entirely intended to tell you about the trip, but with so many photos to sort through and an important historical event to soak in, I couldn’t quite compile it all together today. By the end of the weekend, you’ll begin to hear my stories, but while you wait patiently, I’ll give you an old one and recipe instead!
On the night before New Year’s Eve, my guy and I decided to celebrate it a day early to avoid the noisy and chaotic crowds. We drove to the movie theater to buy tickets to “Wreck-It Ralph,” and after the sugary candy scenery tempted our appetites, we walked across the parking lot for a late dinner at the Cheesecake Factory.
We ordered our favorites: the spicy Buffalo Wings and Shepherd’s Pie for him, the Fresh Vegetable Salad for me. And because their only desserts I’d ever sampled were the Godiva Chocolate Brownie Sundae and Black-Out Cake, my guy insisted (despite his lactose intolerance!) that we selected a slice of cheesecake to bring back to eat on the real New Year’s Eve.
With two totally different palates (me = chocolate, him = anything but), the waitress checked back three times before we settled on the Oreo Dream Extreme. She quickly bagged it up, along with our leftovers, and sent us off with a cheerful good-bye.
The following evening, we sat in front of the TV to see the ball drop in Times Square with the cheesecake on the table in front of us. I definitely hogged it—well, the fudgy chocolate cake layer anyway—but I let him steal as many bites of the big Oreo pieces as he wanted!
With my lightened rendition, I skipped that fudgy chocolate cake layer to make it more appealing to my guy, as well as adding extra cookie chunks (his favorite part) through the cheesecake. It’s every bit as sweet and creamy as the sinful slices from the official restaurant, but it comes with absolutely none of the guilt!
For an extra special treat, drizzle each slice with a little chocolate syrup just before serving!
- Preheat the oven to 300°F, and lightly coat a 9”-round springform pan with nonstick cooking spray.
- Add 18 of the Oreos (tops and bottoms) to a blender, and pulse until fine crumbs. Pour into a bowl. Add in the butter and 1 egg white, and stir until combined. Press into the bottom of the prepared pan, and bake at 300° for 12-15 minutes. Cool completely.
- Crush the remaining 6 Oreos (tops and bottoms) into coarse pieces, about the size of a pea.
- In a large bowl, mix together the cream cheese and sugar until creamy. Mix in the remaining 2 egg whites, flour, and vanilla. Add in the crushed Oreos, and mix just until incorporated. Spread the filling over the cooled crust, and bake at 300°F for 40-45 minutes, or until the center barely jiggles when shaken. Cool to room temperature before covering with plastic wrap, ensuring that it touches the top of the entire cheesecake, and chill for at least 8 hours.
HI Amy – this looks absolutely decadent! Just one question before I make it though: is this low kj? I’m counting the calories at the moment, due to over eating in the silly season, and I would really love to make this but I’m not sure whether I’m ‘allowed to’. Thanks! 🙂
Thanks Brooke! The Nutrition Info is included beneath the recipe. 🙂
Whoops – sorry, I’m so blind! 🙂 Anyway, I just LOVE your website – everything is so healthy and delicious – just what I look for in a perfect recipe. Keep it up!
No need to apologize Brooke; it’s easy to miss. Thank you for your kind words! 🙂
Sorry again, but do you mean 8 oz for each block of cream cheese, or altogether? Thanks 🙂
You need 24 oz total of cream cheese. 🙂 I hope you enjoy the cheesecake Brooke!
Will do! 🙂 Thanks
Hi Amy, so you discard the creamy centres from the oreo’s?
That’s correct Tess! I hope you enjoy the cheesecake!
Thanks for getting back to me so quickly! It’s for my partner, I’m sure he will love it and it’s guilt free!! Thanks!
You’re welcome Tess! You caught me when I was already on the computer. 😉 That’s really sweet of you to bake for him — I hope you both love it!
can i replace 1 block of the cream cheese with marscapone?
I haven’t worked with mascarpone much, so I can’t personally guarantee that will work. I think it should, but I’d recommend substituting cornstarch in place of the flour to help the cheesecake set better with the mascarpone. I hope you enjoy it Neena!
Hi Amy
Cant wait to make it!
but can u substitute granulated sugar with raw sugar or brown sugar?
Thanks
Yes! Brown sugar would be a slightly better substitute, but both should work. I’m excited to hear what you think of the cheesecake Rita!