This decadent Cuisine D’Or Cheesecake is a show-stopping dessert that combines the classic comfort of a dense, creamy cheesecake with the playful crunch of Oreo cookies. The base is a spiced graham cracker crust, providing a sturdy foundation for the luscious filling. Baked to perfection, the cake is topped with a tangy sour cream layer and finished with a glossy Swiss fudge glaze for an extra layer of chocolate indulgence. It is the ideal centerpiece for birthday parties, holiday gatherings, or any special occasion where you want to impress your guests. While it requires some time to chill and set, the result is a slice of pure, rich heaven that is worth every minute of preparation.
Cuisine D’Or Cheesecake (Aka Oreo Cheesecake)
Description
This decadent Cuisine D'Or Cheesecake is a show-stopping dessert that combines the classic comfort of a dense, creamy cheesecake with the playful crunch of Oreo cookies. The base is a spiced graham cracker crust, providing a sturdy foundation for the luscious filling. Baked to perfection, the cake is topped with a tangy sour cream layer and finished with a glossy Swiss fudge glaze for an extra layer of chocolate indulgence. It is the ideal centerpiece for birthday parties, holiday gatherings, or any special occasion where you want to impress your guests. While it requires some time to chill and set, the result is a slice of pure, rich heaven that is worth every minute of preparation.Directions
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Preheat oven to 425°F (218°C). Grease a 10-inch springform pan.
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In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until combined.
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Press the crumb mixture firmly into the bottom and up the sides of the springform pan.
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Refrigerate the crust for 30 minutes while preparing the filling.
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In a large bowl, beat cream cheese until smooth and creamy.
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Add 1 1/4 cups of sugar and flour to the cream cheese and beat until well blended.
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Beat in the eggs and egg yolks one at a time until the mixture is smooth.
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Stir in 1/3 cup whipping cream and 1 teaspoon of vanilla extract.
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Pour half of the cheesecake batter into the prepared crust.
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Sprinkle the chopped Oreo cookies evenly over the first layer of batter.
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Pour the remaining batter over the Oreos and smooth the top with a spatula.
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Bake at 425°F (218°C) for 15 minutes.
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Reduce oven temperature to 225°F (107°C) and continue baking for 50 minutes. Loosely cover with foil if the top browns too quickly.
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While the cake bakes, prepare the sour cream topping: Blend 2 cups sour cream, the remaining 1/4 cup sugar, and 1 teaspoon vanilla.
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Increase oven temperature to 350°F (177°C).
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Spread the sour cream mixture evenly over the hot cheesecake.
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Bake for an additional 7 minutes.
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Remove from oven and refrigerate immediately. Cover with plastic wrap and chill overnight to set.
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To make the Swiss Fudge Glaze: Heat 1 cup whipping cream until simmering.
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Pour hot cream over chopped semi-sweet chocolate and let sit for 1 minute.
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Stir until smooth and add 1 teaspoon vanilla.
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Pour the glaze over the chilled cheesecake just before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 312.2kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 11.1g56%
- Cholesterol 79.0mg27%
- Sodium 1118.1mg47%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 0.7g3%
- Sugars 15.6g
- Protein 19.0g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
