Hot Fudge Oreo Cheesecake

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Sometimes I get sad that February is the shortest month. It means that I only have 28 days to put pink and red sprinkles on everything I eat. My boyfriend, on the other hand, is not so sad that I only have 28 days for hearts and sprinkles and other love-related shenanigans.

If he had it his way, February 14th would be just another day in February that he could be mourning the end of football season. However, he definitely wasn’t upset about was this cheesecake that I made for our Valentine’s Day dessert. He reported multiple times that it was my best cheesecake yet. But seriously…how can you go wrong with Oreo’s, sugar, 4 bars of cream cheese, and hot fudge?

This recipe starts with  an Oreo crust. So grab your food processor and crush up approximately 26 Oreos. Mix with 1/3 of a cup of butter, and press into the bottom and sides of a 9-inch spring form pan.

Next, beat 4 bars of softened cream cheese with 1 cup of sugar and a teaspoon of vanilla. Once smooth, add in 4 eggs, beating on low speed after each addition. Now add in 10-15 more Oreo’s that have been broken into chunks. I used some Mini Oreo’s, mainly because I needed them out of my cabinet for my own good, but any kind will do. Pour this mixture into the pan and bake at 325 Fahrenheit for about 55 minutes. Your cheesecake should be free of cracks, slightly golden, and it shouldn’t wiggle too much when you give it a little shove.

Let your cheesecake cool for 3 (agonizing) hours in the fridge. When you’re ready to serve, douse it in hot fudge and sprinkles and maybe even some more crushed Oreo’s if you’re like me and you try to live on the dangerous side of life. After you finish your slice, you can do the old “evening out” trick taught to me by my dear old dad. Make sure the cake is cut evenly by slivering away at it until the lines are clean and straight and eat the slivers to clear them away. Pretend that you didn’t just eat 2 and a half slices from all of the slivers, and be on your merry way until breakfast tomorrow when you’ll find yourself pulling the cheesecake out of the fridge “just to check that it’s all still there”.

I hope you enjoy!

Recipe

Ingredients

• 36 Oreo’s, divided
• 1/3 cup butter, melted
• 4 8oz bars of Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 4 eggs
• Hot Fudge (you can make your own or use from a jar!)

Directions

Preheat your oven to 325. Use your food processor to crush 26 Oreos. Mix with 1/3 cup of butter, and press into the bottom of a 9 inch spring-form pan. Set aside.

Using an electric mixer, beat 4 bars of softened cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Turn your mixer to low and beat in the 4 eggs, one at a time until just mixed. Stir in 10 more Oreo’s, crushed. Pour over crust. Bake until golden brown for 55 minutes. Chill in the fridge for 2-3 hours or until cooled. Serve with hot fudge and sprinkles.

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