This oreo crust is probably my favorite crust. It has a great crunchy texture and is the perfect compliment to cheesecakes like the peanut butter/Oreo cheesecake, the Mocha cheesecake, Chocolate cheesecake and my personal all time favorite, the Chocolate Orange cheesecake. Really this goes perfectly though with anything chocolate based.
For this recipe you first need some Oreos.. You’re gonna need about 1 rows of Oreos. Empty the Oreos into a food processor or freezer bag. If you are going with the food processor you can just pulse the Oreos until you get course crumbs. If you don’t have a food processor or are just too lazy to dig it out (me, a lot of the time) you can just put the Oreos in a large bag and take a rolling pin or I like to use a meat tenderizer ( on the flat side so it doesn’t rip the bag) to it until you get course crumbs. I find that you get crumbs that are a little more course with this method which I like. I like a little more texture especially for this crust.
Next, you are going to add the butter little by little until the mixture resembles wet sand. In the food processor you can just pulse the butter to incorporate. With the bag method you are going to add some butter, close the bag and massage the butter in and add more until you reach the desired texture.
Next, you are going to add the sugar to your taste. I usually find that my oreos are sweet enough but “do you ,Boo”.
Press the mixture into the prepared pan (See my video on my facebook page) making sure that the mixture is even and goes all the way to the edge.
Bake at 350 degrees for 10 minutes or until golden brown. When the crust is done, take it out of the oven and let it cool and then cover with clear plastic wrap and put in the freezer for an hour before you put the cheesecake batter on top of it.
Now you have an amazing start to your clumsy masterpiece :
Oreo Crust
Ingredients
- 2 Rows of Oreos
- 4 Tbsp Unsalted Butter
Instructions
1. Crush the Oreos either by putting them in a food processor or putting them in a zip lock freezer bag and crushing them with a rolling pin.
2. Add the butter little by little until the texture of the mixture resemble wet sand.
3. Add the sugar to taste if your oreos are not already sweet enough.
\4. Bake the crust at 350 degrees for ten minutes.
5. Allow the crust to cool slightly and then place in the freezer for an hour.
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