Halloween Oreo Cheesecakes October 23
Oreo cookies are a great addition to cheesecake, whether you use them in the crust or chop them up and mix them into the batter. The crisp, chocolaty cookies are a nice textural contrast to the creamy cream cheese base of the cake, and the creme filling of the cookie blends in smoothly and sweetly to the rest of the dessert. I like them in any kind of cheesecake, but when I saw the Halloween Oreos - with their bright orange centers - on the shelves, I knew that they would make a fabulous Halloween-themed cheesecake.
I lined the muffin tin with paper liners and then placed a whole Oreo cookie into each cup to act as the crust of these cheesecakes. Not only does it make for a good, solid base, but you don’t need to spend time fussing with getting graham cracker crumbs into the muffin cups or prebaking crusts and waiting for them to cool. I also chopped up some Oreo cookies and stirred them into the cake batter. The cheesecake itself is very easy and mixes up in one bowl. Just pour it on top of the cookie bases and you’re ready to bake! Once all your ingredients are at room temperature, you can actually have these in the oven in less than 10 minutes.
I took these to a little party recently and they were a huge hit with both adults and kids alike. It was really fun to see faces light up when they bit into the cheesecake and realized that you could see the whole Oreo cookie, complete with bright orange filling, sitting at the base of the cake. The cupcakes travel very well as the cheesecake is relatively firm. Also, since the orange filling isn’t orange flavored, these taste just like cookies n’ cream.
Don’t forget, regular Oreos (or similar brands) of cookies will work well in this recipe, too, and you can always opt for a non-Halloween colored version in the off season.
Halloween Oreo Cheesecakes
1/2 cup sugar
2 8-oz packages plain cream cheese, room temperature
3 large eggs, room temperature
1/2 cup milk
2 tsp vanilla extract
1 tbsp all purpose flour
1 1/2 cups chopped Oreo cookies (Halloween colors)
16 whole Oreo cookies (Halloween colors)
Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a large bowl, beat together sugar, cream cheese, eggs, milk and vanilla extract until very smooth. Blend in flour. Stir in chopped Oreo cookies.
Place 1 Oreo in the bottom of each muffin cup. Top with approx. 1/4 cup cheesecake batter.
Bake for 16-19 minutes, until cheesecakes are set. Cool in pan.
Chill cheesecakes before serving for at least 2 hours.
Makes 18.
Kitchen Corner Oct 23
Very special cheesecake! Will keep this recipe and try it soon. Thanks for shairng!
donna Oct 23
Death by Oreos…
Dorothy Oct 23
Oh yum! What a creative idea; thanks for sharing with us. I never thought to use the seasonal Oreos in a cookies and cream cheesecake. Those would look (and taste) great if you mixed the green mint ones with the holiday peppermint (candy cane?) Oreos for Christmas…
Katie Oct 24
Ohh how creative. They certainly look striking with the halloween oreos
Becky Oct 24
I love the idea — bet it would work with other cookies for other times of the year!
Shannon Oct 24
oh wow, very neat
taking cookies and cream cheesecake to a whole new level! my fav flavor would probably be a white choc raspberry, or a caramel apple one 
Nutmeg Nanny Oct 24
What an adorable cheesecake!
Tauni Oct 24
Yumm! What a great idea for Halloween. I can’t wait to try it.
When I was little my mom always made mini cheesecakes with a Nilla Wafers - I always make them with raspberry and blueberry topping around the 4th of July - they are always a hit. I am happy to learn of a way to translate them to Halloween.
Magssno Oct 25
This sounds wonderful I,m sure the kids will love it!
Magssno
Sues Oct 25
Wow! This is absolutely insane looking!! In the best possible way
Yummm!
Jen @ My Kitchen Addiction Oct 25
Yum… Your cheesecakes look adorable! Great idea for Halloween!
tty Oct 26
Bakeorbreak.com did an identical recipe! she got it from martha stewart
Jen @ MaplenCornbread Oct 26
Oh wow these are great!!! My husband would love this!
littlepreschool Oct 26
wow..this looks good on Halloween!…
Marwa Oct 26
Hello Nic..
i’m just in love with your recipes!!! all of them turn out to be a great hit!!!
However i had trouble with this recipe.. everything was fine at first then after adding 3 eggs the whole batter turned into soup and got even worse after the milk was added.. (i’m not sure if the batter is supposed to be soup-like) anyway i still poured it on top of the oreo and to my surprise the oreo FLOATED to the top!!!! i put it in the oven anyway, came out pretty firm but browned alot at the top and tasted like scrambled eggs and barbecued oreos
:( i have no idea where i went wrong as i followed the exact directions! plz help
Nicole Oct 26
Marwa - I’m sorry to hear that you had trouble! I’m not sure what went wrong, but from your description it sounds like your batter was far too thin. It isn’t an extremely thick batter, but it is thick enough that the oreos should definitely not float anywhere. The cheesecakes also shouldn’t be in the oven long enough to brown significantly. I’m sure you already checked, but are you positive you use a total of 16 oz of cream cheese? Large eggs and not extra large? Oven temperature not too high? I’ll let you know if I have any other ideas about why it didn’t work out. This is definitely a strange result for this recipe!
Marwa Oct 26
thanks alot for the help Nic really appreciate it
i will try adding more cheese.. and let you know how it goes xx
Karyl Oct 27
I just had the same trouble as Marwa. Complete soup. (I wish I’d checked the comments first.) I did use the full 16 oz of cream cheese and large eggs instead of extra large. Maybe the milk should be reduced to 1/4 cup?
Nicole Oct 27
Karyl - I’m not sure what the problem is, as I use this same base for cheesecake bars and lots of people have made them with no problems whatsoever. I’ll try to troubleshoot it and update if there are problems: http://bakingbites.com/2007/08/vanilla-bean-cheesecake-bars/
and http://www.bakeorbreak.com/2008/03/vanilla-bean-cheesecake-bars/
Karyl Oct 28
Thanks, Nicole. I was able to fix it last night by creaming the cheese and eggs together before adding the milk (which I took the chill off of in the microwave). It looks like the room temperature cream cheese and eggs seized up a bit under the cold milk and didn’t incorporate well. Marwa may have had the same problem.
Thanks for a great site. I really enjoy it!
Jill Oct 29
I’m making my second batch, and they’ve worked out fine. The batter is thin, but it sets up great in the oven. They’re super cute too.
Edgar Oct 30
Just had some of Jill’s cooking. The Halloween Oreo Cheesecake was absoultly the best. Not only did it taste GREAT it looked GREAT too !!! Hard to stop at one.
Olivia Nov 1
I don’t know why but mine are browning a lot and i only left it in the oven for like 10 or so minutes
Nicole Nov 1
Hi everyone. I just wanted to say that I made another batch of these over the weekend without a single problem. For anyone having a problem with browning, loosely tent a piece of aluminum foil over the top of the pan when you put it in the oven. This will help prevent browning on the tops of other cheesecakes and pies, too.
Miriam Nov 1
I couldn’t find the Halloween oreos, but I made these anyway, with success. Everybody liked the Oreo at the bottom!
filtafry Nov 6
Yummy, your description is very delicious……ha ha ha. I think, the recipe and the direction of making Oreo cookies are very easy, now I can enjoy my dessert with it. Thank you for the post.