Oreo and Reeses Cheesecake

Yes, it IS as good as it sounds, and SO easy. This is my mom’s fantastic cheesecake recipe with a few of my favorite things thrown in like Oreos and Reeses. But please feel free to substitute with whatever chocolates you like. I’m definitely going to try Snickers next time…

3 packages Philly Cream Cheese, softened

8-10 Oreos – or however many you’d like – chopped small (I recommend not using a food processor, as it will turn the cookies into crumbs)

12 Reeses miniatures, chopped in quarters

3 large white eggs, room temperature

1 cup granulated sugar

1 tbsp vanilla extract

1 tbsp lemon juice

Flour (for cookies)

1 store-bought graham cracker pie crust – I recommend this large size, but if you can’t find it, use two small ones.

After you chop your Oreos and Reeses, put them in a medium bowl and sprinkle a bit of flour on them to coat them evenly. This prevents the heavy cookies from sinking to the bottom of the cheesecake during baking.

Beat the cream cheese in a large bowl on medium speed with an electric beater or stand mixer. Slowly add in the sugar, increasing speed slightly. Add the eggs one at a time, and blend each one into the batter until smooth. Add the vanilla and lemon juice, and beat until all ingredients are incorporated. Now add your chopped Oreos and Reeses to the mixture, but DONT BEAT. Fold in gently using a spatula until evenly dispersed. Pour cheesecake mixture into crust and thats it!

Bake at 310 F for 45 mins- 1 hour. And if crust edges get a little brown or start to crack, it’s OK – it wont affect the taste.

Note: Last time I had a little extra batter left over, so I put it in a cupcake tin (with liners) and made cheesecake cupcakes. Nummas.


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