Oreo Hazelnut and Banana Cheesecake

Oreo Hazelnut and Banana Cheesecake requires roughly 5 hours from start to finish. This recipe serves 10. One portion of this dish contains about 6g of protein, 32g of fat, and a total of 416 calories. For $1.02 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 20 people were impressed by this recipe. If you have milk, whipping cream, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so amazing. Similar recipes include Banana Cheesecake Bars with Golden Oreo Crust, Cheesecake Factory Bakery Oreo Cheesecake, and Copycat Cheesecake Factory Oreo Cheesecake.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Mix crushed Oreo cookies with butter and press them firmly into a 9 inch cake pan. Put in refrigerator and chill until firm.
2. Whisk fresh whipping cream until soft peaks form, set aside
3. Put gelatin and water in a bowl and soak for a while. Then place the bowl in a double boiler and heat until gelatin dissolves. Set aside.
4. Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth.
5. Add in hazelnut spread, continue to beat for about 1 minute.
6. Mash bananas and mix well with 1/2 tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl.
7. Add whipped cream to the cream cheese mixture with a hand whisk, mix well and add dissolved gelatin into it.
8. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.
9. Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.
10. Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.

 

Step by step:

1. Mix crushed Oreo cookies with butter and press them firmly into a 9 inch cake pan. Put in refrigerator and chill until firm.

2. Whisk fresh whipping cream until soft peaks form, set aside

3. Put gelatin and water in a bowl and soak for a while. Then place the bowl in a double boiler and heat until gelatin dissolves. Set aside.Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth.

4. Add in hazelnut spread, continue to beat for about 1 minute.Mash bananas and mix well with 1/2 tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl.

5. Add whipped cream to the cream cheese mixture with a hand whisk, mix well and add dissolved gelatin into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.

6. Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.

7. Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.

Nutrition Information:

covered percent of daily need