Mick’s Famous Oreo Cheesecake

Mick’s Restaurant is gone but the legacy of its Famous Oreo Cheesecake lives on.  Hopefully you got a chance to try it while Mick’s was still around but in case you missed it, you can make it at home and try it yourself.  This cheesecake is creamy, full of big chunks of Oreo cookies, and topped with freshly made whipped cream.  It’s the perfect special dessert for holidays or birthdays and it’s big enough to serve a crowd.  You’ll get lots of compliments on this one and lots of requests for the recipe.

Mick’s Famous Oreo Cheesecake

4 tablespoons butter, melted
18 oreo cookies, crushed fine
3 pounds cream cheese , at room temperature
2 3/4 cups granulated sugar
5 eggs
2 teaspoons pure vanilla extract
15 oreo cookies, broken into chunks
12 ounces whipped cream (can use canned whipped cream)
12 oreo cookies

1. For Crust: Heat oven to 250 degrees.  Wrap outside of 10 inch springform pan tightly with foil (to prevent water from leaking in).  Line bottom with a parchment circle.  Set aside.   In medium bowl, stir together butter and Oreo crumbs.  Place in  pan and press down firmly and evenly.  Bake for 8-10 minutes.  Remove from oven; set aside to cool.

For Filling: Place cream cheese in mixing bowl and mix on medium speed until soft (6-8 minutes).  Use rubber spatula to scrape bowl often to ensure even distribution.  Add sugar and blend well, scraping bowl just until smooth (no lumps).  Reduce mixing speed to low, then slowly add eggs and vanilla.  Mix until combined.

Remove from mixer.  Stir Oreo chunks into batter.  Pour into pan.  Place cheesecake pan into large roasting pan.  Fill pan with water, leaving 1 inch of space from top of cheesecake pan. BAKE IN PREHEATED OVEN FOR 2 1/2 HOURS, until top of cheesecake is slightly golden.  Let rest at room temperature for 1 1/2 hours.   Refrigerate at least 24 hours before serving.   For garnish top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.  It looks really cute.


7 responses to “Mick’s Famous Oreo Cheesecake

  1. Do you have the recipe for Mick’s Chocolate Cream Pie?

    • Hi Judy. No, unfortunately I don’t have that recipe. I love chocolate pie though and if I come across it, I’ll put it on my blog. I loved all of their desserts!

  2. I’m so happy to find this recipe! I used to work at Mick’s and loved the chocolate cream pie and Oreo cheesecake. One question: for the Oreo cookie crumb bottom, do you exclude the white filling when you are making those crumbs?

    • Hi Patrick,
      Do you have the chocolate pie recipe?? I also loved their fried chicken salad.
      I use the whole Oreo, white and all. Hope you make it and love it again!

    • I too, worked at Mick’s! If my memory is correct, we used Famous Wafers, not Oroeos, for the crust. Leaving out the white filling would work just as well.

  3. 250° does not seem hot enough to cook a cheesecake. Usually they call for 325 or 350°. Is this an error in this recipe? I cooked it for 2 1/2 hours, and it’s still not done.

    • Patrick,
      Depending on your oven, this could vary between 2 1/2 to 3 hours. It will be jiggly in the middle, but will firm up after refrigerating. I have finally figured out that the best way to make sure a cheesecake is cooked enough is to use a instant read thermometer and it should register 160 degrees. 250 degrees is the correct temperature for cooking this cheesecake. At 325-350 degrees, a cheesecake would not cook for this long. Please let me know how it turned out!

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