Friday, September 16, 2011

Oreo Cheesecake

Oreo Cheesecake
This is a recipe I developed from my original cheesecake recipe. I make the whole thing in the Cuisinart. It it really rich and creamy and will easily feed 8-10 people! 

(pic1) Ingredients 
26 oreo cookies
6 TBS butter, melted

1 cup hot fudge, softened to spreadable
12 oreo cookies, coarsely chopped
2 8 ounce packages of cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla

1 pint sour cream
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350 degrees.
Remove the bottom of a 9-inch spring form pan and cover the bottom with foil. Reassemble the pan and pull the foil up and around the outside.
Grind oreos (filling too) in the Cuisinart with the metal blade until coarse crumbs.
Add the melted butter and pulse until the mixture comes together. It will be slightly crumbly.
(pic2) Press mixture into the bottom and half way up the sides of the spring form pan.
Bake for 5 minutes.

While the crust is in the oven, wash the Cuisinart bowl and blade and reassemble.

(pic3) Remove crust from oven and top with hot fudge and half the (pic4&5) twelve chopped oreos. (Set aside other half to add to cream cheese mixture.) Place crust in the freezer while you prepare the cream cheese filling. This will harden the hot fudge and keep it from rising and mixing with your cream cheese mixture when you pour it in.

Blend the 2 packages of cream cheese.
Add the sugar 1/4 cup at a time, pulsing between each addition.
Add the eggs, one at a time, pulsing between each addition.
Scrape down the sides of the bowl.
(pic6) Add the vanilla and remaining chopped oreos.
(pic7) Pulse until well combined.

(pic8) Remove crust from freezer and pour filling mixture over.
Return to the oven for 25-30 minutes.

Right before the filling is done baking, mix together the topping. I put the 1/4 cup sugar and vanilla right into the container of sour cream and stir. (No need to dirty another bowl!)

When the filling is done baking (pic9) it will dome a little at the top and will NOT jiggle in the middle when you move the pan around.
(pic10) Remove from the oven and immediately (gently!) top with the sour cream mixture.
(pic11) Return to the oven for an additional 5 minutes.

Let the whole think cool on a cookie sheet for about 30 minutes before removing the outer ring of the spring form pan. Chill for at least 4 hours before serving, but BEST if you chill it overnight!

(pic 12) Slice and ENJOY!

Be sure and check back next Friday for next week's "flavor!"

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