I made this the other day for an after Thanksgiving dessert. You guys do that too, right? Please tell me you do so I know I'm not the only one. Our Alabama kids came the day after Thanksgiving and we NEEDED some more dessert because the two pies and the lemon bars we had on Thanksgiving day wasn't enough. Anyway..I was glad I made it because I think it's one of the best cheesecakes EVER! The filling was nice and creamy...then the chocolate was the crowning glory! And also I know it was good because it's GONE!
26 oreos – crushed in a processor
½ cup butter – melted
crushed oreos and melted butter. Stir well. Pour into a parchment paper
lined spring-form pan. Press onto the bottom of the pan. Chill while
2 8-ounce blocks cream cheese, softened
1 cup sugar
1 pint sour cream
½ cup mini chocolate chips
15 oreos - crushed into large chunks, divided use
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
the eggs one at a time and continue to beat slowly until combined.
Gradually add the sugar and beat until creamy, for 1 – 2 minutes.
the sour cream and vanilla. Periodically scrape down the sides of the
bowl and the beaters. The batter should be well mixed but not
overbeaten. Fold in the mini chocolate chips and half of the crushed
oreos. Pour the filling into the chilled crust-lined pan and smooth top
with a spatula.
Set the cheesecake pan on a large piece of
aluminum foil and fold up the sides around it. Place the cake pan in a
large roasting pan. Pour boiling water into the roasting pan until the
water is about halfway up the sides of the cheesecake pan; the foil will
keep water from seeping into the cheesecake. Bake at 325 degrees for 1
hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will
firm up after chilling), so be careful not to overcook. Let cool in
roasting pan for 30 minutes.
Chill in the refrigerator,
loosely covered, for at least 4 hours or overnight. Loosen the
cheesecake from the sides of the pan by running a thin metal spatula
around the inside rim.
Remaining crushed oreos from filling
1 cup chocolate ice cream topping
Sprinkle top of cooled cheesecake with chunked oreos. Drizzle with ice cream topping.
Slice into 16 servings with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!