feasting with friends

Spooktacular Oreo Cheesecake

oreo cheesecakeIf you’re a fan of the Oreo™, this recipe is for you. I’ve been making it for close to 3 years now – so it has been mastered – if I may toot my own horn 😉 I dressed it up for Halloween with these sweet little Candy Corn Ghosts. The instructions are at the end of the post. The recipe is for a 10-inch cheesecake in a standard springform pan. These photos show 3 cheesecakes, as I made them in 6-inch pans [still 1 recipe] which allows us to eat one and give two away! Last October I made 18 [in 2 days!] of these little devils for Glenn to give away. That’s a whopping 12 pounds of cream cheese, Lol! It’s a crowd pleaser for sure. Out of all the different cheesecakes I’ve made, this is one of my absolute favorites. It’s definitely a decadent dessert. The chocolate crust and the chocolate ganache topping cradling the creamy cheese filling… yum, it’s dessert at it’s finest! Don’t hesitate to try this based on the length of the instructions. Most of your time is “idled” due to baking and cooling. And the rewards, oh my…you’ll thank me!

Ingredients:

For Crust:

1 sleeve chocolate graham cracker crumbs [1/3 of a typical package]

5 tablespoons butter, melted

For Filling:

2 pounds cream cheese, softened

1 1/4 cups sugar

1/3 cup heavy whipping cream

2 Tablespoons all-purpose flour

1 teaspoon vanilla extract

4 eggs

9 Oreo® cookies, smashed/processed into fine crumbs

9 Oreo® cookies, loosely chopped

For Sour Cream Glaze:

8 ounces sour cream

2 Tablespoons sugar

1/2 teaspoon vanilla extract

For Chocolate Ganache:

1/2 cup heavy whipping cream

3/4 cup semisweet chocolate chips

1/2 teaspoon vanilla extract

Optional:

3 Oreo® cookies, loosely chopped

Candy Corn Ghosts

Directions:

1. Preheat oven to 350°F. Set aside a 10-inch spring form pan.

2. In the bowl of a food processor, place the graham crackers, pulse until fine crumbs [you may crush in a plastic bag with a rolling pin also].

Oreo cheesecake

3. Mix the graham crumbs with the melted butter in a small bowl. Stir with a rubber spatula to blend well; firmly press crumb mixture in bottom and up sides [about 1 inch] of springform pan. Set aside.

Oreo cheesecake

4. In a large mixing bowl, beat cream cheese until smooth. Gradually mix in the sugar, whipping cream, flour, and vanilla. Beat in eggs, one at a time, beating well after each addition and scraping down sides of bowl occasionally. Add the 9 finely crushed Oreo® cookies to the batter, mix well.

Oreo cheesecake

5. Pour 1/3 of batter into the crust lined pan. Top with the 9 Oreo® cookies that were loosely chopped, covering the layer of cream cheese mixture; pour in remaining batter.

Oreo cheesecake  Oreo cheesecake

6. Bake at 350°F for 45 minutes, rotating 1/2 turn after about 25 minutes. Remove cake from oven. Don’t worry if the top of the cheesecake cracks like mine did. The sour cream glaze and chocolate ganache will “hide” any imperfections!

Oreo cheesecake

7.Prepare the Sour Cream Glaze: Combine sour cream, 2 Tablespoons sugar, and 1/2 teaspoon vanilla; spread evenly on cheesecake. Return to oven and continue baking for 7 minutes. Turn oven off, open door a little and leave cheesecake in oven. After 30 minutes, remove cheesecake, and let cool completely on a wire rack.

Oreo cheesecake

Oreo cheesecake

8. Prepare the chocolate ganache: Combine 1/2 cup whipping cream and chocolate chips in a small saucepan; stir over low heat until chocolate melts, and then stir in 1/2 teaspoon vanilla. Pour mixture over cheesecake while still warm.

Oreo cheesecake

Oreo cheesecake

Oreo cheesecake

9. If topping with Candy Corn Ghosts and/or chopped Oreos®, put them in place while ganache is soft, before refrigeration. Cover loosely. The cheesecake needs to be refrigerated at least 8 hours. I prefer to refrigerate overnight for best flavor. Remove from refrigerator about 1/2 hour to 1 hour before serving, remove ring from springform pan before slicing.

Oreo cheesecake Oreo cheesecake

Candy Corn Ghosts

12 Marshmallows, standard size

Wilton’s Candy Melts®

12 orange disks [approximate]

12 yellow disks [approximate]

Food Writer Pen®, black

Candy corn ghosts ingredients

Directions:

Melt the orange candy melts according to package directions [microwave]. Stir well, so candy is smooth.

Dip your marshmallow about 2/3 of the way up; set on waxed paper to harden. Continue until all marshmallows have been dipped in orange.

candy corn ghosts

Repeat process with the yellow candy melts, only dipping the lower 1/3 of marshmallow. Allow candy to harden completely on waxed paper.

candy corn ghosts

Using the food writer pen, apply eyes [2 little dots].

candy corn ghosts

Cheesecake adapted from: http://allrecipes.com/recipe/chocolate-cookie-cheesecake/
Candy Corn Ghosts adapted from: http://kneadtocook.com/candy-corn-marshmallow-people/

Note: Oreo and Wilton are trademarked names. These trademarks are the property of their respective owners.

2 comments

I'd love to have your input....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: