Scott wanted this for Christmas (2012). His Mom use to make this when he was growing up. She gave really good directions because it turned out really yummy. I did the Oreo crust but would like to try the flour. I think also next time I might try not adding chocolate to the 2nd half of the cheese cake and instead of the sour cream mixture do a genache topping (see Candace folder). 9" pan worked perfect. See notes below if wanting to do a bigger one. Saw in a another recipe you could use 28 Lorna Doone Shortbread cookies for crust. Add 1/4 cup butter and 1 T sugar. Press on bottom and cook for 10 min.
UPDATE: Have made this for Abagail's birthday twice now. She really likes it. Next time I want to try 8" pan with 16 oz cream cheese. The nutella crust (see strawberry cheesecake recipe) and 1/2 the recipe for genache.
CRUST:
1 bag Oreos - grind in food processor then add:
2-4 T melted butter
Pat on bottom of springfoam pan.
OR
2 cups Flour
1/3 to 1/2 cup Sugar
pinch of salt
1 teaspoon baking powder
not quite 1 cube of butter
1/3 Peanut Butter
an egg, water or milk to make it like a pie crust consistency
few chocolate chips, chopped - optional
OR (got his from Mel's Kitchen) - next time I would not bake it.
http://www.melskitchencafe.com/2010/10/decadent-chocolate-cheesecake.html
- 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
- 1 tablespoon sugar
- 6 tablespoons butter, melted
- For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
Use a pastry blender and do like for a pie. Pat out and up the sides of a spring form or whatever you bake a cheese cake in. You want that crust whatever you use, to pat into the pan....not joined together very good like a regular pie crust. Kind of crumbly and yet together enough to pat into the pan and sides and stay there....just trial and error is how I work it.
MIDDLE:
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs, room temperature
1 tsp vanilla
Beat above ingredients together for a long time (5 min or more). Split the mixture into two bowls (for peanut butter keep in Bosch and add peanut butter). Add 1/2-3/4 cup creamy peanut butter. For the other mixture add 1/2 cup chocolate chips that have been melted with a little canned milk or sour cream. (That chocolate mixture needs to be a bit thinner than just melting chocolate chips or it will chunk up.) I put the chocolate mixture on the bottom if I used like a pie crust, then the peanut butter. If I did Oreos, I did the peanut butter first, then the chocolate. I sometimes would swirl things a bit too.
Bake at 325 for at least 20 to 25 minutes or until kind of jiggle the pan the cheesecake is in, if it gently moves slightly (you don't want it soupy at all) kind of set up jiggle...then it is done. Also it will usually just barely split. Add topping when cheesecake is out of the oven (doesn't need to cool)
TOPPING: (do this on the stove)
1/2 cup chocolate chips, melted
add:
1 - 1 1/2 cups of sour cream
3 TBLS sugar
Candace always had me make it like I created it with the pie crust type of bottom...she said it sold good. If your pie pan is so the cheesecake isn't very deep, it will be done in approximately the above time, otherwise it will take longer...I can't remember the exact times for a deeper one....just watch.
Here is the email:
On the recipe: It is one I created while I worked at The Cottage and can be made with crushed oreos for the crust. At home I used to take the frosting out so I could crush them easier if I used them...but I saw a thing where they are just crushing them...so it must work to leave the frosting it. I also made a regular pie-type of crust for the bottom...I will write it out. On the Oreos, crush them and add a bit of melted butter to make join together for the crust. I didn't write that down, so I would just guess and drizzle butter and stir until it is good to stick together for the bottom crust.
Here is how I made it originally: Crust ... 2 cups of flour, 1/3 to 1/2 cup sugar, pinch of salt, 1 teaspoon baking powder, not quite 1 cube of butter and 1/3 peanut butter. Use a pastry blender and do like for a pie. Last I would attempt to chop a few choco chips and add them. I wrote that I mixed an egg and any water or milk necessary to make like a pie dough. Pat out and up the sides of a spring form or whatever you bake a cheese cake in.
16 oz. cream cheese, 1/2 cup sugar, 2 eggs and a teaspoon vanilla. If you want a larger cheesecake, you could use 24 oz. cream cheese, 3/4 cup sugar, 3 eggs and vanilla. (That proportion is the basic cheesecake Candace taught me - also beat and beat the cream cheese mixture well...I found it made a better cheesecake.) Split the cream cheese and stir in 1/2 to 3/4 cup of peanut butter. For the chocolate, I melted 1/2 cup chocochips with a little canned milk or just milk or sour cream...any of them work and then stir in the choco chip mixture into the other half of the cream cheese mixture. (That chocolate mixture needs to be a bit thinner than just melting chocolate chips or it will chunk up.) I put the chocolate mixture on the bottom if I used like a pie crust, then the peanut butter. If I did Oreos, I did the peanut butter first, then the chocolate. I sometimes would swirl things a bit too.
Bake at 325 for at least 20 to 25 minutes. Candace that owned The Cottage showed me to test for a cheesecake, kind of jiggle the pan the cheesecake is in, if it gently moves slightly (you don't want it soupy at all) kind of set up jiggle...then it is done. To use a toothpick....doesn't work for me. Also it will usually just barely split. For a topping, again Candace taught me this, use 1/2 cup choco chips melted added in with 1 to 1/2 cups of sour cream and about 3 TBLS sugar. Any cheesecake I made was topped with sour cream mixed with sugar on top of it. Even the cherry cheesecake I made for out there.
Candace always had me make it like I created it with the pie crust type of bottom...she said it sold good. If your pie pan is so the cheesecake isn't very deep, it will be done in approximately the above time, otherwise it will take longer...I can't remember the exact times for a deeper one....just watch.
You want that crust whatever you use, to pat into the pan....not joined together very good like a regular pie crust. Kind of crumbly and yet together enough to pat into the pan and sides and stay there....just trial and error is how I work it. Judi
