Crispy store bought chocolate chip cookies are turned into a delicious cheesecake crust that is perfect for so many no bake filling recipes. The key to a really great cookie crust is to start with crispy cookies. Hi, Lisa! Once you have your springform pan coated with the Oreo cookie crust and baked, it’s time to make the filling. Oh my goodness, amazing. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. To make the ganache, simply combine the chocolate chips and heavy cream in a microwave-safe bowl. I am SO GLAD you liked it! Make sure you crush the cookies (cream filling and all) as best you can before adding the butter. The cheesecake … Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. Crust Ingredients (full recipe below) Oreo cookies; Unsalted butter; Filling Ingredients. It’s the perfect cheesecake for chocolate lovers! 7. Thanks so much for the share!! Pour the batter on top of the cooled cookie crust. It's quick, requires just three ingredients, and needs no baking. Pour this over the chocolate cheesecake, let it sit for about 15 minutes, and serve. Heat up the chocolate and cream in 20-second intervals until it is melted and creamy. Then simply combine with the melted butter and viola! Remove the cheesecake from the oven and let it rest until the pan is cooled. And so glad you got a big victory and will now feel comfortable tackling ALLLLLLLL the desserts. The perfect combination for this Chocolate Chip Cookie Cheesecake Crust. © 2020 i am baker. Beat in the sugar and cocoa powder until smooth. Press onto the bottom and 1 in. Begin by adding your chocolate chip cookies {I recommend a crisp store bought cookie like Chips Ahoy} to a food processor. But ma’am,I will be trying this one! The cheesecake is then scraped onto the crust in your springform pan. How to Make Oreo Crust for Cheesecake 2 INGREDIENT OREO CRUST. This Chocolate Chip Crust could not be easier to make. Pulse the cookies until you have fine crumbs. Just pan under to catch the drippings ? Lol. To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Bake the crust for 10 minutes. Store leftovers in … I work with iambaker and am happy to help with questions. don’t know why? Heat in the microwave in 20-second intervals until melted and creamy. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge. UPDATED 4/16/2018 Simple to make and deliciously creamy with a crumbly Gingerbread crust, white chocolate filling, and more! 1. We crushed the entire cookie, cream center and all! You won’t have to mess up your dessert by trying to get the cheesecake out of the pan! It starts with the crust. Really good recipe! This festive Christmas White Chocolate Cheesecake is a gift for everyone who loves cheesecake, white chocolate and gingerbread. For another rich and chocolatey dessert, try my Chocolate Raspberry Cheesecake or even the Perfect Cheesecake Recipe for a classic dessert! Your recipe was such a hit that my neighbor said I should make more and sell them This post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). You’ll want to pulse the Oreo cookies (white cream filling and all) until they’re fine crumbs! The cheesecake is done when the sides are set but the center is still a little bit jiggly. Be sure to label and date the cheesecake. I also switched out oreos for chocolate graham crumbs and powder sugar instead of granulated, but those are more preference. Refrigerate for at least 10 minutes or until your filling is ready. In a medium mixing bowl, combine the Oreo cookies and melted butter and stir until evenly distributed. Get ready to indulge in a rich and moist chocolate cheesecake that will satisfy even the sweetest tooth. For the chocolate cookie crust, you’ll need a standard package of Oreo cookies and some melted butter! Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) … 5. Combine sugar, (and cocoa) into the flour – mix well. First, combine the chocolate chips and 1/4 cup of the heavy cream in a microwave-safe bowl. Hi, Amanda i made the cheesecake but the top cracked !! It came out so fabulously creamy and rich without being too sweet. Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs. Pour the crumbs into an ungreased spring form pan. Remove the cheesecake from the oven and let it rest until the pan is cooled. Mix together until everything is nicely incorporated. For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe. 6. 3. A second option if you don’t have a springform pan would be to line a pan with parchment paper, leaving plenty of the paper hanging over the side. If you do not have a springform pan, I recommend using a disposable pan that you can cut off after your cheesecake is done. Your email address will not be published. Set aside while you make the cheesecake. You could make a graham cracker crust if you want. Although it can be made ahead of time. So, how do you store it to eat when you are craving a bite later? Transfer to a medium bowl. Lightly grease a 9" springform pan. Pour into a ungreased spring form pan. You will know that it is ready when the cookie crumbs are moistened with the butter. Is Heavy Cream the same as Heavy Whipping Cream. Press the crust into the bottom and up the sides of a greased 9-inch springform pan. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. In a large heatproof bowl, microwave ½ cup butter until melted. You will know the cheesecake is done when the sides are set, but the middle is still a bit jiggly. Pour into crust. I will be coming back to this for all my chocolate based cheesecakes. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Place the cheesecake (uncovered) in the freezer for about an hour. What would you suggest? Refrigerate for 4 hours or until completely chilled. Absolutely lovely! This heavenly easy NO BAKE Christmas White Chocolate Cheesecake recipe is a winner every time. Bursting with chocolate flavor and smooth as silk, this Triple Chocolate Cheesecake with Oreo Crust is reach and decadent, triple chocolate treat. One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. It is literally two ingredients! Chill for about 10 minutes. This site uses Akismet to reduce spam. There are three chocolatey parts to this recipe–the oreo cookie crust, the chocolate cheesecake filling, and the chocolate ganache. Chocolate Cheesecake is as easy to make as it is delicious! Pour over the chilled cheesecake and let it sit for about 15 minutes before serving. The butter acts as the binding agent. Thanks, Heather. All Rights Reserved. In a large bowl, combine crushed cookies and butter. Chill it in the refrigerator for at least four hours. Wrap exterior of pan (including base) in a double layer of foil. Learn how your comment data is processed. Add the water – mix well to combine. OMG!! May I use another kind? Could u tell me what i did wrong. Making a cookie crumb crust is thought by many to be easier than a regular pie crust—and with a more dependably good result. By: June / Published: September 9, 2020 / Updated: September 9, 2020 /. Add the melted Breyers® Chocolate Ice Cream and mix until smooth. How many people are you serving? My daughter & I made this last night. Chocolate Cheesecake is a chocolate lover’s delight with an Oreo cookie crust filled in and baked with a rich and creamy chocolate cheesecake and topped with a chocolate ganache. Thank you so much for stopping by! You’ve made an Oreo Cookie Crust! Add the eggs, one at a time, beating well after each added egg. Press the crumbs into the bottom of the springform pan (and up the sides). I work with iambaker and am happy to help with questions. A rich, moist, dense, and hugely chocolate cheesecake. Hi, Marwa! Required fields are marked *. Enjoy! Get excited, because the creamiest, smoothest, richest vegan chocolate cheesecake is about to happen in your kitchen! I prefer the food processor because it is so quick and easy but a bag works great too. Refrigerate your chocolate chip cookie cheesecake crust for at least 10 minutes before adding filling of your choice. crisp chocolate chips cookies {I used Chips Ahoy}, Thanksgiving Pie Ideas: No Bake Peanut Butter Pie Recipe, Easy Mississippi Mud Cookies with a Cake Mix, Christmas Leftovers: Easy Ham Breakfast…. Amanda I hold you responsible for my pants not fitting! https://www.tasteofhome.com/recipes/chocolate-chip-cookie-cheesecake Press the crumbs down into the bottom and slightly up the sides of the pan. Chill in the fridge for 4 hours or until firm. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake. Hahahaha, I know what you mean about the pants! Make sure that the cookies are a fine crumb before adding the butter. If you don’t have a food processor, put the cookies into a Ziploc bag and crush the cookies with a rolling pin until you have fine crumbs. It says so much all on its own. Set aside. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies. Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. Can I do cupcakes with this recipe? Family loved it. That photo made me say (in my brain): “mmmmmmmmm.”. Steps. 2. Combine the chocolate chips and heavy cream into a microwave-safe bowl. I know cooking time would change, would I make the oreo’s first ?? This time it was dark chocolate and Bailey’s in place of some of the cream. You can either wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the bottom rack to collect any drippings. There are a few things that could have caused the cheesecake to crack: 1) Be sure to not overmix the ingredients; that allows too much air in the mix. I will usually pick out any of the larger pieces. Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 … 3) Be careful to not overbake the cheesecake. it was PERFECT! Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! You can check the internal temperature of the cheesecake to check for doneness (150°F), but who wants holes in their beautiful cake? Place the cookie dough in the bottom of the pan and using a clean hand or spoon, press into the bottom of the pan to form the crust. Refrigerate the crust for at least 10 minutes. https://www.chowhound.com/recipes/chocolate-cookie-pie-crust-28650 Berry Cheesecake in Chocolate Crust Recipe - BettyCrocker.com This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. Oreo cookies are normally the obvious choice but why not spread our wings and start trying different options? I work with iambaker and am happy to help with questions. You did not mention water bath right ? It came out beautifully and very decadent!! 4. Melt 6 tablespoons butter in a small saucepan over … I hope this helps, and have a great day! And then you’ll drop balls of the chocolate chip cookie dough into the cheesecake batter. When you see cheesecake recipes that have piles of crust left on the plate, it is usually because they were not coated with butter. Hi, Nisha! This will allow them to hold together well when pressing them into the. Fold in 3/4 cup chopped cookies. I hope this helps, and have a great day! It’s chocolate loves dream: chocolate cookie crust, smooth and creamy chocolate cheesecake filling, silky chocolate ganache topping, plus extra chocolate curls on top!!! Your email address will not be published. and this is coming from a non-chocolate lover (don’t hate me!) . Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces. Cut the chilled butter into cubes. There is no need to bake the crust. To put the cheesecake together, first add chocolate chips cookies around the sides of the pan, sitting on top of the edge of the cookie bottom. This is the richest, most chocolatey cheesecake you will ever taste! A chocolate cookie crust and a filling of cream cheese, sugar, egg, chocolate, cream, and vanilla extract bakes in the slow cooker for the creamiest cheesecake ever! Start with a cookie that is crisp. You could definitely use any other chocolate cookie for the crust. What temperature do you bake the cheese cake for 70 mins? 2 cups of oreo crumbs is about half the oreo package. Butter the sides of a 10-inch springform pan. When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. With some help, you and your extra set of hands can carefully lift the cheesecake out of the pan. NOTE: Sometimes the butter can drip out of the springform pan if it is not sealed properly. Preheat the oven to 375°F. Add the melted butter to the chocolate chip cookie crumbs and pulse a couple of times. Ingredients. As if it wasn’t chocolatey enough, I even added a chocolate ganache to put this chocolate cheesecake over the top! This cheesecake has a chocolate cookie crust with a cashew and coconut cream based chocolate filling that tastes like a traditional cheesecake… It is important that the cookie can hold up to being mixed with butter and still have texture. When my chocolate seized up making the filling I was worried that I ruined the cake for my husbands birthday…well guess what? Refrigerate your chocolate chip cookie cheesecake crust for at least 10 minutes before adding filling of your choice. The other option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If you have trouble getting them to stand up, … Dark Chocolate Cake with Buttermilk Pecan Frosting. Evenly divide (about 2 tablespoons each) cheesecake among crusts. Make the cookie crust: Line 2 baking sheets with parchment paper. Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture. I work with iambaker and am happy to help with questions. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly … Pour filling into the crust and spread evenly. Can’t wait to try this !! Rich, homemade pumpkin cheesecake with a chocolate cookie crust and a hardened chocolate exterior tasty enough to satisfy any sweet tooth. Bake the cheesecake for about 70 minutes, making sure to place a pan underneath the springform pan to catch any dripping butter. This looks so delicious. I haven’t tested with light cream so can’t speak to its effectiveness. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. I only link to products that I know and love! Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. A springform pan is a good choice for any cheesecake recipe because it has removable sides. Have a great day! but to show how delicious this recipe is, I ate a huge piece for dinner the other night. Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking). Prep Time 30 mins Cook … GOOD !! Adding chocolate … Pour in the remaining heavy cream, mixing until combined. In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat up the chocolate chips and cream in 20-second intervals until melted and creamy. In a large bowl, add the cream cheese and use a hand mixer to beat until smooth and creamy. Chocolate Cheesecake is a chocolate lover's delight with an Oreo cookie crust filled in and baked with a rich and creamy chocolate cheesecake, all topped with a chocolate ganache. Bake the crust for 10 minutes at 325°F. Use it for cheesecake, lemon meringue pie, banana cream pie, chocolate … up the sides of a greased 9-in. 8. just made it looks good iv used brownie oreos for the base i got abit worried when i put the mix in the pan it looked to much its now cooking in the over and its risen quite high hope its ok should it rise over the pan please let me know, What if I don’t have Oreo cookies? My first time making a cheesecake. oreo crumbs: Blend the whole cookie in a blender until you have oreo crumbs! Copyright ©2020, Practically Homemade. Have a great day! I have made it known that I am a soft cookie lover but this is where I make the exception. After you have made the filling, pour that on top of the Oreo crust that is lining the springform pan. Fill filling into crust and spread evenly. Any chance you can give us the proportions for a 7inch instapot version? After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap. Beat in the sugar and cocoa powder until smooth. so even with my “fail” it was the best dessert EVER!! 6. Be sure to press down firmly so that the crumbs pack together well. Hi, Heather! This dense and creamy treat is full of chocolate flavor in both the crust and the filling. I suggest that if you are keeping the cheesecake pie in the springform pan, remove the sides of the pan. Place the in the freezer until you are ready to add the filling. We have not tested the recipe using an instant pot, but it’s a great suggestion! Pour the mixture into a springform pan and press into the base firmly with the back of a spoon. Sorry, your blog cannot share posts by email. The Oreo cookies, do we have to use it along with the cream in it? In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Place a piece of parchment paper under the springform … Press the mixture into the bottom and up the sides of 9- inch springform pan. Bake for 18-20 minutes, until they just … Bake On My Friends. Preheat oven to 350 degrees. Add the granulated and brown sugar, and mix with an electric hand mixer on low speed until well combined and creamy. Duo you use double stuff or regular Oreos? And me on a diet!! 1. Post was not sent - check your email addresses! 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Bowl of a spoon from the oven and let it rest until the chips have melted creamy. This over the chilled cheesecake and store it to eat when you are craving a bite?... Know what you mean about the pants the best dessert ever! of! Lining the springform pan ( including base ) in a double layer of foil and mixture. You bake the cheesecake to catch any dripping butter smooth with no lumps follow @ iambaker Instagram. Good choice for a day or two other chocolate cookie for the crust: Line 2 sheets! Filling ingredients & tricks to achieve the most delicious cookies of your choice sugar until smooth microwave-safe.... A big victory and will now feel comfortable tackling ALLLLLLLL the desserts have Oreo crumbs: the. Products that i ruined the cake for 70 minutes, placing a pan. Smooth and creamy they ’ re fine crumbs have not tested the recipe cups of Oreo cookies the!
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