I’ve had a TON of interest in this recipe since I posted a little iPhone teaser pic over a week ago so I figured I’d better post the recipe before I started getting any hate mail.
After today you guys are going to be sending me love letters up the wazoo.
Please don’t send love letters up my wazoo.
Don’t get me wrong. I adore the love letters… but I mean c’mon, guys.
I could get paper cuts.
Enough talk about my wazoo.
This is a food blog after all.
A family food blog!
Let’s talk about this cheesecake.
This is an awesome recipe. And not just because eating it was basically a religious experience for all involved, but because you are going to get a bonus recipe in the form of this pecan praline topping that is so good you will consider leaving your spouse to run away with it.
This cheesecake is filthy rich, and goes a long way in feeding a crowd. It is my favorite cheesecake I have made yet, even though Famous Julie will tell you my Oreo Cheesecake is the best one yet (she requests it every year for her birthday).
I mean, by all means. Make them both. Eat them both. Love them both. And as far as the love letters go, you know where to find me.
This cheesecake is so good that I made it twice in three days.
I’m single handedly keeping Philadelphia Cream Cheese in business.
The CEO of Kraft has to know me on a first name basis by now.
And you guys, cheesecake is deceivingly easy to make. Seriously. I was nervous to make my first cheesecake but with a few tips you can be cranking out cheesecakes like a factory.
A Cheesecake Factory.
Tip #1: Do not over-mix your cheesecake. I’m always a little confused and anxiety stricken when someone says this to me so I will clarify: No, beating your cheesecake together for 2 seconds does not mean you are over-mixing. You need to beat the cream cheese pretty freakin’ hardcore to make sure you don’t get lumps. OH! Tip #1.1: Use softened cream cheese. Leave it out on the counter for a couple of hours, or nuke it in the microwave before you use it. Don’t pull it straight out of the refrigerator and expect it to whip nice and smooth. Okay – back to tip #1. Beat the cream cheese until no lumps remain. Then be careful about mixing too much after that, but don’t worry, it doesn’t take much to mix it thoroughly and smoothly.
Tip #2: WATER BATH! Wrap that little fella up tight in some aluminum foil, place it in a cookie sheet in the preheated oven and fill the cookie sheet with water. This will save your cheesecake!
Tip # 3: Let the cheesecake cool SLOWLY. Once the cheesecake is done baking, I like to turn the oven off, open up the door of my oven and let the cheesecake sit in there for about one hour. Then I take the cheesecake out, and let it rest on my counter for another hour or so. Then I wrap it with saran wrap and put it in the fridge overnight. This might seem like a long process, but the hands on time is so minimal that it’s easier than it sounds.
Try this recipe using those tips, and if your cheesecake doesn’t turn out perfect, I will personally mail you another cheesecake.
- 28 Oreos, crushed
- 6 tablespoons salted butter, melted
- Kosher salt, to taste
- 4 packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon kosher salt
- 3/4 cup sour cream
- 4 large eggs
- 10 oz. bittersweet chocolate, melted
- 3/4 cup salted butter
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 cups pecans
- Preheat oven to 350° F and spray a 9-inch springform pan with non-stick cooking spray.
- Combine Oreo crumbs, melted butter and salt and stir until crumbs are coated and moist. Press into the bottom and up the sides of a 9-inch springform pan and set aside.
- Add softened cream cheese to the bowl of an electric mixer and beat until no lumps remain. Add the sugars, cocoa powder, salt and sour cream and mix until smooth. Stop the mixer. Scrape down the sides of the bowl and add eggs one at a time beating after each addition just until combined. Fold in melted chocolate and pour over Oreo crust in springform pan.
- Wrap the bottom of the springform pan tightly in aluminum foil and place it on a cookie sheet. Place the cookie sheet with cheesecake in the preheated oven. Fill the cookie sheet with water and close the oven door. Bake for 1 hour - 1 hour 15 minutes or until the edges of the cheesecake are set and the inside is slightly jiggly.
- Turn the oven off and open the door. Let the cheesecake cool in there for about an hour. Take it out and let it rest on the counter for another hour. Then wrap it in plastic wrap and place in the refrigerator overnight.
- Preheat oven to 350° F.
- Spread the pecans in a single layer on a cookie sheet and bake for 8-10 minutes to toast them.
- While the pecans are toasting, combine the butter and brown sugar in a saucepan over medium/high heat. Stir together until smooth. Add heavy cream and salt and bring to a boil. Simmer for 3 minutes and remove from heat. Allow to cool.
- Coarsely chop cooled pecans and add to cooled caramel sauce. Mix together until the caramel coats the pecans. Spread on top of cheesecake. Serve immediately.
- Serve with freshly whipped whipping cream, if desired.
Idiot proof I tell you! I know this because, hey. Hello. Hi.