Sunday, November 24, 2013

Oreo Crusted Cheesecake with Pecan Praline Sauce

I promised this recipe would be coming and since people are looking for holiday baking ideas, now is as good as ever! 

This was the very 1st cheesecake recipe I learned and it always turns out great! I typically make it for special occasions since it presents so nicely and serves a crowd well! 

This is a melt in your mouth, wonderfully rich cheesecake!

Yields: 12-16 servings

This will seem like a lot of ingredients but it really isn't that hard to make such a delicious cheesecake!

You will need:

  • 1-2 rows of Oreo cookies, de-stuffed (to total 2 cups of crushed cookie)
  • 1/2 stick butter, melted
  • 1.5lbs (aka three 8oz boxes) cream cheese @ room temp. (I use 1/3 less fat Neufchatel Cheese)
  • 3 cups of white sugar, divided
  • 3 eggs
  •  1/2 heavy cream
  • 1/4 cup all-purpose flour
  • pinch of salt
  • 2 teaspoons vanilla extract, divided
  • 2 tablespoons light corn syrup
  • 1 teaspoon lemon juice
  • 1/2 cup heavy cream, hot
  • 1/4 cup milk, hot
  • 2 tablespoons butter
  • pinch of salt
  • 1.5 cups pecan pieces
  • Wooden spoon & rubber spatula recommended
  • 10 Inch Springform Pan
  1. Preheat oven to 325 degrees F
  2. De-stuff 1 row of Oreo cookies from the package. Blend/crush up the chocolate cookie part. The stuffing is free for eating at this point!
  3. Combine the ground cookies and melted butter in a mixing bowl and mix well.
  4. Press the mixture into the bottom of a 10" springform pan. 
  5. In a food processor (I use a blender), puree the cream cheese until smooth. 
  6. Add 1 cup of sugar and blend until smooth. 
  7. With machine running, add the eggs one at a time. Add the cream, flour, salt, & 1tsp of vanilla
  8. Use a rubber spatula to scrape down the sides and then continue to blend until smooth. 
  9. Pour the batter over the crust
  10. Bake for 1 hour or until the center is firm (sometimes mine will crack on the top but don't worry, you can't see it with the topping
Pecan Praline Sauce:
  1. While cheesecake is cooling, in a heavy-bottomed saucepan, combine the remaining 2 cups of sugar, corn syrup, and lemon juice
  2. With a wooden spoon, stir until the sugar dissolves.
  3. Continue to cook until the sugar is bubbling and golden brown (about 10 minutes)
  4. Remove pan from heat and slowly stir in the hot cream (it will bubble and steam)
  5. Continue to stir until the mixture comes together (2 minutes)
  6. Add the butter and slowy add the milk in a thin stream and continue to stir
  7. Add the remaining vanilla, salt and pecan pieces
  8. Remove from heat and pour over the cheesecake
Refrigerate until thoroughly chilled before serving. Store any remaining cheesecake in the fridge.


*Recipe adapted from Emeril Lagasse

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