Categorized | Recipes

Friday’s Recipes: Triple Chocolate Cheesecake with Oreo Crust and Pecan Pie Bars

Posted on 01 December 2017 by KWBG

Triple Chocolate Cheesecake with Oreo Crust by CK
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar
For the Crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
For Cheesecake Filling: Melt 10 ounces bittersweet chocolate and set aside to cool. Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it. Add melted chocolate and mix on low speed to combine. Pour the filling over the crust and smooth the top. Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes). Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
For Chocolate Topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely
melted and the mixture is smooth. Cool and pour over the cheesecake. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
Garnish with chocolate curls (optional).



3 c. flour
½ c. sugar
½ tsp. salt
1 c. butter
4 eggs
1 ½ c. light corn syrup
1 ½ c. sugar
3 Tbsp. butter, melted
1 ½ tsp. vanilla extract
2 ½ c. chopped pecans
Preheat oven to 350. Lightly grease a 10×15 inch jellyroll pan.
In a large bowl, stir together the flour, ½ c. sugar and salt. Cut in 1 c. of butter until mixture
resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan and press
firmly. Bake for 20 minutes.
While crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup,
1 ½ c. sugar, 3 Tbsp. butter and vanilla until smooth. Stir in the chopped pecans. Spread the
filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes or until
set. Allow to cool completely on wire rack before slicing into bars.

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