A Family Favorite

Cheesecake! 

We love cheesecake! Frequently if we have a celebration or special occasion we will hit the Cheesecake Factory and everyone is happy. We all have our favorites. Katie likes the Adams, it has peanut butter and chocolate. Benny likes Oreo and Kent and I like Godiva. Here’s another cheesecake that everyone loves.

 This cheesecake has been a favorite in our house for at least 10 years.

I started  making it one year for Valentine’s Day. We would always have a special Valentine’s dinner with just the four of us and it always ended with a special dessert. For quite a few years, this was the expected and desired dessert. I had shared with several of my friends our love for this cheesecake and as a result it became their families Valentine dessert too.

When I was trying to decide what to make for Kent’s birthday a few months ago I remembered this and decided to resurrect it. It did not disappoint and was just as delicious as we both remembered.

It’s actually a really easy dessert to make and might be just what you are looking for as you are preparing for upcoming holiday gatherings.

Here’s what you’ll need to gather.

1 1/2 cup Oreo Cookie Crumbs

1/4 cup butter melted

3 – 8 oz. packages of cream cheese (I ALWAYS substitute 1/3 less fat Neufchatel cheese)

3/4 cup sugar

3 eggs

1/2 cup sour cream (again, I always use light)

2 1/2  cups Semi-sweet chocolate chunks or chips 

1/2 cup whipping cream

Preheat oven to 350 degrees for a silver springform pan. (if using a dark, nonstick springform, reduce temperature to 325 degrees)

Spray sides of springform with baking spray and line bottom with parchment paper.

Place Oreos in food processor and crush into crumbs. Melt butter in microwave.

Combine and mix thoroughly.

Press into bottom of springform pan.

oops…no picture…sorry

Place cream cheese in mixer and beat until smooth.

Add sugar and mix until well blended.

Add eggs one at a time, mixing just until blended after each one.

Stir in the sour cream and then 2 cups of chocolate chunks or chips. This particular time I decided to try Bittersweet Chocolate and it was equally as good, so use whatever you have or your families favorite.

Pour cream cheese mixture over crust and place in oven. Bake 45-50 minutes or until center is almost set. Remove from oven and run a knife around the edge to keep cake from sticking and cracking as it cools.  Cool completely.

Once cooled you’re ready to make your ganache.

Bring cream to a simmer on low heat or put in the microwave, but don’t boil. Remove from heat, add 1/2 cup semi-sweet chocolate chips and let stand for 5 minutes.

Stir until chocolate is melted and glossy. (Resist the urge to eat it by the spoonful) Let cool and begin to slightly set up.

Pour over cooled cheesecake. Refrigerate at least 3 hours or overnight.

Remove from pan and serve.

Happy whatever you are celebrating. Even if it’s not a special occasion you might want to give this a try. It would be perfect for Christmas Eve or New Year’s Eve.

Hope you love it!

Lisa

XOXO

Chocolate Chunk Cheesecake

1 1/2 cup Oreo Cookie Crumbs

1/4 cup butter melted

3 – 8 oz. packages of cream cheese (I ALWAYS substitute 1/3 less fat Neufchatel cheese)

3/4 cup sugar

3 eggs

1/2 cup sour cream (again, I always use light)

2 1/2  cups Semi-sweet chocolate chunks or chips 

1/2 cup whipping cream

Preheat oven to 350 degrees for a silver springform pan. (if using a dark, nonstick springform, reduce temperature to 325 degrees)

Spray sides of springform with baking spray and line bottom with parchment paper.

Place Oreos in food processor and crush into crumbs. Melt butter in microwave.

Combine and mix thoroughly, then press into bottom of springform pan.

Place cream cheese in mixer and beat until smooth.

Add sugar and mix until well blended.

Add eggs one at a time, mixing just until blended after each one.

Stir in the sour cream and then 2 cups of chocolate chunks or chips. 

Pour cream cheese mixture over crust and place in oven.
Bake 45-50 minutes or until center is almost set. Remove from oven and run a knife around the edge to keep cake from sticking and cracking as it cools.
Cool completely.

For the ganache:

Bring cream to a simmer on low heat or put in the microwave, but don’t boil. Remove from heat, add 1/2 cup semi-sweet chocolate chips and let stand for 5 minutes.

Stir until chocolate is melted and glossy. 

 Let cool and begin to slightly set up.

Pour over cooled cheesecake and refrigerate at least 3 hours or overnight.

Remove from pan and serve.

Clean knife between cuts and/or run under hot water they dry to make knife slightly warm for cutting.

This is a wonderful special occasion dessert or even just because. If you are a cheesecake fan this recipe is for you.

Lisa

XOXO

❤️

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