And just like that, Thanksgiving break is over! November is almost over! Boo! So, before the month officially ends a few days from now, let me squeeze in a quick update. Believe me, I feel the drought! Hee hee.
Hubby celebrated his birthday on Thanksgiving week. He didn’t want a fondant birthday cake, bless his heart. He wanted either a cheesecake or tiramisu. I chose to make him a cheesecake. After all, almost always, we find ourselves at The Cheesecake Factory after celebratory dinners. I thought it would be nice to save ourselves some serious bucks. Ha! The big question was, what kind of cheesecake to make? I had a few options, Blueberry, Cappuccino and Fudge Truffle. I chose Fudge Truffle, that way, hubby gets his cheesecake and I get my chocolate fix. Win! Win! *wink*
I turned to my tried and tested Hershey’s recipe book for the recipe. For the chocolate cookie crust, I used Oreo cookies instead of the vanilla wafer cookies mixed with cocoa called for in the recipe book. It’s right to say then, that the cheesecake had an Oreo cookie crust.
OREO COOKIE CRUMB CRUST (recipe follows)
2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (Note: By all means, please use your chocolate chips brand of choice!)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
1. Prepare Oreo Cookie Crumb Crust; set aside. Heat oven to 300°F.
2. Place chocolate chips in microwave-safe bowl. Microwave at medium (50%) for 1-1/2 minutes; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 minutes or until center is still a little bit jiggly. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired.
OREO COOKIE CRUMB CRUST: Stir together 1-1/2 cups Oreo cookie crumbs (about 2/3 of a packaged tray of Oreos), 1/3 cup HERSHEY’S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.
You can find some very helpful tips, techniques and troubleshooting guide on the Hershey’s website.
We loved this cheesecake, specially my little girl! This is quite dense so go easy on the portions! This recipe is definitely a keeper. I haven’t made a cheesecake in a very long time. I’ve forgotten how simple (yet tricky!) it is to make. I am glad this one turned out to be a huge success. Yay!
Back to reality tomorrow. I hope y’all had a wonderful Thanksgiving break as did we. I hope you’re all back safe and sound where you should be. :) Nobody wants to be bothered with rv repairs right smack in the middle of a vacation or a drive home (or to anywhere!).
Cheers, y’all and have a great week ahead!