Wednesday, September 05, 2007

Baking: Recreating Cheesecake Factory's Chocolate Oreo Mudslide Cheesecake

We ate at the Cheesecake Factory the past weekend and Cade ordered this particular kind and took the remaining two bites home. Well I sampled it while he was at a friends house and didn't think he would even remember he had this in the fridge. Well, boy was I wrong. I was in so much trouble for eating his cheesecake that he demanded that I make one while he was at school. It had to be just like the Cheesecake Factory's Chocolate Mudslide Cheesecake. I made this yesterday while he was at school and we ate it for dessert after dinner last night. I guess it passed. Warning-- this is very, very, full of chocolate.
I found several very similar recipes on the internet. This one is from razzle dazzle recipes.

Chocolate Oreo Mudslide Cheesecake Recipe

1 1/2 C. chocolate (Oreo) cookie crumbs
3 T. butter, melted
1/2 C. chopped almonds

4 (8-ounce) packages cream cheese, softened
3/4 C. sugar
4 extra large eggs
3/4 C. whipping cream
2 t. vanilla
1 1/2 C. semisweet chocolate chips, melted
12 chocolate-creme-filled Oreo cookies, each cut in half

1 1/2 C. semisweet chocolate chips
3/4 C. whipping cream
1 T. butter
1 t. vanilla

For Chocolate Crust:
Mix together cookie crumbs, butter and almonds until blended. Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan; set aside.

For Cheesecake Filling:
In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.

Turn 1/2 of filling into crust, spreading evenly. Top with a single layer of cookie halves (using them all). Carefully top with remaining filling, spreading evenly and smoothing top.

Bake in preheated 400° F. oven 20 minutes. Without opening oven, reduce oven temperature to 300° F. and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center. Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake.

For Topping:
Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla. Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer. Spread evenly on top of cake and return to refrigerator until firm.

To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired. Refrigerate any leftovers.

Makes 12 to 14 servings.

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