I had the opportunity to have the big family Christmas celebration at my house this year (first time for me!). Since I love desserts, in addition to the ham, I assigned myself the pies. Now, my husband's family usually has 2 pumpkin pies for Thanksgiving and 2 pumpkin pies for Christmas (and that's it!). So at Thanksgiving, I asked some of the cousins what their favorite desserts are. I heard cheesecake and anything with chocolate. I saw this lovely recipe for cherry cheesecake and decided to make it with an Oreo crust to incorporate the chocolate aspect and it was delicious and visually stunning. Enjoy!
Cherry Oreo Cheesecake
1 Oreo Crust, see below
3 8-ounce bars cream cheese, at room temperature
1 ¼ cups sugar
2 large eggs
2 cups sour cream
2 teaspoons pure vanilla extract
½ cup cherry preserves
1. Heat oven to 350° F.
2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes. (I recommend putting foil on the shelf below the spring-form pan in case it leaks – yes, this happened to me.)
4. Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
5. Spread the preserves over the cheesecake before serving.
The cheesecake can be baked up to 2 days in advance; refrigerate loosely covered. Before serving, unmold and top with the preserves.
Oreo Cookie Pie Crust Recipe
24 whole Oreo cookies
1/4 cup melted unsalted butter
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combined.
Place the ground crumb mixture into a 9-inch spring-form pan and press onto the bottom and up the sides evenly with a straight-sided dry measuring cup. Try to make the crust about 1/8 inch (1/3 cm) evenly all around.
Makes 1 pie crust.