OREO CRUST RECIPE RECIPES

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CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING



Chocolate Cream Pie With Oreo Crust Recipe - NYT Cooking image

Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.

Provided by Samantha Seneviratne

Total Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
4 tablespoons/57 grams unsalted butter (1/2 stick), melted
1/2 teaspoon kosher salt
1/2 cup/100 grams granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
3/4 teaspoons kosher salt
3 cups/720 milliliters whole milk
6 large egg yolks
8 ounces/225 grams semisweet bar chocolate, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
1 cup/240 milliliters heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
  • Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
  • Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
  • To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 13 grams, CarbohydrateContent 52 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 390 milligrams, SugarContent 39 grams, TransFatContent 0 grams

CHEESECAKE SUPREME WITH OREO COOKIE CRUST - BACK TO THE ...



Cheesecake Supreme with Oreo Cookie Crust - Back to the ... image

An indulgent recipe for New York Style Cheesecake with an oreo cookie crust.

Provided by Back to the Cutting Board

Total Time 5 hours

Prep Time 30 minutes

Cook Time 3 hours

Yield 10 servings

Number Of Ingredients 11

2-3 cups Oreo cookies with cream center removed, finely ground*
6 -8 tbsp. of butter*
1/3 cup of sugar
1/8 tsp. salt
5 (8 oz.) packages cream cheese, room temperature**
5 eggs, room temperature
2 egg yolks, room temperature
2 tsp. vanilla
1 3/4 cups sugar
2 tbsp. flour
1/4 cup heavy cream, room temperature

Steps:

  • Make the crust: Grind up cookies in a blender or food processor. Mix cookies, sugar, salt, and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake. Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
  • Mix the filling: In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks, and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.) Add in the sugar, flour, and heavy cream and mix on low speed until fully incorporated about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
  • Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter. Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes. Turn the oven down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly, and let cool for 1 hour. Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.

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