- 1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
- 2 tablespoons melted butter
- 1 1⁄2 lbs cream cheese
- 1 cup sugar
- 5 large eggs
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
- 1⁄4 cup all-purpose flour
- 8 ounces sour cream
- 5 Oreo cookies (coarsely chopped for the batter)
- 7 –9 coarsely chopped Oreo cookies, for the top of cheese cake
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours
Kraft has an even easier recipe on their website.
- 1 devil’s food cake mix (18.5-ounce) (see note)
- 1 bottle Coca-Cola (16-ounce)
- 2 Tablespoons grated orange peel
- ½ Cup semisweet chocolate chips (about half of a 6-ounce package)
- 12 large fresh, ripe strawberries, preferably unhulled
- ½ Cup butter or margarine, softened
- 1 package confectioners’ sugar (16-ounce)
- 3 Tablespoons powdered chocolate drink mix such as Nestle’s Quik
- 1 ½ Teaspoon vanilla extract
- Heat oven to 350°F; grease 13x9x2 inch baking pan. Cake: Prepare cake mix according to package directions, using 1 1/3 cups Coca-Cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating. Frosting: Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet. Beat butter in large bowl with mixer at medium speed until light and fluffy; gradually beat in confectioners’ sugar and chocolate drink mix until smooth. Beat in 1/3 cup of remaining Coca-Cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter. Decorate with chocolate-dipped strawberries and birthday candles, if desired.
Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid; bake as directed.
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
- 1 can (398 mL) pure pumpkin puree
- 3/4 cup (175 mL) firmly packed brown sugar
- 1 1/2 cups (375 mL) 35% cream, divided
- 2 eggs, beaten
- 3 tbsp (45 mL) maple syrup, divided
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- pinch salt
- 1/3 cup (75 mL) toasted pecans (optional)
- To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling.
- Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely.
- Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely.
- To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).
Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.