Pistachio and Chocolate Oreo Cookie Cheesecake

by Michele Cheplic | More from this Blogger

22 Apr 2008 08:30 AM

Mother's Day is just a few weeks away, but for some moms the holiday doesn't guarantee a day off from cooking. When I was growing up my dad did most of the cooking (he loves creating new recipes) so having him whip up a Mother's Day feast was nothing special. However, there was one thing he wouldn't attempt in the kitchen regardless of how special the occasion--BAKE.

That's where I came in. Being the only daughter in a family of six I learned how to bake at an early age. I might not be the world's best baker; however I was able to pull off my yearly Mother's Day dessert duties. My mom happens to love pistachio nuts (I wrote about her passion for pistachios in this blog) and chocolate, which is why the following recipe was used more than once during my years on Mother's Day dessert duty.

If you, your mom, or any special mom-like figure in your life loves the silky feel of cheesecake mixed with the sweet taste of chocolate and the crunch of pistachio nuts then I would highly recommend whipping up this tasty treat for your Mother's Day celebration.

PISTACHIO NUT AND CHOCOLATE OREO COOKIE CHEESECAKE

Ingredients:

Crust:

2 cups crushed Oreo cookies

1/2 cup unsalted pistachios, ground in a food processor

1/4 cup sugar

4 ounces melted butter

Chocolate Cheesecake Filling:

1 pound of cream cheese (room temperature)

6 ounces dark chocolate, melted

1 egg

1/3 cup sugar

Pistachio Cream:

1 cup unsalted pistachios

1 cup heavy cream

2 cups powdered sugar

Directions:

Preheat oven to 350 degrees.

For Crust:

In a large mixing bowl, combine all of the crust ingredients and mix well. Press the cookie mixture into the bottom and sides of a 10-inch tart pan. Bake the crust for 8 to 10 minutes. Remove from oven and let cool for at least 15 minutes.

For Filling:

Place the cream cheese and sugar in a large metal bowl and beat with electric mixer until creamy and smooth. This should take about 5 minutes. Scrape the sides of the bowl and continue mixing on low. Add the egg, mix well and scrape sides of the bowl again. Then add melted chocolate and mix until well incorporated. Pour the filling mixture into cooled crust. Place in oven and bake for about 25 minutes.

Remove from the cheesecake from the oven and place on a wire rack to cool. Refrigerate at least 4 hours before topping.

For Topping:

To make topping, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream. Once the mixture has thickened spread it over the cheesecake and garnish with crushed Oreo cookies.

Related Articles:

Pistachio Treats

Frozen Peppermint Cheesecake

10 Tips for Baking the Perfect Cheesecake Every Time

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger