Take a Breath Espresso Chocolate Chip Cookie Dough Fudge Oreo Cheesecake

You read it right. It’s an Oreo crusted, espresso flavoured cheesecake with a layer of fudge followed with a layer of chocolate chip cookie dough. And then more fudge on top just because I can. It’s worth noting that my sister absolutely loved the chocolate chips in the cookie dough. She loves texture in dessert (ahem, mint chocolate chip ice cream from Baskin Robbins anyone?) but it’s usually hard to incorporate into baked goods since everything melts! But with the raw (safe!) cookie dough with chocolate chips mixed in, you get this fun surprise!

I am very proud of this cheesecake – it took me all day and required a lot of TLC. I have had this recipe from Willow Bird Baking in my bookmarks folder for some time but never could commit. So while this cheesecake is out of this world delicious, you should be warned that it will require some time, and a lot of dirty dishes. It also wouldn’t hurt to wear sweatpants with a generous elastic waistband.

What You Need

Crust Ingredients:
32 chocolate sandwich cookies (e.g. oreos), finely processed into crumbs (use whole cookies with filling)
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped (okay, so I always have trouble chopping blocks of chocolate and decided to test it out and leave them as whole chunks. And guess what?! For this recipe it worked fine! See instructions below and you’ll see why).

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
1 tablespoons instant espresso powder (original recipe called for instant coffee but I had instant espresso! It turned out great this way so I imagine you’re fine with either choice!)
2 teaspoons vanilla extract
1½ teaspoons molasses
3 large eggs

Topping Ingredients:
1½ cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Cookie Dough Layer Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

What You Need to Do
To make the crust, butter a 9-inch springform pan. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes (see this is why you don’t need to chop the chocolate blocks… the cream is hot enough and it will melt! Woohoo for one less step!). Whisk in small circles until a smooth ganache has formed. Pour 1.5-2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the espresso granules, vanilla and molasses, stirring until the espresso dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Enclose the bottom of the springform pan in tightly wrapped foil and place it in a baking dish. Fill the baking dish with hot water about halfway up the cheesecake pan, careful not to let the moisture touch the cheesecake. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

To make cookie dough layer, cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency. Line a 9-inch cake pan with parchment paper. Spoon the cookie dough into the pan and flatten to an even layer. Freeze the cookie dough layer until ready to use (at least 30 minutes).

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Turn cookie dough out of cake pan and place layer on top of cheesecake, pressing it gently into place. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Chill until the ganache is completely firm, at least 6 hours.

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22 Responses

  1. November 18, 2011 7:39 pm #

    Woohoo! It came out SO beautiful! Love your photos! Congratulations on a beautiful cheesecake, love. I’m so glad you enjoyed it. It’s one of my favorite desserts in the world.

    • Rebecca the Cherry Picker
      November 19, 2011 1:45 am #

      Thanks Julie! My family just inhaled it and said it was the best cheesecake they’ve ever had! I have to agree :)

  2. November 18, 2011 7:48 pm #

    OH MY WORD! I want to jump up, go to the store, and make this straight away! Wow. I would have to sub the sour cream for whipped cream, though haha. Thank you for posting this recipe.

    • Rebecca the Cherry Picker
      November 19, 2011 1:46 am #

      Whipped cream would be great too, I’m sure! Enjoy!

  3. Ida
    November 19, 2011 12:26 am #

    HOLY CRAP. THIS IS BEING MADE FOR THANKSGIVING NEXT WEEKEND.

    • Rebecca the Cherry Picker
      November 19, 2011 1:46 am #

      haha! great idea! It’s a crowd pleaser!

  4. November 19, 2011 3:20 am #

    The best cookie crust in the whole world is definitely Oreo cookie crust. Close second is graham cookie crust. At least in my list, that is the order. This treat is heavenly! I swear I won’t stop at just 1 slice…The picture alone, mesmerized me, and that is just 1 sense working…Note to self :Have to make this! make that a command to self! Thanks for sharing!

    • Rebecca the Cherry Picker
      November 19, 2011 2:28 pm #

      Thanks for the photo compliment Anna! Love graham cookie crust as well. It’s a toss up!

  5. November 20, 2011 2:40 am #

    This looks completely amazing! I love your blog :)

    • Rebecca the Cherry Picker
      November 20, 2011 7:07 pm #

      Thanks Bianca! That means so much to me!!

  6. November 20, 2011 10:02 pm #

    That sounds and looks amazing! What tip did you use to make your fantastic swirly things? I’ll definitely make this, but it’ll have to wait until it’s someone’s birthday. Otherwise I’d happily eat this in 2 – 3 days by myself. I really love the last picture. :)

    • Rebecca the Cherry Picker
      November 21, 2011 2:51 pm #

      Hi Erin! Thanks so much for your comment. I used the 21 tip, I believe. That or the 18 but I think it was the larger 21 tip. Hope that helps!!! It’s a great birthday cake!

  7. November 27, 2011 4:20 pm #

    I don’t ordinarily comment but I gotta say regards for the post on this great one :D .

    • Rebecca the Cherry Picker
      December 6, 2011 3:48 pm #

      thanks :)

  8. Kenny
    December 3, 2011 12:10 am #

    Made this for Thanksgiving and it was absolutely amazing. Really stole the show. Thanks!

    • Rebecca the Cherry Picker
      December 3, 2011 12:17 am #

      Wow, I’m so glad the recipe worked well for you, Kenny! That’s amazing. Thanks to Willow Bird Baking for the spectacular recipe!

  9. December 7, 2011 2:00 pm #

    You should take part in a contest for one of the best blogs on the web. I will recommend this site!

    • Rebecca the Cherry Picker
      December 7, 2011 2:37 pm #

      Wow thanks Randy!

  10. Kathy Vert
    December 7, 2011 10:56 pm #

    This is such a lovely cheesecake recipe from a lovely and talented cook! Hats off to you. I can’t wait to make this–for Christmas! Thanks for sharing.

    • Rebecca the Cherry Picker
      December 8, 2011 1:10 am #

      Thanks Kathy! If you make it, be sure to let me know how it was!
      Merry Christmas!

  11. Kathy Vert
    March 2, 2012 9:19 am #

    Hi Rebecca made for Christmas–rich and delicious–a real wower!

    • Rebecca the Cherry Picker
      April 17, 2012 12:51 am #

      yahoo!

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