Ingredients: |
Ingredients:
3 cups Oreo cookie crumbs (including the filling)
3/4 cup finely chopped toasted pecans or walnuts
2 Tbsp. unsweetened cocoa powder
6 1/2 Tbsp. butter, melted
2 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 eggs
2 ounces Semisweet Chocolate, melted and cooled
1 1/4 tsp. vanilla extract
Chocolate Glaze (optional)
5 ounces Semisweet chocolate, coarsely chopped
2 Tbsp. butter
2 Tbsp. whipping cream
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Directions: |
Directions:
Preheat oven to 350 degrees. Lightly grease a 9 X 13 inch baking pan. In a large bowl, combine cookie crumbs, nuts, cocoa powder and melted butter. Turn into the prepared pan and use the back of a large spoon or a rubber spatula to press mixture firmly over the bottom. Bake 15 minutes. Remove from oven; cool on a rack for 10 minutes before filling. In a large mixing bowl, beat cream cheese, sugar, cornstarch and salt until light and fluffy. Add eggs one at a time, beating well after each addition. Transfer 1 cup of the mixture to a medium bowl and stir in the melted chocolate. Stir the vanilla into the remaining cheese mixture. Spread the vanilla mixture evenly on the cookie base. Drop heaping tablespoons of the chocolate mixture onto the vanilla mixture in 9 randomly spaced places. Use back of same spoon to cut through mixture in a zigzag pattern to create a marbled effect; do not marble too much or the colors will blend and not contrast. Be careful not to touch the crumb base or crumbs will be pulled up into the cheese mixture. Lift pan about 2 inches off the counter top and set down sharply to
even the surface of cheese layer. Repeat if necessary. Bake 20 to 25 minutes or until firm. Cool in pan on rack.
To prepare the optional glaze: Combine all ingredients in a small saucepan over medium low heat and cook, stirring often, until glaze is smooth. Cool to room temperature. Pour glaze over cooled cookies and smooth with a rubber spatula. Cool 15 minutes before covering; refrigerate overnight before cutting. Use a sharp, thin blade knife to cut 24 (about 2 inch) squares, cutting 6 strips one way and 4 strips the other way. Wipe knife with a paper towel between cuts to prevent getting excess cheesecake mixture into the glaze. Store in an airtight container in the refrigerator for up to 5 days. Do not freeze. Makes 2 dozen.
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Personal
Notes: |
Personal
Notes: This recipe came from “The Joy of Cookies” by Sharon Tyler Herbert. Pat uses this book because it has cookie recipes from all over the world. These particular cookies are from the United States and are very rich. Oh, but sooooo good. I hope you get the chance to make these, they are a great addition to any occasion!
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This recipe for Chocolate Marble Cheesecake Cookies is from