Chocolate Cheesecake Squares with Raspberry Sauce
The delectable combination of chocolate and raspberry makes this one of the most awesome Oreo cookie cheesecake recipes around! The cheesecake itself is delicious, but when you top it with that sauce...YUM! Oreo cookie recipes are the best.
Ingredients
- 22 Oreo sandwich cookies, finely crushed
- 2 tablespoons butter or margarine, melted
- 2 cups (a 12-ounce package) chocolate chips
- 24 ounces cream cheese, softened
- 14 ounces can sweetened condensed milk
- 2 eggs, room temperature
- 1 cup sour cream
- 2 tablespoons brandy
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- whipped cream (optional)
- 1 1/2 cup (a 12-ounce bag) frozen, slightly sweetened raspberries
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325F degrees.
- Line a 13x9-inch baking pan with two layers aluminum foil.
- In medium bowl, combine crumbs and butter, firmly press onto bottom of foil-lined pan; chill.
- In medium, heavy saucepan over low heat, melt morsels, stirring until smooth; cool.
- In large mixer bowl, beat cream cheese until light and smooth.
- Gradually beat in sweetened condensed milk.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in cooled chocolate and sour cream.
- Stir in brandy, cinnamon and almond extract.
- Spoon into crust.
- Bake at 325F degrees on middle rack for 55 to 65 minutes or until set.
- Cool in pan on wire rack for 1 to 2 hours.
- Cover, chill at least four hours or overnight.
- While the cheesecake is cooling, prepare the raspberry sauce:
- In medium saucepan, combine the raspberries and sugar. Bring to a boil, reduce heat and simmer for 7 to 8 minutes.
- Pour into blender or food processor, cover and blend for 30 to 45 seconds.
- Strain to remove seeds.
- Cover and chill.
- In medium saucepan, combine the raspberries and sugar. Bring to a boil, reduce heat and simmer for 7 to 8 minutes.
- Gently lift cheesecake out of pan, cut into 2x3-inch pieces.
- Serve with raspberry sauce and whipped cream.
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