Description
This delectable Oreo cheesecake pie combines creamy layers of cheesecake and chocolate, topped with toasted pecans for a delightful finish.
Ingredients
Scale
- 24 Oreos, crushed
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip, divided
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 6 ounces high-quality chocolate, chopped (for ganache)
- 1 cup chopped pecans, toasted
Instructions
- Crush the Oreos finely and mix with melted butter. Press into a pie dish to form the crust. Chill.
- Beat cream cheese with powdered sugar and vanilla until smooth. Fold in 8 ounces of Cool Whip. Spread over crust.
- Melt chocolate chips until smooth. Let cool slightly, then fold into remaining Cool Whip. Spread over cheesecake layer.
- Heat heavy cream until simmering. Pour over chopped chocolate. Let sit, then stir into a ganache. Cool slightly.
- Drizzle ganache over pie and top with toasted pecans. Gently press them into the top.
- Chill at least 4 hours or overnight before slicing and serving.
Notes
- For best results, use high-quality chocolate for the ganache.
- Ensure the pie is well chilled before serving for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg