PAMA Chocolate Ganache Cheesecake Recipe
| Tags: |
Ingredients
- Oreo Crust:
- 25 Oreo
- 6 tablespoons butter, melted
- Cheesecake:
- 3 8 ounce packages cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons PAMA Liqueur
- 3 tablespoons flour
- Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons PAMA Liqueur
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- Pomegranate arils -- for garnish
Directions
- Preheat oven to 350.
- To make Oreo Crust, pulse Oreos in a food processor into crumbs. With processor running pour melted butter into crumbs, continue running until well combined. Press a spring form pan. Refrigerate while making cheesecake layer.
- To make cheesecake, in an electric mixer, combine cream cheese, sugar at medium speed until completely blended. Reduce speed to low and add eggs one at a time, then add vanilla. Continue mixing on low speed until just incorporated. Add in 2 tablespoons PAMA liqueur and mix on low speed. Add in flour and mix until combined. Pour into springform pan and bake at 350 for 45-60 minutes, or edges are until golden brown. When finished baking, turn off oven and leave the cake in the oven with door open for 30 minutes. Remove and allow to finish cooling on counter while preparing the ganache.
- To make chocolate ganache, add chocolate chips to a double boiler, over a low simmer, stir chips until melted, remove from heat. Add heavy cream and PAMA liqueur, stir until smooth. Pour over cooled cake. Refrigerate for 2 hours.
- To make the whipped cream, add heavy cream, sugar and vanilla to electric mixer. Beat at high speed until soft peaks form. Spread on top of cheesecake. Refrigerate for another 2 hours.
- Sprinkle pomegranate arils on top of cheesecake for garnish.
Adding to Planner
