Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts

EASY SNICKERS CHEESECAKE RECIPE

February 02, 2020
When served cooled from the oven, it’s soft and creamy, but my preferred thanks to serve it's after you’ve chilled the cheesecake overnight, making it more of a replacement York Style cheesecake — my favorite.

The toppings on this cheesecake are completely optional, but they are doing add plenty of “Wow” factor, and make the whole baking process significantly less stressful by removing any worry of a cracked top.

EASY SNICKERS CHEESECAKE RECIPE
EASY SNICKERS CHEESECAKE RECIPE

your cheesecake may crack, but it’s okay because you'll douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and , you get the thought .

Low-stress cheesecake is where it’s at, people. You'll preach water baths all you would like , and that i am a believer of them, too, but sometimes you only don’t want the FUSS of all of that.

And who doesn’t love something covered in caramel? Dousing in caramel makes everything okay.

EASY SNICKERS CHEESECAKE RECIPE

INGREDIENTS :
  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional
  • 24 Oreos regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
INSTRUCTIONS :
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

INGREDIENTS :
CRUST:

  • 12 Oreo Cookies
  • 2 tablespoon Unsalted Butter, melted

CHEESECAKE:

  • 3/4 cup Semisweet Chocolate Chips
  • 18 oz Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

GANACHE:

  • 1/3 cup Heavy Whipping Cream
  • 1/2 teaspoon Oil
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 tablespoon Chocolate Syrup
  • Chocolate Swirls optional

INSTRUCTIONS :
TO MAKE CRUST:

  1. Line a muffin pan with 16 foil cupcake liners. Set aside.
  2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
  3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.

TO MAKE CHEESECAKE:

  1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
  2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
  3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.

TO MAKE CHOCOLATE GANACHE:

  1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
  2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
  3. Serve cold.

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

January 06, 2020
Afudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the highest and drizzled with melted chocolate. 

This is the last word cheesecake for the last word dessert lover! Brownie bottom cookie dough cheesecake deliciousness!

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE
BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.

You’re already having an upscale piece of cookie dough cheesecake, a touch extra chocolate isn’t getting to be a drag right? plow ahead , drizzle a touch more on, it’ll be our little secret.

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

INGREDIENTS :

  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil

BROWNIE LAYER:

  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar

CHEESECAKE LAYER:

  • 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt

COOKIE DOUGH LAYER:

  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup mini chocolate chips

INSTRUCTIONS :
BROWNIE LAYER:

  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.

CHEESECAKE LAYER:

  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.

COOKIE DOUGH LAYER:

  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.

FINISH THE CHEESECAKE:

  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.

CHURRO CHEESECAKE BARS

January 05, 2020
Churro Cheesecake Bars the crunchy cinnamony goodness of a churro crammed with a tangy cheese filling. The simplest of two desserts rolled into one!

Bar cookies like snickerdoodle blondies and cookie bars make a daily appearance at my house. They're great for feeding a crowd, and everybody loves them. These cheesecake churro bars are a replacement favorite.

CHURRO CHEESECAKE BARS
CHURRO CHEESECAKE BARS

Now I really like baking even quite she did! I even have several classic recipes that are favorites, but it’s always fun to experiment. These churro cheesecake bars are a fun combination of two classic desserts. My family was thrilled with the result!

Crunchy cinnamon sugar crust with a cheesecake filling. Who can resist that? These tasty bars will make your house smell like Christmas, and each bite is just scrumptious. The textures and flavors combine to form one unbeatable dessert!

CHURRO CHEESECAKE BARS

INGREDIENTS :

  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 2 Tbsp ground cinnamon
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 (8 oz) cans Pillsbury crescent dinner rolls

INSTRUCTIONS :




  1. Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
  2. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
  3. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
  4. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. 
  5. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
  6. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

CHOCOLATE CHIP CHEESECAKE COOKIES

December 27, 2019
These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.

CHOCOLATE CHIP CHEESECAKE COOKIES
CHOCOLATE CHIP CHEESECAKE COOKIES

Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.

CHOCOLATE CHIP CHEESECAKE COOKIES

INGREDIENTS :
  • 1/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • 1 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
INSTRUCTIONS :
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.

CHEESECAKE CHOCOLATE CHIP MUFFINS

December 19, 2019
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 

CHEESECAKE CHOCOLATE CHIP MUFFINS
CHEESECAKE CHOCOLATE CHIP MUFFINS

CHEESECAKE CHOCOLATE CHIP MUFFINSA
This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 

CHEESECAKE CHOCOLATE CHIP MUFFINS

INGREDIENTS :
CHOCOLATE MUFFIN INGREDIENTS:
  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
CHEESECAKE FILLING INGREDIENTS:
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
INSTRUCTIONS :
HOW TO PREPARE THE CHEESECAKE FILLING:
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
HOW TO PREPARE THE CHOCOLATE MUFFINS:
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
HOW TO FILL THE MUFFIN PANS:
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
HOW TO BAKE THE MUFFINS:
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.

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