Cakes/Pies/Bars

Oreo Cheesecake

Prep Time: 1 Hour Cook Time: 2 Hour and 30 minutes Total Time: 3 Hours & 30 Minutes Servings: 12 Slices

Ingredients:

Crust:

3cups Oreo cookies
6 tbsp salted butter, melted

Cheesecake Filling:

3-8oz cream cheese packages, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup crushed Oreo cookies
Oreos cut in quarters

Ganache:

1 cup white chocolate chips
1/4 cup heavy whipping cream
chopped Oreos

Whipped Topping:

1/2 cup heavy whipping cream
5 tbsp powdered sugar
1 tsp vanilla extract

Instructions:

Crust:

To make the crust, preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Melt the butter. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan. Make sure all the cookies are packed tight..
Bake the crust for 9 minutes, then let it cool.
Cover the outsides of the pan with aluminum foil so that it does not leak in the oven. (Side Note: I do not prepare my cheesecakes in a water bath since I use a toaster oven. It still comes out successful!) Set prepared pan aside.

Cheesecake Filling:

Reduce oven temperature to 300°F.
In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined. Mixture will be sticky. Be sure to use low speed and scrape down the sides of the bowl.
Add the sour cream and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. This does make a difference!
Pour half of the cheesecake batter into the pan. Place the quarter oreos on the top of the batter.
Pour the remaining cheesecake batter into the crust and spread evenly.
Bake for 1 hour 30 minutes. The center should be set.
Turn off the oven and leave the door closed for 30 minutes
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. Make sure it cools before inserting to the fridge.
Remove the cheesecake from the oven and refrigerate until cool and firm overnight.

Ganache & Whipped Topping:

Remove the cheesecake from the springform pan and place on a serving plate. (I use a 9 inch circle pan.)
Put the white chocolate chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow it to sit for 4 minutes, then whisk until smooth. (I used a fork.)
Pour the ganache onto the cheesecake and spread into an even layer. Spread firmly.
To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whip on high speed until stiff peaks form. This takes about 2 minutes.
Pipe a layer of whipped cream swirls and chopped Oreos on top or You can do any design you want!
Finish off the cheesecake with a few more Oreos as desired.

I did not do a water bake because I cooked my cheesecake in a toaster oven. So my space was limited. I watched my cheesecake the whole time just to make sure it didn't burn. (I watched and read a lot of articles about this.) I was super impressed with how this turned out and I HIGHLY recommend getting out of your comfort zone to try! I was intimidated at first by how long the process was going to take, but it was all worth it in the end!

I also just used a ziploc bag for my whipped cream. I was curious to see how it would come out without having any fancy decorating tips and I was impressed! Keep your hand study and try not to rush the process. Overall, the reasoning for making this is Oreo Cheesecake has always been a favorite of mine. I wanted to challenge myself by making this and I did!! Now onto the next project. Enjoy!!

Sopapilla Cheesecake Bars

Ingredients

2 (8oz.) pack of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 ¼ teaspoon vanilla
¼ cup butter (melted)
1 ¼ tablespoon cinnamon
4 tablespoons sugar

Instructions

Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, make sure you press them together and leave no gaps visible.
Bake the first layer of crescent roll dough till just done maybe 6-8 minutes. Check to make sure it's cooked thoroughly.
Combine softened cream cheese, sugar, and vanilla. Mix until smooth.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 ¼ tablespoon cinnamon and 4 tablespoons of sugar ( I mixed this together.)
Bake for about 25-30 minutes, or until golden brown.
Let cool and chill for several hours before serving. (I recommend eating this dessert cold.)
Cut int squares and serve!

This is one of my new favorite desserts that I discovered on Facebook. I have tweaked it to fit my style of cooking. It reminds me of eating dessert with my family at Mamacita's in Texas.

Better Than Sex Cake

Ingredients:

1 chocolate cake baked in a 9 x13-inch baking pan
3/4 -1 cup fudge topping or chocolate syrup
3/4-1 cup caramel topping
1 (14oz) can sweetened condensed milk
1 1/4 cups of toffee and chocolate chips (I love the Hershey!) (Add as much as you like)
1 (8oz) tub of frozen whipped topping

Instructions:

Cook the chocolate cake as directed on the box. Leave it in the pan to cool slightly.
While the cake is still slightly warm, make holes in the entire top of the cake. I put two chopsticks together to make the holes and it was the perfect size.
One at a time, pour the fudge, caramel and condensed milk over the top of the cake, letting each flavor set in before adding the next.
Crush the of the toffee candy bars and sprinkle 1/2 of the candy of the over the top.
Frost the cake with the whipped topping.
Crush the remaining toffee bars and sprinkle over the whipped topping.
Cover and refrigerate for at least a few hours, preferably overnight.

Erika used to make this when we were in high school! I swear we ate this cake weekly!! It was always a fan favorite of mine for desserts. Enjoy!

Isel’s Oreo Fudge

Ingredients:

3 cups of white chocolate
1 can of sweetened condensed milk
1 tsp of vanilla extract
1/8 tsp of salt
4 tbsp of butter
1 1/2 cups of crushed Oreos (add after the chocolate mixture melts)

Instructions:

Microwave for 2 minutes and continue to mix until smooth.
Place in a 8x8 pan and let fudge chill for 2 hours before cutting.

Isel has been making a lot of fudge during this quarantine. Check out her instagram for more fudge ideas!

Whatthefudgebyisel

Pretzel Gelatin Delight

Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 minutes Servings: 12

Ingredients:

Crust:

2 cups crushed pretzels
3/4 cup unsalted butter, melted
2 tablespoons sugar

FILLING:

1 package (8 oz.) cream cheese, softened
1 cup sugar
1 carton (8 oz,) whipped topping

TOPPING:

2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1/2 cup cold water
1 Cup of strawberries, sliced

Instructions:

Preheat oven to 350°. Mix crushed pretzels, melted butter, and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 8-10 minutes. The crust must cool completely.
For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate until cold.
In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling and place strawberries on top of the Jello. Refrigerate until firm for 6 hours. Serve with a a scoop of whipped topping if desired. Side note: Jello sets well when left in the refrigerator overnight.

Jeff's family absolutely loves Jello! I wanted to experience with different jello recipes and this idea came into my mind. I recently have made Rainbow Jello and that was a huge hit! Enjoy!

White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour & 30 Minutes Cook Time: 3 Hours+ Total Time: 4 Hours & 30 Minutes Servings: 12 Slices

Ingredients:

Crust:

3 cups Oreo crumbs (Get a family size package)
4 tbsp unsalted butter, melted

Raspberry Filling:

3 tsp cornstarch
1 tsp lemon juice
1 tbsp warm water
2 1/2 cups (319g) fresh raspberries (About 2
3 tsp sugar

White Chocolate Filling:

3 (8oz) packages cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
1 1/2 tsp vanilla extract
1 1/3 cups white chocolate, melted
4 large eggs, room temperature

Whipped Topping:

1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract

Instructions:

To make the crust, preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan. Make sure all the oreos are packed tight.
Bake the crust for 9 minutes, then let it cool.
Now start making the raspberry filling. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved. It will be a small white liquid.
Combine the raspberries and sugar together in a medium to large saucepan and heat over medium heat, stirring continuously for 3-5 minutes as the juices release. Make sure to watch carefully so the raspberries do not burn.
Add the cornstarch mixture and continue cooking for another 4 minutes, smashing the raspberries as they cook. The mixture should bubble a little bit and just start to thicken. Once most of the berries are mashed, take the pan off the stove to cool for 5 minutes.
Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool. (This step makes a big difference for the puree!)

8. Cover the outsides of the pan with aluminum foil so that it does not leak in the oven. (Side Note: I do not prepare my cheesecakes in a water bath since I use a toaster oven. It still comes out successful!) Set prepared pan aside.

9. Reduce the oven temperature to 300°F.

10. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use a low speed). Scrape down the sides of the bowl.

11. Add the sour cream and vanilla extract until well combined.

12. Add the white chocolate in two parts, stirring until combined after each. This helps prevent clumping.

13. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

14. Add three tablespoons of the cheesecake filling to the cooled raspberry filling.

15. Fill the crust with about 3/4 of the cheesecake filling.

16. Drop spoonfuls of about 1/2 of the raspberry filling onto the cheesecake filling. Use a knife to run through the spoonfuls and swirl them around.

17. Add the remaining cheesecake filling, then drop spoonfuls of the remaining raspberry filling over the top of the cheesecake and use a knife to swirl it around.

18. Place the springform pan in the oven and make sure the foil around the pan is secure.

19. Bake for 1 hour and 45 minutes, or until the outer edges are set and the center of the cheesecake are still jiggly. It will continue to cook as it cools.

20. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

21. Crack oven door and leave the cheesecake in the oven for about 30 minutes.

22. Remove cheesecake from oven and chill until firm, or overnight.

23. Remove the cheesecake from the springform pan and place on a serving dish.

24. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. Keep this on high speed for about 2 minutes.

25. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with some fresh raspberries. Refrigerate the cheesecake until ready to serve.

This cheesecake was always one of my favorites when we went to Olive Garden growing up. I really loved the combination of these mixtures and will always be a favorite. I super into cheesecake making at the moment. Now that I have the hang of it, they are pretty fun to make! I am learning new way to make something in the kitchen everyday! Enjoy!

Banana Pudding Cheesecake

Prep Time: 1 Hour & 15 Minutes Cook Time: 2 Hours+ Total Time: 3 Hours & 15 Minutes Servings: 12 Slices

Ingredients:

Crust:

2 cups vanilla wafer crumbs
5 tbsp sugar
8 tbsp salted butter, melted

Cheesecake Filling:

3-8oz cream cheese packages, room temperature
1 cup sugar
3 tbsp all-purpose flour
1-3.4 oz instant banana cream pudding mix, dry
1/4 cup sour cream
3 large eggs, room temperature
1 tsp vanilla extract
1 cup mashed ripe bananas (I used 2 bananas)

Whipped Topping:

1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
3 medium sized bananas, cut
vanilla wafer cookies, whole

Instructions:

Crust:

To make the crust, preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides..
Melt the butter. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan. Make sure all the wafer cookies are packed tight..
Bake the crust for 9 minutes, then let it cool.
Cover the outsides of the pan with aluminum foil so that it does not leak in the oven. (Side Note: I do not prepare my cheesecakes in a water bath since I use a toaster oven. It still comes out successful!) Set prepared pan aside.

Cheesecake Filling:

Reduce oven temperature to 300°F.
In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined. Mixture will be sticky. Be sure to use low speed and scrape down the sides of the bowl.
Add the sour cream and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. This does make a difference!
Add the mashed banana and vanilla extract and mix on low speed until well combined. Mixture will be lumpy, so do not worry!
Pour the cheesecake batter into the crust.
Bake for 1 hour 30 minutes. The center should be set.
Turn off the oven and leave the door closed for 30 minutes
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. Make sure it cools before inserting to the fridge.
Remove the cheesecake from the oven and refrigerate until cool and firm overnight.

Whipped Topping:

Remove the cheesecake from the springform pan and place on a serving plate. (I use a 9 inch circle pan.)

To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whip on high speed until stiff peaks form. This takes about 2 minutes.
Place a layer of sliced bananas on top of the cheesecake, then pipe a layer of whipped cream swirls on top of the bananas. You can do any design you want!
Finish off the cheesecake with a few more banana slices and vanilla wafers. Highly recommend cutting the bananas on top just before serving.

This was my latest cheesecake idea because I was in the mood for some banana banana pudding or banana cream pie. I figured I would give this recipe a try! Now that I have the cheesecake ideas down, they are super fun to make it! Stay tuned to see my next cheesecake recipe. Enjoy!

Frosted Animal Cookie Cheesecake

Prep Time: 30 minutes Cook Time: 1 Hour and 30 minutes Total Time: 2 Hours Servings: 12 Slices

Ingredients:

Crust:

2 1/2 cups frosted animal cookies
3 tbsp salted butter, melted

Cheesecake Filling:

3-8oz cream cheese packages, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
4 large eggs, room temperature
1 tbsp vanilla extract
1 1/2 cup chopped animal cookies

Ganache:

1 cup white chocolate chips
1/4 cup heavy whipping cream
pink gel food coloring
sprinkles

Whipped Topping:

1/2 cup heavy whipping cream
5 tbsp powdered sugar
1 tsp vanilla extract

Instructions:

Crust:

To make the crust, preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides..
Melt the butter. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan. Make sure all the cookies are packed tight..
Bake the crust for 9 minutes, then let it cool.
Cover the outsides of the pan with aluminum foil so that it does not leak in the oven. (Side Note: I do not prepare my cheesecakes in a water bath since I use a toaster oven. It still comes out successful!) Set prepared pan aside.

Cheesecake Filling:

Reduce oven temperature to 300°F.
In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined. Mixture will be sticky. Be sure to use low speed and scrape down the sides of the bowl.
Add the sour cream and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. This does make a difference!
Add 1 cup of chopped animal cookies. Stir just until mixed and try not to let the sprinkles mix too much.
Pour the cheesecake batter into the crust.
Bake for 1 hour 30 minutes. The center should be set.
Turn off the oven and leave the door closed for 30 minutes
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. Make sure it cools before inserting to the fridge.
Remove the cheesecake from the oven and refrigerate until cool and firm overnight.

Ganache & Whipped Topping:

Remove the cheesecake from the springform pan and place on a serving plate. (I use a 9 inch circle pan.)
Put the white chocolate chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow it to sit for 4 minutes, then whisk until smooth. (I used a fork.)
Color the ganache with a little pink gel coloring. (I used 3 drops.)
Pour the ganache onto the cheesecake and spread into an even layer. Spread firmly.
To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whip on high speed until stiff peaks form. This takes about 2 minutes.
Pipe a layer of whipped cream swirls on top or You can do any design you want!
Finish off the cheesecake with a few more animal crackers as desired.

This cheesecake intrigues me! I like all the different colors and seeing the different things I can add into them. Warning, this cheesecake is very sweet, but still yummy!! Enjoy!

Vanilla Bean Cheesecake

Prep Time: 30 minutes Cook Time: 1 Hour and 30 minutes Total Time: 2 Hours Servings: 12 Slices

Ingredients:

Crust:

2 1/2 cups graham crackers, crushed
1/2 cup salted butter, melted
3 tbsp granulated sugar

Cheesecake Filling:

3-8oz cream cheese packages, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
4 large eggs, room temperature
2 tbsp vanilla bean paste
1 tbsp vanilla extract

Mousse

1 cup white chocolate chips
1 cup heavy whipping cream, divided (1/4 cup in the ganache, 3/4 for whipped cream)
5 tbsp powdered sugar
1 1/2 tsp vanilla bean paste
1 1/2 tsp vanilla extract

Whipped Topping:

1/2 cup heavy whipping cream
5 tbsp powdered sugar
1 tsp vanilla extract
Sprinkles (optional)

Instructions:

Crust:

To make the crust, preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides..
Melt the butter. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan. Make sure all the cookies are packed tight..
Bake the crust for 9 minutes, then let it cool.
Cover the outsides of the pan with aluminum foil so that it does not leak in the oven. (Side Note: I do not prepare my cheesecakes in a water bath since I use a toaster oven. It still comes out successful!) Set prepared pan aside.

Cheesecake Filling:

Reduce oven temperature to 300°F.
In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined. Mixture will be sticky. Be sure to use low speed and scrape down the sides of the bowl.
Add the sour cream, paste, and extract. Mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. This does make a difference!
Pour the cheesecake batter into the crust.
Bake for 1 hour 15-25 minutes. The center should be set.
Turn off the oven and leave the door closed for 30 minutes
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. Make sure it cools before inserting to the fridge.
Remove the cheesecake from the oven and refrigerate until cool and firm overnight.

Ganache & Whipped Topping:

14. Remove the cheesecake from the springform pan and place on a serving plate. (I use a 9 inch circle pan.)

Put the white chocolate chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow it to sit for 4 minutes, then whisk until smooth. (I used a fork.)
Place remaining 3/4 cup of heavy whipping cream, powdered sugar, vanilla bean paste and vanilla extract in a large mixer bowl and whip on high speed until stiff peaks form.
Gently fold about 1/2 of the whipped cream into the cooled white chocolate ganache.
Gently fold the remaining whipped cream into the ganache into two parts, until well combined.
Pour the ganache onto the cheesecake and spread into an even layer. Spread firmly.
To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whip on high speed until stiff peaks form. This takes about 2 minutes.
Pipe a layer of whipped cream swirls on top or You can do any design you want!

This was probably the best cheesecake I have ever made! The vanilla bean pasta is an ABSOLUTE MUST! It is the true definition of a game changer! Enjoy!

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