A couple weeks ago I asked my husband if he had any request for desserts. His request: Oreo cheesecake. I was more then thrilled to make an oreo cheesecake because I had not made one in years. Although, when I’ve made them in the past they always had huge cracks running through it. Delicious but I wanted it to be more like something you’d buy at the Cheesecake Factory.
I looked online for the perfect recipe. I reviewed quite a few recipes before coming up with my final recipe. I found tons of recipes that looked amazing but it didn’t address how to make the cheesecake not have cracks in it. So I googled it! I was absoutletly thrilled to find a blog called Lynn’s Kitchen Adventures. She had some great tips on cheesecake. Please stop by her blog and read her great article!
I ended up using the inspiration of Cheesecake Factory’s Oreo Cookie Cheesecake, adapated the cheesecake supreme recipe from my Better Homes and Garden’s Cookbook and Lynn’s tips to create this recipe!
If you are looking for a cheesecake recipe that doesn’t have valleys running through it and tastes amazing, follow the step by step directions in the recipe below.
- 1¾ cup of finely crushed Oreo cookies
- ½ cup butter melted
- 3 8-ounce packages of cream cheese, room temperature
- 1 cup of sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- ¼ cup half and half
- 3 eggs, room temperature
- 12 whole cookies
- whip cream for garnishing
- Crust: Place finely crushed 1½ cup of Oreo cookies and butter into the bottom of the spring form pan. Press the crumb mixture onto the bottom until crust is made. Set to the side.
- Pre-heat oven to 250 degrees
- Wrap spring-form pan in aluminum foil to keep water from getting into the cheesecake.
- Filling: In a stand mixer cream together cream cheese until it is smooth. Do not over beat cream cheese.
- Add eggs, flour, vanilla and half and half to cream cheese. Mix together until smooth but do not over mix.
- With remaining ¼ cup of finely crushed Oreo cookies, fold into mixture.
- Place filling into the crust lined pan.
- Place the spring-form pan into the roasting pan.
- Add 1 to 1½ inches of hot water inside the roasting pan surrounding the spring-form pan, to create the water bath for the cheesecake.
- Cook for 1 hour on 250 degrees. Do not open the oven.
- Once 1 hour has lapse, turn off the oven. The cheesecake will continue to cook as the oven cools. Continue to leave the oven closed this will help make the perfect cheesecake. No cracks!
- After that hour has lapse, remove cheesecake from oven and place in refrigerator for a minimum of 8 hours.
- Garnish with Oreo cookies and whipped cream.
- Serve cold.
- Roasting Pan (large enough to hold spring-form pan)
- Spring form-form pan
- Aluminum Foil
Make sure ingredients are at room temperature.
Make sure cream cheese is smooth and not over beaten before adding any other ingredients
Wrap spring-form pan with aluminum foil. I haven’t tried it but I wonder if an oven bag would work well too, as long as you make sure water can’t get in.
Cheesecake just before it went into the oven!
Cheesecake cost analysis:
Cream cheese: $3
Organic Sugar: $0.25
1 Package of Cookies: $2.50
Half & Half: $0.05
Total cost: $6.77
(Note: depending on the cost of groceries in your area, the price may be higher)
I was completely amazed! All the tips worked! My cheesecake came out without any cracks! The texture and flavor was amazing too! Sunday evening we had friends over and my camera battery was dead, therefore I wasn’t able to get a full picture of the cheesecake but it was a huge hit by all our friends and of course my little family. I hope if you try it, you’ll enjoy it as much as my friends and family did! Enjoy!
What is your favorite kind of cheesecake?
Making peppermint bark has been a lot of fun to make this Christmas season. I recently came up with a smaller version of the original recipe that I made earlier this month. Today I want to share it with you, it’s really easy!
What homemade gifts have you made this Christmas season?
- ¾ cup milk chocolate
- ¾ cup white chocolate
- 6 cupcake liners (paper or silicone)
- 4 tablespoons of crushed peppermint candy
- Line a muffin pan with 6 cupcake liners
- Using a double boiler melt the milk chocolate
- Once, melted add 1 heaping teaspoon to each liner. Smooth out any lumps and place in refrigerator for 15 minutes.
- Next, melt the white chocolate using the same above method.
- Add 2 tablespoons of crushed peppermint to white chocolate.
- Top the milk chocolate with 1 heaping teaspoon of white chocolate and peppermint to each liner.
- Sprinkle with remaining peppermint and return to refrigerator to harden.
- After 20 minutes, if able remove cupcake liner and enjoy!
Optional: use microwave on medium heat for 30 seconds until melted. Usually two 30 second interval should give you the desired consistency. When melting white chocolate be careful not to over warm it in the microwave it will not turn to the right consistency if over warmed.
A few weeks back,we were invited to a very fun dinner party at our friend Anna’s house and I was in charge of making dessert. I absolutely love coming up with dessert recipes or cooking anything sweet. After finding my inspiration, I came up with this fun and delicious cupcake. Paired with some hot cider or hot chocolate this sweet treat would be perfect for a christmas party.
Caramel Apple Cupcake with Cinnamon Cream Cheese Frosting
Recipe type: Dessert
- 1 Box of Caramel Apple Cake Mix (preferred Duncan Hines)
- ¼ cup Caramel Sauce (homemade or store bought)
- 2-3 apples, pealed and sliced thinly
- 2 tablespoons butter
- 2½ teaspoon cinnamon, divided
- 1 cup (8 oz) butter, room temperature
- 1-8 oz package cream cheese, room temperature
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- Pre-heat oven
- Line a muffin pan with 12 cupcake liners
- Prepare cake mix as directed and bake cupcakes for time indicated on box.
- Meanwhile, in a large skillet melt butter and add apples and ½ teaspoon of cinnamon to pan. Cook apples until they are soft (about 10 minutes), then remove from heat and let cool completely.
- Frosting: using a stand mixer cream together butter, cream cheese, cinnamon and vanilla. Then add powdered sugar, ½ cup at a time until sugar is well incorporated.
- Once cupcakes and apples are cooled pipe frosting on to cupcake. Top with 2 to 3 slices of apples and drizzle with caramel.
- Serve and enjoy.
Make your own caramel sauce in lieu of caramel mix that come with cake mix.
I made my own caramel sauce which I highly recommend because it taste so good. Here is the recipe I used.
Any of you going to Christmas parties or hosting them? If so what are your favorite foods to make?
A couple months ago my husband surprised me with an ice-cream maker. Ever since, we make ice-cream on a weekly basis around here. It’s becoming our new family Friday night tradition: homemade pizza followed by homemade ice-cream. Since my hubby is a HUGE fan of cheesecake, I’ve made a cheesecake ice-cream almost every week and change the flavor weekly depending on what we have on hand.
I’ve made blueberry cheesecake, pumpkin cheesecake, apple caramel cheesecake and our newest favorite is peppermint bark cheesecake ice-cream. And after asking a few of you over on Facebook I thought you would all love an ice-cream recipe!
It’s so fun to make this recipe with kids too. My little guy loved dropping the chocolate into the ice-cream maker. Oh, and he had to taste test it half way through, just to make sure it had enough peppermint and chocolate. 😉
If you are looking for a fun holiday dessert, I think you’d like this one.
What is your favorite ice-cream flavor?
Peppermint Bark Cheesecake Ice-cream
Recipe type: Dessert
- 8 ounces cream cheese, room temperature cut into 1-inches pieces
- ¾ cup sugar
- ½ teaspoon salt
- ¼ cup heavy cream
- 1 cup whole milk
- ½ teaspoon peppermint extract
- ¼ cup sour cream or plain whole milk yogurt
- 2 tablespoons semi-sweet chocolate chips
- 2 tablespoons white chocolate chips
- 4 tablespoons (divided) of crushed peppermint candy canes
- Using a food processor mix: cream cheese, sugar, salt, cream, milk peppermint extract and sour cream, pulsate until mixture resembles cottage cheese in appearance.*
- Place into a bowl, cover and refrigerate for 2 hours or overnight.*
- Once mixture is cold, turn on ice-cream maker and pour the mixture into the frozen freezer bowl.
- Minutes before the ice-cream is done, pour in chocolate and 2 tablespoons of peppermint candy.
- The ice-cream will have a thickened creamy texture when it is done (roughly 15 to 20 minutes.)
- Serve immediately or place in a freezer container and store in the freezer until ready to serve.
- This recipe makes 8 half cup servings. Sprinkle each serving with 1 to 2 teaspoons of crushed peppermint candy.
* Use a stand or hand mixer in place of food processor.
*If you would like your ice-cream sooner, place bowl in freezer (instead of refrigerator) for 30 minutes and then make ice-cream.
*For this recipe, avoid substituting cream, whole milk or whole milk yogurt. The result will be a liquid ice-cream.http://astore.amazon.com/simmykit-20?_encoding=UTF8&node=5Alright friends, what's your favorite ice-cream flavor?
If you do not already have an ice-cream maker we have and love this one, click here.
Baking is one of my favorite things to do in the kitchen. Over the summer my grandma came to visit us for 2 months. When she arrived she showered me with a little gift. This gift could not be bought in a store or purchased at any price. This gift was a family cookbook. In this beautiful weathered gem are recipes my great-grandmother created herself, recipes she learned from cooking classes she attended and cut out recipes from magazines. The earliest recipe noted in this book is from 1921.
I never had the opportunity to meet my great-grandmother but this little gift she left behind is one way I get to know her. She has some yummy dishes throughout her personal cookbook but what is most pronounced was her love for sweet treats. So, that’s where I my love for baking from! 😉
To enjoy a little piece of heritage yesterday, while my sweet little guy took a nap, I whipped up a cookie recipe from 1921. While the cookies were still warm, I enjoyed an afternoon cup of coffee served on china from my grandmothers wedding. It truly was a great way to spend an hour.
If you are looking for a cookie recipe for this holiday season, I hope you try this one!
Do you have a family recipe you want to try? During this holiday season, if I can encourage you, try one recipe that is a family recipe. Take a picture of it and savor the memory of making that family dish.
Oatmeal Coconut Raisin Cookies ~ Great Grandma's Recipe
Recipe type: Dessert
- 2 cups flour
- 1 cup rolled oats
- 1 cup shredded coconut
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup shortening
- 1 cup sugar
- ¼ cup milk
- 2 eggs
- 1 cup raisins
- Pre-heat oven to 350 degrees.
- In a large bowl, add flour, oats, coconut, salt, baking soda, cinnamon and nutmeg and set to the side.
- In a stand mixer, cream together shorting and sugar, once well incorporated add milk and eggs.
- Slowly add dry ingredients, once cookie dough is mixed well, fold in raisins.
- On a lined cookie sheet, using a spoon, drop cookies on sheet and bake for 12 to 14 minutes.
- Let cool on a wire rack.
- Serve and enjoy.
Shortening - ¾ cup butter or ¾ cup of Palm shortening or ¾ cup coconut oil
Granulated Sugar - 1 cup raw sugar
Have a great day friends!
A few years back I bought a chocolate covered strawberry from Godiva. I don’t remember how much I paid for that one strawberry, but I did do a little online shopping for them the other day. For 1 dozen, the prices ranged from 20 to 60 dollars! If you are not willing (like me) to pay that much for these beautiful treats, then I have great news for you friends. You can make one dozen yourself for about 5 dollars or less! (Depending on the price of strawberries in your state and what kind of chocolate you decide to use of course!)
Whether your planning a romantic evening with your spouse or just wanting a sweet treat to take to a dinner party, chocolate covered strawberries are a simple, inexpensive and great way to please your taste buds.
#1. Line a plate with parchment paper
#2. Place 5 ounces of chocolate chips into a microwave safe bowl. Set microwave to medium power, place bowl in microwave for 1 minute and stir. Repeat at one minute intervals until chocolate chips are melted and smooth.
#3. Place bowl on counter and while holding onto the leaves of the strawberry, dip strawberry into the center of the bowl. Twirl around slowly, that way each side is covered.
#4. Then lift strawberry straight up and let excess chocolate drip off the strawberry. Then lay strawberry on to the lined plate.
(Little Buddy was so excited about these. As you can tell he is waiting to just gobble it up!)
#5. Place strawberries in refrigerator for at least 30 minutes or until the strawberry easily lifts from the parchment paper.
#6. Place onto serving platter and Enjoy!
- For a sprinkled chocolate covered strawberry. Add sprinkles into a small bowl. After dipping strawberry into melted chocolate, immediately dip into sprinkles and then lay strawberry on a lined plate and chill for at least 30 minutes.
- For a chocolate covered strawberry with drizzled chocolate overlay. Melt 3 ounces of white chocolate in the microwave. Then place into a Ziploc sandwich bag, make small cut with scissors to the corner of the bag and let white chocolate drizzle back and forth over chocolate covered strawberry.
- For large groups and unknown allergies, I recommend Enjoy Life chocolate chips they are dairy free, nut free and gluten free.
Have you made chocolate covered strawberries before? If not, give it a try it’s easy and a spouse pleaser!