Oreo Cheesecake Cupcakes. I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house.
There’s just something about Oreos I can’t resist, even though I know they’re full of junk. I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book. These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans.
They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time). Ingredients Instructions Preheat oven to 275 F. Philadelphia 3-Step Cookie Dough Cheesecake « A Thought Chronicle. Ingredients: - 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened - 1/2 cup sugar - 1/2 tsp. vanilla - 2 eggs - 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided - 1 Honey Maid Graham Pie Crust (6 oz.)
<- (or make your own; so easy and so much better!) Directions: PREHEAT oven to 350 degrees F. POUR into crust. BAKE 40 minutes or until center is almost set. Makes 12 servings. Chocolate Truffle Cheesecake Recipe. Heat oven to 300°F.
To make crust, stir together vanilla wafer crumbs, powdered sugar, unsweetened cocoa and melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside. Place chocolate chips in microwave-safe bowl and Microwave at MEDIUM (50%) 1-1/2 minutes; stir. Japanese Cheesecake. There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks.
I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) Sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Layered Turtle Cheesecake Recipe. Chocolate caramel cheesecake! Det här är något för den seriöse fikaälskaren!
Denna cheesecaken innehåller det mesta som gör livet lite extra bra - choklad, vanilj, kola, rostade pekannötter och en smarrig oreobotten (med tillhörande väggar dessutom!). Vad kan bli fel? Inte mycket, förutom att du kanske försöker äta upp hela tårtan själv.Ingen bra idé. Menus, Methods and Musings: Desserts: Salted Caramel Cheesecake (Updated with A Note on Salt) N.B.
It was brought to my attention that if this recipe is made with regular salt, it is WAY too salty. I always use kosher salt. Don't use table salt or this will be truly inedible. My apologies to anyone who may have tried it already without that caveat! Here it is at last. View idea:Recipe:469:deliciously dark chocolate cheesecake. Vanilla Bean Cheesecake with Chocolate Crust and Salted Caramel. I’m frugal, I’ll admit it.
I don’t mind spending money when I feel there is good bang for the buck (example, I’ll spend more for hotel room with a great view), but if I can make it myself, better and cheaper, then I will. That’s just a bonus, isn’t it? When I decided I wanted to make a cheesecake with a chocolate crust for Thanksgiving (and then again for Christmas Eve) I discovered that one could not just go to the store and buy chocolate cookie crumbs. I knew that graham cracker crumbs were available, but chocolate cookie crumbs only seem to be sold to restaurants.
Cheesecake Factory Pumpkin cheesecake recipe. Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces)
Pumpkin Cheesecake Recipe. Enlarge Credit: Beth Rooney SERVES 12 13 oz. gingersnap cookies½ cup chopped walnuts½ cup confectioners' sugar8 tbsp. unsalted butter, melted1¾ lb. cream cheese, softened1 cup sugar¾ cup canned pumpkin3 tbsp. dark rum1½ tsp. ground cinnamon1 tsp. vanilla extract½ tsp. kosher salt¼ tsp. ground cloves¼ tsp. ground ginger¼ tsp. ground mace2 eggs 1.
Heat oven to 350°. Process gingersnaps, walnuts, and confectioners' sugar in a food processor until finely ground. Add butter; pulse until evenly combined. Dark Chocolate Cheesecake with Chocolate Hazelnut Ganache, Toasted Hazelnuts, & Sea Salt. Hi!
I’m so excited to FINALLY publish this recipe! This past week has been completely crazy! I flew to New York to meet and cook with Bobby Flay at his restaurant! Hershey's Special Dark Truffle Brownie Cheesecake. Lemon Cheesecake. Be sure to use whole-milk ricotta for this airy, Italian-style cheesecake, an ideal dessert for the winter holidays.
New York Cheesecake. To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness. Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top.