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Oreo Cheesecake Bars

17 Jul

It’s official.  I love oreo crusts.  Now these look a little “fluffier” than they should.  These bars are supposed to include one + a partial additional package of cream cheese.  I knew that – saw it and it was noted.  What did I do?  Add two entire packages.  I’m blaming this one on my husband.  I was chatting with him while baking (he’s very cute), and he therefore distracted me.  This does make a large amount of crust, so if you want a slightly thinner version (I mentioned I like crust right?) you could reduce the amount of cookies and butter slightly.

We didn’t end up going where I was originally taking these bars so I ate almost all of them myself.  It was a horribly delicious idea.

Oreo Cheesecake Bars

Crust:

  • 23 Oreo cookies
  • 2 Tbsp. unsalted butter, melted

Cheesecake:

  • 12 oz. cream cheese, room temperature
  • 6 Tbsp. sugar
  • 6 Tbsp. sour cream, room temperature
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • 1 large egg plus 1 egg yolk
  • 12 Oreo cookies, roughly chopped

Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.

For the crust, pulse the Oreos in the bowl of a food processor until finely ground.  Add in the melted butter and pulse again until the crumbs are moistened.  Press the crumbs into an even layer over the bottom of the 8×8 pan, and bake 10 minutes.  Set aside to cool (but leave the oven on).

For the filling, beat the cream cheese on medium-high in your mixer (paddle attachment) until light and smooth, about 2 minutes.  Mix in the sugar until well combined.  Then mix in the sour cream, vanilla and salt.  Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.  Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

Adapted from Recipe Girl, originally from You Made That Dessert? by Beth Lipton; Found at Annie’s Eats

Kahlua and Coffee Cheesecake

10 Sep

Cheesecake takes a lot of inactive time.  Everyone knows that right?  You make it, bake it, and no…not another rhyme – you let it sit in your oven after baking.  So, even when you know better, it’s probably not a throughly wise idea to start making one at 9 PM when you’re hoping to go to bed by 11 PM.  Should you embark on this endevor you’ll be left setting your cell phone alarm twice and temporarily sleeping on the couch so as to not wake your spouse – not that I would know or anything…

However, as part of my MIL’s visit (to be known as Jenny from now on), I made this since I know she loves coffee and cheesecake.  I know, I know, vieing for daughter-in-law of the year, but we just celebrated our one year/ 10 year anniversary this past weekend :) which could be an excuse if I don’t always plan to spoil people who come to visit!!

In complete seriousness I ate 6 pieces; I may never make this again for sake of fitting in my pants in the future.

Kahlua and Coffee Cheesecake

Adapted from: Brown Eyed Baker

Crust

  • 2 cups graham cracker crumbs
  • 3 1/2 Tbsp. sugar
  • 5 Tbsp. unsalted butter (+ some butter to butter the pan)

Cheesecake

  • 2 lbs – 4 (8-ounce) boxes – cream cheese, room temperature
  • 1 1/3 cups sugar
  • ½ tsp. salt
  • 4 large eggs, room temperature
  • 1 1/3 cups sour cream
  • 1 tsp. coffee liquor (I used Kahlua, because that’s what I already owned.)
  • 1 Tbsp. instant coffee powder (Espresso would be great too, but I couldn’t find it.)
  • 1 Tbsp. boiling water

Chocolate Ganache

  • 1 1/2 oz. bittersweet chocolate, chopped
  • 2 Tbsp. unsalted butter
  • 1/8 cup heavy cream
  • ¼ tsp. vanilla extract
  • ½ Tbsp. powdered sugar

Butter the bottoms and sides of a 9-inch springform pan.  If using a water bath, wrap the bottom of the pan in a double layer of aluminum foil so that no water leaks in.  Combine graham cracker crumbs and sugar together, then add in the melted butter and stir until all the dry ingredients have been coated by the butter and are no longer dry.  Transfer the graham cracker mixture into the baking pan and using the bottom of a glass or your fingers compact it lightly into an even layer.  Since I love graham cracker crusts, I increased the portions (reflected above) so that my crust covered both the bottom and up the sides of the pan.  Place the crust in the freezer while waiting for the oven to preheat.

Making sure your oven rack is in the middle of your oven, preheat your oven to 350 degrees F.   Once preheated, put the crust on a baking sheet, and bake for 10 minutes.  Remove from the oven and place on a cooling rack to cool.   Reduce the oven to 325 degrees F.

Put a kettle or enough water to fill your roasting pan up halfway on to boil.

In your electric mixing bowl on medium speed, beat the cream cheese until creamy, about 4 minutes.  While the mixer is still beating, add in the sugar and the salt, and beat for 4 minutes again.  Add the eggs one at a time, and make sure it is well incorporated before adding the next one.  Then, with the mixer on low, add in the sour cream.

Combine the 1 Tbsp. of boiling water and the instant coffee in a very small bowl.  Divide half of the batter into a seperate bowl.  In one of the batters, add the Kahlua or coffee liquor you’re using, and mix in with a spatula.  In the other, add the dissolved coffee mixture and stir with a spatula to combine.

Place the springform pan in a roasting or other pan that is big enough so that the springform doesn’t touch any of the roasting pan’s sides.  First, evenly pour the coffee liquor-flavored batter into the crust.  Then carefully and slowly pour the instant coffee-flavored batter on top of the liquor-flavored batter.

From the kettle, add boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour 30 minutes.  Then, turn off the oven leaving the cheesecake inside.  Prop the oven door open so that it’s open a crack; a wooden spoon was suggested and that’s what I used; keeping the cheesecake in there for 1 hour.   Then remove the cheesecake from the oven and pull the springform pan out of the roasting pan, placing it on a cooling rack until it comes to room temperature.  Allow to refrigerate for at least 4 hours or overnight before serving.

For the chocolate ganache topping.  Put the bittersweet chocolate in a medium bowl.  In a separate bowl, microwave the butter and heavy cream on high for 1 minute.  Add the butter and cream mixture to the bowl of chocolate and stir until the chocolate is totally melted and smooth.  Stir in the vanilla extract, then stir in the  powdered sugar until smooth.   Pour the ganache on top of the cheesecake in an even layer and smooth out if needed.  Serve immediately or put back in the fridge until you’re ready!

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