Cheesecake Love
Page 14
INGREDIENTS
½ (8-ounce) package cream cheese, at room temperature
2 tablespoons sugar
¼ cup heavy cream
2 Oreo cookies
16 fresh strawberries
16 mini Oreo cookies
INSTRUCTIONS
1. Beat the cream cheese and sugar until creamy. Add the cream and beat on high for 2 minutes.
2. Place the cookies, cream filling included, in a food processor. Pulse until the cookies become crumbs.
3. Gently stir the cookie crumbs into the cheesecake mixture.
4. Cut the leaves off the strawberries. Use a sharp paring knife to cut out the center of each strawberry. Cut a small slice off the bottom of each berry, so the strawberry will stand up straight when placed on a plate.
5. Fill each strawberry cavity with the cheesecake mixture using a piping bag and icing tip 27. Top each strawberry with a mini cookie immediately before serving.
Hot Chocolate Cheesecake Dip
PREP TIME: 15 MINUTES
SERVING: MAKES 2 CUPS
When the weather gets chilly and snowy, I like to snuggle up by the fire with a blanket and a cup of hot chocolate. I made this chocolate cheesecake dip a few years ago, and it has been extremely popular on the blog. The creamy cheesecake dip gets the chocolate flavor from powdered hot chocolate mix. Adding the fun topping makes it look like the bowl of dip is a big cup of hot cocoa! Try eating it with any kind of cookie, pretzel, or fruit! Of course, I went with the spoon option. What? You know that’s how you want to eat it, too.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
½ cup plain Greek yogurt
½ cup marshmallow crème
1 cup instant dark hot cocoa mix
¾ cup Cool Whip
1 tablespoon mini marshmallow bits
Cookies and fruit, for serving
INSTRUCTIONS
1. Beat the cream cheese until creamy. Add the yogurt and marshmallow crème and beat until smooth.
2. Add the cocoa mix and beat until creamy.
3. Fold in ½ cup of the Cool Whip gently with a rubber spatula.
4. Spoon the cheesecake dip into a serving bowl. Top it with the remaining ¼ cup Cool Whip and the mini marshmallow bits.
5. Serve the dip with an assortment of cookies and fruit.
Cookies-and-Cream Cheesecake Cake Roll
PREP TIME: 40 MINUTES
BAKE TIME: 12 MINUTES
SERVING: MAKES ONE CAKE ROLL (10 SLICES)
Cake rolls used to scare me, until I figured out that they are actually quite easy to do. You just have to remember to roll them up while they are still hot; otherwise, you will end up with your cake in pieces. I like to place a piece of parchment paper on top of my roll instead of using powdered sugar to keep it from sticking. Our oldest son said the creamy cookies-and-cream filling made this cake roll taste like a giant Oreo cookie. I think he downed three slices in one day, or was it one hour? Oh, to have a teenager’s metabolism again.
INGREDIENTS
For the Cake
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
¾ cup all-purpose flour
¼ cup unsweetened dark cocoa powder
¼ teaspoon salt
½ cup milk
For the Cheesecake Filling
1 (8-ounce) package cream cheese
½ cup powdered sugar
1 cup Cool Whip, thawed
5 Oreo cookies
For the Topping
¼ cup heavy cream
¾ cup dark chocolate chips
5 Oreo cookies, chopped into chunks
INSTRUCTIONS
1. Preheat the oven to 375ºF. Line a sturdy 15 x 10-inch rimmed baking sheet with foil-lined parchment paper, foil-side down. Spray the parchment paper with nonstick baking spray.
2. For the Cake: Beat the eggs for 3 to 5 minutes, until they are thick and dark yellow colored. Add the granulated sugar and vanilla and beat until incorporated.
3. Stir together the baking powder, flour, cocoa powder, and salt in a bowl. Add the flour mixture and milk alternately to the eggs and beat until everything is incorporated.
4. Spread the batter evenly in the prepared pan. Bake for 12 minutes.
5. Remove the pan from the oven and place it on a wire rack. Let cool for 2 to 3 minutes. Loosen the foil from the pan and lift it out. Flip the cake out of the pan onto a sheet of parchment paper. Pull off the original parchment paper slowly.
6. Roll the cake up with the parchment paper immediately and place it on a wire rack. Do not unroll the cake until completely cool to the touch.
7. For the Cheesecake Filling: Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth. Gently fold in the Cool Whip with a rubber spatula.
8. Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crumbs. Stir the crumbs into the cheesecake mixture.
9. Unroll the cake, peeling off the parchment paper carefully. Spread the cheesecake filling evenly over the cake, leaving a 1-inch border all around. Roll the cake up tightly and refrigerate it for at least 1 hour.
10. For the Topping: Place the heavy cream and chocolate chips in a microwave-safe bowl. Microwave for 20 to 30 seconds. Stir the chocolate until melted and creamy.
11. Place the cake roll on a wire rack set over a baking sheet. Pour the melted chocolate down the center of the cake.
12. Use an offset spatula to spread the chocolate over the whole cake. As the chocolate rolls down the sides, use the spatula to spread it back onto the sides and top of the cake.
13. Once the chocolate has stopped moving, sprinkle the top of the chocolate with the cookie chunks. Let the chocolate set before cutting.
Chocolate Mint Cheesecake Ball
PREP TIME: 20 MINUTES
SERVING: MAKES 1 CHEESE BALL (SERVES 6 TO 8 )
Chocolate, mint, and cheesecake, all in one glorious ball of goodness: it’s bound to put smiles on everyone’s faces as they use cookies and sweet crackers to scoop up bites of this creamy goodness. This fun cheese ball is great for parties and holidays. Such an easy treat with an explosion of flavor in every bite!
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
½ teaspoon vanilla extract
2 cups powdered sugar
¼ cup unsweetened cocoa powder
1¼ cups chocolate mint baking chips
Chocolate graham crackers, cookies, or pretzels, for serving
INSTRUCTIONS
1. Beat the cream cheese, butter, and vanilla until creamy.
2. Slowly add the powdered sugar and cocoa powder until everything has been incorporated. Beat on high for 1 minute.
3. Stir in ½ cup of the chocolate mint chips gently with a spoon.
4. Place a piece of plastic wrap inside a bowl. Spoon the cheesecake mixture into the bowl. Pull the plastic wrap up and shape the mixture into a ball. Twist the top of the plastic tight and place the cheese ball back into the bowl. Refrigerate the cheese ball for 1 to 2 hours or until firm.
5. Place the remaining chocolate mint chips on a plate. Unwrap the cheese ball and place it in the center of the mint chips. Roll the ball slowly until covered in the mint chips. You may need to use your hands to press the chips into some places. Serve the cheese ball with chocolate graham crackers, cookies, or pretzels.
Fruit Cheesecake Cookie Pizza
PREP TIME: 25 MINUTES
BAKE TIME: 15 MINUTES
SERVING: MAKES ONE 14-INCH PIZZA (14 SLICES)
We eat a lot of pizza in our house. My husband, his brothers, and my father-in-law opened their own pizza place in 2001. Although we didn’t make a big living from this short-lived venture, they enjoyed creating unique pizza combinations. To this d
ay, pizza is still one of our go-to meals on the weekends. If you like unique pizza combos, you need to try adding cheesecake filling and fresh fruit to the top of a giant cookie pizza. And yes, this is a pizza, despite what my husband thinks. After all, it has a crust, cheese, and toppings…all the makings of a pizza! I think he just rolled his eyes at me.
INGREDIENTS
1 batch Cookie Dough
For the Cheesecake Topping
1 (8-ounce) package cream cheese, at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup Cool Whip, thawed
For the Fruit Topping
1 (15-ounce) can mandarin oranges, drained
1 fresh kiwi, peeled and sliced
1 cup sliced strawberries
1 pint blueberries
½ pint blackberries
½ pint raspberries
INSTRUCTIONS
1. Preheat the oven to 375ºF. Spray a 14-inch pizza pan with nonstick spray.
2. Press the cookie dough into an even 12-inch circle on the prepared pan.
3. Bake for 15 minutes. Remove the pan from the oven and let the cookie crust cool completely.
4. For the Cheesecake Topping: Beat the cream cheese until creamy. Add the granulated sugar and vanilla and beat until smooth.
5. Gently fold in the Cool Whip using a rubber spatula. Spread the cheesecake filling evenly over the cooled cookie.
6. For the Fruit Topping: Arrange the fruit in a fun pattern on top of the cheesecake filling.
Rocky Road Cheesecake Cake
PREP TIME: 1 HOUR
BAKE TIME: 65 MINUTES
SERVING: MAKES ONE 8-INCH LAYER CAKE (14 SLICES)
Even though ice cream is not my favorite dessert, I do enjoy a bowl of rocky road ice cream from time to time. Soft marshmallow mixed with chocolate and nuts—swoon! I decided to add all those flavors to one incredible layer cake. Trust me, this cheesecake cake will knock your socks off. The recipe does take some time to prepare, but after one slice of cake, you will be so happy that you took the time to make it.
INGREDIENTS
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup marshmallow crème
2 large eggs
For the Cake
1 (15.25-ounce) box chocolate cake mix
3 large eggs
½ cup canola oil
½ cup sour cream
1 cup milk
2 tablespoons unsweetened cocoa powder
For the Frosting
½ cup (1 stick) unsalted butter, at room temperature
½ cup marshmallow crème
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
2⁄3 cup finely chopped pecans
For the Topping
¼ cup heavy cream
½ cup milk chocolate chips
2 tablespoons finely chopped pecans
2 tablespoons mini marshmallow bits
2 tablespoons mini chocolate chips
8 pecan halves
INSTRUCTIONS
1. Place a large rimmed baking sheet on the bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line an 8-inch springform pan with parchment paper.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until smooth. Add the marshmallow crème and beat again.
3. Add the eggs one a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
4. Pour the batter into the prepared springform pan. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 35 minutes.
5. Remove the pan from the oven and place it on a wire rack. Let cool for 5 minutes, and then run a sharp knife around the edge of the cheesecake to loosen it from the pan. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until chilled.
6. Remove the pan of water from the oven. Preheat the oven to 350ºF. Grease two 8-inch cake pans and dust them with cocoa powder, tapping out any excess.
7. For the Cake: Combine the cake mix, eggs, oil, sour cream, and milk in a large bowl. Beat on low speed for 1 minute, then increase the speed to medium and beat for 2 minutes more.
8. Divide the batter between the prepared cake pans. Bake the cakes for 28 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
9. Remove the pans from the oven and let the cakes cool in the pans for 15 minutes, then flip them out onto a wire rack. Let cool completely before frosting.
10. For the Frosting: Beat the butter until creamy. Add the marshmallow crème, salt, and vanilla and beat until smooth.
11. Add the powdered sugar and cream alternately to the butter mixture until everything has been incorporated. Beat on high for a few minutes, until light and fluffy.
12. If needed, cut off the tops of the cakes to make them level. Place one cake layer on a serving plate. Place the chilled cheesecake on top of the cake. Top with the remaining cake layer. Use a sharp knife to even the sides of the cake and the cheesecake so they are flush.
13. Set aside ¼ cup of the frosting. Use an offset spatula to cover the entire cake evenly with the frosting. Smooth the frosting out with the edge of the spatula. Let the frosting sit for 20 minutes, and then use a piece of parchment paper to smooth the frosting out.
14. Press the pecan chips around the bottom half of the cake by cupping your hands and pressing the chips into the frosting slowly.
15. For the Topping: Place the heavy cream and chocolate chips in a microwave-safe bowl. Microwave for 20 to 30 seconds. Stir the chocolate until melted and creamy. Let cool slightly. Spoon the chocolate onto the top of the cake. Use an offset spatula to spread the chocolate around the top without going over the edges.
16. Sprinkle the chocolate with the pecan bits, marshmallow bits, and mini chocolate chips before it sets. Transfer the reserved frosting to a piping bag fitted with frosting tip 27 and pipe the frosting in swirls around the top of the cake. Top each swirl with a pecan half.
Vanilla Funfetti Cheesecake Dip
PREP TIME: 10 MINUTES
SERVING: MAKES 2 CUPS
Sprinkles and vanilla bean flecks add a delicious flavor and pretty effect to this easy dip. This sweet dip is perfect for serving at parties as a dessert appetizer. We love using chocolate chip cookies, pretzels, and strawberries to eat this dip. Just restrain yourself from diving headfirst into the bowl…at least in front of people.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla bean paste
½ cup heavy cream
¼ cup rainbow jimmies
Fruit and cookies, for serving
INSTRUCTIONS
1. Beat the cream cheese until creamy. Add the powdered sugar and vanilla bean paste and beat until smooth.
2. Add the cream and beat on low until creamy. Increase the speed to high and beat for 2 to 4 minutes, or until light and fluffy.
3. Gently stir in the sprinkles. Refrigerate the mixture for 1 to 2 hours, or until it sets up. Serve with fruit and cookies.
M&M’s Cookie Cups with Nutella Cheesecake Frosting
PREP TIME: 35 MINUTES
BAKE TIME: 12 MINUTES
SERVING: MAKES 24 COOKIES
These little cookie cups are bursting with color and flavor. The soft cookie base is loaded with mini M&M’s candies, but what really sets these cookies apart is the creamy cheesecake topping. Nutella lovers will fall in love with the creamy frosting swirls. A sprinkling of more candies on top makes these cookies a fun treat for any party.
INGREDIENTS
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br /> For the Cookies
1½ cups mini M&M’s candies
1 batch Cookie Dough
For the Frosting
1 (8-ounce) package cream cheese, at room temperature
1 cup Nutella spread
1 teaspoon vanilla extract
½ teaspoon salt
4 cups powdered sugar
6 tablespoons heavy cream
INSTRUCTIONS
1. Preheat the oven to 375ºF. Spray two 12-cavity mini-tart pans with nonstick baking spray.
2. For the Cookies: Gently stir 1 cup of the mini M&M’s candies into the cookie dough.
3. Roll the dough into 24 even balls. Place one dough ball in each cavity of the prepared pans. Bake for 12 minutes.
4. Remove the pans from the oven and let the cookies cool in the pans for 2 minutes, before pressing in the centers with a tart shaper. Gently remove the cookies from the pans and place them on a wire rack to cool completely before frosting.
5. For the Frosting: Beat the cream cheese until creamy. Add the Nutella, vanilla, and salt and beat until smooth.
6. Add the powdered sugar and cream alternately until everything has been completely incorporated. Beat on high for 1 to 2 minutes, or until light and fluffy.
7. Transfer the frosting to a piping bag fitted with frosting tip 1M. Pipe the frosting into the cooled cookie cups. Sprinkle the remaining M&M’s on the top of the frosting.