Posts Tagged ‘cheesecake’

Santa wants cheesecake instead of cookies this year

December 13, 2014
I recently had a potluck at work and decided to look for a festive recipe to share. I love making cheesecake and it is always a crowd pleaser. I had seen some fun holiday recipe ideas on real simple and decided to go for these Santa Cheesecake bites (click through the pics to see these). It was easy to make and they came out very cute. If I made them again I would probably cut the squares bigger and follow the steps for the whipped cream piping, as I didn’t have much time so I used a can of whipped cream (gasp!). The cheesecake was surprisingly light due to the addition of the white chocolate I think. I don’t even like white chocolate but these turned out great. Everyone was very happy with the results. Check out the link for some other cute holiday desserts, I think we will make the pretzel Santa hats for Santa this year.
Santa Hat Cheesecake Bites – from
Yield: 25
  • 18 Oreos finely crushed to about 1 3/4 cups*
  • 2 1/2 Tbsp butter, melted and divided
  • 2 (8 oz) pkg cream cheese, softened
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/2 cup + 1/3 cup heavy cream, divided
  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 2 Tbsp powdered sugar
  • Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan). Brush foil with 1/2 tbsp melted butter. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
  • In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until mixture is smooth, about 30 seconds. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup heavy cream on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  • Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  • Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).
  • In a mixing bowl, using an electric hand mixer set on high speed, whip remaining 1/2 cup heavy cream until soft peaks form, then add powdered sugar and mix until stiff peaks form.
  • To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  • *Don’t use Doublestuff Oreos. I processed the Oreos in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .

Rolo-rific Cheesecake Bars

August 25, 2013


I think you could bake anything sweet into a cheesecake and it would be delicious. Chocolate caramel candies are my favorite sweet treat and they would also be a delicious addition to any recipe. So when my hubby asked (* insert subliminally persuaded) me to make Rolo Cheesecake Bars for him by casually posing a pic on my Facebook wall, how could I resist? We decided to make them for a family get together that way we would not eat the whole 9×13 dish ourselves. Needless to say they were AMAZING. Think chocolate and caramel combined with creamy cheesecake and golden graham cracker crust – how can that be bad? The rolos melted into the cheesecake batter in the oven and the chocolate glaze was an additional treat. Top it with rolos for decoration and you have the best tasting cheesecake bar you have ever tasted!


3 cups of graham cracker crumbs

1 cup of sugar

2 sticks of melted butter

Stir all together and press into a 9×13 pan lined with nonstick foil. Bake crust at 350 degrees for 7-10 minutes and cool.


2  8-oz packages of cream cheese

2 eggs

1 cup of sugar

1/4 cup of flour

Beat until smooth, then add one package of mini rolos – the kind in the zip pack that are unwrapped. Pour onto the cool crust and bake cheesecake for 30-35 minutes at 350 degrees. Let cool and add glaze.


! stick of butter

6 oz of chocolate chips

Melt in microwave. Stir until smooth and add 4 teaspoons of light corn syrup. Pour smoothly on cheesecake bars and chill overnight. Cut with big knife. Garnish with half a rolo and/or chocolate drizzle.


Seeing things in Black and White

March 18, 2012

Give me an excuse to bake and I am on it. A fabulous couple I know invited me to dinner recently so I was excited to wow them with a favorite sweet treat of mine. I used to make my mom’s Black and White Cheesecake Brownies quite often and I had forgotten about them until I recently reorganized my recipe binder. Think decadent rich brownies with creamy cheesecake on top dotted with chocolate chips. Really you can’t go wrong with this marriage of my two favorite desserts.

My only tip is to use mini morsels for the chips, as regular sized chips are so heavy they will sink into the cheesecake layer when baking. This isn’t a bad thing because it creates a melted chocolate divider between the two layers, but the cheesecake is better with the tiny chips throughout. Everyone enjoyed these brownies at dinner and had seconds (myself I had like thirds, fourths and fifths until I was in a brownie coma).

Margie’s Black and White Cheesecake Brownies

One 12oz. package of Nestle semi-sweet mini morsels, divided (3/4 cup for cheesecake part below)

1/2 cup sugar

1/4 cup butter, softened

2 eggs

1 tsp. vanilla

1/2 tsp. salt

2/3 cup flour

Brownie Base: Melt over hot (not boiling) water, 1 and 1/4 cups mini chocolate chips, stir until smooth. Set aside, to cool slightly, but don’t let it thicken or harden. In a large bowl combine butter and sugar, beat until creamy. Add eggs, vanilla and salt, mix well. Add melted chocolate and flour, mix well. Spread into foil lined 9-inch square baking pan.

Cheesecake Topping:

One 8oz. package of cream cheese, softened

1/2 cup sugar

2 Tb. butter, softened

2 eggs

2 Tb. milk

1 Tb. flour

1/2 tsp Almond Extract

3/4 cup mini morsels

In a small bowl combine cream cheese, sugar and butter, beat until creamy. Add eggs, one at a time, milk (slowly), flour and almond extract. Beat well. Stir in mini chocolate chips. Pour over brownie base. Bake at 350 degrees for 40-45 minutes. Cool completely, cut into 2 and 1/4 inch squares, makes 16 brownies – or one giant one if you don’t want to share.