Oreo Cheesecake

In honor of Joe’s Birthday…………I decided to post about this cheesecake!  He’s the sweet tooth in the family and chocolate is the way to his heart………HAPPY BIRTHDAY, BABE!!!

This cheesecake might be one of the most delicious cheesecakes I have ever had!   As my trusty followers probably already know, I’m not a huge chocolate lover and I’m not a fan or Oreos…like I won’t sit and eat Oreos with a glass of milk.  I do love cookies N cream desserts, and I LOVE this cheesecake and anyone who has had any….agrees!  It’s always one of my old faithfuls and it’s perfect for any time of year….a BBQ, a Christmas party, a gathering of friends…..it will get you rave reviews!!

It’s pretty simple to make and doesn’t take too much time to prepare…..the longest time is in the baking and cooling in the fridge!  Make sure you make this cake with enough time for it to cool and settle (as with most cheesecakes).   I honestly can’t remember where I got this recipe, it may have been a website or a magazine because I don’t think I got it from anyone in particular (and if I did……I apologize for not giving you a shout out).

OREO CHEESECAKE

I package (1lb 2oz) Oreo Cookies 
1/4 cup butter or margarine, melted
4 pkgs (8oz. each) Philly cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

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Preheat oven to 325°.

CRUST: Place 30 cookies in food processor; cover. Process until finely ground. Add butter, mix well. Press firmly into 13×9-inch baking pan.

Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. 

Chop remaining cookies. Gently stir 1-1/2 cups of chopped cookies into cream cheese batter. Pour over crust. Sprinkle with remaining chopped cookies.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in fridge. 

TIPS: For easy removal line pan with foil, with ends extending over pan’s sides. Lift from pan using foil handles…..makes it easy to cut.
I use my Kitchen Aid Stand Mixer….so smooth and fluffy!

As usual my pictures don’t do it’s justice…..my photography is an embarrassment!  🙂

ENJOY!  *The cake, not my picture*

Oreo Cheesecake

~gianna~

Happy Valentine’s Day

I’m sure it comes as no surprise that we’ve been snowed in 2 days in a row….and we are going a little crazy.  I had wanted to make red velvet pancakes, but I didn’t have the stuff, so I had to just make regular pancakes.  My little Valentine’s loved them…..and it was a great start to another snow day!

I didn’t have any pancake mix so I made my own, dyed it red and made them heart shaped.  Voila!  Valentine’s Day breakfast!

Very simple, using ingredients most people have on hand and yummy (I don’t really eat pancakes, but my girls enjoyed them).

Valentine’s Day Pancakes

1 cup flour

2 TBSP sugar

2 tsp. baking powder

1/2 tsp salt

1 cup milk

1 egg

1 TBSP oil (I used canola)

2 TBSP butter (melted)

Red food coloring (I just added to get a red color)

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Whisk ingredients in a large bowl.  

Grease and heat pan

Pour mix into a heart shaped cookie cutter.

Once pancake starts to bubble a decent amount, remove cookie cutter and flip pancake.  

Cook for another minute or two until the other side is a cooked thru….and gets a little brown.

Serve with your choice of toppings.  

Syrup, powdered sugar, whipped cream, fresh fruit….

ENJOY!

Image

Happy Valentine’s Day, Everyone!

XOXOXOXOXOXO

~gianna~

Chocolate Pretzel Buttons

In honor of Valentine’s Day coming next week….this holiday of all things love and chocolate I have a perfect little treat!    You can make these in bulk and give them to all of your special someones!

A friend of mine (Kelly)gave me this idea when I was trying to figure out something cute and edible for teachers this  past Christmas.    Once I made them, I was hooked!   They are so easy, you can do any combo of chocolates and they are the perfect combo of sweet and salty!  AND you can use any color M&M so these can be used for holidays, birthdays, sporting events, and they are still so cute!    So far I’ve done them for Christmas, for fun and for Valentine’s Day and they always get rave reviews!  I’ve done them with HUGS instead of KISSES and I’ve done them with dark chocolate and milk chocolate!    These have milk chocolate KISSES and dark chocolate M&Ms (not my first choice, but I couldn’t find regular and didn’t want to use peanut butter.)

Chocolate Pretzel Buttons

 Bag of pretzels (the square ones that look like little windows)

Bag of Hershey Kisses (or Hugs)

Bag of M&Ms (which ever colors you want)

Pam

 

Preheat oven to 250 degrees

Spray Pam on baking sheet.

Lay pretzels on baking sheet — I get about 70-80 per sheet

Unwrap and put a Hershey Kiss on each pretzel

Place in oven (middle rack) for 3-4 minutes….keeping an eye that the kisses don’t melt and have their shape

Remove from oven and gently push an M&M into the center of the kiss

Place baking sheet in refrigerator until chocolate hardens (about an hour)

Store in air tight container or fridge

 ENJOY!!

IMG_0107

Thanks, Kelly!!!

~gianna~

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