Tag: Oreo Cookies

ROCKY ROAD CHEESECAKE

I love anything that has caramel and chocolate. It has to be my favorite combination in the whole world. And this Rocky Road Cheesecake does not disappoint on both the caramel and the chocolate and much, much more!!!

INGREDIENTS

1 1/2 cups (About 18-20 cookies) Oreo Cookies Crushed – Or Oreo Baking Crumbs
1/4 cup Melted Butter
3 (8oz) pkgs Cream Cheese
3/4 cup Sugar
3 eggs
6 squares melted Baker’s semi sweet Baking Chocolate
Handful (Approx 10-15) Chopped Kraft Caramels
Jet Puffed Mini Marshmallows
1 cup chocolate chips or chocolate chunks
1/2 cup chopped pecans
1/2 cup caramel sauce

Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies)  with melted butter. Blend well and press onto the bottom of a 9 inch springform pan.

Beat softened (room temperature) cream cheese with sugar until well blended. Add 3 eggs, one at a time, and mix on low speed after each addition, just until blended. Stir in 6 squares of melted Baking chocolate until completely combined. Make sure to scrape the sides of the mixing bowl.

Chop the caramels into 4ths and fold into cheesecake mix. Pour into pan, on top of the Oreo base. Spread around with a spatula.

Bake at 350 degrees for 45-50 minutes if using a silver springform pan. If you are using a dark non-stick springform pan, decrease the temperature to 325 degrees and bake for 45-50 minutes. In both pans, bake the cheesecake until the center is almost set.

Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows, chocolate chips or chunks, and chopped pecans. Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.

Cool the cheesecake till it gets to room temperature and then place in the refrigerator for at least 3 hours or overnight. Just before serving, drizzle caramel sauce all over the cheesecake.


Mmmm…..mmmmm… Enjoy!!


Mini Rocky Road Brownie Cups

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Yesterday I was baaaad.

I am 5 weeks away from being in Hawaii, and not only did I only complete ONE session of Jillian Michaels 6-week six pack last week, yesterday I was craving brownies like no other! Not only brownies…but Oreos and brownies….no wait, ROCKY ROAD BROWNIES! Hence, I present you with these mini rocky road brownie cups. Fudgy brownie batter is baked in an Oreo cookie crust, and then topped with marshmallows, chopped almonds and drizzled with chocolate ganache.

Why must I give in so easily? Maybe because eating brownies is so much more enjoyable than 6-week six pack! Thank goodness I had some help eating them

Worth it.

5.0 from 1 reviews
Mini Rocky Road Brownie Cups
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total
35 mins
 
Type: Dessert
Serves: 10
Ingredients
Crust
  • 12 Oreo cookies
  • 2 tbsp butter, melted
Brownies
  • ½ cup unsalted butter (1 stick), melted
  • ⅔ cup white sugar
  • 2 large eggs
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tbsp vanilla extract
  • ¾ cup unbleached all-purpose flour
Topping
  • 1 cup mini marshmallows
  • ⅓ cup chopped almonds
  • ⅓ cup semi-sweet chocolate chips
  • 1 tbsp cream or half-and-half
Instructions
  1. Grind the cookies into crumbs using a food processor (can also use the back of a butterknife).
  2. Mix with the 2 tbsp melted butter and press firmly into a greased muffin pan.
  3. Chill in the refrigerator while preparing the brownie batter.
  4. In a mixing bowl, combine all ingredients for the brownies by stirring with a large spoon.
  5. Preheat oven to 350 degrees F.
  6. Fill each Oreo crust cup to just below the top.
  7. Bake for 15-20 minutes, until a toothpick comes out clean when inserted in the middle.
  8. Cool for 5 minutes, then gently swirl a knife around the cup to release into your hand, one at a time.
  9. Top with marshmallows and almonds.
  10. Add the chocolate chips to a microwave-proof bowl and heat for 30 seconds x2-3 times until melted, stirring in-between.
  11. Add the cream and stir well.
  12. Transfer to a plastic bag with a hole cut in the bottom corner and drizzle over the marshmallow/almond topping.
Makes 10 brownie cups
    3.2.2265

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Easy Chocolate Chip Cheesecake

Absolutely awesome “REAL” cheesecake. Not one of those “no cook” pie pan things. And it is easy… so easy with only six ingredients. Just in time for the holiday gathering. It’s impress the family  time.

This recipe has been floating in our pantry for many years and used when we remember it. We always say we will do it again but it goes back in the pantry. It also was on my original recipe site but again buried in the list. It just got no love. But now you can help give it some love.

No water bath, no aluminum foil and no handling like it is going to break. This recipe was originally was passed around the grade school where my wife was the librarian about 20 years ago. The batter is cream cheese, eggs and sweated condensed milk. The crust is mushed up Oreo cookies with butter. Add in some mini chocolate chips in the batter and on top and you will be the talk of the party.

Rating

Any thought of less then a five would be risking death from my wife who is in love with this. But I must agree.

Notes: The crust will seem like it is not enough but it is. If you want it to go up the side more, increase the amount but only about 25%. A graham cracker crust could also be used and you could take out the chocolate chips and substitute  other things if you want.

The springform pan is a MUST. Sorry about that but you can not be digging a slice out of a pan and expect it to be anything other than a mess.

Only six common ingredients. Allow the cream cheese and eggs to rest for about 30 minutes at room temperature if you have time. For food safety reasons, do not let the eggs go for more than 30 minutes.

Preheat oven to 300°.  Crushing 18 standard Oreo cookies (about 1 1/2 cups).

Melt 1/2 stick of butter (4 tbs) in a microwave for about 20 seconds until liquified.

Mix the melted butter into to crushed cookies and mix will.

Grease a 9 inch spring form pan. I like to use a small zip lock bag and about 1 tbs of butter.

Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces and be sure to get complete coverage. It will not look like enough but it is.  Now set this aside.

Start with three 8 oz packages of cream cheese. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.

Add one 14 oz can sweetened condensed milk. Mix on slower speed until combined.  And now beat in the eggs one at a time until smooth but do not over beat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.

Pour batter into prepared pan.

Top with remaining chocolate chips.

Bake for 1 hour until edges are browning some but center may not look set. Do not go poking it with tooth picks or anything else to check for done.  Cool in pan for 1 hour before refrigerate for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.

Easy Chocolate Chip Cheesecake

Absolutely awesome “REAL” cheesecake. Not one of those “no cook” pie pan things. And it is easy… so easy with only six ingredients. It’s impress the family time.

Ingredients

  • 1 1/2c. finely chopped Oreo cookies (about 18)
  • 1/2 stuck (4 tbs) butter, melted
  • 3-8 oz. Pkg. Cream cheese
  • 1-14 oz. Can sweetened condensed milk
  • 3 eggs
  • 1-12 oz. bag mini- chocolate chips

Instructions

  1. Only six common ingredients. Allow 3 – 8oz packages of cream cheese and 3 eggs to rest for about 30 minutes at room temperature if you have time. For food safety reasons, do not let the eggs go for more than 30 minutes.
  2. Preheat oven to 300°. Crushing 18 standard Oreo cookies (about 1 1/2 cups).
  3. Melt 1/2 stick of butter (4 tbs) in a microwave for about 20 seconds until liquified and mix into to crushed cookies.
  4. Grease a 9 inch springform pan with butter.
  5. Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces and be sure to get complete coverage. It will not look like enough but it is. Now set this aside.
  6. Add three 8 oz packages of cream cheese to a large mixing bowl. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.
  7. Add one 14 oz can sweetened condensed milk. Mix on slower speed until combined. And now beat in the eggs one at a time until smooth but do not over beat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.
  8. Pour batter into prepared pan.Top with remaining chocolate chips.
  9. Bake for 1 hour until edges are browning some but center may not look set. Do not go poking it with tooth picks or anything else to check for done. Cool in pan for 1 hour before refrigerate for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.

2.2

http://www.101cookingfortwo.com/easy-chocolate-chip-cheesecake/

From DrDan at 101 Cooking For Two

Updated
December 20 2013

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