Triple Dark Chocolate Cheesecake

2019-05-26+17.58.07-2.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

After more than two years in Italy, I have finally made a cheesecake.

Proof that you don’t need a springform pan to bake a cheesecake

Proof that you don’t need a springform pan to bake a cheesecake

Cheesecakes are not hard to make, but the baking is important, probably the most important part, and has always been tricky for me. Cheesecakes are usually baked at a slightly lower temperature, usually around 325F, and just until the sides are set but the center is still jiggly. If the center sets, the cheesecake is over done, but if the center is too jiggly, then your cheesecake won’t set up in the fridge and you’ll end up with soup when you cut into it. You don’t want the cheesecake to crack, and some recipes will tell you to add a bain-marie (a hot water bath) to the oven to keep the atmosphere humid or to crack the oven door after you’ve turned it off so your cheesecake won’t cool down too quickly and yes, crack.

So when you live in Italy with strange ovens, you think twice before baking things when you can’t perfectly control the heat in your oven or where the heat is coming from. IF you’re able to tell the temperature of your oven at all. (I’m thinking of you, my oven two apartments ago. I DO NOT miss you!) Or if your oven is small and cooks things a lot quicker. Add on top of that the cream cheese here, “formaggio fresco” or literally translated fresh cheese, is…different. I’m not even sure what it is, it tastes similar to cream cheese in the States, but when you whip it it doesn’t become soupy like the American stuff, it becomes super creamy. Sometimes I think the American stuff is stickier too, maybe? The only brand here I’ve ever seen is Philadelphia, and it has had great success in Italy. But the cheesecakes I’ve eaten in restaurants or pastry shops? Always weird. They taste and look more like semi-freddo or a mousse. I therefore assumed when I made a cheesecake it would be weird like the other ones I’ve eaten here. So I never made one.

Along came Easter and I wanted to make a cheesecake. I didn’t even have a springform pan but found that pie dishes work pretty great as substitutes. And you know what? The cheesecake turned out delicious and not weird. And my husband and colleagues liked it so well I made the same one again and bought a springform pan. And if you know me, you know I rarely bake the same thing twice in a row. I’m always on to the next new recipe or at least something I haven’t made in a while. But this recipe asked to be made again. And so I did. And now you can make it, too, weird cream cheese or normal cream cheese!

Recipe adapted from omgchocolatedesserts


Triple Dark Chocolate Cheesecake

Serves about 12

Ingredients:

For the Oreo Crust

Crushing Oreos the old-fashioned way…

Crushing Oreos the old-fashioned way…

  • 24 Oreos

  • 1/4 cup / 56g butter, melted

For the Filling

  • 7.5 oz / 225g dark chocolate, broken into small chunks

  • 24 oz (3 8 oz packages) / 675g cream cheese, room temperature

  • 1/2 cup + 2 Tbsp / 125g granulated sugar

  • 2 Tbsp / 14 g cocoa powder

  • 3 eggs

For the Ganache Topping

  • 3/4 cup / 175g heavy whipping cream

  • 6 oz / 180g dark chocolate, broken into small chunks

Directions:

Oven 350F / 177C. Grease an 8in - 9in / 20cm - 24cm springform pan.

Make the Oreo Crust

  1. Chop the Oreos finely, either in a food processor, by crushing with a rolling pin on a clean surface or cutting board, or by putting in a resealable plastic bag and crushing with a rolling pin or meat tenderizer.

  2. If using a food processor, pulse in the melted butter until crumbs are evenly moistened. If crushing the Oreos by hand, transfer to a bowl and stir in the butter.

  3. Press mixture evenly into the bottom of the prepared springform pan and bake for 8 minutes.

  4. Remove from oven and let cool while you prepare the filling.

Make the Filling

Spreading cream cheese mixture over baked crust

Spreading cream cheese mixture over baked crust

  1. In a double boiler or pan over low heat, melt the chocolate, stirring constantly. Remove from heat when there are still small chunks of chocolate, and continue to stir until completely melted. In this way the chocolate won’t overheat or burn. Let chocolate cool.

  2. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat cream cheese and sugar on medium speed until smooth. Changing to low speed, carefully beat in cocoa powder so that it doesn’t “poof” everywhere. Every so often stop beating and scrape down the sides of the bowl well.

  3. Beat in the eggs, one at a time, until smooth.

  4. Beat in melted and cooled chocolate.

  5. Pour mixture over the crust, smoothing the top.

  6. Bake for 45 - 60 minutes, or until center is still slightly wiggly and the top looks dry.

  7. Turn the oven off and crack open the door for about 10 minutes. Remove cheesecake from oven and place in fridge until completely cooled, 8 hours or overnight.

Make the Ganache Topping

  1. In a small pan place heavy cream and chocolate over low heat. Stir constantly until the mixture is smooth and melted. Allow to cool slightly.

  2. Remove cheesecake from fridge and pour ganache evenly over the top. Allow to set before running a dull knife around the edge of cheesecake and releasing from springform pan. Alternately, if you don’t need to transport the cheesecake anywhere, you can remove the ring of the springform first and then pour the ganache over, using a spoon to guide the ganache toward the edges and allowing some to dribble down the sides.

Jenny’s Notes:

  • Not a dark chocolate fan? Try it out with milk chocolate or a mixture of milk and dark to create your preferred bitterness!

  • If you don’t own a double boiler, you can make a makeshift one by placing a small pan with an inch or so of water in the bottom and bring to a simmer. Place the chocolate in a bowl big enough that it can sit on top of the pan without touching the water. Stir constantly and proceed as in the recipe. This might take a touch more effort than just melting the chocolate in a pan, but it’s safer if you’re not used to melting chocolate so as not to burn it.

  • Powdered sugar can be substituted for the granulated, use 1 cup / 110g.

  • For cleaner slicing, try running your knife under hot water for a few seconds between slices.

American
Yield: 12
Author:

Triple Dark Chocolate Cheesecake

Oreo crust, creamy dark chocolate cheesecake filling, and a decadent dark chocolate ganache.
prep time: 1 hourcook time: 1 H & 8 Mtotal time: 2 H & 8 M

ingredients:

For the Oreo Crust
  • 24 Oreos
  • 1/4 cup / 56g butter, melted
For the Filling
  • 7.5 oz / 225g dark chocolate, broken into small chunks
  • 24 oz (3 8 oz packages) / 675g cream cheese, room temperature
  • 1/2 cup + 2 Tbsp / 125g granulated sugar
  • 2 Tbsp / 14 g cocoa powder
  • 3 eggs
For the Ganache Topping
  • 3/4 cup / 175g heavy whipping cream
  • 6 oz / 180g dark chocolate, broken into small chunks

instructions:

How to cook Triple Dark Chocolate Cheesecake

Make the Oreo Crust
  1. Preheat oven to 350F / 177C. Grease an 8in - 9in / 20cm - 24cm springform pan.
  2. Chop the Oreos finely, either in a food processor, by crushing with a rolling pin on a clean surface or cutting board, or by putting in a resealable plastic bag and crushing with a rolling pin or meat tenderizer.
  3. If using a food processor, pulse in the melted butter until crumbs are evenly moistened. If crushing the Oreos by hand, transfer to a bowl and stir in the butter.
  4. Press mixture evenly into the bottom of the prepared springform pan and bake for 8 minutes.
  5. Remove from oven and let cool while you prepare the filling.
Make the Filling
  1. In a double boiler or pan over low heat, melt the chocolate, stirring constantly. Remove from heat when there are still small chunks of chocolate, and continue to stir until completely melted. In this way the chocolate won’t overheat or burn. Let chocolate cool.
  2. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat cream cheese and sugar on medium speed until smooth. Changing to low speed, carefully beat in cocoa powder so that it doesn’t “poof” everywhere. Every so often stop beating and scrape down the sides of the bowl well.
  3. Beat in the eggs, one at a time, until smooth.
  4. Beat in melted and cooled chocolate.
  5. Pour mixture over the crust, smoothing the top.
  6. Bake for 45 - 60 minutes, or until center is still slightly wiggly and the top looks dry.
  7. Turn the oven off and crack open the door for about 10 minutes. Remove cheesecake from oven and place in fridge until completely cooled, 8 hours or overnight.
Make the Ganache Topping
  1. In a small pan place heavy cream and chocolate over low heat. Stir constantly until the mixture is smooth and melted. Allow to cool slightly.
  2. Remove cheesecake from fridge and pour ganache evenly over the top. Allow to set before running a dull knife around the edge of cheesecake and releasing from springform pan. Alternately, if you don’t need to transport the cheesecake anywhere, you can remove the ring of the springform first and then pour the ganache over, using a spoon to guide the ganache toward the edges and allowing some to dribble down the sides.

NOTES:

Not a dark chocolate fan? Try it out with milk chocolate or a mixture of milk and dark to create your preferred bitterness! If you don’t own a double boiler, you can make a makeshift one by placing a small pan with an inch or so of water in the bottom and bring to a simmer. Place the chocolate in a bowl big enough that it can sit on top of the pan without touching the water. Stir constantly and proceed as in the recipe. This might take a touch more effort than just melting the chocolate in a pan, but it’s safer if you’re not used to melting chocolate so as not to burn it. Powdered sugar can be substituted for the granulated, use 1 cup / 110g. For cleaner slicing, try running your knife under hot water for a few seconds between slices.

Calories

715.12

Fat (grams)

54.28

Sat. Fat (grams)

31.43

Carbs (grams)

52.73

Fiber (grams)

3.26

Net carbs

49.47

Sugar (grams)

39.29

Protein (grams)

7.29

Sodium (milligrams)

316.65

Cholesterol (grams)

118.98
Nutritional Information is Approximate.
Created using The Recipes Generator
2019-04-24+19.00.29.jpg

Chocolate Thumbprint Cheesecake Cookies

2017-12-19+13.08.33.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I like cookies.  I like cheesecake.  What happens when you put them together?  These Cheesecake Cookies!  And you know what's great about this recipe?  Besides being delicious, of course, is that it calls for one sleeve of graham crackers.  Perfect for all those times you buy a box of graham crackers to make a crust or similar recipe that usually call for two sleeves of graham crackers and leave you hanging with just one lonely sleeve.  Cheesecake Cookies to the rescue!  They look more time consuming to make than they really are, it's pretty straightforward.  So let's get to it! 

Recipe adapted from Kitchme


Chocolate Cheesecake Cookies

Makes about 24 cookies

Ingredients:

2017-12-19 13.12.33.jpg
  • 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers

  • 3/4 cup / 90g all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 cup / 113g butter, softened

  • 1/2 cup / 100g brown sugar

  • 1 egg, separated

  • 3 ounces / 85g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoons lemon zest, optional

Directions:

Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.  

  1. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.  

  2. In the bowl of a stand mixer beat the butter with the brown sugar.  Beat in the egg white.  Add the mixture to the graham cracker mixture and mix until combined.  

  3. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy.  Add the sugar, egg yolk, zest, and vanilla and beat until smooth.  Set aside.

  4. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet.  (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.)  Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.  

  5. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture. 

  6. Bake 8-11 minutes or until the filling is just set.  

Can't do anything around here.

Can't do anything around here.

Jenny's Notes:

  • Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams.

  • Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.

  • You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

  • Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

American
Yield: 24
Author:

Chocolate Cheesecake Cookies

Chocolate graham cracker thumbprint cookies filled with a cream cheese filling.
prep time: 50 Mcook time: 11 Mtotal time: 61 M

ingredients:

  • 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers
  • 3/4 cup / 90g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup / 113g butter, softened
  • 1/2 cup / 100g brown sugar
  • 1 egg, separated
  • 3 ounces / 85g cream cheese, softened
  • 1/4 cup / 50g sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest, optional

instructions:

How to cook Chocolate Cheesecake Cookies

  1. Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.
  2. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.
  3. In the bowl of a stand mixer beat the butter with the brown sugar. Beat in the egg white. Add the mixture to the graham cracker mixture and mix until combined.
  4. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the sugar, egg yolk, zest, and vanilla and beat until smooth. Set aside.
  5. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet. (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.) Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.
  6. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture.
  7. Bake 8-11 minutes or until the filling is just set.

NOTES:

Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams. Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe. You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven. Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

Calories

111.78

Fat (grams)

6.07

Sat. Fat (grams)

3.44

Carbs (grams)

13.46

Fiber (grams)

0.31

Net carbs

13.15

Sugar (grams)

8.41

Protein (grams)

1.29

Sodium (milligrams)

108.74

Cholesterol (grams)

21.56
Nutritional information is approximate.
Created using The Recipes Generator
2017-12-19+13.04.04.jpg

Caramel Toffee Cheesecake

DSC_0185.jpg

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery


Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

  • 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

  • 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

  • 1/2 cup / 100g brown sugar

  • 1 cup / 226g butter, melted

  • 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

  • 3 8oz packages / 675g cream cheese, room temperature

  • 1 cup / 245g sour cream

  • 1 cup / 200g sugar

  • 1 Tbsp / 15g vanilla extract

  • 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

  • 4 eggs, lightly beaten

For the Topping

  • 1 cup / 237g heavy whipping cream

  • 2 Tbsp / 40g maple syrup or sugar

  • 1/4 cup / 75g caramel sauce

  • 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

  1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

  2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

  1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

  2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

  3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

  4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

  1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

  2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

  3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

  • Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

  • You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust
dessert
American
Yield: 16-20 servings
Author:

Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.
prep time: 1 hourcook time: 1 H & 55 Mtotal time: 2 H & 55 M

ingredients:

For the Toffee Crust
  • 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
  • 1/2 cup / 85g toffee bits, plain or with chocolate
  • 1/2 cup / 100g brown sugar
  • 1 cup / 226g butter, melted
  • 6 oz / 170g bitter-sweet chocolate, chopped
For the Filling
  • 3 8oz packages / 675g cream cheese, room temperature
  • 1 cup / 245g sour cream
  • 1 cup / 200g sugar
  • 1 Tbsp / 15g vanilla extract
  • 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
  • 4 eggs, lightly beaten
For the Topping
  • 1 cup / 237g heavy whipping cream
  • 2 Tbsp / 40g maple syrup or sugar
  • 1/4 cup / 75g caramel sauce
  • 1/4 cup / 43g toffee bits

instructions:

How to cook Caramel Toffee Cheesecake

  1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.
Make the Toffee Crust
  1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
  2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.
Make the Filling
  1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
  2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
  3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
  4. Refrigerate until completely chilled, about 6 hours or overnight.
Make the Topping
  1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
  2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
  3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

NOTES:

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Calories

619.24

Fat (grams)

42.95

Sat. Fat (grams)

25.01

Carbs (grams)

53.18

Fiber (grams)

0.90

Net carbs

52.27

Sugar (grams)

42.62

Protein (grams)

7.17

Sodium (milligrams)

376.36

Cholesterol (grams)

156.01
Nutritional information is approximate and based on 16 servings.
Created using The Recipes Generator

Peanut Butter Cheesecake Bars

IMG_4192.JPG

Blogging on a Friday? What happened to Tuesday Baking? Well, Tuesday Baking doesn't have that nice of a ring to it. I'm not married to it just yet. It just...has worked out that way. (I need a day of the week that starts with B...) This week I have been spectacularly busy, with not a moment to spare for blogging.  I beg your forgiveness, and I am hoping all will be forgiven once you make and bake and eat these bars. 

Because they are cheesecake. I really like cheesecake.  I mean creamy, not overpoweringly sweet, with a bit of graham cracker accompanying each bite.  Good morning, sunshine!  I also really like chocolate and peanut butter.  So today let's make some peanut butter cheesecake bars with chocolate chips. 

Fair warning: These can be very difficult to make.  You have to be able to resist eating all of the dough.  If you can do that, then the actual making of these are quite simple.  Va bene? Va bene.

Peanut Butter Cheesecake Bars

Ingredients:

For the Peanut Butter Chocolate Chip Cookie Dough

  • 6 Tbsp oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup rolled oats
  • 1 1/2 cups mini chocolate chips

For the Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla

Directions:

Oven 325 Fahrenheit.

Make the Peanut Butter Chocolate Chip Cookie Dough

Mix together the oil, sugars, and peanut butter in a large bowl until well combined.  Add the egg and beat well.

In a separate bowl, whisk together flour, baking soda, salt, and oats.

Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed.  Set aside.

Make the Cream Cheese Filling

Beat cream cheese in a stand mixer or with an electric handheld mixer for about 30 seconds.  Add sugar, egg, and vanilla and beat until thoroughly combined. 

Assembly

Press half of the cookie dough into the bottom of an 8x8 in or 9x9 in pan.  Pour and spread cream cheese filling evenly over dough.  Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.

Cover with tinfoil and bake for 15 minutes.  Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown. 

Adapted from Pinch of Yum

No-Bake Oreo Cheesecake

The American Section.  I guess we like our pancakes, Betty Crocker cake mixes, strawberry frosting, and Quaker oats??

The American Section.  I guess we like our pancakes, Betty Crocker cake mixes, strawberry frosting, and Quaker oats??

What do you do when you have 55 days until you move to another country?  Start thinking about all the food items and ingredients you won't be able to eat or buy while you're there.  Naturally.  I started to make a list of such things, and some of the items on there are rather tragic.  No real vanilla extract?  No Oreos, Butterfingers, or other terribly wonderful processed American goodies?  Pretzels only to be found of sketchy tough texture? Weird behaving marshmallows and graham crackers? (No S'mores for this girl.)  Italians also don't understand our fetish for peanut butter.  In all the grocery stores I've been in in Florence, (pobably all of them because they're kinda my happy place) I have only seen Skippy, maybe Peter Pan once, and usually priced about 4-5 euros, roughly $6.  There is a specialty Asian market, Vivi Market, that has an "American" section, and they sell the closest thing to real peanut butter I found.  It's called Calve, made in the Netherlands, but it still has the hydrogenated oil and sugar added to it.  Pumpkin is also a rarity over there.  They make such wonderful pumpkin filled ravioli and pumpkins for carving come out for a couple weeks around Halloween, but to buy a 15 oz can of Libby's pumpkin costs over 4 euro, compared to $1 in the States.  Pumpkin pie, bread, muffins, cake, pudding, only for special occasions, I guess...

Now don't get me wrong, I'm really not that worried about missing American food.  I did just fine for three months last fall, it's just a matter of understanding how different ingredients and substitutions behave in my favorite recipes.  I mean, this is Italy we're talking about.  Home to some of the best food in the world.  But I'm not partial or anything.  I keep a pretty good cover, though; you can't tell how much I love the food by the way I skip home from the super market with my arms full of pasta and heart bursting, waltz past the shelves of Nutella, guzzle acqua frizzante (sparkling water), double fist the cones of gelati, or giggle as I sweep the tubs of mascarpone that are cheaper than milk off the shelves.  Nope.  Not even around Christmas time when all the different kinds of panettoni started filling the shelves and Jenny's shopping cart.  I'm happy just thinking about all this wonderful food and its potential, but right now I am in the States, and I'm going to bake something I won't be able to for awhile.  Something with Oreos.  Lots of Oreos.  Or not bake, because this is a super easy no-bake cheesecake.

Unfortunately I forgot to take a picture of this cheesecake before my family started devouring it.  And continued eating it as I was trying to take photos.  But at least it was well received, right? 

No-Bake Oreo Cheesecake

Serves about 12

Ingredients:

For the Crust:

  • 16-18 Oreos
  • 4 Tbsp butter, melted

For the Filling:

  • 1 cup heavy whipping cream
  • 24 oz (3 8 oz packages) cream cheese, room temperature
  • 1/2 cup sugar
  • 24 Oreos, coarsely chopped (or more)
  • 6-8 Oreos, coarsely chopped, for the top (or more!)

Directions:

Make the Crust:

In a food processor, pulse Oreos until crumbs.  Add butter and pulse until combined.  Press into a 9 in. tart pan, pie tin, or springform pan.  Freeze while you make the filling.

Make the Filling:

In the bowl of stand mixer or with an electric mixer, whip cream until stiff peaks appear.  Set aside.

Beat cream cheese in the bowl of a stand mixer or with an electric mixer until lighter and fluffier.  Beat in sugar.  Fold in 24 chopped Oreos, then gently fold in whipped cream. 

Remove crust from the freezer.  Pour in filling and smooth the top.  Sprinkle with remaining chopped Oreos and place in fridge until completely chilled, about 2 hours. 

Jenny's Notes:

Two packages of Oreos are needed for this recipe.  But you could squeeze by on one if you used half Oreos and half graham crackers for the crust.  You'll need about 1 1/4 cups of crumbs for the crust, then add an extra 2 Tbsp of cocoa powder to make it just as a chocolatey as if you used all Oreos, if you wish.