Recipe of the Day: Day 6 makeup – Mini Christmas Oreo Cheesecakes & Day 7: White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

Wednesday, December 7, 2011

Sorry about yesterday, folks. As I said, I just wasn’t up to bloggin’ on the iPad. But I’ve got two recipes today to make it up to you.

First, we’ve got Mini Christmas Oreo Cheesecakes from one of my favorite blogs, Gingerbread Bagels, written by the oh-so-talented baking extraordinaire, Lindsay. She’s the one responsible for this Christmas Candy Bark from last December:

Christmas Candy Bark Recipe

Christmas Candy Bark from Gingerbread Bagels

She’s got something equally exciting using Holiday Oreos (as mentioned in last year’s blog post, I’m not really a fan of Holiday Oreos, but it’s not like I’m too picky about my cookies) this year: Mini Christmas Oreo Cheesecakes! They look a little nuts, but I love the idea of having an Oreo for the crust – brilliant! Recipe below:

Christmas Cheesecakes with Oreos

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels

Mini Christmas Oreo Cheesecakes

(makes 15)

21 Winter Oreo cookies, 15 left whole, 6 crushed (the Oreos with the red center)
16 ounces (1 pound) cream cheese, softened – That’s two blocks of cream cheese
1/2 cup sugar
1/2 cup sour cream
2 large eggs, room temperature and lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon green gel food coloring

Preheat oven to 275 degrees F. Line a cupcake baking pan with cupcake liners.

Place 6 whole Oreo cookies in a food processor and grind them up. If you don’t have a food processor, put them in a plastic bag and crush them. Set aside.

Put 1 Winter Oreo in the bottom of each cupcake liner.

In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix the cream cheese on medium speed for 3 minutes until smooth.
Add in the sugar and mix until combined, about 1-2 minutes on medium speed. Then add in the vanilla extract and mix.
Slowly add in the lightly beaten eggs and mix on low speed until the eggs are completely combined.
Now add in the sour cream and fold it in with a spatula.

Add the green gel food coloring and fold it in.

Throw in the Oreo crumbs and fold them in.

Fill an ice cream scooper 3/4 of the way and scoop the batter on top of the Oreo. You want to fill them up to the top.

Bake at 275 degrees F for 30 minutes.
Once you take the cheesecakes out of the oven, you’ll notice that they puff up and there are some cracks. Don’t worry. The cheesecakes will deflate (and look normal) and the cracks will disappear once they’re refrigerated.
Immediately chill the cheesecakes in the refrigerator overnight. (keep them in the cupcake pan)

Once the cheesecakes are chilled and you want to be super festive with red stripes on the top of the cheesecakes: Take a piping bag and cut a small tip. Set aside. Melt red candy melts in the microwave and then fill the piping bag with the melted red candy melts. Pipe the candy melts onto the top of the chilled cheesecakes.

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels

 


 

The next recipe is from a neat blog called Love Veggies and Yoga. Apparently I’d missed the boat on microwaveable fudge recipes, but I’m on a roll with them now! This fudge call for all things I love – pretzels, chocolate chips, cream cheese, SUGAR!

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

8 oz cream cheese, softened

4 c powdered/confectioner’s sugar

1.5 tsp vanilla extract

10 oz white chocolate chips

Add-Ins: all are optional and to desired taste/quantity (add more or none of any)

1/3 c pretzels, crushed

1/3 c peanuts, crushed

1/2 c chocolate chips

Optional: Butterscotch chips, white chocolate chips, other nuts, seeds, dried fruit such as dried cranberries or dried apricots, peppermint candy bits, toffee bits, etc.  Use what you have on hand and prefer.

Directions:

Prepare an 8 x 8 or similar-sized baking pan by lining it with foil and lightly spraying with cooking spray.  Or, use parchment paper.  Set pan aside.

In a large bowl combine softened cream cheese and powdered sugar and stir until combine (I did this by hand but use a mixer if you prefer).  Then, add the vanilla extract and mix until incorporated.

In a microwave-safe bowl, melt the white chocolate chips, taking care not to burn them.  (Microwave for no more than 20-30 seconds at a time, removing from heat, stirring vigorously; repeating as necessary.   My chips were softened enough after the first 30 second burst and some vigorous stirring to melt fully)

Add the melted white chocolate mixture to the cream cheese/powdered sugar/vanilla mixture and stir to combine.

Add the remaining ingredients, all the ‘add-in’s’, folding them in until dispersed and combined.

Pour mixture into prepared pan and chill in the freezer for at least one hour before slicing and serving.

Slice into fairly small cubes (these are very rich).  Store extras in the freezer.   Use common sense but this will keep for weeks or month(s) in the freezer.

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga

 

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