Oreo Cheesecake

This cheesecake’s lighter than expected, while still being rich, creamy, and delicious. It’s also…enormous. Nearly comes to the top of a 9″ springform! I think you could do this in a 10″ and even have enough crust to not need to change the recipe at all, and your slices would be a bit more reasonable thickness. I sliced mine and put half of it in the freezer, as it’s just a truly absurd amount of cheesecake for one person to work their way through!

Ingredients:

  • 53 double-stuffed Oreos, divided
  • 1/3 cup butter, melted
  • 2 tablespoons cold water
  • 1 package powdered unflavored gelatin
  • 1 1/4 cups heavy cream, whipped to firm peaks
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • sweetened whipped cream and sprinkles for garnish (I bought a can of whipped cream for this, but then that’s always just felt like way overkill so I haven’t opened it)

Process 25 of the Oreos in a food processor and process until they are just small crumbs.

Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy.

Beat in the gelatin, then the vanilla, beating until well mixed.

Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.

Turn off the mixer and fold in the chopped Oreos with a spatula.

Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.

Oreo Cheesecake

From Go Bold With Butter.

  • 53 double-stuffed Oreos, divided
  • 1/3 cup butter, melted
  • 2 tablespoons cold water
  • 1 package powdered unflavored gelatin
  • 1 1/4 cups heavy cream, whipped to firm peaks
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • sweetened whipped cream and sprinkles for garnish

Process 25 of the Oreos in a food processor and process until they are just small crumbs. Add the melted butter and process briefly, then pour out into a 9″ springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy. Beat in the gelatin, then the vanilla, beating until well mixed. Reduce the speed to medium-low and add the whipped cream in small scoops until fully added. Turn off the mixer and fold in the chopped Oreos with a spatula. Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.

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Brown Butter Pie

Somehow after a year and a half I’ve noticed that my library has a monthly cookbook potluck thing, where everyone makes a dish from the same cookbook and brings it. This month’s book was Bring It, a potluck-focused book. This pie’s a make-ahead recipe, which works well for a work night for me! Someone said it was like a very good pecan pie but without the nuts, and another person said it reminded them of the holidays for some reason. It’s very sweet, which works for me!

Ingredients:

  • 1 pie crust (I did the one from here, you can use store bought if you like)
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 4 large yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

People actually asked for the pie crust recipe, which was surprising to me as I’m always insecure with my ugly lumpy crusts!

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined.

Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.

Because this only used a little bit of cream, I then had to make an Oreo cheesecake to use up most of the rest of the cream…

Pour into the refrigerated crust.

The crust wasn’t so filled that I was worried about it overflowing while baking.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. The extra 5 minutes made a big difference in done-ness for mine.

Yum!

Yum! None of this made it home.

Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.

Brown Butter Pie

From Bring It! by Ali Rosen.

  • 1 pie crust
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 4 large yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined. Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined. Pour into the refrigerated crust.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.

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Kentucky Butter Cake

This is a super simple cake with fancy-cake flavor. It’s kind of surprisingly filling, if you somehow eat a slice for breakfast, and has a crispy sugar layer that’s hard to resist!

Ingredients:

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes.

Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted.

Pour slowly over the cake, allowing it to soak in and down the holes.

Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.

Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

Kentucky Butter Cake

From Cookies and Cups.

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes. Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted. Pour slowly over the cake, allowing it to soak in and down the holes. Cool completely in the pan until the cake is room temperature and the butter glaze has firmed. Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

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Fudge with Salted Caramel and Chips

Chocolate and caramel go together, and sweet and salty go together, so this whole combination going on here? It’s good. I made these as a gift, but gave a couple to various coworkers who enjoyed them muchly as well!

Ingredients:

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels (there are 30-something in a bag of Kraft caramels, so you may want to snag a second bag, most of which you’ll get to eat randomly later throughout the week)
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Begin by lining a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. This never got quite as melt-y feeling as I expected, but did get completely smooshable and evenly mixed, which is fine.

Spread evenly in the prepared pan, then set aside.

If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.

Sprinkle on the potato chips, pressing lightly to stick.

Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

Fudge with Salted Caramel and Chips

From SheKnows.

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Line a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. Spread evenly in the prepared pan, then set aside. In a medium saucepan, combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover, then sprinkle on the potato chips, pressing lightly to stick. Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

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Kix Toffee

This is a super sugary delight that somehow didn’t make all the (real) adults I shared it with groan about sweetness. Several of them actually came back for seconds, and thirds! It’s definitely kind of addictive! Sweet and crunchy and very munchable.

I messed up the settings on my camera that day somehow… sorry!

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat.

Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.

Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.

Pour onto the prepared sheet and spread until the Kix are in a single layer.

Let cool until hardened, then break into chunks.

I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!

Kix Toffee

From 1180 Things to Make in the Kitchen, a book I borrowed and don’t see for sale anywhere online.

  • 1 cup unsalted butter
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat. Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture. Pour onto the prepared sheet and spread until the Kix are in a single layer. Let cool until hardened, then break into chunks.

 

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Chocolate Silk Pie

Double layer deliciousness that happens to be gluten-free, if you get yourself a g-f crust. The chocolate cream layer is really delightful, and everyone that tried this (not just me, for a change) loved it! The recipe is from Idahoan, and uses their potato flakes to good result.

Ingredients:

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted.

Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.

Pour into the prepared crust and bake for 20 minutes.

This sunk some with cooling, which made room for the top layer.

Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy.

Spread evenly over the cooled fudge layer.

Chocolate Silk Pie

From Idahoan.

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted. Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together. Pour into the prepared crust and bake for 20 minutes. Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy. Spread evenly over the cooled fudge layer.

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Creamsicle Jello

An extremely satisfyingly jiggly jello with lovely creamsicle-y flavor! Bring it to your next party!

Ingredients:

Cream filling:

  • 3 tablespoons unflavored powdered gelatin
  • 1 cup cold water
  • 8 ounces cream cheese, room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 cup heavy cream

Orange outside:

  • 2 3 ounce packages orange jello
  • 2 cups boiling water
  • 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes.

After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.

Beat in the evaporated milk and cream until fully combined.

Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.

Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.

Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.

Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!

Creamsicle Jello

Adapted from Cooking LSL.

Cream filling:

  • 3 tablespoons unflavored powdered gelatin
  • 1 cup cold water
  • 8 ounces cream cheese, room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 cup heavy cream

Orange outside:

  • 2 3 ounce packages orange jello
  • 2 cups boiling water
  • 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes. After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain. Beat in the evaporated milk and cream until fully combined. Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating. Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan. Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange. Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!

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