Pecan Pie Cheesecake Fudge

It's beginning to look a lot like Christmas!!!

I know it's been over a week since my last post, but this holiday season's absolutely flying by! 

Jeff and I recently hosted an ugly sweater Christmas party, which was a lot of fun (hopefully I'll have time to blog some pictures), and when I wasn't planning and baking goodies for that, I spent the rest of my free time cleaning, baking, and packing for our holiday trip to Michigan.  The only downside to being so busy, was/is that I have so many great holiday recipes that I want to share with all of you.  I think for now, I might just have to cut back on my written thoughts a little and get straight to the holiday treats!  So here's the first in a long list......

Pecan Pie Cheesecake Fudge
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Ingredients:

Crust:

Saltine crackers (enough to cover the bottom of an 8x8” baking dish)
½ cup butter
½ cup light brown sugar, packed
2/3 cup sweetened condensed milk
Cheesecake Fudge:
3 cups white chocolate chips
1 ½ TBSP butter
Dash of salt
1 cup sweetened condensed milk
1 ½ cups marshmallow cream
1 – 3.4 oz. instant cheesecake pudding mix
1 cup chopped pecans

Directions:

Crust:
Preheat oven to 425 degrees and line an 8x8” square baking dish with aluminum foil.  Spray the foil with a non-stick cooking spray.

Place the saltine crackers in an even layer across the bottom of the prepared baking dish (You may have to break a few crackers in half to fill in the edge of the pan).  Now, in a medium size saucepan, over a medium-high heat, bring the butter and brown sugar to a boil.  Make sure to stir the ingredients around and continue to boil for around another 5 minutes or so.  Cook until the mixture turns a nice caramel color.  It’s important to not under cook it, otherwise it won’t caramelize the way it should, be patient.

Once ready, remove the pan from the heat, and stir in the condensed milk.  Pour the sauce over the crackers and bake for 10 minutes.  When done, remove from the oven and set aside to cool.

Cheesecake Fudge:

In a medium saucepan, set over a medium heat, combine the white chocolate chips, butter, salt, and condensed milk.  While this is cooking, make sure to stir the ingredients around until they are completely melted and smooth.  Next, add in the instant pudding mix, and stir around until it’s dissolved.  After that, add the marshmallow, and once again stir the mixture around until it’s completely dissolved.

Once ready, pour the cheesecake fudge mixture over the prepared crust.  Smooth around with a spatula.  Now, sprinkle on the chopped pecan pieces and press down with your hands.  Place the prepared fudge in refrigerator and allow to set, this will take 3-4 hours or more.  Don’t rush it.

After the fudge has had time to cool completely, and harden, remove the pan from the fridge.  Take off the tin foil and cut the fudge into small cubes.  Enjoy!

Source: Lady Behind the Curtain

Reese's Peanut Butter Cup Cheesecake Squares

As with most people, I'm pretty much addicted to Pinterest right now.  If I'm not scanning the categories on my computer, then you can usually find me scanning them on my cell phone.  I'll be the first to admit that I may have a problem.  If you personally have not had the chance to explore the site yet, I definitely recommend checking it out.  My two favorite categories to explore are of course, food and fitness.  That's actually where I discovered this particular recipe, and the minute I did, I knew I needed to sample it!

I didn't really have a particular reason to make the dessert though, other than I wanted too, so after I made sure to share one of the cheesecake squares with my husband, I ended up taking the rest to work with me.  Once there I generously shared it with friends/co-workers and before I knew it, it was gone.  The cheesecake was definitely a big hit, and some people even told me that it was the best dessert I've made.   

Reese's Peanut Butter Cup Cheesecake Squares
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Makes about 16 squares

Ingredients:

Crust:
8 whole graham crackers, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1 ½ tsp. creamy peanut butter
1/8 tsp salt

Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
12 Reese’s peanut butter cups (0.75 oz each), divided, cut into 6 pieces each

2 oz. bittersweet chocolate, chopped

Directions:

Preheat oven to 325 degrees.  Line an 8 inch baking pan with aluminum foil, making sure to leave 2-3 inches draped over the sides.

For the Crust:
Place the graham crackers in the bowl of a food processor or blender and pulse until the crackers form fine crumbs. 

Add in the butter, brown sugar, flour, peanut butter, and salt.  Pulse together until all the ingredients are well combined.  As needed, make sure to stop and scrape down the sides of the processor.  Once ready, add the crust mixture into the prepared baking pan and using your hands, or the bottom of a measuring cup, press evenly into the bottom of the pan to help pack it down.

Bake the crust bake for 12-15 minutes, or until it begins to brown.  Cool completely on a wire rack.

For the Filling:
In the bowl of an electric mixer, set on a medium-high speed, beat the cream cheese until it’s smooth, this will take about 3-5 minutes.  Scrape the sides of the bowl frequently.  With the mixer on a low-medium speed, slowly beat in the granulated sugar until it’s well incorporated.  This will take 1-2 minutes.  Next, beat in the eggs one at a time, making sure to beat the mixture well after each addition.  Add in the sour cream and vanilla and beat until everything is well combined.  This should take about 1 minute.

Cut 9 Reese’s peanut butter cups into 6 pieces.  (It helps if you put them in the refrigerator to harden a little before trying to cut) 

Once cut, place the pieces in the freezer for about 30 minutes.  This will keep them from melting a lot while they’re baking.  Using a rubber spatula, gently fold the frozen Reese’s peanut butter cup pieces into the cheesecake mixture.  Scrape the cheesecake mixture over the crust and spread around until even.

Place the prepared cheesecake into the oven and bake for 35 to 40 minutes, or until the edges are set but the middle still appears to jiggle.

Place on a wire rack to cool for about 2 hours.  Once cool, cover with aluminum foil and place in the refrigerator overnight.

Using the overhanging foil, remove the cheesecake from the pan and pull off the tin foil.  Now, cut the cheesecake into 16 squares and place the squares on a wire rack that's set up over tin foil.

Place the bittersweet chocolate into a small bowl and place in the microwave for 45 seconds.  Stir around and then place back in the microwave to continue cooking in 15 second intervals, making sure to stop and stir around until the chocolate reaches the proper consistency.  Drizzle the chocolate over the bars and top each bar with a small piece of a Reese’s peanut butter cup. 

     
Serve and enjoy!!!  If you plan to save these bars for later though, store in an airtight container in the refrigerator.

Source: Adapted from Cookin' Canuck

Bailey's Chocolate Oreo Cheesecakes with Marshmallow Fluff Vodka

So I'm well aware that the holiday's are officially over, meaning that the tree has come down and all the decorations have been nicely packed away.  Due to recent travels though, I'm a little behind with my posts and if not for these mini cheesecakes, I really would just say ok, it's time to move on from the holidays and the desserts.  However, after I sampled a bite of these mini delights, I immediately knew the recipe was one that needed to be shared with all of you!  I strongly feel that if you read over the ingredients you'll see that they pretty much speak for themselves as to the deliciousness that's in store.  My recommendation is to make these ASAP!!! because I'm not really sure if the Marshmallow Fluff Vodka (Smirnoff) is a seasonal flavor or not.  Oh no.....that means that I'd better head over to the "Alphabet Store" (ABC liquor) myself and stock up!

Bailey's Chocolate Oreo Cheesecakes with Marshmallow Fluff Vodka
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Ingredients:

For the Crust:
15 whole Oreos (you may need more/less)

For the Cheesecake:
2 packages cream cheese (softened)
3/4 cup sugar
3 Tbsp. unsweetened cocoa powder
2 Tbsp. all purpose flour
2 large eggs, room temperature
3 Tbsp. Bailey’s Irish Cream

1 Tbsp. Smirnoff’s Marshmallow Fluff Vodka
1/3 cup sour cream

For the Chocolate Glaze:
2 ounces semi sweet chocolate chips
1/4 cup heavy whipping cream

Directions:

Preheat oven to 300 degrees and line a cupcake pan with cupcake liners.  Place one whole Oreo cookie on the bottom of each liner.

In the bowl of an electric mixer, set to a medium speed, and fitted with the paddle attachment, beat together the softened cream cheese, sugar, unsweetened cocoa powder, and the flour.  Once combined, add in the eggs, one at a time, and beating well after each addition.

Pour in the Bailey’s Irish Cream and Marshmallow Fluff vodka and beat on a low speed until just combined.  Then, add in the sour cream and beat one last time until everything has a smooth texture and is well blended.

Using an ice cream scooper, or a large spoon, scoop the cheesecake batter on top of the Oreo’s.  If needed, spread the cheesecake batter around.

Bake the cheesecakes for 20-25 minutes or until the cheesecakes are set.  Once the cheesecakes are done, cool them on a wire rack for 10-20 minutes, and then place them in the refrigerator overnight.  Leave them in the pan. 

The next day:

Once the cheesecakes are set, it’s time to make the chocolate glaze.

Place the chocolate chips in a small bowl.  Pour the heavy whipping cream into a small saucepan and bring to a boil.  Immediately remove the pan from the heat, and pour the heavy cream over the chocolate chips.  Allow to sit for 30-50 seconds and then whisk together until smooth.  Let the chocolate cool for just a few minutes, or until desired consistency is reached and then spoon the glaze over the cheesecakes.  Feel free to garnish with some chopped up Oreo pieces!

Source: Adapted from Gingerbread Bagels

Chocolate Peanut Butter Crunch Torte (Cheesecake)

Recently at school, it was my team members birthday and I knew that I wanted to make her something special.  We've worked together for a little over 5 school years now, which is one of the reasons that I know she's a fan of chocolate and peanut butter.  I had a couple of recipes that I was debating between, so I presented them all to her, and this is what she settled on.  I'm glad that she did too, because I've been wanting to try this recipe for awhile now.  There has been only one downside to it.  The torte was pure deliciousness and I already find myself wanting to make it again.

Chocolate Peanut Butter Crunch Torte (Cheesecake)
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Ingredients:

For the Crust:
34 Oreo cookies, finely processed into crumbs
5 ¾ Tbsp. butter, melted and cooled
dash of salt

For the crunch:

1 ¼ cups lightly salted peanuts, divided
½ cup mini chocolate chips
2 tsp. sugar
½ tsp. espresso powder
¼ tsp. cinnamon
dash of nutmeg

For the filling:

2 cups heavy cream
1 ¼ cup confectioners’ sugar, sifted
12 oz. 1/3 less fat cream cheese, at room temperature
1 ½ cups creamy peanut butter
2 Tbsp. milk (I used skim)

For the Topping:

½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Directions:

To make the crust:
Preheat oven to 350 degrees and lightly grease a 9-inch springfoam pan.  In a small bowl, combine the Oreos, butter, and salt.  Stir together with a fork until the Oreos are well moistened.  Press the mixture into a thin layer that completely covers the bottom and the sides of the springfoam pan.  Freeze the crust for 10 minutes.  Transfer the crust from the freezer, to the oven and bake for 10 minutes.  Remove the crust from oven and place on a wire rack until completely cool.  (This is very important, so that the filling will not melt)

To make the crunch:

In a small bowl, combine ½ a cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon, and nutmeg.  Stir together with a fork and then set aside.

To make the filling:

In the bowl of an electric mixer, fitted with the whisk attachment, and set on a medium speed, whip the 2 cups of heavy cream until it holds medium peaks.  Now, beat in ¼ cup of the confectioners’ sugar and continue to whip on medium-high speed until the cream holds firm peaks.  Gently scrape the cream into a separate bowl and refrigerate until needed.

Wipe out the mixing bowl (But DO NOT wash).  Replace the whisk attachment on the electric mixer, with the paddle attachment, and beat the cream cheese with the remaining 1 cup of the confectioners’ sugar on a medium-high speed until it looks satiny smooth.  Once ready, beat in the peanut butter, milk, and ¼ cup chopped peanuts until well blended.

Gently stir in ¼ of the whipped cream mixture, using a large spatula, just so that it lightens the mousse.  Continuing to work with the spatula, stir in the crunchy peanut mixture, and then lightly fold in the remainder of the whipped cream.  Pour the mousse into the crust and spread around using the spatula, making sure the top is nice and smooth.  Refrigerate for 4-5 hours or overnight.  Cover with plastic wrap as soon as the mousse begins to firm up.

To finish:

Place the chopped chocolate in a heat proof bowl.  Using a double broiler, bring ½ cup of heavy cream to a full boil.  Pour over the chopped chocolate and let sit for 2 minutes.  Slowly whisk together until the chocolate is well blended with the cream and it forms a smooth consistency.

Pour the ganache over the torte and spread around with a spatula.  Now, sprinkle the remaining peanuts over the top and chill in the refrigerator for at least 30 minutes.  Once the ganache is firm, remove the torte from the springfoam pan and continue to refrigerate until ready to be enjoyed!  

Very Slightly Adapted from: Annies Eats