Lemon Cheesecake Cookies

Makes about 2 dozen cookies

For the cookies:

4 cups sifted all-purpose flour, plus more for surface and more if needed

 1 tsp baking powder

 1/2 tsp salt

 8 ounces (2 sticks) unsalted butter, softened

 2 and 1/2 cups sugar

 2 large eggs

 2 tsp pure vanilla extract

 1 tsp orange zest

For the lemon cheesecake filling:

 1/2 cup lemon curd, at room temperature (recipe follows)

 4 oz cream cheese, softened

 1 tbs sugar

Sift flour, baking powder, and salt into a bowl. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and two cups of the sugar on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight. 

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 

In a food processor, pulse together remaining 1/2 cup sugar and orange zest until well blended (sugar will turn a light orange color). Place in a small bowl and set aside. 

Remove dough from fridge and place on a lightly floured work surface. With a knife or bench scraper, cut dough into 24 equal portions (this is easiest with the aid of a kitchen scale – each dough portion should weigh 1/2 oz). Using your hands, roll a piece of dough into a ball. Gently roll the ball of dough in the orange sugar, until evenly coated. Place the ball of dough on a baking sheet and flatten slightly with the back of a spoon. Repeat with remaining 23 pieces of dough, placing cookies approximately 2 inches apart on the baking sheet. Freeze cookies for 15 minutes before baking. 

While the dough is chilling, make the filling. In the bowl of an electric mixer fitted with a paddle attachment beat together all ingredients until smooth and creamy. 

Bake cookies for 9 minutes – they will be pale and just barely set. Remove from oven and spoon a circle of the filling on top of each cookie. Return cookies to oven and bake until the edges are golden brown and the filling is slightly puffy – about 6 minutes. Remove from oven and transfer to a rack to cool.

Lemon curd

 Makes approximately 1 cup

Ingredients

 4 large egg yolks

 1/2 + 2 tbs sugar

 3 oz freshly squeezed lemon juice (from about 2 and 1/2 lemons)

 4 tbs unsalted butter, at room temperature

 Pinch salt

 2 tps lemon zest

In a heavy, non-reactive saucepan, beat yolks and sugar until well blended. Stir in all other ingredients. Cook over medium-low heat, stirring until thickened (it will thickly coat the back of a spoon, but will still be pourable). Do not allow to boil, or it will curdle (if it begins to steam, remove from heat and stir vigorously until it cools down). When thickened, strain into a clean bowl, pushing through strainer with the back of a spoon. Let cool and then chill in the refrigerator.

http://www.moderndomestic.com/2010/02/when-life-gives-you-cookie-dough-make-lemon-cheesecake-cookies/

Cheesecake Pumpkin Pie Truffles

Recipe Notes:

*You can use any leftover pumpkin pie or cheesecake (even if they have crusts) or your favorite recipe of each.

*It is not necessary to let the pie or the cheesecake to set up before making the truffles.  Mine were both a still a bit warm when I scooped them.  They will set up in the refrigerator.

1 small crustless cheesecake (recipe follows)

1 crustless pumpkin pie (recipe follows)

32 oz chocolate (white or semi-sweet), melted

4-6 tbsp solid vegetable shortening

Vanilla wafers or gingersnaps, crushed

Using a small, 1 tablespoon cookie scoop, scoop out a tablespoon of pumpkin pie and a tablespoon of cheese cake.  Using your hands, mold the two balls together until they form 1 larger ball.  Place on a waxed paper lined cookie sheet.  Repeat until the remaining pie and cheesecake are gone. 

Place the tray in the refrigerator to let the truffle fillings cool and set in the refrigerator overnight (if using fresh unset desserts) or 1 hour if using leftover (already cooled and set) desserts. 

Meanwhile, melt the chocolate in the microwave or double boiler.  Add several tablespoons of shortening to the melted chocolate and stir well to thin the chocolate for coating. 

Coat a soup spoon (table spoon) with chocolate.  Place a chilled truffle on top of the spoon (holding it over the bowl of melted chocolate).  Use a second spoon to pour chocolate over top the truffle, covering it completely.  Transfer the truffle to a fork to check for any uncovered areas and to drain off the excess chocolate.  Carefully place the truffle on a baking sheet lined with fresh waxed paper.  Immediately sprinkle the wet truffle with a mixture of vanilla wafer and ginger snap crumbs. 

Once all of the truffles have been dipped, transfer to a lidded container and cool in the refrigerator for at least 1 hour before serving.  Store any leftovers in the refrigerator. 

Makes 40 truffles 

Crustless Cheesecake

2 packages 1/3 less fat cream cheese, softened

½ cup sugar

½ tsp vanilla

¼ cup sour cream

2 eggs, room temperature

Preheat oven to 325 degrees F. 

Beat the cream cheese, sugar, and vanilla in a mixer until smooth and well blended.  Add the sour cream and mix well.  Add the eggs to the mixture, one at a time, until just blended. 

Pour the mixture into an ungreased 8x2 inch cake pan.  Bake for 40-50 minutes or until the center in just set.  Move to a wire rack to cool.  If not using for truffles, refrigerate for at least 4 hours before serving.

Crustless Pumpkin Pie

1 (15 oz) can of pumpkin

3 eggs

1 cup sugar

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

¼ tsp ginger

1 cup evaporated milk

Preheat oven to 450 degrees F. 

Combine the eggs, sugar, salt, and spices.  Beat until combined.  Beat in the pumpkin and milk. 

Pour the pie mix into an ungreased 9 inch pie plate.  Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 40-45 minutes.  Bake until the center is set and a knife inserted into the center of the pie comes out clean.  Move to a wire rack and allow to cool.

http://amyscookingadventures.blogspot.com/2011/11/cheesecake-pumpkin-pie-truffles.html

Blissful Butterscotch Bars

Serves: 24 - 36 bars, approx.

Ingredients 

 1 pkg (12 oz.) butterscotch morsels

 1/4 c butter & 1 tbsp. of butter

 1 1/4 c graham cracker crumbs

 1 1/2 c chopped pecans

 2 pkg (8 oz.) cream cheese

 1 can (14 oz.) sweetened condensed milk

 1 med. vanilla bean

 2 eggs

 1 Tbsp Frangelico

 3/4 c toffee chips or heath bar chips if you want a little chocolate too

 2 - 3 Tbsp butterscotch sauce or syrup (such as Smuckers sundae syrup)

Directions 

1. Heat oven to 350 degrees.

 In saucepan (best in double-broiler) or microwave melt 1/2 pkg of butterscotch morsels & margarine. Stir in graham cracker crumbs and 1 cup of pecans.  

2. Press mixture firmly onto the bottom of the greased 9X13 pan. 

(Grease bottom and sides of pan to avoid bars from sticking.)  

3. IN large mixer bowl beat cream cheeses until fluffy & then beat in condensed milk, inside of vanilla bean, Frangelico & eggs.

 Mix well. Then, stir in the remaining butterscotch chips into cream cheese mixture & pour over graham cracker crust. Bake 25 minutes at 350 degrees.  

Then, 5 to 10 minutes after removing from oven, add your toffee chips and 1/2 cup of chopped pecans on top, and drizzle some butterscotch sauce on top as well.  

Cool & then chill before cutting into bars. Refrigerate any remaining bars.

http://www.justapinch.com/recipe/kim-biegacki/butterscotch-cheesecake-bars/cookies?k=cake&fwp=1&p=2290&o=r

Cheesecake Truffles

Makes 30 – 40

For the cheesecake:

 5 8-oz. packages cream cheese at room temperature

 2 cups sugar

 ¼ cup all-purpose flour

 ¼ teaspoon salt

 5 large eggs

 2 egg yolks

 2 teaspoons pure vanilla extract

 ¼ cup heavy cream

 Boiling water as needed 

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.) 

2 tablespoons vegetable shortening

 (Note: White chocolate is harder to use this way, but not impossible) 

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Directions:

 Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

 In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. 

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. 

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. 

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. 

When the cheesecake balls are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose its shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. 

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. 

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place truffles on a clean parchment paper-lined baking sheet to set. Repeat with remaining truffles, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. 

Refrigerate for up to 24 hours, until ready to serve.

http://www.browneyedbaker.com/2008/04/27/daring-bakers-cheesecake-pops/

Peanut Butter Pie Bites

Makes 1 small loaf pan, about 6 bites

Ingredients

 ◦3 oz. chocolate wafers, crushed

 ◦2 tablespoons unsalted butter, melted

 ◦2 1/2 ouces semi-sweet chocolate chips, melted

 ◦2 tablespoons chopped toasted peanuts

 ◦1/3 cup heavy whipping cream

 ◦6 oz. cream cheese, softened

 ◦1/2 cup peanut butter

 ◦1/2 cup powdered sugar

 ◦1/2 cup sweetened condensed milk

 ◦1/2 teaspoon vanilla

 ◦1/2 teaspoon lemon juice

 ◦optional: 1 cup chocolate chips for dipping

Instructions 

1. Butter a 9″ x 5″ x 3″ loaf pan.

2. Mix the crushed chocolate cookies and melted butter together in a small bowl. Press the crumbs into the loaf pan. Pour the melted chocolate chips on top and smooth with an offset spatula. Sprinkle the toasted peanuts on top, then place the loaf pan in the fridge to set while you continue with the recipe.

3. In a small bowl beat the heavy cream until stiff peaks form. Set in the fridge.

4. In another bowl, beat together the cream cheese and peanut butter until smooth. Add the powdered sugar and continue beating, then stream in the condensed milk, vanilla and lemon juice. Once the mixture is well-combined, add 1/3 of the whipped cream mixture and stir to combine. Then, gently fold in the remaining whipped cream, being careful not to deflate it too much. Pour the mixture over the crust and set in the fridge to chill.

5. Slice into squares for serving.

6. To coat in chocolate, place the pie squares in the freezer to firm up for about an hour. In the microwave or double boiler, melt the chocolate over low heat while stirring frequently. After the pie squares have hardened slightly, dip the top of the squares in the the chocolate, letting the extra chocolate drip down the sides. Store in the fridge.

http://www.dessertfortwo.com/2011/08/peanut-butter-pie-bites/

Fig and Cream Cheese Bars

With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days. 

Yield: 30 servings (serving size: 1 bar)

Ingredients

1 1/3 cups all-purpose flour (about 6 ounces)

3/4 cup packed brown sugar

1/2 teaspoon salt

6 tablespoons chilled butter, cut into small pieces

Cooking spray

2 cups dried figs, stems removed

1 cup water

1/2 cup granulated sugar, divided

3 tablespoons fresh lemon juice

3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened

1 teaspoon vanilla extract

1 large egg

2 teaspoons powdered sugar

Preparation

Preheat oven to 350°.

 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and salt, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.

 Combine figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender and sugar dissolves. Cool slightly. Place fig mixture and juice in a blender; process until smooth. Gently spread fig mixture over prepared crust.

 Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned. Cool in pan on a wire rack; sprinkle with powdered sugar.

http://www.myrecipes.com/recipe/fig-cream-cheese-bars-10000001108234/

Gingerbread Cheesecake Bites

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)

 4 oz cream cheese (room temperature)

 2 cups powdered sugar

 1 teaspoon vanilla

 

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.

 Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.

 Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.

 Don’t over fill the cookies with filling as they will rise when baked.

 Let cool before removing from cupcake pan.

http://www.createdby-diane.com/2011/11/gingerbread-cheesecake-bites.html

Gingerbread Cheesecake Cookies

Servings: 1 dozen cookies  

Ingredients 

1 box gingerbread cake and cookie mix

1/4 cup hot water

2 tablespoons butter or margarine, melted

4 ounces cream cheese

1/4 cup sugar

1/8 teaspoon salt

1 egg yolk

1 1/2 teaspoons sour cream

1/4 teaspoon vanilla 

Directions:  

Cheesecake:

1.Mix together cream cheese, sugar and salt with an electric mixer until smooth.

2.Add egg yolk, sour cream and vanilla.

3.Refrigerate while you go on to the next step of making the cookie dough.

Cookies:

1.Preheat oven to 375 degrees.

2.Stir gingerbread mix, water, and butter in medium bowl, using spoon, until dough forms.

3.Shape dough into 1 1/2 inch balls. Place on an ungreased cookie sheet. Make a deep indentation with your thumb in each cookie.

4.Bake cookies for 5 minutes and remove from oven.

5.Re-"thumb" the indentations if they widened in the oven.

6.Using half of a teaspoon, fill the indentations in the cookie with the cheesecake mixture.

7.Return to the oven for another 5-6 minutes. Cool completely  before removing from cookie sheet.

http://www.foodrepublic.com/2011/12/13/gingerbread-cheesecake-cookies-recipe

Gingersnap Cheesecake Stuffed Snickerdoodles

Yield: 30-35 large cookies 

 Delicious gingersnap cheesecake truffles are enveloped in a pillowy snickerdoodle. These cookies are filled with holiday cheer and perfect for a cookie swap (or for hoarding and devouring beside the Christmas tree). Heat them before serving for maximum enjoyment, and I won’t judge you if you decide to serve them over a bowl of vanilla ice cream.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Gingersnap Cheesecake Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 3 cups finely ground gingersnaps

 1 teaspoon ground ginger

 1 teaspoon cinnamon

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 4 tablespoons powdered sugar

 1 (8-ounce) package cream cheese, softened

 Directions:

 Make the gingersnap cheesecake filling: Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Transfer this to a shallow pan to cool until just warm (but not until hardened). 

 In the meantime, mix gingersnap crumbs, confectioners’ sugar, ginger, cinnamon, salt, cloves, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the fridge while you make the snickerdoodle dough.

 Make snickerdoodle dough: Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll gingersnap mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and chill until firm (about 1 hour). 

 In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few gingersnap balls out of the fridge at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen gingersnap cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll the ball in cinnamon-sugar (which will make the soft dough easier to handle, so you can firm up the shape here) and place it on a greased baking sheet. Repeat the process, placing cookies 2-3 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when I had some cookies in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely. Store in an airtight container in the fridge, reheating for 30 seconds to a minute before eating. Serve a few hot cookies over vanilla ice cream for a special treat!

http://willowbirdbaking.com/2011/12/19/gingersnap-cheesecake-stuffed-snickerdoodles/

Key Lime Swirl Cheesecake Bars

 Crust: 

2 cups graham crackers

8 tbsp (1 US stick) unsalted butter, melted

Preheat oven to 325 degrees.  Line a 10×10

 pan with parchment that overhangs the edges.  Mix the butter and graham crackers together and press into the bottom of the pan evenly.  Bake crust for 5 minutes and allow to cool completely.

Filling: 

2 bricks (8 oz. each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs plus one large egg white

2 tbsp all purpose flour

1/2 cup sour cream

1 teaspoon vanilla extract

3/4 cup prepared lime curd, divided (recipe

 below)

Liquid green food coloring 

Liquid yellow food coloring

Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set lime curd aside. 

Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time.  Beat in sour cream and vanilla, then flour just until blended.  Remove 1 cup of batter and reserve.  Pour the rest of the batter over the crust. 

Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter.  Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter.  Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use skewer to swirl the mixtures together to create a marbleized effect.   

Bake for 35 minutes at 325 degrees F.  Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.

Lime Curd

8 tbsp  (1 US. stick) unsalted butter,

 softened at room temperature 

1 cup sugar

2 large eggs 

2 large egg yolks 

1/3 cup plus 4 tbsp. fresh lime juice

Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition.  Pour in lime juice and mix again.  Expect the mixture to look curdled, this is normal. 

Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. 

Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming.  Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

http://www.confessionsofacookbookqueen.com/2011/05/guest-post-key-lime-swirl-cheesecake-bars//

Limoncello Cheesecake Squares

Ingredients 

    Nonstick cooking spray

    8 ounces purchased biscotti

    6 tablespoons (¾ stick) unsalted butter, melted

    3 tablespoons grated lemon zest

    1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature

    2 (8-ounce) packages cream cheese, at room temperature

    1¼ cups sugar

    ½ cup Limoncello liqueur

    2 teaspoons vanilla extract

    4 large eggs, at room temperature 

Directions 

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. 

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. 

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the Limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. 

Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). 

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

http://livinginthekitchenwithpuppies.blogspot.com/2012/01/limoncello-cheesecake-squares.html

Oreo Cheesecake Cookies or Truffles

No-Bake Truffle Version

These cookies are amazing as no bakes, but you can also bake them! If you want to do that instead, just preheat your oven to 350 degrees F and have a sheet pan lined with parchment. Follow the same steps, including rolling balls in cookie crumbs. Bake in oven for 12-15 minutes or until edges become slightly golden and the cookie is puffed. Cool on the pan for two minutes before transferring to a wire rack to cool completely. I say that with emphasis because I thought they tasted better when they had set and cooled.

Oreo Cheesecake Cookies

Author: Laura Machell

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup semisweet mini chocolate chips
• 1/2 cup chopped Oreo cookies (with creme), plus 1 cup crushed Oreo crumbs (without creme)

Instructions

1. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
2. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips and chopped Oreo’s with a rubber spatula.
3. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on a sheet pan and cover with plastic wrap then place in the freezer until set. Store airtight in the refrigerator.

Notes

These cookies are amazing as no bakes, but you can also bake them! If you want to do that instead make these changes- use only 3 oz cream cheese, use chopped Oreo’s that have had the creme removed and regular sized chocolate chips for the stir-in’s. Just preheat your oven to 350 degrees F and have a sheet pan lined with parchment. Follow the same steps, including rolling balls in cookie crumbs. Bake in oven for 12-15 minutes or until edges become slightly golden and the cookie is puffed. Cool on the pan for two minutes before transferring to a wire rack to cool completely. I say that with emphasis because I thought they tasted better when they had set and cooled.

Baked Cookie Version

http://laurassweetspot.com/2011/11/02/oreo-cheesecake-cookies

Peanut Butter Cheesecake Brownies

Serves: 16

Ingredients

◦your favorite brownie batter

◦4 ounces cream cheese, softened

◦1/3 cup sugar

◦1 eggs

◦1/2 cup peanut butter

◦1/2 teaspoon vanilla

◦1/2 teaspoon salt

◦2 tablespoons cream or milk 

Instructions 

1. Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.

2. Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.

3. Pour mixture over brownie batter and marble with a knife.

4. Bake for 40 minutes, or until toothpick inserted in the center comes out clean.

Notes

When in doubt, underbake!

I used Ghirardelli Double Chocolate brownie mix for my batter.

http://pinchofyum.com/peanut-butter-cheesecake-brownies

Pumpkin Cheesecake Bars

This a decadent Pumpkin Cheesecake Bar recipe with layers of soft graham cracker topped with a cinnamon and spice pumpkin filling and then a topping of white chocolate chips, almonds and coconut. These are the perfect Halloween party treat! Or anytime treat. Very addicting.

 Yield: 16 squares

Ingredients 

Crust:

• 1 and ½ cups graham cracker crumbs

• 1 stick unsalted butter, cold

• 1/8 teaspoon salt

• 1 teaspoon vanilla extract

• 4 tablespoons (packed) golden brown sugar

• 1/2 cup old-fashioned oats

• ¾ cup Pecans

Filling:

• 8 oz cream cheese

• 3/4 cup canned pure pumpkin

• ¼ cup sugar

• ¼ cup brown sugar

• 1 large egg

• 1 tablespoons ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

• ¼ teaspoon nutmeg

Topping:

• 1 and ¼ cup white chocolate chips

• ½ cup sliced almonds

• ½ cup coconut flakes 

Instructions

1.Preheat oven to 350°F. Line an 8x8x2" baking pan with parchment and spray with baking spray. 

For Crust:

2.Blend first 4 ingredients in a food processor pulsing until coarse meal forms. Add pecans; pulse until nuts are chopped. Add oats and pulse until mixture is moistened. Press crumb mixture onto bottom of prepared square pan. Bake crust for twenty minutes. 

For Filling:

3.Blend all the filling ingredients in food processor just until smooth. Spoon filling onto crust. Bake until set in center about 22-24 minutes. Let cool for five minutes then top. 

For Topping:

4.Sprinkle the white chocolate chips evenly over the pumpkin. Do the same with the almonds and then the coconut. Press the topping gently into the pumpkin if needed.

 5.Let the bars cool for about 30 - 60 minutes on counter. Then chill for 2-3 hours in pan. Lift the bars out by the parchment and cut into squares. Store in refrigerator.

http://www.cinnamonspiceandeverythingnice.com/2008/10/halloween-pumpkin-cheesecake-bars.html

Golden Oreo Cheesecake Bars

Recipe adapted from Nabisco World

28 Golden Oreo Cookies, divided 18 and 10 

3 Tbsp. melted butter

20-24 wrapped caramels (or a 5.5 oz. bag) 

1Tbsp.water 

2pkg.(8 oz. each) Cream Cheese, softened 

1 cup Marshmallow Fluff 

1egg 

Preheat to 350. 

Crush 18 Golden Oreos (cream and all) in a ziplock bag (or food processor) until they are a fine crumb.  

Pour crumbs into a 9″ square pan.  Add 3 Tbsp. melted butter and combine using your fingers.  Press firmly into the bottom of the pan to create a crust. 

Bake crust for 10 minutes or until golden and let cool for 10-15 minutes. 

While crust is cooling unwrap your caramels and put into a microwave safe bowl with 1 Tbsp. of water. Set aside 

 Now coarsely chop the remaining 10 Oreos. Set these aside as well. 

With mixer beat the softened cream cheese and Marshmallow Fluff on medium speed until combined and smooth, scraping down the sides half way through. 

Add your egg and beat for approx 30 seconds on medium until incorporated. 

Stir in your chopped Oreos. 

Pour this batter into the prepared crust.

Now, microwave your caramels and water for 1 minute on high heat, stirring once after 30 seconds. 

When melted drop by spoonfuls onto the batter. 

Using a knife, swirl the caramel into the cream cheese batter. 

Bake 20-25 minutes until center is set. 

Cool for 20 minutes on wire rack and then transfer to refrigerator for 4 -24 hours. 

Cut into squares when completely cooled.

http://cookiesandcups.com/the-eternal-debate/

Chocolate Chip Cookie Dough Cheesecake Bars

Yield: 16 bars

For the crust:

 1½ cups graham cracker crumbs (from about 8 whole graham crackers)

 5 tablespoons unsalted butter, melted

For the cookie dough:

 5 tablespoons butter, melted and cooled

 1/3 cup light brown sugar

 ¼ cup all-purpose flour

 ½ teaspoon vanilla extract

 ¾ cup semisweet chocolate chips

For the cheesecake filling:

 10 ounces cream cheese, at room temperature

 ¼ cup granulated sugar

 1 egg

 1 teaspoon vanilla extract

For the chocolate drizzle:

 1/3 cup semisweet chocolate chips

 1 teaspoon vegetable shortening

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside. 

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack. 

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling. 

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined. 

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours. 

6. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

 

Recipe Source: http://www.browneyedbaker.com/2010/08/19/chocolate-chip-cookie-dough-cheesecake-bars/

 

Oreo Cream Cheese-Swirled Brownies

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

8 ounces (1 package) cream cheese, softened

3/4 cup confectioners' sugar

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened dark cocoa powder

1/2 teaspoon salt (scant)

2 large eggs

1 1/3 cups coarsely chopped Oreo cookies

 

Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil; coat foil with cooking spray. 

Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes. 

In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute. 

In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.

In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies. 

Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".

Bake at 350 degrees F, for 23-25 minutes, or until...I don't know. Brownies are difficult to judge. They'll be done. Don't worry. Just take them out at 25 minutes. 

Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice into 9 bars. For easier slicing, try freezing the brownies for 30-60 minutes.

Yield: 9 brownies

 

Recipe Source: http://www.visionsofsugarplum.com/2008/08/oreo-cream-cheese-swirled-brownies.html

S'mores Cheesecake Bars

1 cup graham cracker crumbs

1 tablespoon granulated sugar

3 1/2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1/2 cup marshmallow cream

2 teaspoons unsweetened cocoa powder

3/4 teaspoon vanilla extract

2 large eggs

4 ounces milk chocolate, melted

1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray. 

In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until well combined; pat into bottom of baking dish. Bake for 10-12 minutes or until golden brown.

In a medium bowl, using a mixer on medium speed, beat together cream cheese and marshmallow cream until fluffy - about 1 minute. Beat in cocoa powder, vanilla and eggs until combined - about 1 minute. Stir in melted chocolate until combined. Pour filling over crust, and bake for 25-30 minutes or until set, and no longer wobbly. Remove from oven. 

Preheat oven broiler. Evenly top cheesecake with mini marshmallows. Broil for a few seconds until marshmallows start to brown. Cool on a wire rack (drizzle with additional melted chocolate, if desired). Place in the refrigerator or freezer until well chilled - about an hour or two. Lift out foil from dish and slice cheesecake into bars.

Makes 12 big bars

Recipe Source: http://www.visionsofsugarplum.com/2009/12/smores-cheesecake-bars.html

Sopapilla Pumpkin Cheesecake Bars

Yield: about 15-20 bars 

I first saw the recipe for Sopapilla Cheesecake Bars on Cookies and Cups and decided to give them some pumpkin love. In these bars, two layers of premade crescent roll dough sandwich a thick layer of simple pumpkin cheesecake — it couldn’t get easier and quicker! The top bakes into a crisp, buttery cinnamon-sugar “sopapilla.” I served the bars heated up a few seconds (just to remove the chill), sprinkled with toasted pecans, and drizzled with a little honey. 

 Bar Ingredients:

 2 cans crescent rolls

 2 (8-ounce) package cream cheese, softened

 2 cup canned pumpkin

 5/8 cup sugar

 2 teaspoon vanilla extract

 2 teaspoons ground cinnamon*

 1/4 teaspoon ground allspice*

 1/2 teaspoon nutmeg*

 1/2 teaspoon ginger*

 *or substitute 2 teaspoon of pumpkin pie spice for these spices.

 Topping Ingredients:

 1/2 cup butter, melted (for topping)

 1/2 cup sugar (for topping)

 1 teaspoon cinnamon (for topping)

 Optional Extras:

 honey

 toasted pecans (see directions below)

 Directions:

 Preheat oven to 350 degrees F. Grease a glass 9×13 inch baking dish. Unroll one can of crescent roll dough (all in one piece) and lay it in the dish, pressing it out to cover the bottom and pinching any seams together. 

 In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and allspice, and beat to combine. Spread this mixture over the crescent roll dough in your pan. Unroll the other can of crescent roll dough and lay it over top of the pumpkin cheesecake mixture (I actually found it easier to lay it on some plastic wrap secured over a cutting board — this gave me a surface on which to pinch the seams closed and make it into one big rectangular sheet. I then used the plastic wrap to “flip” it carefully over onto the cheesecake mixture). 

 In a small bowl, whisk together 1/2 cup sugar with 1 teaspoon cinnamon. Pour melted butter over top of crescent roll dough and sprinkle cinnamon and sugar mixture evenly across the surface. Bake for 30 minutes or until golden brown. While the bars bake, you can also toast the pecans on another rack — just spread them out in a single layer on a baking sheet and toast for about 6 minutes or until fragrant, stirring about halfway through the cook time. Transfer nuts to a plate to cool.

 Let bars cool completely before covering them and placing them in the refrigerator to chill for at least a couple of hours (I left mine overnight). Cut into squares, heat for just about 20 seconds to take off the chill, and serve with a drizzle of honey and a sprinkle of toasted pecans.

Recipe Source: http://willowbirdbaking.wordpress.com/2011/10/02/easy-sopapilla-pumpkin-cheesecake-bars/