Chocolate Cheesecake

Ingredients:

Crust:

24 Oreo cookies

6 tablespoons butter, melted

Filling:

4 (8 oz.) packages cream cheese, room temperature

1 1/4 cups sugar

4 eggs, room temperature

2 teaspoons vanilla

1/2 cup mini chocolate chips

Icing:

3 tablespoons butter, room temperature

1/3 cup unsweetened cocoa powder

1/2 teaspoon vanilla

1 1/4 cups powdered sugar

2-4 tablespoons milk

Directions:

Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray.

To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan.

To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling over the crust. Bake the cake at 350 for 60 minutes. Once removed from the oven, cool the cake on a counter for 20-30 minutes. Cover in plastic wrap and refrigerate for at least 4 hours.

To make the icing, cream together the butter and cocoa powder. Add the vanilla and mix until combined. Slowly add the powdered sugar a little at a time. The mixture will be clumpy and powdery. Add milk 1 tablespoon at a time until the desired consistency is reached.

Remove the sides of the springform pan. Ice the top of the cake. Serve immediately or return to the refrigerator until ready to serve.

Comments

Amish Baked Oatmeal

Source: Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Applesauce Spice Cake

Cake Ingredients: 1 jar (24 oz) applesauce 1/2 cup butter, softened 2 eggs 2 cups sugar 3 cups flour 2 teaspoons baking soda 2 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice Icing Ingredients: 3/4 cup butter 1 1/2 cups packed brown sugar 1/2 cup evaporated milk 1 1/2 cups powdered sugar Directions: Beat together the butter and sugar. Add eggs and beat until fluffy. In another bowl, combine flour, baking soda, cinnamon, cloves and allspice. Add applesauce and flour mixture to the other mixture. Beat until well combined. Pour batter into a greased 9"x13" pan and bake at 350 for 45-50 minutes. Allow cake to cool completely. To make icing, heat the butter and brown sugar on the stove until boiling; boil for 2 minutes, stirring constantly. Stir in the evaporated milk and let the icing cool until warm to the touch. Stir in the powdered sugar 1/2 cup at a time. Spread the icing over the cake and allow to cool before eating.

Lindsay's Recipes

Search This Blog