Easy Oreo Cheesecake Recipe

July 13, 2012 Leave a Comment

Easy Oreo Cheesecake

Whenever I use cream cheese for a recipe, I get Kraft Philadelphia Cream Cheese.  Because there is always a recipe on the inside of the package.  That’s where I got the Easy Oreo Cheesecake, and I hope you like it.

Easy Oreo Cheesecake Recipe

Easy Oreo Cheesecake

1 pkg. (1lb.2 oz.) Oreo Chocolate Sandwich Cookies, divided

¼ cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Breakstone’s Sour Cream

4 eggs

Preheat oven to 325F.  Place 30 of the cookies in food processor container; cover; process 30 to 40 sec. or until finely ground.  Add butter; mix well.  Press firmly onto bottom of foil-lined 13×9 inch baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, 1 at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 ½ cups of the chopped cookies into cream cheese batter.  Pour over crust; sprinkle with the remaining chopped cookies.

Bake 45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.

 

(Recipe for the Easy Oreo Cheesecake was on the inside cover of the package of cream cheese.)

Hope you enjoyed making the Easy Oreo Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Strawberry Bottom Cheesecake Pie Recipe

July 2, 2012 Leave a Comment

Strawberry Bottom Cheesecake Pie

Everyone knows how to make a cheesecake, so why don’t you try this Strawberry Bottom Cheesecake Pie recipe.  It’s great, because there is no baking involved.  It’s a good cheesecake to make when it’s too HOT to put the oven on.

Strawberry Bottom Cheesecake Pie Recipe

Strawberry Bottom Cheesecake Pie

1 Ready Crust Graham Cracker Pie Crust

4 oz. cream cheese, softened

¼ cup sugar

½ cup sour cream

1 tsp. vanilla

4 oz. frozen non-dairy whipped topping, thawed

1 pint fresh strawberries, thinly sliced

1 cup strawberry glaze

Beat cream cheese until smooth.  Gradually beat in sugar.  Add sour cream and vanilla.  Fold in whipped topping.

Spread thin layer of glaze over bottom of crust.  Place strawberry slices on glaze and cover with remaining glaze.  Gently spoon cream cheese mixture over glazed berries.

Cover with inverted dome and chill until set; at least 4 hours.  Store leftover pie in refrigerator.

Helpful hint:  Soften cream cheese in microwave on high 15 to 20 seconds.

Recipe for Strawberry Bottom Cheesecake Pie is from the Ready Crust Creations cards you pick up in your supermarket near the Keebler display.

Hope you enjoyed the Strawberry Bottom Cheesecake Pie recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Grasshopper Brownies Recipe

June 21, 2012 Leave a Comment

Grasshopper Brownies

When you don’t have a lot of time to bake, you go through all your recipes, looking for something that would be easy.  Well, try making Grasshopper Brownies.   I know that it would be a little easier to make brownies from a box, but take some time to make them a little different.

Grasshopper Brownies Recipe

Grasshopper Brownies

21 ½ oz. package Pillsbury Fudge Brownie Mix

½ cup water

½ cup oil

1 egg

  FILLING       4 cups powdered sugar

3 oz..pkg. cream cheese, softened

¼ cup margarine, softened

3 to 4 Tbsp. milk

¼ tsp. peppermint extract

1 tsp. vanilla

4 to 6 drops green food coloring

GLAZE    1 oz. (1 square) unsweetened chocolate

1 Tbsp. margarine

Heat oven to 350F.  Grease bottom ONLY of 13×9 inch pan.  Prepare and bake brownie mix according to package directions.  Cool completely.

In large bowl, combine all filling ingredients; beat at medium speed until smooth.  Spread over cooled brownies.

In small saucepan, melt chocolate and one tablespoon margarine over low heat, stirring occasionally; drizzle over filling.  Store in refrigerator.  36 bars

(Recipe for Grasshopper Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

 

Hope you enjoyed the Grasshopper Brownies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Zucchini Bars Recipe

June 13, 2012 Leave a Comment

Zucchini Bars

When zucchini is plentiful at your market, starting in June, why don’t you try making Zucchini Bars?  It has many different ingredients in the bars that make it very tasty.  I think you’ll like it!

Zucchini Bars Recipe

Zucchini Bars

2 cups sugar

½ cup raisins and ½ cup chopped nuts

2 cups (3 medium) shredded zucchini

1 cup oil

1 tsp. vanilla

3 eggs

2 ½ cups flour

1 tsp. salt and 1 tsp. cinnamon

½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. nutmeg and ½ tsp. cloves

Frosting:   4 cups powdered sugar

3 oz. cream cheese, softened

1 tsp. vanilla

2 to 4 Tbsp. milk

Heat oven to 350F.  Grease 15x10x1inch jelly roll pan.  In large bowl, combine sugar, raisins, nuts, zucchini, oil, vanilla and eggs; blend well by hand.  Stir in flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves; mix well by hand.  Pour into greased pan.  Bake at 350F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In large bowl, combine all frosting ingredients, adding enough milk until frosting is of desired spreading consistency; beat until smooth.  Spread over cooled bars.  Cut into bars.  Store in refrigerator.  45 bars

 

(Recipe for the Zucchini Bars is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 62, October 1989 issue)

 

Hope you enjoyed the Zucchini Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Amaretto Mousse Cheesecake Recipe

June 9, 2012 Leave a Comment

Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday.  She LOVED it so much, that I was making it for her 3 more times until summer was over.  I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

3 pkg. (8 oz. each) cream cheese, softened

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute.  Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl beat cream cheese with sugar until fluffy; about 2 minutes.  Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until blended.  Fold in whipped cream.  Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

Hope you enjoyed making the Amaretto Mousse Cheesecake, if so, click “Like”.

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