Ok, I’m just gonna come out with it, this cheesecake is eye-rollin’, tongue-slappin’, knock you naked, rub it all over your face good.  Now, I figured it would be delicious, hello Oreo crust and melted Hershey kisses in the batter but I wasn’t prepared for the awesome that this cheesecake is.  I’ve had chocolate cheesecake and coffee cheesecake before but honestly I found those to be a little too intense and rich yes that’s possible even for me.  This cheesecake on the other hand is just chocolatey and just espresso-ey enough that neither flavor is overwhelming the other, and come on, chocolate and espresso complement each other so well.  And because I can’t leave well enough alone wanted to add a little something special, I piped my most favorite whipped frosting on top, which OMG totally put this already awesome cheesecake over the edge.

If you would like to add this frosting too trust me you will want to you can find the recipe here for my Coffee Doodle Cups except just use plain milk…I couldn’t believe how beautifully this baked up, the rule with cheesecake is to not whip it too much otherwise it might sink in the middle.  I honestly whipped the ever loving out of this because I just couldn’t make the cream cheese blend (it was still delicious, and didn’t sink), which I think had something to do with me throwing the cream cheese and sugar in together without blending the cream cheese by itself first (I know better than that, don’t know what I was thinking, sheesh)…sooo I recommend blending your cream cheese first, then add your other stuff and get it on this awesome cheesecake.

First I crushed up my Oreos with a food processor…

Then in a bowl, place Oreos and melted butter…

Mix, mix, mix…

Place in your pan (don’t forget to line with foil like I did)… like my pink Fitbit? 🙂

Yay, pretty crust…

Take these delicious little guys and melt them down…

Take your cream cheese (and maybe not your sugar yet like I did)…

Then add your eggs and milk…

Then espresso powder, and cinnamon…

Then add your melted Hershey Kisses…

Then place on top of your crust…

Baking… see the leakage because I didn’t use foil?…

Fresh out of the oven mmmm…

Let it chill in the fridge for a bit and yummy…

Espresso Chocolate Cheesecake

2015-01-16 10:51:26

A light and airy chocolate cheesecake with a subtle hint of espresso.

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FOR THE CHEESECAKE

1. 2/3 Cup of Granulated Sugar.
2. 3 Eggs.
3. 1/2 Cup Milk.
4. 1 Cup of Hershey's Chocolate Kisses.
5. 4 (8 Ounce) Packages of Cream Cheese, Softened.
6. 1 Tablespoon of Instant Espresso Powder.
7. 1/4 Teaspoon of Cinnamon.

FOR THE CRUST

1. 1 1/2 Cups of Oreo Crumbs (18 Cookies).
2. 6 Tablespoons of Butter, Melted.

Instructions

1. Preheat your oven to 350 degrees F.
2. Combine melted butter and cookie crumbs until well incorporated and press mixture into the bottom of a 9 inch spring form pan and set aside.
3. Melt your Hershey's kisses over low heat stirring constantly, set aside.
4. With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth, then add your sugar and blend.
5. Now add your milk, eggs, cinnamon and espresso powder until all incorporated, then add your melted Hershey's kisses and continue to beat.
6. Pour your cheesecake batter onto your prepared crust.
7. Bake your cheesecake for 55 minutes.
8. Take your cheesecake out of the oven, let cool then place in the refrigerator covered for at least 4 hours (I let mine sit overnight).

Notes

1. I would recommend foiling the bottom of your springform pan because I didn't and there was some leakage going on.
2. Cream your cream cheese by itself first so it will be very smooth for your batter.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

 I know, again with more cheesecake..but seriously, they’re so cute, handheld and delicious.  These little cheesecakes not only have Oreos all up in these, but an Oreo bottom and mini Oreos on top.

Just throw in some crushed up Oreos into the cheesecake batter…

If you’re a fan of Oreos, and if you’re not,  you can leave immediately  you need to get on these things pronto. These were a giant hit at the office and I have had multiple requests to bring them in again, soon. 

 Place your Oreos into your liners…

They have all the creaminess of cheesecake with tons of cookie flavor throughout, and the Oreo cookie bottom becomes soft and even more amazing while baking.  These are perfect little bites of delicious..not to sound bossy, but for reals, make these…   

 Fill your liners almost to the top with your batter…

Bake them up…

Pipe frosting on top if you desire, trust me you will 😉

hello naughty little cheesecakes

mini Oreos definitely need to be utilized more 🙂

look at that Oreo crust mmmm…

Mini Oreo Cheesecakes

2014-11-06 15:33:14

Yields 24

mini cookies and cream cheesecakes with an Oreo cookie crust

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FOR THE CHEESECAKES

1. 3 Blocks of Cream Cheese (24 Ounces), softened
2. 1 Cup of Granulated Sugar
3. 2 Eggs
4. 3/4 Cup of Sour Cream
5. 1/4 Cup of Heavy Cream
6. 2 Teaspoons of Vanilla Extract
7. 32 Standard Size Oreo Cookies
8. 24 Mini Oreo Cookies

FOR THE WHIPPED FROSTING

1. 1 Cup of Milk
2. 5 Tablespoons of Flour
3. 2 Sticks (1 Cup) of Unsalted Butter, Room Temperature*
4. 1 Cup of Sugar

CHEESECAKES

1. Preheat the oven to 300 F.
2. Line 24 cupcake tins with paper liners.
3. Place full sized Oreo in the bottom of each cup, set aside.
4. Crush remaining 8 Oreos by either putting them in a plastic bag and using your hands to crush or with a rolling pin, if you use a food processor, try not to get the Oreos too fine.
5. With a handheld or stand mixer with paddle attachment, mix the cream cheese and sugar together until blended.
6. Now add the sour cream, heavy cream and vanilla.
7. Now add in the eggs one at a time.
8. Now throw in the crushed Oreos and mix until blended evenly.
9. With a spoon or ice cream scoop (which I find to be easiest), fill each cup until almost full.
10. Bake for 25 minutes making sure they do not get too brown on top.
11. Let them cool for an hour at room temperature, then place in the refrigerator for at least another 3 hours before piping whipped frosting on top.

FROSTING

1. In a saucepan on medium heat, whisk the flour and milk together until it has the consistency of thin mashed potatoes and remove from heat.
2. Cream your butter until smooth, add the sugar and continue to whip until light and fluffy.
3. Add your cooled milk/flour mixture to your butter and sugar and whip the dickens out of it. Until it looks like whipped cream it is not done.***

Notes

1. * I must emphasize how your butter must be at room temperature or it will not whip properly (jeez I sound so bossy)
2. ***the milk/flour mixture must be room temperature, otherwise it will not whip properly.
3. Instead of this frosting, whipped cream would also be amazing, but I love this frosting because it tastes like whipped cream, but is much more stable and easier to pipe.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Apparently, I can’t get enough of cheesecake these days.  Probably has something to do with my insatiable appetite for delicious the weather turning really cold this past week, and y’all I mean cold for around here brrrr.  There is just something about this sopapilla cheesecake with the warm crispy, cinnamony (is that a word? well, it is now) buttery top that makes me want to put on my stretchy pants yoga pants and fuzzy boots.  Now, I did pour an excessive amount (if that’s possible) of butter on this cheesecake, which obviously I would recommend doing too.  I have to say, watching the butter bubbling with all of that cinnamon and sugar goodness in the oven, mmmm… and don’t even get me started on the amazing aroma that will be coming out of your kitchen..make this, you’ll thank me 😉

 Press the crescent roll seams together like so…

Somebody was doing some serious begging for some cream cheese, of course I gave her some, how could I say no to that face?

Spread the cream cheese mixture on top..

  Place the 2nd tube of crescent rolls on top and pour that delicious butter, mmmm…

not real pretty at this stage, but it will be delicious

Pour that awesome cinnamon and sugar mixture all over, then the butter, making sure everything is covered in it

hello delicious…

Now, chow down on 12 pieces a piece…

gooey cheesecake, and cinnamon sugar topping, drooool..

Sopapilla Cheesecake

2014-11-03 13:55:39

rich, gooey cheesecake bars, with a buttery, cinnamon and sugar topping

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FOR THE CHEESECAKE

1. 2-8 Ounce Tubes of Refrigerated Crescent Rolls
2. 2-8 Ounce Blocks of Cream Cheese, Softened
3. 1 Stick of Butter, Melted
4. 1 Cup of Packed Brown Sugar
5. 2 Teaspoons of Vanilla Extract

FOR THE CRUST

1. 1/2 Cup of Granulated Sugar
2. 1 Teaspoon of Ground Cinnamon
3. 1/2 Stick of Butter, Melted

CHEESECAKE

1. Preheat oven to 350 degrees F.
2. Generously spray (or butter) bottom of 9x13 baking dish (preferably glass).**
3. With a handheld or stand mixer with paddle attachment beat cream cheese, brown sugar and vanilla until blended.
4. Unroll one tube of crescent rolls and place in the bottom of the pan, pressing the seams together.
5. Spread cream cheese mixture on the crescent rolls.
6. Unroll the 2nd tube of crescent rolls and place on top of the cream cheese (I had to individually piece these together because they just wouldn't unroll properly).
7. Evenly pour 1 melted stick of butter on top, until everything is well coated in butter.

CRUST

1. In a measuring cup (or whatever kind you like) mix the 1/2 cup of granulated sugar and cinnamon until blended together.
2. Pour the sugar/cinnamon mixture evenly on top.
3. Take the melted 1/2 stick of butter and pour over the top of the cinnamon and sugar until everything is moistened with butter, no dry cinnamon and sugar spots. ***
4. Bake 27-37 minutes until bottom layer turns golden. Mine baked exactly 30 minutes and I put foil on top at 26 minutes to keep the top from browning too quickly.
5. After taking the cheesecake out of the oven, let it cool completely before cutting into pieces.

Notes

1. **glass cooks more evenly than dark pans, and you can keep an eye on how the insides are cooking.
2. ***you don't necessarily have to pour more butter, but as far as I'm concerned there is never enough butter :-).

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hey everyone and Happy Halloween!! Totally one of the best holidays ever, and what better way to celebrate than with mini chocolate chip cheesecakes with a red velvet bottom, because, well, why not? 🙂 

see the red velvet batter all smooshed and ready to be cooked?

Really, any day is a great day for cheesecake,  because cheesecake is by far one of the best desserts ever, and if you don’t agree you’re a weirdo you’re misguided. Unfortunately, I find cheesecake to be quite labor intensive to make at home, and who’s got time to run down to The Factory–Cheesecake that is– every time you hear it calling your name? 

Fortunately for us, mini cheesecakes that bake up perfectly at home are just as delicious as a traditional cheesecake but about a million times easier to make. 

Also, these just happen to be super adorable (yes I referred to food as adorable, don’t judge) and handheld so you can sit in a corner and eat them all yourself share with your friends and family.

get in ma bellllyyy..

The soft, rich, chocolatey flavor of the red velvet pairs so well with the smooth, slightly sweet, creamy texture of the cheesecake and mini chocolate chips.

Basically, these are awesome, go make them, your taste buds will thank you.  

mmmmm…

Mini Chocolate Chip Cheesecake w/ Red Velvet Bottom

2014-10-30 10:16:31

Yields 24

mini chocolate chip cheesecakes on top of soft chewy red velvet cake

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FOR RED VELVET BOTTOM

1. 1 Box of Red Velvet Cake Mix
2. 1 8 Ounce Block of Cream Cheese at Room Temperature
3. 1 Egg
4. 1 (1/2 Cup) Stick of Butter at Room Temperature
5. 1 Teaspoon of Vanilla Extract

FOR THE CHEESECAKE

1. 2-8 Ounce Blocks of Cream Cheese
2. 2 Tablespoons of Sour Cream
3. 1/3 Cup of Granulated Sugar
4. 1 Large Egg at Room Temperature
5. 1 Teaspoon of Vanilla Extract
6. 1/3 Cup of Mini Semi-Sweet Chocolate Chips***

RED VELVET BOTTOM

1. Preheat the oven to 350 degrees F.
2. Line 24 cupcake tins with cupcake liners.
3. With a handheld or stand mixer with paddle attachment**cream the butter and cream cheese until smooth.
4. Add the vanilla and egg to the butter/cream cheese.
5. Add the cake mix and blend until incorporated.
6. With a spoon, scoop the red velvet batter into your hands and roll into a ball (it should equal about 2-3 tablespoons) and place the ball in the bottom of each paper liner.*
7. Take your spoon and smoosh down the batter a little-but not too much- this keeps them from getting too large, because these do puff up quite a bit.
8. Bake the red velvet bottoms for 4-6 minutes, when they come out of the oven they will still be very gooey but slightly cooked.

THE CHEESECAKE

1. While the red velvet bottoms are cooling, cream the 2 blocks of room temperature cream cheese until smooth.
2. Add the sugar and blend into the cream cheese until incorporated.
3. Add sour cream, egg, and vanilla.
4. Slowly fold in the chocolate chips
5. Half fill an ice cream scoop (that's what worked best for me, you can use whatever is easiest) with the cheesecake batter and pour onto the red velvet bottoms until covered.
6. Return your pans to the oven for about 20 more minutes, but please check to make sure the tops are not browning too quickly. I placed aluminum foil on top of my cheesecakes for the last 2 minutes because some were. Your cheesecakes are done when they don't jiggle in the middle.
7. Once removed from the oven, let them sit out and cool for at least 30 minutes before storing in the fridge.

Notes

1. *** you can use more than 1/3 cup of the chocolate chips, if you like more, then awesome, obviously I don't 🙂
2. ** you don't have to have a stand mixer but this batter is extremely thick and a stand mixer makes it so much easier
3. *this is very messy and your hands are going to turn red from this batter, I washed my hands periodically throughout while rolling the red velvet so they wouldn't stain my hands.
4. you will see in the pictures I put my favorite whipped frosting on top of these, you do not have to, but it most definitely tastes delicious.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/