Sip the tropics with Key Lime Pie, the latest flavor from J.F. Haden’s Craft Liqueurs. This addition to their lineup is among the first of the plant-based crème liqueurs on the market perfectly capturing the essence of Florida’s most iconic dessert. Crafted with meticulous attention to detail, J.F. Haden’s products including their Citrus, Mango, Espresso, and Lychee liqueurs, are made in small batches, distilled and bottled in Florida by Tropical Distillers under the expert guidance of master distiller Jason Ericson. Even better, J.F. Haden’s Key Lime Pie Liqueur is distilled without using any artificial colors, flavors, or preservatives.
Plant Based & Natural
J.F. Haden’s Key Lime Pie Liqueur is at the forefront of the market’s growing demand for plant-based alternatives. As one of the pioneering dairy-free and plant-based options, it provides consumers with a guilt-free indulgence while staying true to authentic flavors.
“Our team is excited to introduce Key Lime Pie Liqueur,” said CEO Buzzy Sklar. “We have created a truly exceptional liqueur that captures the spirit of the classic key lime pie, while also meeting the dietary preferences of our diverse consumer base. With its plant-based formulation and remarkable taste, we’re confident that Key Lime Pie will become a favorite among cocktail enthusiasts.”
Historic Flavors and Revolutionary Distilling
Anticipating evolving preferences, J.F. Haden’s has set its sights on revolutionizing the crème liqueur landscape. In the pipeline are plans to introduce an entire line of plant-based creme liqueurs over the next 24 months. It’s part of their dedication to crafting unique liqueurs that showcase the rich and flavorful culinary heritage of America. Like all of their flavors, Key Lime Pie is designed to be versatile, lending itself to both classic and inventive cocktails. From refreshing summer spritzers to dessert-inspired creations. Consider the possibilities endless.
About Key Lime Pie: A Florida Classic
Known for its tartness and sweetness, key lime pie is a beloved dessert that embodies the tropical flavors of Florida and found on almost every menu in the Sunshine State. Now translate that to a glass where the taste of ripe and juicy key limes are blended into a creamy, fluffy texture with a hint of classic graham cracker found in the crust and you have smooth and tangy tropical flavor for a great addition to any cocktail or recipe.
KEY LIME PIE MARTINI
2 oz J.F. Haden’s Key Lime Pie Liqueur
1 oz Vanilla Vodka
Graham Cracker Crumble
Fill a cocktail shaker with ice. Add J.F. Haden’s Key Lime Pie Liqueur and vanilla vodka to the shaker. Shake vigorously for about 10 seconds to combine and chill the ingredients. Strain the mixture into a chilled martini glass. Garnish the rim and cocktail with crushed Graham crackers. KEY LIME PIE COLADA
Love the idea of an ice cream road trip? Then why not join Drumstick in celebrating its 95th anniversary and get the chance to win a new road trip vehicle. How easy is it to win? Grab your car keys and head out on the open road, traveling to all 11 stops on The Great Drumstick Summer Road Trip. Those completing the quest get the chance to win and customize a Drumstick vehicle of their dreams.
Didn’t know you had a Drumstick vehicle of your dreams? You will after considering such options as a cobalt blue exterior or interior lighting, a motorcycle with a sidecar that doubles as a freezer, or a glove compartment that keeps Lil Drums cold and within reach?
Drumstick will hook you up with the ability to build your vehicle to accommodate your next adventures with Drumstick handy.
According to Ohio State University, the ice cream drumstick (not to be confused with the chicken drumstick) was invented by brothers I.C. and J.T. (Stubby) Parker of the Drumstick Company of Fort Worth, Texas, in 1928. The Parkers wanted to provide prepackaged ice cream cones but found that the cones became too soggy before they could be shipped to sellers. To solve their problem, they reached out to Ohio State food scientists who quickly came up with the idea of coating the cone in chocolate – and the drumstick (so named because someone thought it looked like a fried chicken leg) was born. Subsequent innovations included adding chocolate to the inside rather than the outside of the cone.
Although Ohio State was not paid for the original work on the drumstick, Tom Parker, Stubby’s son and I.C.’s nephew became a longtime supporter of the university. The Parker Food Science and Technology Building is named in the family’s honor.
Flash forward to modern times. The Drumstick now comes in a variety of flavors and sizes—caramel, vanilla, chocolate, vanilla fudge, banana split…well, you get the idea. As for sizes, think classic, king size, mini drums and lil’ drums. And for those who don’t like or can’t have nuts, peanut-less Drumsticks.
HOW THE ROAD TRIP WORKS
Join one of Drumstick’s biggest fans, Dr. Umstick, as he reveals his personal ultimate summer road trip, the Drumstick Road Trip.
Each stop is inspired by the iconic Drumstick sundae cone we all know and love, whether you’re smiling at the Smiling Peanut in Georgia, checking out the World’s Largest Chocolate Fountain in Las Vegas, or visiting Drumstick HQ in Oakland.
How to enter? At each stop on your Road Trip, snap a photo or video with a Drumstick or Drumstick box and post it to Instagram or Facebook with the hashtag #DrumstickRoadTrip and tagging @Drumstick.
Can’t hit all stops? No problem. Even if you can only make it to a few stops, be sure to tag Drumstick and you’ll automatically be entered for a chance to win a YEAR’S SUPPLY of sundae cones or iconic Drumstick merch. Each post is an additional entry.
The Drumstick Road Trip started June 21st and runs through the last day of summer, September 22nd.
A new barbecue restaurant in Canaryville, Bell Heir’s BBQ opened its doors in January 2023. Located at 704 W. 47th St., this casual spot offers diners brisket, ribs, burgers, and more. (Neighborhood: South Side)
Bistro Monadnock, a French bistro from the owners of Victor Bar and Love Street, will open in Spring 2023. Located inside the 130-year-old Monadnock Building at 325 S. Federal St., the menu will feature classic French dishes prepared by executive chef Johnny Besch. (Neighborhood: The Loop)
The Cauldron, a magic and wizard-themed restaurant and bar that brings fantasy to life through food and beverage spaces around the world, is pleased to announce the grand opening date of its third location in the U.S. in Wicker Park (1612 W Division St.) on May 4, 2023. As the brand’s largest U.S. location yet, The Cauldron Chicago fills the space of a 10,000-square foot former bank that will boast a ticketed and ever-evolving Potion-Making Experience, a walk-in restaurant and bar with weekly programming, and more. (Neighborhood: Wicker Park)
Dawn, a new brunch spot from the owner of Caribbean bar and restaurant 14 Parish, will open Summer 2023 at 1642 E. 56th St. at the former home of Piccolo Mondo. Restaurateur Racquel Fields, a South Side native, is planning to offer a combination of new American fare and Southern staples like fried green tomatoes. (Neighborhood: Hyde Park)
Vegan cuisine is on the menu at Don Bucio’s Taqueria in Logan Square. James Beard Award-nominated chef Rodolfo Cuadros opened the plant-based restaurant at 2763 N. Milwaukee Ave. in early 2023. (Neighborhood: Logan Square)
West Loop Mexican restaurant and bar Federales will open a second Chicago location in Logan Square at 2471 N. Milwaukee Ave. in Spring 2023. Four Corners, the hospitality group behind Federales, Ranalli’s, Benchmark, and Kirkwood, will transform the former Marcello’s Father & Son restaurant space into Federales’s Logan Square outpost. (Neighborhood: Logan Square)
Fioretta is a new steakhouse from the team behind Siena Tavern and Prime & Provisions set to open in Spring 2023. The menu at the 318 N. Sangamon St. location features Italian-American fare. (Neighborhood: Fulton Market)
After debuting Gordon Ramsay Burger in December 2021, celebrity chef and restaurateur Gordon Ramsay plans to pay homage to one of his most popular TV shows with Gordon Ramsay Hell’s Kitchen. Set to open in River North in 2023, the 18,000-square-foot two-story restaurant will be one of only a handful locations in the U.S. and will include a few unique-to-Chicago, to-be-determined menu items. (Neighborhood: River North)
Kindling | Downtown Cookout & Cocktails, a new concept from The Fifty/50 Restaurant Group, opened January 2023 inside the Catalog at Willis Tower. The 17,000-square-foot live fire show kitchen restaurant is helmed by James Beard Award winner Jonathon Sawyer, formerly of the Four Seasons Hotel’s Adorn Restaurant & Bar. (Neighborhood: The Loop)
New York City restaurant Kohoku-Ku Ramen is opening its first Chicago location in Spring 2023. The shop at 1136 W. Thorndale Ave. offers diners 12 different types of ramen with a variety of broths. (Neighborhood: Edgewater)
Michelin-star Chef Daniel Rose returned home after years in New York and abroad to open a French restaurant Le Select in Chicago with the industrious Boka Restaurant Group in January 2023. The menu features traditional French brasserie fare, showcasing the best ingredients and classic French techniques. (Neighborhood: River North)
Ramen-san’s Lincoln Park outpost will mark the fourth location of the noodle shop. Sushi-san’s debut will signal the sushi restaurant’s third location. (Neighborhood: Lincoln Park)
The first restaurant, Miru (pronounced mē-rōō), from Executive Chef Hisanobu Osaka will open Spring 2023 in tandem with the hotel. Miru, Japanese for “view,” will showcase Chef Osaka’s unique take on Japanese cuisine and boast two terraces and a dining room that overlooks the Chicago River and Navy Pier. The Japanese restaurant will be open for breakfast, lunch, and dinner. The menu will include sushi, sashimi, and raw selections from the sushi bar, complimented by a selection of Izakaya-style dishes like hand-made dumplings, skewers, fried rice, and hot pots, as well as a robust wagyu and seafood section.
The second restaurant, Tre Dita (pronounced trā dē-tä), Italian for three fingers, is a nod to the thickness of a properly cut bistecca Fiorentina that the restaurant will be serving from its open-hearth wood fired grill. The Tuscan Steakhouse is in collaboration with award-winning Chef Evan Funke (Felix, Mother Wolf) and will open later in 2023.
Netflix’s School of Chocolate winner and Jean Banchet Award nominee Juan Gutierrez has been named Executive Pastry Chef, while
will oversee the restaurants’ beverage programs as Beverage Director.
Little Goat Diner, the newest location from James Beard Award-winning chef Stephanie Izard, will open its doors at 3325 N. Southport Ave. in Spring 2023. The menu features new takes on classic diner dishes like burgers, French toast, and chicken and dumplings. (Neighborhood: Lakeview)
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. Follow @choosechicago on Facebook, Instagram, Twitter, LinkedIn and TikTok and tag #ChicaGOandKNOW. For more information, visit choosechicago.com.
My friends at Mindy Bianca Public Relations tell me they love representing Bowling Green, Kentucky for many reasons, but at the top of their list is the fact it’s the hometown of Duncan Hines. Most of us know his name from boxed cake mixes sitting on the grocery shelves, but that’s just part of his story as Mindy would say. Here’s a big wedge of American pop culture for you … perhaps best served with a tall glass of milk.
Let’s start close to where Duncan Hines himself did … right near Bowling Green, Kentucky. Boyce’s General Store is a foodie heaven, serving as the kitchen and retail shop for two phenomenal dessert bakers, The Pie Queen and The Cake Shop. Though the dynamic duo who bake the cakes create all sorts of flavors – the display case simply makes your mouth water – we’re most intrigued by the bundt cakes. No matter which flavor you get, you can expect a cake that’s moist and rich and covered in a cream cheese glaze. If you don’t need to serve 10 to 12 of your closest friends, go for the mini sampler, which features one each of chocolate, apple spice, snickerdoodle and red velvet.
For years, Caroline’s Cakes has been sending its delicacies out through their successful mail-order service. Last year, though, the bakers finally opened a storefront along Beaumont Avenue in Spartanburg, meaning that visitors to this town along the northern border of South Carolina can finally walk into a shop for an immediate taste of one of the city’s most delicious exports. The 7-Layer Caramel Cake features – surprise! – seven layers of moist yellow cake crowned by melt-in-your-mouth caramel icing. It’s a Southern classic that has achieved ultimate success: making it to Oprah’s list of favorite things! (It’s on our list of favorite things, too, but we know that doesn’t carry nearly as much prestige as Oprah’s.)
When Hurricane Katrina blew through Louisiana in 2005, Keith and Nealy Frentz, who were both sous chefs at the world-famous Brennan’s restaurant in New Orleans, found themselves out of work. They evacuated to Keith’s hometown of Covington and opened their own restaurant just a year later. It’s hard to decide on the very best meal at Lola – we can confirm that everything on the menu is delicious – but one thing is certain: You must end that meal with a piece of hummingbird cake. Nealy uses her grandma’s recipe to craft this moist banana cake that’s filled with chunks of juicy pineapple and a dash of cinnamon. It’s all topped off with a decadent cream cheese icing, ensuring that both the fruit and dairy food groups are beautifully represented. Hooray for Nealy’s take on the food pyramid!
Lane Cake was invented by Emma Rylander Lane more than 100 years ago as an entry in Alabama’s state fair, with its recipe being officially published in a cookbook in 1898. It entered popular culture through multiple mentions in Harper Lee’s 1960 novel To Kill a Mockingbird, and it ultimately bumped hummingbird cake (sorry, Nealy!) out of the way to become Alabama’s official state dessert. The cake gets its incredible flavor from its rich icing, which is made with chopped pecans, golden raisins, coconut and Alabama whiskey and then spread between layers and layers of moist cake. Chef Jim Smith, proprietor of The Hummingbird Way Oyster Bar, one of Mobile’s favorite restaurants, is the former executive chef for the State of Alabama … so we can confirm he knows his way around the state’s favorite dessert.
The MBPR team is proud to represent an array of Southern destinations, and you’ll see a running theme among them when it comes to their baked goods: moist cake, some sort of fruit or nut, cream cheese icing. Our favorite selection in Lafourche Parish, Louisiana, aka “Louisiana’s Cajun Bayou,” is the Italian Cream Cake from the charming Cajun Pecan House. The place lives up to its name and tosses pecans on and in pretty much everything. Lots of folks come here looking for a pecan pie or a praline – both of which are delicious – but the bakers also put plenty of their namesake nut into a yellow cake batter that’s made extra-moist by the addition of coconut. Then they slather it in a rich cream cheese icing that’s topped with additional coconut and – you guessed it – more pecans! It feels more Southern than Italian to us, but we are NOT complaining!
Your sweet tooth will get quite a workout at the Deep South Cake Company, which is home to a dazzling array of cakes and cupcakes. But the winner by a landslide – the bakery sells at least 1,400 of them between Thanksgiving and Christmas alone – is the legendary caramel cake. Shannon Rumley and her team put a lot of time and energy into this cake, which features a burnt sugar icing that Shannon’s mother and grandmother taught her how to make when she was just a kid. Achieving the proper consistency for the icing requires constant stirring, so this cake truly is a labor of love. If you’re not into caramel – or if you’re loyal to Caroline’s Cakes (see above) and feel guilty eating a caramel cake from anywhere else – don’t fear: Shannon’s second-best seller is a strawberry cake that cuts the sweet with a little zip from the berries.
Speaking of strawberries, how about that classic romantic combo of berries and champagne? There’s a lot to love about a stay in the historic HOTEL DU PONT in downtown Wilmington, but we think that being just a few paces away from the offerings at Spark’d, the hotel’s bake shop, is one of the strongest motivators for booking a room here. The Pink Champagne Cake is the delightful merger of strawberry cake, strawberry jam and Champagne buttercream icing. With a little advance notice, the hotel’s pastry team is also happy to create a custom design to ensure that the cake you order is perfectly suited to its recipient.
A Louisiana bakery that proves that so-called seasonal cakes are amazing all year round is Mrs. Johnnie’s Gingerbread House. Locals know – and visitors are finally discovering – that gingerbread is appropriate for every season, not just Christmastime. This low-key shop, which is easily mistaken for a neighborhood home, is hidden in plain sight. But those in the know (many of whom learned about the Gingerbread House thanks to a viral TikTok video last year) can tell you that this popular establishment offers a special cake that throws one heck of a Christmas party in your mouth. Leona Guillory Johnnie, the original owner of the bakery, spent 40 years perfecting the recipe. Today her son, Kevin Ames, continues her legacy, also serving traditional tea cakes and an array of pies.
Look for the “Cake Man” on the beaches of Negril during a stay at Sunset at the Palms
It’s not gingerbread, but some people swear that ginger is the magic ingredient in a dessert that our client resort in Jamaica turned us on to. It’s called “gizzada,” but it also goes by the nickname “Pinch Me Round.” Though it’s technically more of a tart than a cake, the fact that a guy called the “Cake Man” sells gizzadas during his rounds on the beaches of Negril convinced us that the dessert warrants a spot on our list. Each islander has their own spin on this classic Jamaican dessert, which features a pinched pastry shell filled with plenty of sweet, grated coconut. Some bakers like to add a touch of ginger to give it a little kick. The dessert is said to have originated among Portuguese Jews who came to Jamaica to escape persecution, but over the years the Jamaicans have made the dessert truly their own. In fact, they say that the shape of the treat will remind you of the shining sun you’ll see on your trip to the island.
If you can’t get to Jamaica right now, you may be able to live vicariously with a visit to Market Wego, a proper Cajun market in southeastern Louisiana. Its owner, River Shay, says her grandmother, Tricia, simply loved visiting Jamaica. On each of her trips, Tricia liked to sample the island’s rum cakes. Over the years, she took what she loved about each variation to create her very own recipe. Her cake truly pays homage to Duncan Hines, because Tricia swore by using only a Duncan Hines cake mix as the base … and then adding an extra splash of rum at the end. Her recipe is still used to this day, and patrons order the cake at all hours – breakfast, lunch and dinner!
Dolly Parton’s theme park is known for its delicious meal offerings – around here, “park food” means way more than hot dogs and funnel cakes – but during Dollywood’s annual Flower & Food Festival (this year held April 21 through June 11), the culinary team really steps up its game to make foods that are as attractive as they are tasty. One of our favorites is the collection of “flower cupcakes” available at Spotlight Bakery near the park’s entrance. Each flower cupcake is a beautiful work of art that celebrates the natural beauty of the park, which is nestled in the Great Smoky Mountains of East Tennessee. And to bring it full circle, Parton recently collaborated with Duncan Hines’ namesake company, resulting in her very own line of cake, muffin and biscuit mixes.
On Monday, March 6, Nothing Bundt Cakes is giving away one free OREO Cookies & Cream Bundtlet (mini bundt cakes) to the first 111 guests at each/the bakery in Phoenix at 1:11pm local time in celebration of OREO’s 111th birthday.
This newest flavor is the result of the Nothing Bundt Cakes® and OREO® brands joining together to create their new LTO Cookies & Cream flavor, available in all signature sizes.
OREO Cookies & Cream features Nothing Bundt Cakes’ classic white cake baked with OREO cookie pieces and crowned with Nothing Bundt Cakes’ signature cream cheese frosting.
“We couldn’t think of a sweeter partnership than bringing together our recipe with the iconic OREO cookie,” said Nothing Bundt Cakes Chief Marketing Officer Angie Eckelkamp. “We know our guests will enjoy two favorite treats in one as they celebrate their special moments or those ‘just because’ times with our exciting new featured flavor.”
In honor of the new partnership, guests will have a chance to win one of 10 gift cards in a giveaway on the Nothing Bundt Cakes Instagram page on Feb. 6, the day the flavor launches. That day, followers who comment and tag a friend on a specific Instagram post will be entered to win a $100 Nothing Bundt Cakes gift card plus a variety of OREO and Nothing Bundt Cakes merchandise.
Nothing Bundt Cakes will also help celebrate OREO’s 111th birthday with a cake giveaway at all locations across North America. On Monday, March 6, at 1:11 p.m. local time, the first 111 guests at each bakery will receive a free OREO Cookies & Cream Bundtlet, the brand’s individually packaged miniature Bundt Cake.
Nothing Bundt Cakes offers bite-sized Bundtinis®, miniature Bundtlets, Bundtlet Towers, 8- and 10-inch Bundt Cakes and Tiered Bundt Cakes in nine flavors in addition to rotating Featured Flavors and a gluten-free Chocolate Chip Cookie flavor, available at select bakeries. Guests can add festive and unique decorations and toppers to their cakes for a variety of occasions, and bakeries also offer retail items, including party supplies, décor and gifts.
To find the nearest bakery and to order online for pickup or delivery, visit www.nothingbundtcakes.com.
About Nothing Bundt Cakes®
Dallas-based Nothing Bundt Cakes was founded in Las Vegas in 1997 by Dena Tripp and Debbie Shwetz. It has grown to become the nation’s largest specialty cake company, with nearly 500 franchised and corporate bakeries in 40-plus states and Canada. Bakeries offer handcrafted Bundt Cakes in a variety of flavors and sizes, such as bite-sized Bundtinis®, miniature Bundtlets and 8- and 10-inch Bundt Cakes, plus decorations and gift options for many occasions. Nothing Bundt Cakes is committed to building a team of bakery owners and employees who embody the joy-filled brand, resulting in industry accolades including Entrepreneur’s Franchise 500 List, Inc. 5000’s Fastest-Growing Private Companies, Franchise Business Review’s Franchise Hall of Fame and, for eight years running, Franchise Times’ “Fast and Serious.” For more information about Nothing Bundt Cakes, visit nothingbundtcakes.com/. To learn more about franchising opportunities, visit https://www.nothingbundtcakes.com/franchise-opportunities/.
About OREO® OREO® is the world’s favorite cookie, available in more than 100 countries around the globe. Over 60 billion OREO® cookies are sold each year with more than 20 billion of those cookies sold in the U.S. annually. An estimated 500 billion OREO® cookies have been sold since the first OREO® biscuit was developed in 1912. For more information, follow OREO® on Facebook/OREOUnitedStates, Twitter @OREO or on Instagram @OREO.
“If it doesn’t have cheesecake in it, it should” is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.
Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:
* Peanut Butter Cup Cheesecake Brownies * Cookies-and-Cream Cheesecake-Stuffed Strawberries * Snickerdoodle Cheesecake Cookie Bars * Marshmallow S’mores Cheesecake * Apple Crumb Cheesecake Pie
With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn’s warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.
About the Author
JOCELYN BRUBAKER is the baker, photographer, and writer behind the popular blog Inside BruCrew Life, which she started in 2008. Jocelyn’s recipes regularly appear on Buzzfeed, The Huffington Post, and Cosmopolitan.com, among other sites.
Orange Cream Cheese Cheesecake
THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:
Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.
For the Crust:
1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter
For the Cheesecake
1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange
For the Topping
1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments
Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.
Chocolate Cookies and Cream Cheesecake
Crust
8 Oreo cookies with filling
2 tablespoons unsalted butter melted
Cheesecake
2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs
Mousse
1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed
20 mini Oreo Cookies with Filling
Instructions
Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with waterPreheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.
Crust
Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.
Cheesecake
In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.
Add the sour cream and vanilla and beat again until well incorporated.
Pour in the melted chocolate and mix thoroughly.
Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.
Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.
Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.
Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.
Mousse
Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.
In a food processor, pulse the 7 regular size Oreos until they are crumbs.
With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.
Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.
I love getting Dorie Greenspan’s wonderful newsletters which read like an email from a special friend (I wish) and this one from November is a marvel. Enjoy!
From Dorie:
“I always say that I’m best self when I’m home in Paris, but if that’s true, then my best self can be pretty grumpy. The other morning, I woke up, looked out the window and grumbled and railed against what I had no control over: The weather. It was raining. Again. It was also 7-something in the morning, so it was dark — the autumn sun comes up late and even though I’ve lived here a long time, it still surprises me. (Soon it won’t get light until almost 9 am.)
“Yet early morning is one of my favorite times to get out — despite the rumble of delivery trucks and the swish of street cleaners’ brooms, it feels quiet, like the city’s stretching and getting in shape for the day. The other morning, out for a croissant run, I turned down the boulevard Saint Germain and into the rue l’Ancienne Comédie, which was mostly dark and quite dreary in the rain. But there, at the end of the short street, as though lowered to earth by some extra-planetary architect, was a spot of brilliance, a twinkle in the morning’s twilight: the bright-as-a-beacon Aux Merveilleux de Fred, a pastry shop that’s new to Saint Germain des Pres.
Sugar Plum Central
“When we moved to Saint Germain des Pres 25 years ago, I dubbed it Sugar Plum Central because everywhere I’d turn, I’d come to a patisserie. Today, I’d have to call it Sugar Plum Universe or Explosion or Abundance. Or maybe just Paradise. I’ve written about some of the shops before and I’ll be writing a lot more about Paris while I’m here for the next month, but here are the names — off the top of my head (and not even in alphabetical order) – of some of the shops that came here after I settled in: Pierre Hermé, Hugo & Victor, Angelina, Ladurée, Arnaud Lahrer, Alain Ducasse (chocolate), Pierre Marcolini (chocolate), Patrick Roger (chocolate), Fou de Patisserie and the shop at the end of the street.
What’s a Merveilleux, Other Than Marvelous?
“A merveilleux is layers of meringue spread with whipped cream, covered with more whipped cream and then rolled around in things delicious and decorative, like chocolate shavings, coconut flakes, cookie bits, coffee crystals or even more meringue. It’s one of those sweets that raises the possibility of alchemy, because nothing else explains why something so basic tastes so good.
The pastry has its roots in Belgium and northern France, but it’s mostly thanks to Frédéric Vaucamps and his beautiful shops that Parisians love them. Also, that they know how they’re made — every shop has a marble counter in the window where the meringues are stacked and covered with swirls of whipped cream and then coated.
From Merveilleux to Little Marvels
“Watching the merveilleux being made in the window is like seeing a recipe come to life. And for someone like me, it’s an irresistible invitation to go home and play around. I made the small cakes with all kinds of fillings, among them peanut butter (not a French favorite) and jam and cookie spread. I covered them in chopped cookies and toasted nuts and even sprinkles. And I renamed them when I put them in BAKING WITH DORIE — I called them Little Marvels and liked that, although the name doesn’t sound nearly as sophisticated as les merveilleux, it does inspire wonder. Also, it’s easier to pronounce!
The egg whites: While eggs separate most easily when they’re cold, the whites whip to their most voluptuous volume when they’re at room temperature, so plan ahead: Separate the eggs at least 1 hour before you’ll need them. Also, make sure your mixing bowl and beaters are clean, dry and free of grease – any kind of fat will keep the whites from rising.
Shaping the meringue: It’s best to use the meringue as soon as it’s made, so have your pans ready to go. You can spoon out the meringue for the disks and flatten them with a knife or you can pipe them. Piping’s faster and neater. No matter how you shape the disks, you’ll find it easier to get them even if you make a template.
Size: I’m a miniaturist at heart, so I make individual marvels, but you can use the recipe to make more traditionally sized cakes just as they do at Aux Merveilleux de Fred — think birthday cakes!
Makes 10 cakes
For the meringue
1 cup (200 grams) sugar, plus 1 tablespoon
2 1⁄2 tablespoons confectioners’ sugar
4 large egg whites, at room temperature (see above)
3⁄4 teaspoon distilled white vinegar
1 1⁄2 teaspoons pure vanilla extract (optional)
For the cream
2 cups (480 ml) very cold heavy cream
1⁄4 cup (30 grams) confectioners’ sugar
1 teaspoon ground cinnamon (optional)
1 teaspoon pure vanilla extract (optional)
For the spread – choose one
Cookie spread, such as Lotus Biscoff
Peanut butter
Melted chocolate
Thick jam
For the outer coating (figure about 2 cups [3 or 4 handfuls] of whichever one you choose)
Chocolate shavings (any kind of chocolate)
Chopped cookies
Coconut, shredded or flaked, sweetened or unsweetened, toasted or not
Chopped toasted nuts
Chopped meringue
Sprinkles
To make the meringues: Position the racks to divide the oven into thirds and preheat it to 250 degrees F. Using a pencil, draw ten 3-inch circles on each of two sheets of parchment paper; leaving about 2 inches between the circles. Turn the sheets over and use them to line two baking sheets.
Strain the 1 tablespoon granulated sugar and the confectioners’ sugar through a fine-mesh sieve; set aside.
Working in the (clean, dry, grease-free) bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat the whites and vinegar on medium-high speed until they form soft peaks, about 3 minutes. With the mixer running, add the remaining 1 cup (200 grams) granulated sugar 1 tablespoon at a time, waiting a few seconds after each addition. It will take about 5 minutes, maybe even longer, to get all the sugar into the whites, but it’s this slow process that makes pristine meringue.
Once all the sugar is in, beat for 2 minutes or so, until you have stiff, glossy, beautifully white peaks. If you want to add the vanilla, beat it in now.
Switch to a flexible spatula and fold in the reserved sugar mix.
You can spoon the meringues out or shape them with a small icing spatula, but it’s faster and easier to pipe them. Use a pastry bag without a tip, or cut a 1⁄2-to-3⁄4-inch-wide opening in the tip of a disposable piping bag or a bottom corner of a large ziplock bag.
Fill the bag with the meringue and dab a little of it on the four corners of each baking sheet to secure the parchment. Using the circles as your guide, aim to pipe disks that are between 1⁄4 and 1⁄2 inch high, but don’t get nutty about it—the diameter is more important than the height.
Bake the meringues for about 50 minutes. You don’t want the meringues to take on (much) color; they’re properly baked when they peel off the paper easily. Turn off the oven and open the oven door a crack to let out whatever steam may have developed, then close the door and leave the meringues in the turned-off oven for another hour. (You can make the meringues at least a week ahead; just keep them covered and dry.)
To make the whipped cream: Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the cream just until it begins to thicken a bit. Gradually add the sugar and then the cinnamon, if you’re using it, and beat until the cream is thick enough to use as a frosting. If you’re using vanilla, whip it in now. (The cream can be covered and refrigerated for up to an hour or so.)
To assemble the cakes: If you want to add a spread, coat the top side of half of the meringues with whatever you’ve chosen. Top with whipped cream—you can use a spoon or a cookie scoop to portion out the cream—see what you like, but 2 tablespoons of cream should do it for each cake— then cap each cake with another disk of meringue, flat side up. Using a small icing spatula, frost the tops and sides of the cakes with the remaining whipped cream. The layer doesn’t have to be very thick, just generous enough to capture the crunchies you’ll cover it with. Pop the cakes into the freezer for 10 minutes or the refrigerator for about 1 hour before coating them. (The cakes can stay in the refrigerator for about 5 hours; cover them lightly and keep them away from anything with a strong odor.)
To coat the cakes: Put whatever you’ve chosen as your coating in a shallow bowl or a small tray. One by one, roll the cakes in the coating, getting some of the crunchies around the sides and on the tops. If it’s easier for you, use a spoon—I roll them and use a spoon to help me get a good coating. Refill the bowl as needed. Refrigerate the cakes for an hour, or until you need them. (The cakes can also be frozen for up to 2 months; see Storing.)
Storing: The cakes should be eaten cold, straight from the refrigerator, and preferably on the day that they’re made. However, you can freeze them: Freeze on a tray until solid, then wrap each one well and store in the freezer for up to 2 months. You can put them in the refrigerator for an hour to defrost, but I think they’re wonderfully delicious—like mini ice cream cakes—still frozen.
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Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revivaland The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.
Tequila Sunrise Poke Cake
Sunrise paints a graduated array of colors as the deep orange and red fade into yellow. That beautiful view is what gave this historic drink its name. While the drink is as old as the Prohibition era, it became popular in the 1970s when a bar in Sausalito, near San Francisco, reinvented it and traveling musicians from famous rock bands tasted it and helped seal its place in pop culture. The current drink is made of orange juice, grenadine, and tequila—and this cake captures those wonder[1]ful flavors and the striking colors.
Non-stick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
Eggs, oil, and water as directed on the cake mix
1 cup water
1 (3-ounce) box orange gelatin
¼ cup tequila
3 tablespoons grenadine syrup
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish
with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork.
Place the water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the tequila. Pour the gelatin mixture evenly over the cake.
Slowly and evenly drizzle the cake with the grenadine, making a striped design across the cake. Cover and refrigerate the cake for 1 hour. Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up overnight before serving.
Variations
If you prefer to omit the tequila, prepare the gelatin as directed. Stir in ¼ cup cold water and proceed as the recipe directs. If desired, instead of using all water to prepare the cake mix, substitute ¼ cup tequila and ½ cup orange juice for part of the water. Add water, as needed, to equal the required amount of liquid specified on the cake mix box. Proceed as the recipe directs.
Tips
Grenadine is a sweet, red syrup that is often used to flavor cocktails. While it is not a liquor, you will often find it in the grocery store shelved with mixers and supplies for cocktails.
Chocolate and Vanilla Poke ’n’ Tote Cakes
Neat and portable, these luscious chocolate cakes are ready to take to the park, soccer field, or office, or any time you want a dessert to go. They are a winner, and the chocolate cake, topped with a creamy vanilla pudding and then a chocolate glaze, just may remind you of a cream-filled snack cake!
Nonstick cooking spray
½ cup boiling water
1⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1⁄8 teaspoon salt
1 large egg
2½ cups whole milk
1⁄3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
1 (3.4-ounce) box vanilla instant pudding mix
CHOCOLATE GLAZE
4 tablespoons (½ stick) unsalted butter, cut into pieces
1⁄3 cup unsweetened cocoa powder
1 cup confectioners’ sugar
2½ tablespoons whole milk
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF.
Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the lids and rings aside.
In a small bowl, whisk together the boiling water and cocoa powder until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking pow[1]der, baking soda, and salt. Using a handheld mixer on low speed, beat in the egg, ½ cup of the milk, the oil, vanilla, and cocoa mixture.
Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon about ¼ cup of the batter into each prepared jar. Do not cover.
Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars.
Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.)
Place the baking pan with the jars in it on a wire rack and let the cakes cool completely. Poke holes evenly over the baked cakes in the jars using a drinking straw.
In a medium bowl, whisk together the pudding mix and the remaining 2 cups of milk until the pudding is blended. Spoon about 2 tablespoons of the pudding over each cake.
Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.
MAKE THE CHOCOLATE GLAZE: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Remove from the heat.
Stir in the confectioners’ sugar until smooth. Add the milk and vanilla and stir until smooth. The glaze should be thin enough to drizzle off the tip of a spoon.
Spoon about 1 tablespoon of the Chocolate Glaze over the pudding in each jar. Gently, using the back of a spoon, spread the glaze to cover the pudding completely.
Seal each jar again and refrigerate for at least 1 hour or up to overnight before serving.
Variations
Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the pre[1]pared pan, filling each cup about halfway full. Bake 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cupcakes. Top with the glaze, gently covering the pudding. Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce ovenproof ramekins. Spray the ramekins with nonstick cooking spray, then spoon in the batter, filling ramekins about halfway. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cakes. Top with the glaze, gently covering the pudding.
Crunchy Toffee Poke Cake
Do you need to bring a dessert to the office party, potluck, or bunko night? No wor[1]ries! Bake Crunchy Toffee Poke Cake the day ahead, and you’ve got it covered. This will make the gathering memorable to many, and there won’t be one piece left to carry home. That’s a good thing, right?
Nonstick cooking spray
1 (15.25- to 18-ounce) German chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup sour cream
2⁄3 cup water
½ cup vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
4 (1.4-ounce) milk chocolate English toffee candy bars
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for 10 minutes. Poke holes evenly over the baked cake using the handle of a wooden spoon. Let the cake cool completely.
Drizzle three-quarters of the caramel topping into the holes on the cake.
Frost the cake with the whipped topping.
Place the candy bars in a zip-top bag and coarsely crush with a rolling pin or mallet. Sprinkle the candy bars evenly over the cake.
Refrigerate until ready to serve. Just before serving, drizzle the top of the cake with the remaining caramel topping.
Variations
You can substitute caramels and milk for the caramel ice-cream topping.
Combine 1 (14-ounce) package caramels, unwrapped, and ¼ cup whole milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels.
Pour three-quarters of the caramel mixture into the poked holes in the cake.
Warm the remaining caramel mixture in the microwave on high power for 10 to 15 seconds or until warm.
Drizzle over the cake just before serving.
TIP
If you want to reduce the amount of chocolate, use a white or yellow cake mix in place of the German chocolate cake mix.
“If it doesn’t have cheesecake in it, it should” is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.
Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:
* Peanut Butter Cup Cheesecake Brownies * Cookies-and-Cream Cheesecake-Stuffed Strawberries * Snickerdoodle Cheesecake Cookie Bars * Marshmallow S’mores Cheesecake * Apple Crumb Cheesecake Pie
With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn’s warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.
About the Author
JOCELYN BRUBAKER is the baker, photographer, and writer behind the popular blog Inside BruCrew Life, which she started in 2008. Jocelyn’s recipes regularly appear on Buzzfeed, The Huffington Post, and Cosmopolitan.com, among other sites.
Orange Cream Cheese Cheesecake
THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:
Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.
For the Crust:
1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter
For the Cheesecake
1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange
For the Topping
1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments
Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.
Chocolate Cookies and Cream Cheesecake
Crust
8 Oreo cookies with filling
2 tablespoons unsalted butter melted
Cheesecake
2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs
Mousse
1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed
20 mini Oreo Cookies with Filling
Instructions
Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with waterPreheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.
Crust
Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.
Cheesecake
In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.
Add the sour cream and vanilla and beat again until well incorporated.
Pour in the melted chocolate and mix thoroughly.
Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.
Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.
Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.
Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.
Mousse
Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.
In a food processor, pulse the 7 regular size Oreos until they are crumbs.
With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.
Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.
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