Wednesday, September 28, 2011

The Cheesecake Factory's Oreo Cheesecake

 My husband and I have been doing some home remodeling which has been keeping me away from posting here as much as I should.  I have done a few crafts, I just haven't taken the time to write the posts.  But I found this old post that was still in draft form clear back from April of this year.  I hadn't even realized it was still there until Blogger changed to the new format.  Unfortunately, I had no pictures attached to it.  My intentions were to search my desktop computer for the images.  However, I've had no time.  So I figured an imageless post is better than no post. 

2 Tbsp butter, melted
1 1/2 cups Oreo cookie crumbs (about 25 Oreo cookies, finely chopped)

Three 8 oz packages cream cheese, softened
1 cup sugar
5 eggs
1/4 tsp salt
2 tsp vanilla extract
1/4 cup all-purpose flour
8 oz. sour cream
5 Oreo cookies, coarsely chopped for filling
10 Oreo cookies, coarsely chopped for topping
  1. Have all the ingredients at room temperature before beginning.
  2. Preheat the oven to 325 degrees.
  3. To make the crust, mix the melted butter with the Oreo cookie crumbs and press onto the bottom and 1 1/2 inches up the sides of a 9 inch springform pan; set aside.
  4. To make the filling, beat the cream cheese with an electric mixer on low until fluffy.
  5. Slowly add the sugar and continue beating the cream cheese until mixed well.
  6. Add the eggs one at a time and continue to beat until blended.
  7. Measure the vanilla, salt and flour; pour into the cream cheese mixture, and beat until smooth.  Add the sour cream and beat.
  8. Stir in the 5 coarsely chopped Oreo cookies with a spoon.
  9. Pour the cream cheese mixture into the springform pan and sprinkle the 10 coarsely chopped Oreo cookies over the filling.
  10. Place the pan in the middle of the oven and bake for 1 hour and 15 minutes.
  11. After that time, keep the oven door open and let the cheesecake stay in the oven for 1 hour.  Remove from the oven and let cool enough to place in the refrigerator for 24 hours.  To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan.
Refrigerate for 24 hours before serving for the best flavor.
Serves 6

Tuesday, September 20, 2011

Get Wired Wednesday Hop 9-21

Welcome to the Get Wired Wednesday Blog Hop. It is hosted by Victoria's Voice and Three Boys and An Old Lady, and this week I am guest hosting. The rules are easy. After adding your blog to the hop you'll have the opportunity of experiencing Blog Hops, gaining followers, discovering other blogs or even meeting a few more blog friends. Be sure to leave a comment and I will return the follow.

All you have to do to join is:

•Follow the Hostesses Victoria's Voice and Three Boys and an old Lady through GFC
•Follow the Guest Host Cherished Handmade Treasures
•Link yourself to the list below
•Follow some of the other great blogs (Remember to leave a comment so they know to follow you back)
•Copy and paste the blog hop button on your blog so that others can join (optional)
•Not mandatory, but I would love for you to leave a comment that you have joined up to the blog hop.


Friday, September 16, 2011

Witch Hat cookies

I first saw these cute cookies on Munchkin Munchies and I have tried them a couple of times.  The first time I did them exactly like Sue did over at MM, but they were much too plain for me.  I only made a few of them.  But I thought about them and how cute they were.  I really wanted to make some for my granddaughter.  I decided to try again.  The second time around, I completely covered the cookie with frosting.  They tasted better, not so plain and boring.  This is what I used--Witch Hat cookies:

1 pkg. Chocolate wafer cookies
1 bag Hershey kisses
1 cntr. Chocolate frosting

  1. Frost the wafer cookie with the frosting.  
  2. Place Hershey kiss in the middle of the cookie.  
  3. Cover the kiss with frosting.  
  4. Pipe ribbon around the base of the kiss with contrasting frosting.

Wednesday, September 14, 2011

Monday, September 12, 2011

Fun Fall Treat Mix

I swiped this idea from Munchkin Munchies.  It is simple and easy, and if anyone knows me, I'm all about easy!  Of course you can change it up just as I did to match your tastes.
In a large mixing bowl mix together: 
cheese crackers,
salted peanuts,
pretzel squares. 
Reese's candy bits,
caramel corn,
honey nut cheerios,
cocoa puffs,
caramel candy corn,
candy apple candy corn
Halloween gummy candy
That's it!

Pour into storage jars and tie a ribbon around.