Choc-o-holic Chocolate Cheesecake

Like the Choc-o-holic Chocolate Brownies, but cheesecake form!

This is only the second full out cheesecake I’ve ever made, not to mention my first ever chocolate cheesecake! It turned out pretty well I think, but I needed some guidance. The recipe I used and accidentally adapted (I’ll explain later) is found here: http://www.browneyedbaker.com/chocolate-cheesecake-recipe/

I apologize for some of my photos. There’s only so much you can do with an iPod! But I do think you get the idea. This cheesecake is nuttin’ but chocolate. Oreo chocolate crust, a chocolate cheesecake middle, and a chocolate ganache to top it off. Get your sweet tooth prepared for this masterpiece!

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A little friendly advice when cutting a cheesecake, too. Use a long, sharp knife and after every cut, run it under hot water and wipe with a towel. It at least helps a little!

Now when I said I accidentally adapted the recipe, I got chocolate-happy and put all 16 ounces of the chocolate in the cake instead of 10, saving the other 6 for the topping. I then just used semi-sweet chocolate chips for the topping refraining from adding the extra sugar. Lo and behold, it turned out great anyway! Phew!

One last thing. Most of this chocolate cheesecake is made in a food processor! It couldn’t be easier! Just make sure your cream cheese is room temperature! And feel free to use the original recipe instead of mine. I’m just sharing 🙂

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Choc-o-holic Chocolate Cheesecake

Ingredients:

For Crust:

24 chocolate cookies (Oreos)
1 T. sugar
1/4 c. butter, melted

For Filling:

32 oz. cream cheese, room temperature
1 1/4 c. + 2 T. sugar
1/4 c. unsweetened cocoa powder
4 eggs, room temperature
16 oz. bittersweet chocolate, melted and cooled

For Topping:

3/4 c. heavy whipping cream
6 oz. semisweet chocolate chips

Directions:

– Preheat oven to 350 degrees. Grease a 9-inch springform cake pan and wrap bottom edges with foil.
For Crust: In a food processor, blend cookies, sugar, and melted butter until mixed well.
– Press onto bottom of pan and bake for 8 minutes.
– Remove and let cool.
For Filling: Also in food processor, blend cream cheese, sugar, and cocoa powder, scraping sides as needed.
– Add eggs, mixing one at a time.
– Add melted chocolate, scraping as needed, and until completely blended.
– Pour over crust and smooth evenly.
– Bake for 1 to 1 hour and 10 minutes or until center is just set and top looks dry.
– Cool 5 minutes and run a thin knife around the sides.
– Place in fridge, uncovered at least 8 hours or overnight.
For Topping: Stir heavy whipping cream and chocolate chips in small saucepan over low heat until completely melted.
– Let cool until slightly warm and spread over top of cheesecake.
– Chill for at least 1 hour or overnight.
– Run knife around sides again and remove pan sides and bottom.
– Transfer to serving platter and let stand 2 hours at room temperature before serving.
– Cut, serve, and enjoy!

– For storing, cover and place in fridge.

Better Butterscotch Bars

More like heaven on a plate! If it even makes it to a plate. This is almost more of a candy than a bar if you ask me. Starts with a sweet brown sugar crust, then a sweetened condensed milk filling, and ends with chocolate and butterscotch to top it off!

I will warn you now, there’ll be a lot of pictures! I guess I’d rather have them tell the story more than myself.

Normally I’m a fairly patient person, but when if comes to waiting for desserts I get feisty…no, not really, but when making these I found myself not being able to wait.

For example, I did not wait for the crust to cool completely before adding the filling. Whoops!

And I didn’t wait super long to cut into these babies, but in my defense that’s when they’re the best! All warm, melty, and delicious.

So, yes! Not much to ’em. Super easy, I’d say I whipped them up in 30 minutes. You work on the crust and while that’s baking work on the filling and the topping makes itself. You just have to do the sprinkling!

 Better Butterscotch Bars

Ingredients:

3/4 c. butter, softened
3/4 c. brown sugar, packed
1 1/2 c. flour
14 oz. can sweetened condensed milk
2 T. butter
1/2 t. vanilla
1 1/2 c. chocolate chips
1 c. butterscotch chips

Directions:

– Preheat oven to 350.
– For the crust, cream soft butter, brown sugar and flour until well combined.
– Press into a 9×13-inch pan and bake 20-25 minutes or until golden brown.
– For the filling, combine milk, 2 T. butter and vanilla in saucepan.
– Stir constantly over medium heat for 5-10 minutes or until thick. **Be careful not to scorch the milk!!
– Spread over cooled crust and bake 12-15 minutes.
– Sprinkle chocolate chips over top and bake 2 more minutes.
– Remove and spread chocolate evenly.
– Sprinkle butterscotch chips over chocolate, gently press into chocolate (If you’re feeling really fancy, take a toothpick and do swirls!)
– Cool, Cut, and Serve!

Espresso Chocolate Chip Cookies

Where chocolate chip cookies and coffee collide!

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It’s just like the good ‘ole fashioned chocolate chip cookie we all love, but with a twist of using “espresso morsels” instead of plain semi-sweet chocolate chips. I’ve had these morsels (is it just me who thinks that word sounds funny?) in the pantry for quite some time and figured this was a great time to use them.

As you can see below these were the unfortunate first batch because I tried to fit 8 on a sheet and discovered soon enough that was just too many. I narrowed it down to 6 per sheet to be perfect, but either way they still taste just as good!

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There we go…

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Did you know cookies are the hardest thing to make? There are so many variables each time you make cookies. Temperature, humidity, freshness of ingredients, how you stir it, how you don’t stir it. The list goes on, so never worry too much when you get a few oddly shaped ones!

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Espresso Chocolate Chip Cookies

Ingredients:

2 1/4 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
1/2 t. water
2 eggs
12 oz. pkg. espresso chocolate morsels

Directions:

– Preheat oven to 375.
– Combine flour, baking soda, baking powder and salt in bowl. Set aside.
– Cream butter and sugars well.
– Blend in vanilla, water, and eggs until well combined.
– Add dry ingredients and mix until there are no more flour streaks.
– Drop onto greased or lined baking sheet by heaping tablespoons. I learned to only make six at a time on a 9×13-inch sheet otherwise they will touch.
– Let cool on pan two to three minutes before removing.
– Enjoy! And good luck eating just one 😉