Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

INGREDIENTS:

Crust:

  • 2 cups crushed Oreo
  • 3 tbsp unsalted butter

Cheesecake:

  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water
  • 6 pcs Ferrero Rocher, roughly chopped

Toppings:

  • 4 heaping tbsp Nutella
  • 2-3 tbsp milk
  • 2 tbsp confectioners sugar
  • 8 pcs Ferrero Rocher
  • Chocolate shavings

METHOD:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  5. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  6. Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.
  7. Pour over the prepared crust.
  8. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.
  9. Before serving drizzle melted Nutella on top then serve.
  10. Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.
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Oreo Cheesecake Bars

Oreo Cheesecake Bars

Oreo Cheesecake Bars

Oreo Cheesecake Bars

INGREDIENTS:

  • 23 Oreo cookies (store-bought or homemade)
  • 2 tablespoons unsalted butter, melted

For the Cheesecake:

  • 12 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 6 tablespoons sour cream
  • 1½ teaspoons vanilla extract
  • 12 Oreo cookies (store-bought or homemade), coarsely chopped

METHOD:

  1. Preheat oven to 165 degrees C. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
  2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
  3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
  4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
  5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
  6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
  7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Ice Cream Mud Pie

INGREDIENTS:

  • 24 Oreo cookies, creme filling scraped out
  • 1/4 cup melted butter (preferably salted butter)
  • 2 28oz. conatiners of Haagen Dazs coffee ice cream (or half gallon of other ice cream)
  • hot fudge sauce (recipe below)
  • sweetened whipped cream
  • chopped salted almonds

METHOD:

  1. Pulverise the Oreo cookie wafers in a large zip top bag or in a food processor. Add melted butter to bag or food processor and completely mix the cookie crumbs with the butter.
  2. Press cookie/butter mixture into a 9-inch pie pan–bottom and sides. Press in pretty firmly so it will hold up to cutting later. Set crust aside.
  3. Soften the ice cream by letting it set on the counter for about 20 minutes (maybe longer depending on how hard it is when you start). When ice cream is soft enough to scoop out easily, scoop it in large chunks into the bowl of your stand mixer fitted with a paddle attachment. Mix on low speed until ice cream is smooth (about 1 minute).
  4. Spoon/pour ice cream into prepared crust and carefully spread it with a silicone spatula into the pie crust, taking care not to pull away the crust as you spread. Cover loosely with plastic wrap and freeze at least 8 hours.
  5. Once the pie is frozen, it’s ready to cut and serve with room temperature fudge sauce, whipped cream and nuts.

Makes 8 servings.

Hot Fudge Sauce

INGREDIENTS:

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup dark brown sugar (packed)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2  Dark Chocolates, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

METHOD:

  1. In a heavy saucepan over medium heat, bring cream, corn syrup, sugar, cocoa, salt and half of the chocolate to a boil. Stir until chocolate is melted. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  2. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Little Oreo Ice Cream Sandwiches

INGREDIENTS:

  • 24 Oreos
  • 1 pint Haagen-Dazs coffee or vanilla ice cream
  • 1 bag (9.5 ounces) Milk Chocolate
  • 2 tablespoons vegetable oil
  • 1 cup chopped lightly salted almonds (optional)

METHOD:

  1. Allow ice cream to soften slightly.
  2. Line a baking sheet with wax paper.
  3. Carefully open up the Oreos and scrape out the cream filling and discard it.
  4. Lay Oreo wafers with the inside/bottom side up.
  5. Using a medium sized spring action cookie scoop, scoop a level scoop of ice cream and deposit it in the center of an Oreo wafer. Repeat with half the wafers so you have 24 scoops on 24 of the wafers.
  6. Using a spatula or a spoon, slightly flatten the rounded top of each ice cream scoop and then top each one with another Oreo wafer. Press gently to make the sandwich, but be careful not to break the wafer.
  7. Cover and freeze little sandwiches for at least two hours.
  8. In the top of a double boiler, melt the milk chocolate promises with the vegetable oil. Melt the chocolate only about 2/3 of the way, and then stir to finish melting. If there are pieces that remain unmelted after 3-4 minutes of stirring, return to top of double boiler for a few seconds and stir some more to melt completely.
  9. Line another pan with wax or parchment paper. Dip a little ice cream sandwich about halfway into the chocolate, using a silicone spatula to help coat up the sides for better coverage. Dip one side and the edge in the chopped nuts, if desired. Set on the clean wax/parchment paper. Repeat with remaining sandwiches.
  10. Set the pan in the freezer for another hour or so or as long as you can take it, and then enjoy.
  11. Keep uneaten sandwiches covered and frozen.

Makes 24 little sandwiches

Fudgy Oreo Brownies

INGREDIENTS:

  • 1/2 cup bittersweet or semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick of butter (unsalted)
  • 3 tablespoons cocoa powder
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons strong brewed coffee or espresso
  • 1/2 teaspoon salt
  • 1 cup flour
  • 15-20 Oreo cookies, crushed

METHOD:

  1. Preheat oven to 180 degrees.  Prepare a 8×8 pan by lining the inside with foil, creasing it tightly at the inside edges and folding it tightly over the top edges (this makes it easy to take them out and cut when you’re all done).
  2. Melt all three chocolates and butter in the microwave.  Stir and cool.
  3. Whisk sugar, eggs, vanilla, coffee, and salt for about 15 seconds.  Add the chocolate mixture.  Add flour and stir until no streaks remain.  Add the crushed Oreos and mix.  Pour into prepared pan.
  4. Top with extra Oreos and bake for about 30 minutes.  Be careful – they get dry around the edges if overbaked.
  5. Cool completely before cutting and serving

Peanut Butter Pie Shooters

Peanut Butter Pie Shooters

INGREDIENTS:

  • 1 cup creamy peanut butter
  • 8 ounces cream cheese (can use reduced fat)
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream (or whipped cream)
  • 16 Oreos, crushed
  • 5 tablespoons melted butter
  • sea salt for sprinkling (optional)
METHOD:
  1. Beat cream cheese and peanut butter until smooth.
  2. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
  3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
  4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.
NOTES
Peanut Butter Pie will thicken as it sits in the refrigerator.

Peanut Butter Oreo Bars

Peanut Butter Oreo Blondies

Peanut Butter Oreo Blondies

INGREDIENTS:

Makes 16-24

  • ⅔ cup soft butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)

METHOD:

  1. Preheat the oven to 165C (325F). Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
  4. Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft. As they cooled, the middle sunk down a little but I loved them that way!
NOTES
You could also add a layer of white chocolate chips over the Oreos for something different!