It’s been such a busy fall season I haven’t baked at all for my Wednesday night class at church. The girls kept asking for me to bake but there just wasn’t time. Lucky for them, my calendar opened up last week due to an event that was postponed so I surprised them with this cheesecake. They loved it it’s not too sweet, which is nice, and it has a good mix of all three flavors. I hope you enjoy it as much as we all did!

S’mores Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter, melted
• 3/4 cup milk chocolate chips

Filling

• 2 8oz pkg cream cheese, softened
• 1 14oz can sweeten condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

1. Preheat oven to 300° F.

Crust

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
2. When well combined, press into the bottom and slightly up the sides of a 9″ springform pan.
3. Pour the chocolate chips onto the crust.
4. Place in the preheated oven for 3-5 minutes so chocolate can melt a bit.
5. Remove from oven. Set aside.

Filling

1. In a large mixing bowl cream together the cream cheese and sweetened condensed milk, and the vanilla.
2. Add in the 3 eggs, beating until well combined.
3. Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
4. Pour the filling into the prepared crust.
5. Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don’t overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

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S’mores Cheescake

This easy and delicious S'mores Cheesecake recipe is a fall favorite.

Course Dessert

Cuisine American

Keyword cheesecake, dessert, s’mores

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Refrigerating Time 6 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 12 slices

Author cindy

Equipment

• 1 9" springform pan
• 1 medium mixing bowl
• 1 stand mixer with paddle attachment optional can use hand mixer and large bow

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter melted
• 3/4 cup milk chocolate chips

Filling

• 2 8 oz cream cheese softened
• 1 14oz sweetened condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

• Preheat oven to 300° F

Crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
• When well combined, press into the bottom and slightly up the sides of a 9" springform pan.
• Pour the chocolate chips onto the crust.
• Place in the preheated oven for 3-5 minutes so the chocolate can melt a bit.
• Remove from oven. Set aside.

Filling

• In a large mixing bowl cream together the cream cheese, sweetened condensed milk, and the vanilla.
• Add in the 3 eggs, beating until well combined.
• Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
• Pour the filling into the prepared crust.
• Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don't overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

Notes

This recipe is fairly easy especially for a baked cheesecake. You will use most of a bag of mini marshmallows and most of a bag of milk chocolate chips. The time in this recipe is mostly baking and cooling. 1 hour and 10 minutes in the oven and 6+ hours in the refrigerator. It is great to make this the night before you need it.

I hope you enjoy this S’mores Cheesecake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post S’more’s Cheesecake Recipe Perfect for Fall appeared first on The Mom Maven.

These delicious, mint cheesecake bars are easy to make. Don’t let the long time listed on the recipe scare you away. There is a lot of waiting in the recipe. Waiting for the crust to freeze, waiting for the cheesecake to cook, waiting for the cheesecake to cool. waiting while the cheesecake chills. I suggest making these cheesecake bars the day before you plan on serving them.

Andes Mint Cheesecake Bars Recipe

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Andes Mint Cheesecake Bars Instructions

1. Set the cream cheese and the eggs on the counter to come to room temperature.
2. Spray a 9 x 13″ baking pan with non-stick spray and set aside.

Crust

1. Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
2. Place the unsalted butter in a microwave safe bowl and melt the butter.
3. Pour the Oreo crumbs and the melted butter into a small bowl to combine.
4. Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

1. Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
2. Preheat the oven to 325° F
3. In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
4. Add the eggs, one at a time, beating after each addition.
5. Next, mix in the flour, sour cream, and vanilla. Mix well.
6. Using a wooden spoon, carefully fold in the Andes Baking Chips.
7. Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
8. Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
9. Remove from oven and place pan on wire rack to cool for 2 hours.
10. Cover with plastic wrap and refrigerate at least 6 hours before serving.

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Andes Mint Cheesecake Bars

Soft, minty, decadent cheesecake bars. Perfect for Christmas, or anytime.

Course Dessert

Cuisine American

Keyword andes mint, cheesecake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Freezing-Cooling-Chilling 9 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 18 servings

Author cindy

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Instructions

• Set the cream cheese and the eggs on the counter to come to room temperature.
• Spray a 9 x 13" baking pan with non-stick spray and set aside.

Filling

• Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
• Place the unsalted butter in a microwave safe bowl and melt the butter.
• Pour the Oreo crumbs and the melted butter into a small bowl to combine.
• Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

• Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
• Preheat the oven to 325° F
• In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
• Add the eggs, one at a time, beating after each addition.
• Next, mix in the flour, sour cream, and vanilla. Mix well.
• Using a wooden spoon, carefully fold in the Andes Baking Chips.
• Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
• Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
• Remove from oven and place pan on wire rack to cool for 2 hours.
• Cover with plastic wrap and refrigerate at least 6 hours before serving.

Everyone enjoyed these Andes Mint Cheesecake Bars Thanksgiving Day. There were some leftovers, so I brought those to church on Friday evening when we volunteered at the Buy a Tree Change a Life Christmas tree tent. Even our resident church chef loved them, and he wanted my recipe!

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Andes Mint Cheesecake Bars appeared first on The Mom Maven.

Last year for the Schultz family Christmas celebration, as usual, I was asked to bring dessert. Last year we held this part of our Christmas celebration on the 28th so I had time and energy to put into a showstopper of a dessert. I decided to finally make the Peppermint Cheesecake recipe that had been rolling around in my head for months.

I know cheesecake can seem daunting to some people but you can do it! When making cheesecake, you have to be patient and follow all of the instructions. This cheesecake is best when it spends several hours in the fridge after the long baking and cooking time, so I suggest making it the day before you need it. This recipe does not require a water bath, which, to me, makes it easier to bake.

Tools Used to Make this Recipe

• Ninja Duo Food Processor
• 9″ Springform Pan
• Kitchen Aid Stand Mixer
• Cookie Sheet
• Silicone Spatula

Peppermint Cheesecake Recipe

Ingredients

Crust

• 9 large chocolate graham cracker rectangles or 36 small ones
• 5 TBS butter
• 1/4 cup sugar
• 1/16 tsp salt

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp peppermint extract
• 2 TBS flour
• 1 tsp salt
• 9 full sized candy canes

Topping

• 1 can whipped cream

Peppermint Cheesecake Instructions

1. Preheat oven to 325° F.
2. Grease a 9″ springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.

Crust

1. Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
2. Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
3. Add in the sugar and salt and mix well.
4. Once the mixture comes together, press it into the bottom and up the sides of the springform pan.

Cheesecake Filling

1. Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
2. In a large mixing bowl, beat the softened cream cheese and sugar together.
3. Add the eggs one at a time, until well mixed.
4. Now mix in the sour cream, flour, peppermint extract, and salt.
5. When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
6. Pour the filling into the crust.

Baking and Cooling

1. Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
2. Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
3. Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
4. Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
5. When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
6. Spray dollops of whipped cream on the top. Enjoy!

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Peppermint Cheesecake

Perfect for any Christmas celebration, this Peppermint Cheesecake recipe has a chocolate graham cracker crust, crushed candy canes in the cheesecake layer, and is topped with whipped cream.

Course Dessert

Cuisine American

Keyword cheesecake, peppermint

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling Time 6 hours hours

Total Time 8 hours hours

Servings 12

Author cindy

Ingredients

Crust

• 9 large chocolate graham cracker rectangles or 36 small ones
• 5 TBS butter
• 1/4 cup sugar
• 1/16 tsp salt

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp peppermint extract
• 2 TBS flour
• 1 tsp salt
• 9 full sized candy canes

Topping

• 1 can whipped cream

Instructions

• Preheat oven to 325° F.
• Grease a 9" springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.

Crust

• Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
• Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
• Add in the sugar and salt and mix well.
• Once the mixture comes together, press it into the bottom and up the sides of the springform pan.

Cheesecake Filling

• Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
• In a large mixing bowl, beat the softened cream cheese and sugar together.
• Add the eggs one at a time, until well mixed.
• Now mix in the sour cream, flour, peppermint extract, and salt.
• When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
• Pour the filling into the crust.

Baking and Cooling

• Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
• Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
• Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
• Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
• When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
• Spray dollops of whipped cream on the top. Enjoy!

Other Cheesecake Recipes from The Mom Maven:

• Strawberry Swirl Cheesecake
• Orange Creamsicle Cheesecake
• Chocolate Chunk Peanut Butter Cheesecake
• Brownie Sundae Cheesecake

I hope you enjoy this Peppermint Cheesecake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peppermint Cheesecake Recipe appeared first on The Mom Maven.

A few years later I started making trifles for family gatherings and he really liked them. He helped me make the Strawberry Trifle for my husband’s birthday in 2015. That year for Christmas I gave him this trifle dish and all of my trifle recipes. That gift was a huge hit!

It’s been a while since I’ve made a trifle but when I was asked to make some sort of Oreo trifle for his birthday, I got excited. The result was this easy, delicious, Oreo Cheesecake Trifle. Trifles are easy to make and are best when made a day in advance so that the flavors can meld together and the brownies can get a little soggy, but the choice is yours.

Cheesecake Trifle Ingredients

Brownies

• 1 box brownie mix,13 x 9″ pan size
• water, eggs, and oil as directed on the box

Cheesecake Layer

• 2-8 oz cream cheese softened
• 2/3 cup confectioner’s sugar
• 3 TBS milk
• 1 tsp vanilla extract
• 2 cups Cool Whip
• 24 Oreos crushed

Chocolate Ganache

• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup milk

Whipped Cream Layer

• 4 cups Cool Whip

Oreo Layer

• 12 Oreos Crumbled

Decorating

• 2 cups Cool Whip
• 9 Oreos

Oreo Cheesecake Trifle Instructions

Brownies

• Bake brownies according to package directions in a 9 x 13″ pan.

Cheesecake Layer

• In a large mixing bowl, cream together the cream cheese and powdered sugar until smooth.
• Add in the milk and vanilla extract and mix until well combined.
• Fold the Cool Whip into the cream cheese mixture until combined.
• Fold the cookie crumbs into the mixture until well distributed.
• Set aside,

Chocolate Ganache

• In a double boiler, gently melt the chocolate chips. Stirring regularly.
• Remove from heat as soon as they are melted.
• Add milk and stir until smooth.
• Set aside.

Assembling the Trifle

• Cut the brownies into small 1″ cubes.
• Place half the brownie pieces in a layer in the bottom of the trifle dish.
• Add half the cheesecake mixture on top of the brownie layer. Place it in the middle and spread it to the sides with an offset spatula so that your edges are clean.
• Place half of the crumbled Oreos around the outside of the bowl.
• Spoon half of the ganache into the center of the circle made by the Oreos.
• Add a layer of 2 cups of Cool Whip, again from the center working outwards.
• Repeat the layers again, brownies, cheesecake, Oreos, ganache, Cool Whip

Refrigerate

• Cover the trifle with plastic wrap and refrigerate 4-24 hours.

Serving

• Just before serving, add more Cool Whip on top and decorate with whole cookies.
• Cover and refrigerate leftovers. They are good for about 4 days.

Recipe Notes

• I used most of 2 16oz tubs of Cool Whip
• I used all but 3 cookies from the family size pack of Oreos
• You can melt your chocolate chips in the microwave but I don’t recommend it. I have broken a lot of chocolate that way and no one wants to waste chocolate.

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Oreo Cheesecake Trifle

This easy and delicious Oreo Cheesecake Trifle is an impressive looking dessert for any party.

Course Dessert

Cuisine American

Keyword cheesecake, oreo, trifle

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling 4 hours hours 30 minutes minutes

Total Time 5 hours hours 15 minutes minutes

Servings 12

Author cindy

Ingredients

Brownies

• 1 box brownie mix,13 x 9" pan size water, eggs, and oil as directed on the box

Cheesecake Layer

• 2-8 oz cream cheese softened
• 2/3 cup confectioner's sugar
• 3 TBS milk
• 1 tsp vanilla extract
• 2 cups Cool Whip
• 24 Oreos crushed

Chocolate Ganache

• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup milk

Whipped Cream Layer

• 4 cups Cool Whip

Oreo Layer

• 12 Oreos Crumbled

Decorating

• 2 cups Cool Whip
• 9 Oreos

Instructions

Brownies

• Bake brownies according to package directions in a 9 x 13" pan.

Cheesecake Layer

• In a large mixing bowl, cream together the cream cheese and powdered sugar until smooth.
• Add in the milk and vanilla extract and mix until well combined.
• Fold the Cool Whip into the cream cheese mixture until combined.
• Fold the cookie crumbs into the mixture until well distributed.
• Set aside,

Chocolate Ganache

• In a double boiler, gently melt the chocolate chips. Stirring regularly.
• Remove from heat as soon as they are melted.
• Add milk and stir until smooth. Set aside.

Assembling the Trifle

• Cut the brownies into small 1" cubes.
• Place half the brownie pieces in a layer in the bottom of the trifle dish.
• Add half the cheesecake mixture on top of the brownie layer. Place it in the middle and spread it to the sides with an offset spatula so that your edges are clean.
• Place half of the crumbled Oreos around the outside of the bowl.
• Spoon half of the ganache into the center of the circle made by the Oreos.
• Add a layer of 2 cups of Cool Whip, again from the center working outwards.
• Repeat the layers again, brownies, cheesecake, Oreos, ganache, Cool Whip

Refrigerate

• Cover the trifle with plastic wrap and refrigerate 4-24 hours.

Serving

• Just before serving, add more Cool Whip on top and decorate with whole cookies.
• Cover and refrigerate leftovers. They are good for about 4 days.

Notes

1. I used most of 2 16oz tubs of Cool Whip
2. I used all but 3 cookies from the family size pack of Oreos
3. You can melt your chocolate chips in the microwave but I don’t recommend it. I have broken a lot of chocolate that way and no one wants to waste chocolate.

The trifle was a huge hit! Even Savannah, who isn’t an Oreo fan, really liked it! I hope you enjoy this easy Oreo Cheesecake Trifle recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Oreo Cheesecake Trifle Recipe appeared first on The Mom Maven.

I have a deep love for peppermint so I decided to create a simpler peppermint cheesecake bar with a chocolate fudge cake mix crust. This is much easier than making a cheesecake but you still get the creamy peppermint cheesecake flavor.

The trickiest part of this recipe was getting the cake mix. Ron does our shopping and I had put “chocolate cake mix” on the list. He said there were so many types to choose from he grabbed the first thing that said “milk chocolate” on it. When he got home and I was putting away the groceries, I noticed he had bought brownie mix not cake mix! I probably could have made this recipe with a brownie base but that’s not the consistency I wanted. The next day he came home with a chocolate fudge cake mix and that was perfect!

Chocolate Peppermint Cheesecake Bars Recipe

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Chocolate Peppermint Cheesecake Bars

Perfect for any Christmas gathering, these Chocolate Peppermint Cheesecake Bars are simple to make!

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, peppermint

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 bars

Author cindy

Ingredients

• 1 18.25 oz Chocolate cake mix I used chocolate fudge
• 1 stick butter melted
• 3 eggs
• 2 8 oz packages cream cheese softened
• 2 drops Young Living Peppermint Vitality Essential Oils may substitute 1 tsp peppermint extract
• 1 cup Candy Canes crushed
• 2 cups Milk Chocolate Chips divided

Instructions

• Preheat the oven to 350°F
• Grease a 13 x 9" baking pan with non-stick spray. Set aside.
• In the large bowl of a stand mixer,mix combine the cake mix, butter, and 1 egg on medium speed for 1-2 minutes.
• Press the chocolate dough into the bottom of the prepared pan and bake for 15 minutes.
• While that is baking, clean the mixing bowl and paddle so you can make the filling.
• Beat together the cream cheese, sugar, 2 eggs, and peppermint essential oil on high speed until smooth.
• Fold in 1 cup chocolate chips and 1/2 cup crushed candy canes.
• Pour the cream cheese mixture over the partially baked crust.
• Bake an additional 24-26 minutes until just barely set in the middle.
• Remove from oven and place on a wire rack.
• Put the remaining 1 cup of chocolate chips in a microwaveable bowl. Carefully melt the chips by microwaving in 15 second intervals and stirring between each interval. Stop when the chocolate is smooth.
• Drizzle the melted chocolate over the top of the cheesecake layer.
• Sprinkle the remaining 1/2 cup of crushed candy canes on top.
• Once cooled completely cover and store in refrigerator until serving.

I love to cook using my Young Living Vitality Essential Oils. In this recipe I used Peppermint Vitality instead of peppermint extract. The choice is up to you which you use and I have listed both options in the recipe card above.

Other Peppermint Recipes for You to Try

• Candy Cane Cake
• Peppermint Trifle
• Candy Cane S’mores Bars
• Peppermint Bark Popcorn
• Candy Cane Brownie Bites
• Peppermint Chocolate Chip Fudge
• Candy Cane French Silk Pie
• Better Than Christmas Cake

The post Chocolate Peppermint Cheesecake Bars appeared first on The Mom Maven.

Why was there a lemon cake mix in my pantry? By accident, of course. As most of you know, Ron does most of the grocery shopping. I make the list in AnyList and then he shops when he is out and about for work. I had a white cake mix on the list but he accidentally grabbed the yellow cake mix that was next to it. It was an honest mistake and we’ve all done it at one time or another.

The lemon cake mix was sitting in my pantry for a few months, mocking me every time I looked in there so I decided it was time to use it. I remembered a recipe for Chocolate Cheesecake Bars that I had made several years ago so I dug out that old recipe and modified it for lemon cake and voila! A new recipe was born.

I brought most of the Lemon Cheesecake Bars to church on Wednesday night but I kept some at home for Ron and Jordan who both like lemon. My girls at church couldn’t get enough of them and begged for seconds until I relented. After church some of the parents and youth kids stopped by my class to see if I had any leftovers to share with them. I went home with an empty container and a full heart because so many people loved my treats!

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Lemon Cheesecake Bars

Did you know that you could make lemon cheesecake bars from a lemon cake mix? You can and the results are delicious!

Course Dessert

Cuisine American

Keyword cheesecake, lemon, lemon bars, lemon cheesecake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cool and Chill 2 hours hours 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 24

Author cindy

Ingredients

• 1 18.25 oz Lemon Cake Mix divided
• 3 eggs
• 1/3 cup butter melted
• 2 8 oz cream cheese softened
• 3/4 cup sour cream
• 1/4 cup lemon juice
• 12 oz white chocolate chips

Instructions

• Preheat oven to 350° F. Line a 13 x 9" pan with aluminum foil. set aside.
• Measure out 1 cup of cake mix and set aside.

For Crust

• In a medium mixing bowl, mix together the remaining cake mix, 1 egg, and melted butter with an electric mixer on medium speed.
• Press the mixture into the bottom of the prepared pan.
• Bake for 10 minutes.

Filling

• While the crust is baking, in a large mixing bowl beat the cream cheese, reserved cake mix, sour cream, lemon juice, and 2 eggs until smooth.
• Fold in the white chocolate chips.
• Spread the filling mixture onto the baked crust.
• Bake an additional 30-35 minutes until center is just barely set.
• Remove from oven and allow to cool completely on a wire rack.
• Once cooled, place in refrigerator at least 2 hours before cutting into bars and serving.

So easy, right? I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Lemon Cheesecake Bars from a Cake Mix appeared first on The Mom Maven.

While we were enjoying the Strawberry Swirl Cheesecake for RB’s birthday, Verlin said, “I’ll take Oreo cheesecake for my birthday.” Verlin’s birthday is today, the day before my birthday, and we have celebrated together at Walt Disney World a few times.

Since I knew I’d be bringing Verlin’s birthday treat to trivia on Tuesday night, I decided to make Oreo Cheesecake Bites since they are easier to transport and serve. To make the cheesecake I halved the no-bake cheesecake recipe I used for the Orange Creamsicle Cheesecake recipe I made for our Easter cookout. This made exactly 12 cheesecake bites.

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Oreo Cheesecake Bites

This easy, no-bake recipe comes together quickly but should be refrigerated for at least 6 hours before serving.

Course Dessert

Cuisine American

Keyword cheesecake, oreo

Prep Time 15 minutes minutes

Refrigerating Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 servings

Author cindy

Ingredients

• 24 Oreo Cookies divided
• 8oz cream cheese softened
• 2 TBS sour cream
• 1/2 tsp clear vanilla extract
• 1/2 cup confectioner's sugar

Instructions

• Place a cupcake liner in each section of a 12 cupcake pan.
• Place an Oreo cookie in each cupcake liner.
• Place the remaining 12 Oreos in a food processor and coarsely crush them. Do not pulverize them. Set aside 1/4 cup of cookie crumbs for topping.
• In the bowl of a stand mixer, beat together the cream cheese and the sour cream until smooth.
• Add in the confectioner’s sugar and vanilla. Mix until combined.
• Using a spoon, fold the remaining cookie crumbs into the cream cheese mixture.
• Using a tablespoon or cookie scoop, fill each cupcake liner about 3/4 full with cheesecake mixture.
• Sprinkle the cookie crumbs on top.
• Refrigerate at least 6 hours. Serve chilled.

Everyone on our trivia team loved the Oreo Cookie Cheesecake Bites. I loved how quickly they came together and how easy they were to transport and serve. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Oreo Cheesecake Bites Recipe appeared first on The Mom Maven.

I decided to use the same crust I made for the Orange Creamsicle Cheesecake, the Golden Oreo Cookie Crust. I feel it went well with the cheesecake without really adding an additional flavor profile, just some sweetness.

Once the Strawberry Curd is made, this cheesecake comes together rather quickly, and needs to chill for at least 4 hours before serving. I will say that I didn’t get any good “slice of cheesecake” pictures because the curd was oozing. Next time I’ll make ribbons of curd instead of larger plops of curd and then swirl them together.

I brought some Strawberry Swirl Cheesecake slices with me to our Tuesday night trivia outing. That night our team consisted of RB, Verlin, Bobby, and myself. Everyone loved the cheesecake! Bobby said, “This is the best cheesecake I have ever eaten.” After trivia, I dropped cheesecake slices off at Jordan and Savannah’s house and I served some to Ron at home. Everyone gave rave reviews about how creamy it was and how they enjoyed the strawberry curd!

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Strawberry Swirl Cheesecake

When one of your kids asks for a Strawberry Cheesecake for his birthday, you create a Strawberry Swirl Cheesecake recipe.

Course Dessert

Cuisine American

Keyword cheesecake, strawberry

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

cooling and setting time 5 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 people

Author cindy

Ingredients

• 24 Golden Oreo Cookies Crushed
• 6 TBS butter melted
• 24 oz cream cheese regular not low fat, softened
• 1 cup sugar
• 3 eggs room temperature
• 1 TBS lemon juice
• 1 TBS vanilla extract
• 3/4 cup strawberry curd see link in post

Instructions

• Preheat oven to 350° F. Spray the bottom and sides of a 9" springform pan with non-stick cooking spray.
• In a small bowl, using a fork, mix together the cookie crumbs and the melted butter.
• Press the cookie crust into the bottom and sides of the springform pan. Place pan on a cookie sheet and set aside.
• In a large mixing bowl beat together the softened cream cheese and sugar until smooth, about 3 minutes.
• Add eggs to the cream cheese mixture one at a time, mixing for a minute in between adding each egg.
• Beat in the lemon juice and vanilla extract.
• Pour the batter into the prepared pan.
• Drop the strawberry curd on top in small spoonfuls. Use a butter knife to swith the strawberry throughout the cheesecake.
• Bake for 40-45 minutes, until the center is almost set, it will move a bit when shaken, but the top should be firm.
• Cool for 10 minutes then use a knife to run around the outside edge of the pan to loosen it.
• Cool for an additional 50 minutes, in the pan, on the counter.
• Cover and refrigerate for at least 4 hours before serving. Remove from pan before serving.
• Keep cheesecake covered and refrigerated.

Notes

Reminder-make the strawberry curd the day before making the cheesecake. The curd needs to chill at least 8 hours!

The post Strawberry Swirl Cheesecake Recipe appeared first on The Mom Maven.

I was asked to bring a non-chocolate dessert since some of her family is allergic to chocolate. I thought for weeks about what I would bring, I mean, what’s Easter without chocolate? Then I remembered the Orange Creamsicle Bars I made a few months ago and decided that would make a great cheesecake flavor profile!

This Orange Creamsicle Cheesecake recipe takes some time to come together because it takes 4 hours for the Jell-o to set plus the cheesecake needs at least 6 hours in the fridge to set up. I highly recommend you make this dessert the day before you plan to serve it.

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Orange Creamsicle Cheesecake

The flavor of this Orange Creamsicle Cheesecake takes me right back to my childhood. The cookie crust pairs well with the smooth orange flavor.

Course Dessert

Cuisine American

Keyword cheesecake, creamsicle

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Jell-0 time 4 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 8

Author cindy

Ingredients

Crust

• 24 vanilla sandwich cookies crushed
• 6 TBS butter melted

Jell-O

• 1 3 oz box orange Jell-O
• 1 cup water boiling
• 1 cup water cold

Filling

• 2 8 oz cream cheese softened
• 1/4 cup sour cream
• 1 cup confectioner’s sugar
• 1 tsp clear vanilla extract
• 1 pinch kosher salt
• 2 cups Cool-whip

Decoration

• 1 cup Cool-whip
• 1 Cutie (Clementine) peeled and sectioned

Instructions

Jell-O

• In a large bowl, prepare the Jell-O as directed on package using boiling water and cold water. Refrigerate for 4 hours

Crust

• In another medium bowl mix together the cookie crumbs and melted butter.
• Press into bottom and up the sides of an 8″ springform pan. Set aside.

Filling

• In the bowl of a stand mixer, beat together the cream cheese and the sour cream until smooth.
• Add in the confectioner’s sugar, vanilla, and salt. Mix until combined.
• Remove bowl from stand mixer and fold in 2 cups of Cool Whip.
• Place half of the cream cheese mixture into the bowl with the Jell-O and whisk until smooth.

Assembly

• Alternate placing 1/4 cup of cream cheese mixture and then 1/4 cup of Jell-O mixture into the prepared crust. Continue until all of both mixtures are used up.
  
• Use a butter knife to gently marble the mixtures together,
• Cover and refrigerate at least 6 hours.

Decorate

• Fill a pastry bag with a star tip with the remaining 1 cup of Cool Whip. Place 8 evenly spaced dollups of Cool Whip around the edge of the cheesecake.
• Place a Cutie slice on each dollup of Cool Whip. Keep refrigerated until serving.

Notes

This recipe takes some time to come together because it takes 4 hours for the Jell-o to set plus the cheesecake needs at least 6 hours in the fridge to set up. I highly recommend you make this dessert the day before you plan to serve it.

The Orange Creamsicle Cheesecake was the hit of the party. Everyone who ate it asked for the recipe so…here it is! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Orange Creamsicle Cheesecake Recipe appeared first on The Mom Maven.

About The Cheesecake Bible Second Edition

Cheesecake! The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms was George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland. Geary’s cheesecakes became one of his most popular culinary calling cards that he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95). This second edition has 90 new recipes including vegan, gluten-free and additional savory cheesecake options. George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items.

I loved the hints and tips at the front of the cookbook as well as how easy the recipes are to follow. There are even recipes for the different kinds of cookies you need for the different crusts, if you don’t want store bought cookies you can make them from scratch!

After a quick look through the cookbook I had a list of 12 cheesecakes that I couldn’t wait to make! I had to be reasonable though so I decided to make one for each of our two Thanksgiving celebrations. For the Foster Thanksgiving I made the Salted Caramel Cheesecake Bars on page 265. They were delicious, a huge hit! Unfortunately, they cut very messy and I didn’t take any pictures of them. For Schultz Thanksgiving I made the Chocolate Chunk Peanut Butter Cheesecake on page 108. Wow! This cheesecake is a bite of rich, creamy, deliciousness. That is the recipe I am sharing here today. This recipe is reprinted with permission from The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95)

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Chocolate Chunk Peanut Butter Cheesecake

Oh my goodness! This Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

freezer time, cooling time, setting time 2 days days 14 hours hours

Total Time 2 days days 15 hours hours 10 minutes minutes

Servings 12 servings

Author George Geary

Ingredients

Crust

• 1 1/4 cups cookie crumbs, peanut butter or chocolate I used chocolate
• 1/4 cup all-purpose flour omit if using chocolate cookies
• 1/4 cup unsalted butter melted

Filling

• 2 lbs cream cheese softened
• 1 1/4 cups granulated sugar
• 4 large eggs at room temperature
• 1 cup creamy peanut butter
• 3 TBS lemon juice fresh squeezed
• 1 tsp vanilla extract
• 2 cups semisweet chocolate chunks

Topping

• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1 TBS lemon juice fresh squeezed
• 1/2 tsp vanilla extract
• 1/2 cup semisweet chocolate chunks

Instructions

• Preheat oven to 350°F.  Make sure you have a 9-inch cheesecake pan or springform pan with 3-inch sides.

Crust

• In a bowl, combine cookie crumbs, flour (if using peanut butter cookies), and butter. Press into the bottom of cheesecake pan and freeze.

Filling

• In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in peanut butter. Mix in lemon juice and vanilla. Fold in chocolate chunks by hand.
• Pour over frozen crust, smoothing out to sides of pan. Bake in preheated over until top is light brown and center has a slight jiggle to it, 45-55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping

• In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cake and spread to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving

Notes

To prevent cracking bring all ingredients to room temperature before using and incorporate the eggs one at a time.

I can’t wait to try the Dulce de Leche Cheesecake, Toffee Cheesecake with Caramel Sauce, Golden Girls Cheesecake, Triple-Chocole Cheesecake, S’mores Cheesecake, Caramel Apple Cheesecake, Fresh Strawberry Chocolate Chunk Cheesecake, Florida Key Lime Cheesecake, Cookies and Cream Cheesecake, Polka-Dot Cheesecake Bars, Banana Cream Cheese Pie, and Taco Night Cheesecake, just to name a few.

If you or someone you love loves cheesecake this book would make an amazing gift! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Chocolate Chunk Peanut Butter Cheesecake Recipe and Cookbook Review appeared first on The Mom Maven.