Thin Mint Cheesecake

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It’s Girl Scout cookie time!! Which means I brought home a bag full of Samoas (Caramel Delights) and Thin Mints last week… I may have over-ordered on cookies, but I never felt like I had enough Samoas last year after my last box mysteriously disappeared. (I probably ate them and just forgot… Whoops!) But this year I’m prepared, and a few boxes will be going into the freezer for later. 🙂

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I’ve been wanting to make things out of Girl Scout cookies for a while, but other things always seemed to hit at the same time (Pancake Tuesday, St. Paddy’s Day, etc.). But this year, I’m making two things using my two favorite Girl Scout cookies! The first is this Thin Mint Cheesecake, which has a crust made from an entire box of Thin Mints, minus the 2 that I nibbled while I was baking. 😉

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Instead of making an entire chocolate-peppermint cheesecake, I decided to divide the batter. I didn’t want a heavy cheesecake, as cheesecake is already rich and dense. So about two-thirds of the batter was dyed light green and flavored with just peppermint. The rest of the cheesecake batter was amped up with melted chocolate and swirled  into the peppermint batter.

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And wow, this cheesecake is amazing! I brought it to a party on Friday night, and it was devoured. Thankfully, I cut two pieces from the cheesecake to take photos, and saved them for the boyfriend and I to enjoy later! And those were the perfect after-dinner treat last night! 🙂

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂

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Cranberry-Orange Cheesecake

Cranberry Orange Cheesecake

This year, the boyfriend and I hosted a large Orphan Thanksgiving gathering. We opened our new apartment for all of our friends who were in town for the holiday, inviting everyone for daytime drinking and snacking, dinner, and desserts. I cooked two turkeys (cause you can never have too many leftovers!), stuffing, mashed potatoes, and cranberry sauce. And, of course, I took care of dessert…

For dessert, I knew I wanted to do something with cranberries. I thought about a cake, but I couldn’t decide on the right type… I thought about cookies, but I wanted to use fresh cranberries… So I decided to make a cheesecake! A few different flavor combinations swirled though my head, but I fell in love with the idea of a cranberry and orange cheesecake.

This cheesecake is smooth and creamy, with the tart flavor of cranberries swirled in to the sweetness of the orange batter. The whole thing is surrounded by a gingersnap crust, which lends a slightly spiced element to the cheesecake. And it fits perfectly with the winter holidays! 🙂

If you’re a cheesecake novice, don’t be afraid to try out this recipe. Cheesecakes aren’t inherently more difficult than other cakes; they just require a little more attention to detail. Check out my Pumpkin-Chocolate Swirl Cheesecake post for tips on how to bake a perfect cheesecake!

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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Pumpkin-Chocolate Swirl Cheesecake

Hello, my name is Emily, and I’m addicted to cheesecake. But I’m not necessarily addicted to eating cheesecake, just baking it… I love the simple elegance of a cheesecake, and the almost endless possibilities of flavors. Between crusts, fillings, and toppings, there are hundreds of options!  And after discovering the amazing combination of pumpkin and chocolate when I made the Pumpkin Chocolate Chip Bars, I knew that I needed to make a pumpkin and chocolate cheesecake!

I waffled between a few different options for this cheesecake, but I finally settled on an idea. (Thanks to my mom and grandma for their opinions. More chocolate = always better!) This cheesecake starts with a simple chocolate graham cracker crust. I use Teddy Grahams because I can never seem to find chocolate graham crackers in any of my grocery stores. Then pumpkin cheesecake is swirled together with chocolate-pumpkin cheesecake. The result is absolutely mouth-watering.

A few tips on cheesecake baking:

  • Do not over-mix your cheesecake. This will incorporate extra air in to the batter and could cause your cheesecake to crack.
  • Bake your cheesecake in a water bath to keep the air in the oven moist and allow the cheesecake to bake slowly and evenly. This will prevent the cheesecake surface from cracking.
  • Your cheesecake is done when it is set in the center but still wobbly. If you jiggle the pan a little, the very center should wobble like gelatin.
  • Let the cheesecake sit in the oven for about an hour after it is done cooking to allow it to cool very slowly. (This will also help prevent cracking.)
  • Be sure to cool your cheesecake overnight in the refrigerator, or for at least 6 hours. This will make sure it has the right consistency for serving.

This cheesecake is perfect for a holiday gathering (Thanksgiving is coming up next week!) or company potluck or any other occasion where you want to pull out a stunning and impressive dessert. I may even make another one for the office potluck next week! 🙂

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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