Ohhh Lawd~  are you sitting down?  If not.. grab a chair, because this is one flavor-filled ride that will have you spinning!  As if cookie butter wasn’t good enough.. as if cheesecake wasn’t good enough, all on their own~ they’ve done had a baby, .. and this baby is amazing! 

If looking at it isn’t doing the trick, just imagine everything we know and love about cheesecake, with the added amazement of a buttery Biscoff cookie crust, and deep, dark, decadent swirls of thick and rich cookie butter.. topped with a melty & sweet, white chocolate frosting! I’ll give you a moment to catch your breath. 

Kissed with a scoop of sour cream to balance out some of the sweetness.. this cheesecake will be the MVP of your holiday dessert table.. and maybe even every table after that.

DO IT! … GO!

What you’ll need:

1-14oz. jar of Biscoff Cookie Butter

2-8oz. blocks of cream cheese.. room temp.

2 eggs

1 cup sour cream .. divided

1/2 cup sugar

A few reserved Biscoff cookies for decorating the edges of the cheesecake… optional

The crust:

2 tbsp. butter .. melted

2 cups of Biscoff cookie crumbs

The topping:

1 cup of either white frosting, or marshmallow cream.. slightly warmed up for ease of pouring.

Directions:

In a food processor, or with muscles… crush up the cookies into fine crumbs…

Add in the melted butter and blend until incorporated…  press it into the bottom of your parchment lined pan, and set it aside.

Now, into the food processor (no need to clean it), add in the jar of cookie butter, one block of cream cheese, one egg, mix until blended.. 

Then to that, add in the sour cream, and pulse until blended… add that mixture into a separate bowl, and set aside. THIS IS THE “DARK FILLING” BOWL!

Wipe out the food processor and, add in one block of cream cheese, one egg, 1/2 cup sour cream, and the 1/2 cup of sugar, mix until blended.. put in a bowl, and set aside… THIS IS THE “LIGHT FILLING” BOWL!

You will have 2 bowls of filling.. a light and a dark…

Line the bottom of the pan with some parchment paper, press the wet cookie crust evenly into the bottom.

Now, start layering the filling onto the crust, one scoop at a time, alternating the dark and light,.. 

Keep layering until both bowls are empty…

Bake it at 350 degrees for approx 45 minutes, or just until it starts pulling away from the sides, and is firm all the way through.

Let it cool for a few minutes…

Release it from the pan, and top it with the warm frosting of your choice… and some cookie crumbs.

Then serve it up…

And DIG IN!  ~Enjoy! 🙂

The post ~Cookie Butter Cheesecake! first appeared on Oh Bite It.

When it comes to booze, I think I’ve probably corrupted almost every innocent-edible thing imaginable.. If it’s even remotely tasty, you can bet I’m not far from drenching it in liquor.  ~Sorry Mom!

And when I say liquor, I really mean the good old fashioned hard stuff.. that’s right, I’m talking about Whiskey.  There really isn’t much in this world that a little whiskey can’t improve.. people included..haha.

Anyway, today I’ve created the perfect balance between rich, creamy, and decadent cheesecake with the harsh, yet flavorful bite of whiskey and let me tell you.. this is a match made in boozy-dessert heaven!

It’s SO good that I don’t think I’ll ever be able to eat a sober piece of cheesecake ever again..

What you’ll need:

one cheesecake, I used a store bought brand, but feel free to use homemade.

1 container of dark chocolate frosting

2 tbsp. whiskey..your choice

sweetened cocoa powder for garnish

nuts for garnish..optional

Directions:

Add some nuts of your choice to the edges of the cheesecake..this is totally optional…

In a medium bowl combine the frosting (slightly warming up the frosting really helps) with the whiskey…

Simply pour the boozy chocolate all over the cheesecake..

Be generous with the boozy sauce, so it does THIS…

Don’t forget some rich, and sweet cocoa powder!

NOW, you can serve it up…

And possibly .. uh, share some..?!

Or..NOT!

The post ~Whiskey River Cheesecake! first appeared on Oh Bite It.

I don’t know about you, but when it comes to summertime, menu planning becomes extra difficult.  Everything from the appetizers to the main course…and ll the way to dessert, somehow seem super heavy, and super rich this time of year.

Something cool, something fruity, and something fresh are all my summertime dessert go-to’s.  Soooo, here we are!

Yep~  I found a way to incorporate a typically rich and dense cheesecake, into a light as air, subtly sweet way to end any summertime feast with this Strawberry Shortcake Cheesecake!

I’m talking about everything we know and love about cheesecake AND strawberry shortcake, all fluffed up and ‘mashed up’ in the best way ever.. by the simple addition of fresh strawberries studded throughout and blissfully chilled between clouds of shortcake.

Each bite will melt in your mouth as it cools you off from the inside out!

What you’ll need:

10″ springform pan

1 round angel food cake~  I used store bought, but you can totally make your own.

3-8 oz. blocks of cream cheese..room temp.

1-8 oz. tub of cool whip

1 cup of fresh strawberries…sliced

1 cup of strawberry topping..I used Lucky Leaf

1 cup of Strawberry glaze.. found in the produce area of most grocery stores.

1 cup sugar

2 med. eggs

powdered sugar for topping~

Directions:

In a food processor, combine the cream cheese, eggs, and sugar…until smooth and thick…

Gently fold in the sliced strawberries…

Slice the shortcake evenly in half and place the bottom section into the pan…

Now, add the glaze evenly onto the cake…

Top the cake with the cheesecake filling and evenly smooth out the top…

Bake it at 350 degrees for approx. 45 minutes to an hour, or until the top is golden and it’s firm throughout… (gently cover the top with foil if the cake becomes too dark before the center is firm)

LET IT COOL…

Top it with the cool whip…

Then generously top that with the strawberry topping~

NOW for the fun part~  place the shortcake top onto the cheesecake!  A nice sprinkle of powdered sugar and you’re in sweet summertime dessert business.

Serve it up…

Plate it up…

Eat it up… ~Enjoy!  🙂

The post ~Strawberry Shortcake Cheesecake! first appeared on Oh Bite It.

Have you ever noticed that most of the cheese balls around are simply just savory balls of cheese…lol?  I know..I know, there are some sweet-ball versions out there, but why hasn’t there ever been a cheesecake cheese ball, since it’s umm..you know, cheesecake!?

These are the questions that keep me up at night…haha.

Anyway~  I took it upon myself to solve that cheesy mystery and create a cheesecake ball that’s simply a ball of uh..CHEESECAKE..and it was AMAZING!

I’m talking about everything we know and love about cheesecake all balled up in everything we know and love about cheese balls.  🙂

This beautiful ball is filled with all things cheesecake and a few yummy extras as well, such as toffee bits for crunch, dark chocolate chips for sweetness, and a delicious cascade of cream cheese caramel for good measure.  Top the whole thing off with a shaving of chocolate and some graham cracker crumbs, and call it a day.

What you’ll need:

A bowl, I used a soup size bowl

1-8oz. cream cheese

2 cups of cheesecake filling

1 tbsp. almond extract, vanilla will work too..but the almond gives this an incredibly special flavor.

1/2 cup powdered sugar

1/2 cup toffee bits

1/4 cup dark chocolate chips

1 cup graham cracker crumbs

1 cup white frosting

1/2 cup caramel topping

graham crackers for dipping

Directions:

In a food processor, or with muscles and frustration, mix together the cream cheese, cheesecake filling, extract, and powdered sugar until well combined…

Now fold in the chocolate chips and the toffee bits…

Line the bowl with some plastic wrap, and pour in the filling.

Press it down with a spoon so it forms to the bowl…

..and top it with some of the graham cracker crumbs…

Fold over the plastic wrap so it’s covered, and place it into the freezer for at least an hour…

Now mix up the frosting and the caramel …

Remove the cheesecake ball from the bowl and plastic wrap.  Place it onto a plate and pour the frosting all over the top…

Shave some extra chocolate onto the top if you’d like, because chocolate…

Now the time has come to serve it up…YAY…

And EAT it up!  ~Enjoy!  🙂

The post ~Cheesecake Ball! first appeared on Oh Bite It.

If ever you’ve found yourself tormented, confused, pulled in multiple dessert directions..take comfort, I’m here to help.  🙂

You can always count on me to find a way to bring together only the best of the best single-deliciously decadent desserts, ultimately creating one amazing BEST EVER, one of a kind treat!

Here’s your proof.  This simple yet scrumptious slice is filled with succulent cheesecake, and studded with OREOS, making it the most magnificent mash-up of all mash-ups.

Now you can have your cheesecake and OREOS all in one bite, without even turning on the oven.  That’s right!  It doesn’t get any easier than this!

Each bite is cool, creamy, and SO good.  The combo of that sweet cheesecake filling with that classic OREO crunch..topped off with a nutty Graham Cracker Crumb sprinkle just to drive it all home, is nothing short of magical!

What you’ll need:

1 box of OREOS..I used double stuf, but regular will work too.

1-8oz. cream cheese

16 oz. cool whip

1/2 cup sweetened condensed milk

1/4 cup fudge sauce/topping

1/2 cup graham cracker crumbs

1 standard size loaf pan

Directions:

Mix the cream cheese with the cool whip, either by hand or in a food processor until smooth.

..then add in the sweetened condensed milk and blend to combine…

Line the pan with plastic wrap, making sure that it will overlap enough to cover the entire top.

Now, smear some of the filling evenly on the bottom of the pan.

Top it with a single layer of the OREOS…

..continue layering until you reach the top.  At the top smooth out a layer of the filling and swirl in the fudge sauce…

Cover it with the plastic and place it into the fridge for at least a few hours until it’s frozen…

Invert it onto your serving plate…

When you’re ready to serve, remove it from the freezer and peel open the plastic…

Top it with some graham cracker crumbs and get to slicing.

And serving…

And sharing…

And eating!  ~Enjoy!  🙂

The post ~OREO Cheesecake Slice! first appeared on Oh Bite It.

At first glance you’d think that I should be proud of myself for simply creating this adorable and innocent muppet masterpiece and oh, I am ..but, what I’m most proud of is the fact that I didn’t corrupt it with booze…lol.

That’s right, just in case you’re new around here,.. a little tid-bit:  I like to add booze to tasty childhood favorites..OK?, there I said it!  😉

But this time, I fought the urge to booze it up, and I kept things “G” rated…yay me.

~You’re SO welcome!  🙂

This cheesecake was just too cute to not share with the kiddos, and don’t even get me started on the incredible flavor~

OMG..if you do nothing else, you must at least whip up a cheesecake with a chocolate chip cookie crust, because it’s just that AMAZING!

But for now, onto this crafty culinary concoction of cuteness!

Did you even know that a cheesecake could be cute?  No? Well..neither did I, until now.  I mean, come on..just look at this..if it had cheeks, you’d SO be pinching them right now..haha!

BUT~  this cutie is just as incredible on the inside too, yep..we have looks AND personality here folks.

First, the buttery layer of Chocolate Chip Cookie Crust is to die for and makes the absolute perfect foundation for the beautiful blue billows of cheesecake and um..eyeballs.  😉

Then..OMG, then, ..when you drizzle the entire thing with that signature “cookie monster blue” colored frosting,,it’s game over, goodnight..grab your plate and go, ..you’re done!  🙂

~Whip this baby up for that cookie monster/cheesecake lover and you will be gossiped talked about for a long..LONG time.  And you’ll also be everyone’s hilarious hero too…WINNING! < {yeah, I still say it}

What you’ll need:

8″ wide x 4″ deep springform pan

The Filling:

3-8oz. blocks of cream cheese..room temp.

1 cup sugar

3 eggs

1 tsp. vanilla extract

blue food coloring

The Crust:

1-13 oz. box of Chocolate Chip Cookies

1/2 cup butter…melted/soft

The Topping:

1 cup of white or vanilla frosting

blue food coloring

edible candy eyeballs (I got mine at Walmart) but, also found right here > WILTON! (not-sponsored)

some crushed up chocolate chip cookies

Directions:

First thing’s first…crush up those cookies, BUT FIRST > (reserve a handful of crumbs and a couple of whole cookies for the topping)

After you’ve set aside some of the dry crumbs and a couple of whole cookies, add in the butter..

and pulse again until it’s like wet sand….

Add the crumbs into the pan, pressing them down so it’s dense and crust-like.. set aside.

Wipe out the bowl and proceed to blend together the cheesecake filling, add the cream cheese, vanilla, eggs, and sugar…pulse until combined..

Now, squeeze in some blue food coloring until it reaches your desired cookie monster color ..

Keep in mind that the top will get brown, but the inside will be the color you settle on now..so the color at this point matters..lol.

Pour the filling onto that cookie crust.  Make sure the top is nice and even…

Bake it on a sheet pan to protect your oven, at 350 degrees for approx. 45 minutes or so!  It’s done when it’s firm all the way through and doesn’t jiggle anymore.

Let it cool for at least an hour before removing it from the pan.

Now, remove the cheesecake from the pan and slightly warm up the frosting, and stir in more blue food coloring until it’s the proper “cookie monster blue” that makes you happy.  🙂

Frost the COOLED cheesecake with the blue frosting…

Decorate it with the eyeballs and pieces/crumbs of cookies, and let it set up for a few minutes before cutting into it..

While it sets up, you can just stand back and look at that cuteness, feel proud of yourself..

Grab a plate of cuteness…

Serve up an adorable piece…

that will look right backatcha…

Say “Awwww”…

And say “WOW”…

Then dig IN!  ~Enjoy!  🙂

The post ~Cookie Monster Cheesecake! first appeared on Oh Bite It.

Halloween has come and gone, and now we must be bombarded with “leftover halloween candy recipes” right?!  I mean, isn’t that now part of the tradition?  Wether we like it or not, wether we actually have leftover candy or not..you will spend a good portion of your post-halloween week, scrolling through endless ‘leftover’ candy recipes, mostly of which consist of tossing that candy into a batter of some sort, and calling it a recipe.

Until NOW~

Now, you can use/re-purpose your leftover candy in such a unique way that no one will be able to tell that it wasn’t intentionally purchased for this recipe.  Because let’s face it…it probably was intentionally purchased for this recipe, who has THAT much leftover candy anyway no one I trust …No one I know..LOL!

For this curst I used Butterfinger candy bars, because well…BUTTERFINGER!  However, you can toss any chocolate based candy into this crust and it will probably work.    If it doesn’t work, grab a spoon and eat it in private.. do YOU!  🙂

The Butterfinger crust is over the top, out of the park delicious, and totally makes this cheesecake a winner!  I think I actually like the Butterfingers even better as a warm, gooey bed for that cheesecake than as the candy bars alone …haha!

What you’ll need:

8″ spring form pan

The CRUST:

24 MINI Butterfinger candy bars OR 6-8 full size bars

2 tbsp. butter..melted

The CHEESECAKE:

2-8 oz. blocks of cream cheese..room temp.

1 cup sugar

1 egg

1 tsp. vanilla extract

1/2 cup crushed up Butterfingers..OR you can use the “Bits” like I did.

White Frosting and extra Butterfinger bits for the topping..optional

Directions:

Add the butterfingers into a food processor and pulse until they’re evenly crumbled, pour in the melted butter and pulse until well combined…

Press it evenly down into the pan and set aside…

Now into the processor, add the cream cheese, sugar, egg, and vanilla..pulse until smooth.  Add in the 1/2 cup of crushed butterfingers bits…

..and pulse a few times to blend…

Pour the filling onto the crust, and evenly smooth it out…

~Resist the urge to dive in head-first now, because you WILL want to …lol!!  🙂

Bake it at 350 degrees for approx. 45 minutes to an hour, OR until it’s golden and completely firm!

While it’s warm, run a knife around the edge to break the sticky seal that the crust created, but DO NOT remove the cake from the pan until it’s COMPLETELY cooled!  

You can even place it into the fridge or freezer to help it along, but make sure it’s cool/cold before cutting into it!

Once it’s cooled, you can safely slice it up…

But you may want to just take a minute to marvel at that incredible ALL-Buttefinger CRUST… I mean, come on now~

Top it with some more Butterfinger Bits if you’d like…

Then grab a plate, drizzle some warm frosting over the top…

A nice warm knife helps to cut clean slices since the crust is a bit dense and sticky!  Serve it UP!

And dig IN!  ~Enjoy! 🙂

The post ~Butterfinger Crust Cheesecake! first appeared on Oh Bite It.

Well~  this all started because I had to bring my dream of a bacon and cheesecake combo to life.  I wish the story was better than that, but it’s not.  I basically got this idea stuck in my head, and just had to make it a reality .. and soooo, here we are!  🙂

Now, I’m also able to say that THIS is the best cheesecake I’ve ever had.

I knew that I wanted to ditch all of those boring typical cheesecake crust varieties we see every day, and jazz it up with a crust made entirely of ..you guessed it > Maple BACON!

Once you’ve crusted something in bacon, I can tell you..no other crust will ever do.   So be very careful..lol!

This cheesecake is one in a million with a WOW factor like no other..BUT, let me tell you about the flavor!

The Maple Bacon crust is the absolute perfect salty, smoky and sweet bed for that rich, creamy cheesecake that’s  subtly and decadently dripping in a smooth Maple Syrup cascade drizzle..because um..maple syrup!

Can you say OVER THE TOP amazing?!  Go make one, and taste the happiness!

What you’ll need:

3 lbs. Maple Bacon..cooked & cripsy

3 – 8oz. blocks of cream cheese

4 eggs

1 cup sugar

1 TBSP. vanilla extract

Maple Syrup for topping

8″ springform pan, lined with parchment

Directions:

Crisp up all that bacon, make a bacon mountain, look at it..and say WOW~

RESERVE A FEW SLICE OF BACON FOR TOPPING~

In a food processor, or with LOTS of muscles, crush up the cooked bacon with ONE egg, until it’s a breadcrumb consistency.

Press it down evenly into the parchment lined pan…

Now wipe out the processor and add in the cream cheese, other 3 eggs, vanilla extract, and sugar..blend until smooth…

Pour that deliciousness onto the bacon crust and bake it at 350 degrees for approx. 45 minutes, OR until it’s completely firm and slightly golden.

Let it cool before removing it from the pan!

Gently pull the paper away from the edges, and slice that baby up…

Drizzle on that Maple Syrup…for an ultimate flavor experience!  ..I mean, just look at that >

There’s plenty to go around, if you can bring yourself to share some..lol

OR not..!  ~Enjoy!  🙂

The post ~Maple Bacon Crusted Cheesecake! first appeared on Oh Bite It.

Sooo, I may have a small, itsy-bitsy issue with throwing away food.  I HATE to waste food, oh..as noble as it would sound to say that it’s because of my love and appreciation for our environment, it’s really a bit more selfish than that!

Basically, I look at all food as a potential creation, and can’t bring myself to waste a potential next-delicious dish!  There, I said it..lol!

That was the case with a few leftover doughnuts that I had just sitting around.  They weren’t exactly fresh, and they weren’t exactly old..I was torn.  So I did what almost anyone would do..right?!

I squished them down into a cake pan and breathed new life into them by drowning them in cheesecake and strawberries…lol!

~BOOM..I had the perfectly instant, tasty, unique and super-‘thirsty’ crust to absorb all of those amazing flavors!  WINNING!

The balance of deliciousness was incredible and the thick, sweet bed of doughnuts made the perfect sponge for all of those succulent strawberry juices!

And to think I almost threw away this one-of-a kind crust! Give this a try the next time you want to jazz up that cheesecake and watch the happiness it brings! 🙂

What you’ll need:

1-8″ cake pan..easy release bottom pans work best for this

glazed doughnuts..enough to cover the bottom of your pan

Cheesecake..I used pre-made store bought, but feel free to make your own!

2 cups fresh strawberries ( any fresh fruit will work..even caramel!! )

1/2 cup sugar

Directions:

Mix the strawberries with the sugar and set aside.  It will create its own sauce.

Cut the doughnuts a bit, just so they fit nice and snug down into the pan, try to cover as much area as you can…

Now fill it up with the cheesecake…

Put it into the fridge to set up, at least an hour or so…so it becomes one, like this..

Now top it with that incredible, self-sacued fruit…

And DIG IN!  ~Enjoy! 🙂

The post ~Glazed Doughnut Crust Strawberry Cheesecake! first appeared on Oh Bite It.

I’ve been on this HUGE dessert/breakfast morphing kick thingy lately and I have to say, it’s TONS of delicious fun!  The possibilities are truly endless when the most important meal of the day is combined with the most fun ‘meal’ of the day..lol!

Now, deciding exactly what time of day to enjoy these treats is completely up to you.

They’re wholesome enough to start your day, and naughty enough to end it..the choice is yours!  Maybe it isn’t even a choice and you can indulge more than once, like, maybe all day long?! ..hmmm…sounds good to me.  🙂

These waffles are so incredible you’ll wonder why you’ve never given them a try before.

The cheesecake is a match made in heaven for that toasty, tender waffle and you can literally see all the pockets of creamy cheesecake suspended inside the fluffy, tender waffle ..it’s like crazy-culinary magic.

When you drizzle that succulent stack with some warm caramel sauce and a dusting of nutty graham cracker crumbs..um, I don’t think you’ll ever quite enjoy them separately again!

Make a giant stack and serve them up for Dessertfast err..Breakssert~ OH.. just make them! 🙂

What you’ll need:

Waffle mix

Cheesecake filling..I used the pre-made store bought

Caramel sauce for drizzling

Graham cracker crumbs for dusting

Directions:

Mix up the waffle batter according to your box instructions, stir in one cup (or so) of the cheesecake filling…

Leave some lumps in the batter, those will become the delicious pockets of cheesecake throughout the waffles…

Now scoop out about 1/4 cup into each waffle side…

Let them cool…  they smell Ahhh~mazing!

Now the fun part~  drizzle that succulent stack with some caramel sauce…

and graham cracker crumbs…

Serve them to those you love LOTS!

Like..um..YOU!  ~Enjoy! 🙂

The post ~Cheesecake Waffles! first appeared on Oh Bite It.