Thanks to PHILADELPHIA Cream Cheese I’m sharing this gorgeous, decadent cheesecake… the perfect finish to any holiday meal!
Oh how I love an impressive dessert! This luscious Black Forest Cheesecake is just that… impressive! Rich, creamy chocolate cheesecake is topped with beautiful whipped cream and bright, sweet-tart cherries… it’s combination sure to bring rave reviews!
Really… just look at it!!
Of course any great recipe starts with great ingredients… and for cheesecake that means Philadelphia cream cheese! Philadelphia cream cheese has been America’s favorite since 1872, and I always ”bring out the silver” because… it’s simply the best!
Quality is very important to me and with Philadelphia cream cheese I know I’m using cream cheese made with fresh milk and cream, and no preservatives. Philadelphia uses milk sourced from dairy farmers local to where the cream cheese is made, and that milk it turned into delicious cream cheese in just six days.
From fresh, to classic, to decadent, when you start with Philadelphia cream cheese, you know it’s going to be delicious!
Let’s get baking…
Black Forrest Cheesecake
Luscious chocolate cheesecake is topped with whipped cream and cherries to create an impressive and delicious dessert!
Yield: One 9" cheesecake (12-16 servings)
1 1/2 cups crushed Oreos (about 16 cookies)
3 tablespoons butter
12 oz. (1 bag) semi-sweet chocolate chips (high quality)
3 packages (8 oz. each) Philadelphia Cream Cheese
1 1/4 cups sugar
1/4 teaspoon salt
1/2 cup sour cream (any fat content)
2 teaspoons vanilla extract
Whipped Cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla)
1 can- Cherry Pie Filling
Pull out all ingredients, and allow them to sit out at room temperature while you make the crust.
Prepare the crust-
Preheat oven to 375*F. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 9" springform pan and press down firmly on the bottom and up the sides of the pan about 1". I use a measuring cup to press the crumbs up the sides, and around the bottom.
Bake crust in pre-heated oven for 10 minutes.
Prepare the filling-
Pour chocolate chips into a bowl and microwave (at 50% power) until almost melted. Stir, until fully melted and smooth. Set aside.
In the bowl of an electric mixer (using a paddle attachment), blend (room temperature) cream cheese until smooth.
Add sugar and blend until fully incorporated.
Add salt, sour cream and vanilla and continue to blend.
Add melted (and cooled) chocolate and blend to combine.
Crack eggs into a small bowl and blend together with a fork.
Add eggs to the cheesecake mixture and blend on low speed just until combined. You do not want to beat the mixture too much after the eggs are added, or you will incorporate too much air- causing it to later puff up and deflate.
Pour filling into baked crust.
Reduce oven temperature to 300*F.
Bake cheesecake in a water bath (pictured below) for 55-65 minutes, until the center barely jiggles when nudged.
To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
Cool cheesecake at room temperature 30 minutes, then cover and move to the refrigerator and chill for 8 hours or overnight.
Top chilled cheesecake with whipped cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla). Beat cream until it begins to thicken, add powdered sugar and vanilla, then continue to beat until thick and fluffy.
Top whipped cream layer with 1 can of cherry pie filling.
Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts.
Recipe source - Glorious Treats
Creating the water bath helps the cheesecake bake more evenly and the moisture in the oven helps create a moist and creamy cheesecake.
Baked cheesecake recipes often call for a “water-bath”. I’ll have to admit, as much as I enjoy complex desserts, I’ve had a mental block about the extra step of the water bath. Now that I’ve tried it, I’m not sure what I was worried about! This extra step really only takes a minute and the results are well worth it! My cheesecake baked up smooth, crack-free and the finished cheesecake was super creamy and delicious!
To create the water bath, (step 1-2) simply cover the cheesecake pan (sides and bottom) with foil so that no water will get into the pan (from the base seam of the springform pan). Place the whole pan in a large roasting pan or baking dish slightly larger than your cheesecake pan (step 3). Pour HOT water (I use hot tap water) into the roasting pan so that the water fills the pan about 1″ high. Bake as directed. Once baked, cool fully (as directed) and you will have a smooth, creamy, beautiful cheesecake (step 4)!
When the cheesecake has fully chilled (8 hours or overnight), mix up the whipped cream (listed in the recipe above). I put about 1/3 of the whipped cream in a pastry bag fitted with a 1M (Wilton) tip and made a pretty border. Scoop the remaining cream into the center of the cheesecake, then use an offset spatula to spread the cream to the edge (pictured below).
Top the whipped cream with a can of cherry pie filling (I always look for the “extra fruit” kind of filling). Keep the finished cheesecake in the refrigerator until ready to cut and serve.
This recipe does takes a bit of time to prepare, but I love that it can be made a day (or two) in advance, then kept in the fridge until your ready to serve it.
PHILADELPHIA is teaming up with recipe and lifestyle experts to provide recipes and entertaining tips to make your holidays extra special! Find lots of great recipes and tips at CheesecakeCheer.com!
Disclosure- I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, all text, images and opinions are my own. I only share products on my site that I use and love.
With the holiday season quickly bearing down on us I’ve been thinking about all the ingredients I need to buy get my kitchen well stocked for lots of baking and entertaining!
I usually keep pretty well stocked with baking essentials (and yes, 5 bags of chocolate chips counts as “essentials”), but during November and December it seems I go through ingredients twice as fast!
Today I’m teaming up with my friends at Challenge Butter to help you prepare for a busy baking season!
The Challenge Butter website is a great resource for holiday recipes, from sweet to savory! Here are a few of my favorites from their site…
Cocoa and Cranberry Biscotti
Cranberry Pecan Tart
Sea Salt and Cracked Pepper Stuffed Mushrooms
Now here’s the extra fun part…
Challenge Butter has a $50 Visa Giftcard and 5 pounds of their new butter spreads ready to send to one lucky Glorious Treats reader!
To enter to win..
Simply leave a comment below (on this blog post) telling me what baking ingredients you stock up on around the holidays.
And remember to keep up with Glorious Treats on Facebook, Twitter, Pinterest and Instagram.
Details – One entry per person. Giveaway open to U.S. residents. Giveaway ends Tuesday, November 12th, 2013, 9pm Pacific. Winner will be chosen using Random.org and will be contacted within 2 days of the giveaway close. Giveaway sponsored by Challenge Butter. All text and opinions are my own.
************************************** Giveaway Closed **************************************
Winner - #323 Joy A.
Simple ingredients come together to create these fun Bubbling Cauldron Treats, perfect for a Halloween party!
I was recently sent a box of Pepperidge Farm Puff Pastry Cups and given the challenge to create a Halloween themed treat. Puff pastry is such a versitale ingredient because it can be used to make sweet or savory dishes.
When I saw the cute shape of these little pastries, I thought they would be perfect to turn into mini witches cauldrons. I always have lots of ideas when it comes to creating desserts, but I’m still pleasantly surprised when an idea actually works!
These chocolate and marshmallow filled pastry shells make a fun and creative treat for Halloween!
Ready to make some?
One box of Pepperidge Farm Puff Pastry Cups
Black food coloring spray
1. Bake Puff Pastry Cups according to box directions.
2. Prepare pudding (or use store bought prepared pudding).
3. When the Puff Pastry Cups are baked and cooled, spray the cups with black spray food coloring (take the cups outside to spray). Allow to dry (15 minutes or so). Note, if you do not want to color the pastry, feel free to skip this step, and continue below.
4. Fill the prepared (black) cups with chocolate pudding. This may be easiest if you fill a small ziplock type bag with pudding, then snip off one corner and squeeze the pudding into the little cups. Fill to just below the edge of the pastry cup.
5. Add a pretzel stick (I broke the sticks and used about 2/3 of a stick), then top the pudding with mini marshmallows. I found it best to tear each mini marshmallow in half, and press them together in a little heap, over the pudding.
6. Place the cauldrons on a baking sheet and broil in the oven for 30 seconds to 1 minute, or until the marshmallows are puffy and golden brown. The marshmallows will shrink down a bit as they cool.
Serve immediately, or refrigerate up to 1 hour.
These fun little Bubbling Cauldron Treats would be perfect as a bite-sized Halloween party sweet!
Now before you run off to make these I have a few more fun things to mention…
Do you have a fun, unique and delicious idea for using Puff Pastry?
Share your own original idea for using Puff Pastry for a chance to win a trip to the Pepperidge Farm Headquarters (and I might just join you!). I’ll be collecting your ideas over the next few months (as I share my ideas too), and each month I’ll share my “top picks” from your submissions. Next spring, I will chose a winner for the grand prize trip from those highlighted ”top picks”. Share your ideas in the comment section below. I can’t wait to read what you come up with!
Disclosure- I was compensated for my time with products and/or payment from Pepperidge Farm, as part of the “Puff is Spark” panel. I only share products on this site that I use and love. All images, text and opinions are my own.
Few treats are more closely connected to fall than caramel apples! These Caramel Apple Decorated Cookies are a fun twist on the classic. These delicious sugar cookies don’t taste anything like an actual caramel apple… but they wont rip off your dental work either, so I guess there is a trade off! =)
If you are looking to make “real” caramel apples, I have a full post on How to Make Gourmet Caramel Apples.
I’ve seen quite a few variations on this cute cookie concept, including this post from The Decorated Cookie (who can make almost any food into a cute cookie!).
For these cookies you’ll need…
Sprinkles (of your choice)
How to decorate Caramel Apple Cookies…
Prepare red, “apple” green and “caramel” brown royal icing and thin to a medium/flood consistency (about the consistency of shampoo). Reserve some of the green icing before thinning, and add the thick icing to a piping bag fitted with a leaf tip (such as a Wilton #68).
1.) As pictured above, outline then flood (with the same icing) the portion of the cookie that looks like exposed apple. Allow this portion to set (about 1 hour).
2.) Fill in the bottom ”caramel” portion of the apple with brown icing. While the “caramel” is still wet, sprinkle some seasonal sprinkles on the ”caramel”. If the top portion of the cookie (the red or green) is still wet, be sure to not get sprinkles on that area.
3.) When the red or green “apple” portion of the cookie is dry or set, add the green leaf with thick icing and a leaf tip (as noted above).
4.) Add the apple stem either before or after the rest of the cookie is decorated.
Optional- Certainly this cookie design would look cute with a wooden popsicle stick added. You can add the stick to the cookies before baking (insert into the dough), or simply “glue” the stick on the backs of the finished cookies with a bit of royal icing.
Here are the fun caramel apple decorated cookies, along with some simple pumpkins. If you follow me on Instagram (and you totally should!) you’ll recognize these as the cookies I took to a party this weekend.
Below is a cute little set of cookies I made a few weeks ago for the winner of a recent blog giveaway…
Happy candy corn cookies from a couple years ago…
And one of my favorite cookie creations, 3D Pumpkin Cookies…
Happy fall cookie decorating!
Last month, when I share my favorite Chewy Chocolate Chip Cookie Recipe I knew I wanted to “play” with the recipe and see how it would work as a base for lots of other yummy cookies. I’m happy to report that by simply swapping out the chocolate chips I was able to make delicious White Chocolate Macadamia Nut Cookies! The dough is rich and flavorful and has just the right balance of textures (slightly crisp edges, chewy center). It worked perfectly with the classic combo of white chocolate and macadamia nuts! I was tempted to add some dried cranberries as well, and I think I will another time.
If you love White Chocolate Macadamia Nut Cookies, then you’ll need to make these soon! I sent them off to work with hubby and he said it took about 5.3 seconds for his co-workers to empty the plate! =)
Usually, if I’m photographing treats with a placemat I wouldn’t include the full placemat in the photo… but this one is so pretty I had to include it! I love collecting props from all over, but I especially love using props that hold a special memory (such as purchased on a trip), or things that are special gifts from friends. This placemat (part of a set of four) was a recent gift from a friend I’ve know since I was 11 =)
White Chocolate Macadamia Nut Cookies
This recipe produces delicious, chewy cookies with a classic flavor combo!
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 Tablespoons (1 1/2 sticks) Challenge unsalted butter, melted
3/4 cup packed dark brown sugar
1/2 cup sugar
1 egg PLUS 1 egg yolk
2 teaspoons vanilla extract
3/4 cup chopped macadamia nuts (unsalted)
1 1/2 cups white chocolate chips
In one large bowl add flour, baking soda and salt and set aside.
Melt the butter, then add to another large bowl, or the bowl of an electric mixer.
Blend melted butter with both sugars, and beat (or stir vigorously by hand) until the butter and sugars are well combined and the mixture is smooth and shiny.
Add the egg, then the egg yolk, and continue to beat until fully incorporated.
Add vanilla and blend well.
Pour flour mixture slowly into the mixer, then add the nuts and white chocolate chips and blend just until all the flour is incorporated.
Preheat oven to 350*F and move the bowl of cookie dough to the fridge for 10 minutes (while the oven heats up).
Line 2 baking sheets with parchment paper.
Scoop the batter (using a 2 tablespoon cookie scoop) onto the parchment paper lined baking sheets.
Bake cookies, one baking sheet at a time for 10-12 minutes (I usually bake mine for 10 minutes).
Remove the cookies from the oven when the edges of the cookies are just BEGINING to get golden brown, and the centers of the cookies appear slightly under-baked.
Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook, and firm up. Once partially cooled, carefully transfer cookies to a cooling rack.
Keep the remainder of the dough in the fridge while you are baking the others. Keeping the dough cool will help the cookies keep their shape while baking.
Recipe source - Glorious Treats
I used unsalted macadamia nuts (as listed), but feel free to use salted nuts and then reduce the additional salt in the dough to 1/4 teaspoon.
I really like to bake these cookies on parchment paper, as noted. Feel free to use Silpat lined baking sheets, or lightly greased baking sheets, but your results may not be identical to mine.
Be careful not to over bake the cookies, or they will not have the soft, chewy texture I've described. Be sure to remove the cookies from the oven while they still appear to be slightly under-baked.
Do you love cookies?
Here are a few more of my favorites…
Chewy Chocolate Chip Cookies