Bake or Break

I’m not a huge fan of Oreos or, really, any kind of store-bought cookie. I have spoiled myself with the homemade variety. That being said, I am not the least bit hesitant to use store-bought cookies as an ingredient, like with these cheesecakes.

The crust of these little treats is actually a whole Oreo, not crumbs. Leaving the cookie intact makes for a thick crust that gets nice and soft after they’ve baked and chilled. Topping off those Oreos is one of my favorite things – cheesecake. Of course, it wouldn’t meet the legal definition of a cookies and cream cheesecake without even more Oreos mixed into the cheesecake. I especially like the addition of sour cream to the cheesecake filling. It offsets all that sweet with just a little bit of tartness.

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Recently, I read somewhere that 2008 was a big year for salted caramel. I don’t think I’m in any position to agree or disagree with that, but I will say that I had a little love affair with it myself. (Hello, salted caramel hot chocolate!)

This cheesecake is a prime example of salted caramel at its finest. I actually found the recipe while looking for something else. Of course, once I found this I was immediately so smitten that whatever I was looking for was quickly forgotten.

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Some of you may have noticed that I’ve been absent of late from BoB. I have many excuses, but I won’t get into all of that. The important thing is that I finally share with all of you some of the things I’ve been baking.

First up are these amazingly delicious bars. Imagine a buttery pecan crust. Now, let’s put some cheesecake on top of that. But not just any cheesecake - chocolate cheesecake. Sounds good, huh? Well, how about a pecan pie layer on top of that? I know!!!

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If the title of these alone doesn’t win you over, then I will have to shut down BoB. Really, there’s no hope if these don’t appeal to you.

These delicious bars begin with a graham cracker crust. While that usually means graham cracker crumbs and butter, this crust also contains miniature chocolate chips. Then, there is a cheesecake layer, which has been topped with dollops of chocolate chip cookie. If that weren’t enough, the whole thing is drizzled with even more chocolate.

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As most people do these days, I have an obscene number of blogs that I follow. My feed reader is insane. The majority of those feeds are from food blogs. I am always finding recipes that pique my interest. Even with the best of intentions, I never seem to get around to making those recipes. In an effort to remedy that, I made these cheesecake bars from Nicole’s blog, Baking Bites.

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When I came across this recipe in Cooking with Paula Deen, I realized that it had been far too long since I put my mini cheesecake pan to use. I’ve been anxiously awaiting the holiday season so I could justify making these little treats.

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View a printable recipe and more photos

As I told you earlier in the week, one of our Thanksgiving desserts was this cheesecake recipe I’ve been waiting rather impatiently to make. It takes two of my very favorite things - pecan pie and cheesecake - and makes one fantastic dessert.

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Another birthday, another cheesecake. For my brother-in-law Jim’s birthday, I scoured countless recipes until I happened upon this recipe involving one of his favorite things - Reese’s peanut butter cups. I decided to ignore the nutrition information on the page, as bad as it may be. It’s for a [...]

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See the recipe

I have become famous, or perhaps infamous, in my family for cheesecakes. For every occasion, they can somehow justify serving cheesecake. I actually enjoy making them, so it’s not really a huge imposition on me. Sunday was my daddy’s birthday, so out came the best cheesecake book I’ve ever found. [...]

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View a printable recipe or more photos

I recently received a mini cheesecake pan and could hardly wait to try it out. This pan is much like a mini muffin pan, but with removable bottoms. The pan has a hole in the bottom of each compartment, and a small disc is used to cover [...]

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