Thursday, September 10, 2009


I served this delicious new recipe last weekend. Hubby and I couldn't stop nibbling on it. It has a bottom chocolate layer and a top vanilla layer, then I topped it with my newly discovered cream cheese-whipped cream. Talk about a one-two punch!! It is super quick to make and baked up without a single "crack".

4 squares semi-sweet baking chocolate

(2) 8 ounce cream cheese (divided)
1/2 cup sugar (divided)
2 eggs (divided)
(1) 6 ounce Oreo pie crust
1 teaspoon vanilla extract

Microwave the chocolate (on high) for 1½ minutes (stirring every 30 seconds) or until completely melted. My microwave only took about 50 seconds.

To the melted chocolate, add one 8 ounce package of cream cheese, 1/4 cup of white sugar and one egg. Beat until well mixed and pour into Oreo crust. In a different bowl, mix one 8 ounce package of cream cheese, 1/4 cup of white sugar, one egg and 1 teaspoon vanilla extract. Beat until smooth and pour over the chocolate filling. Bake in preheated 350 oven for 40 minutes or until center is almost set. Chill for at least 3 hours then frost with whipped topping and sprinkle with toasted sliced almonds.

(1) 8 ounce package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
toasted sliced almonds

Combine room temperature cream cheese, sugar and extracts in a large mixing bowl. Beat until very smooth. With the mixer still running, slowly pour in the whipping cream (stop once in a while to scrape down the interior walls of the bowl). Continue to beat until cream forms stiff peaks.

This is a very sturdy whipped cream and will not deflate (there is still one piece of this cheesecake in the fridge (calling my name) and the whipped cream still looks as good as it did on Sunday).

NOTE: I did not have an Oreo crust, so I made a graham cracker crust and used a 10" pie plate. I didn't find out, until the cheesecake was in the oven, that an Oreo crust is only 8½" across, so my cheesecake came out a little on the thin side.

NOTE: Next time I make this recipe, I plan on making individual size cheesecakes by baking them in (cupcake paper lined) muffin tins. I am also going to alternate spoonfuls of chocolate and vanilla batter and run a knife through the batter to "marble" it.

NOTE: If you ever forget to bring the cream cheese up to room temperature, use this trick: unwrap cream cheese completely and microwave it on high for 10-15 seconds. (my microwave takes 13 seconds).


Anncoo said...

WOW! Looks awesome!!

Mary said...

put on a cuppa , i'm on my way...yummy.

Monica H said...

mmmmm! cheecake with cream cheese whipped cream- yes please!

cupcake size, thin, oreos, grahm crackers or marbled. I'd gobble that down in an instant!

girlichef said...

Oh yum...that cream cheese whipped topping sounds delicious! The whole thing does, actually :D

Debbie said...

That is one good looking cheesecake. The cream topping sounds delicious and it's deocrated so pretty with the almonds and cherries! Perfect!

Ingrid said...

I tell you what that cream cheese whipped cream sounds heavenly. Thanks for sharing!

Cheryl said...

That looks truly delicious!

Palidor said...

I like combining chocolate and vanilla. Looks like a delicious cheesecake!

Wandering Coyote said...

I do think I'd eat the whole pan on my own! YUM!

Katy ~ said...

Oh, gosh, Coleen, this looks "sinsational!"

Leslie said...

I am a sucker for all things cheesecake! I cant pass it up

Krista said...

Oh my goodness! This looks awesome! I love the easy cheesecake. Heck, I love any kind of cheesecake.

Carrie said...

I like the cupcake tin idea and marbling the cheesecake! I think it looks good just the way it is though, I love chocolate cheesecake!