Newlyweds navigating their way through married life – and the kitchen

Tag Archives: Cheesecake

Pumpkin Oreo Cheesecake Bites

I’m stuffed – wanna know why?

I was stressed last night – what a nail biter the election was! And I don’t know about you guys, but  I am a stress eater.  Instead of knitting, chewing gum or taking a brisk walk when I’m feeling anxious about something, I stuff my face with whatever is in arm’s length of me and not nailed to the table.

So, all in all, not the best night to make these Pumpkin Oreo Cheesecake bites – we’ll leave it at that.

Lucky enough for you, I spared some to actually take pictures of so you could see:

1) how cute they are

2) how delicious they are

3) how ridiculously easy they are to make

A similar flavor to those Pumpkin Oreo Truffles from a couple months ago, but much more rich and dessert-like.  And the best part is there’s no fork needed – you can pick them up with your hands and in 2 (maybe 3 for most normal humans) bites, down the hatch they go!

Pumpkin Oreo Cheesecake Bites
*Adapted from Inside Bru Crew Life (clearly I tried to make them ‘healthier’ to justify eating a dozen of them)

INGREDIENTS
*yields 24 cheesecakes

    2-8 oz pkgs. reduced fat cream cheese, softened

    1/2 c. sugar

    2 eggs

    2 Tbsp. fat-free sour cream

    1 tsp. vanilla

    1/2 c. canned pumpkin

    1 tsp. pumpkin pie spice

    48 Reduced-Fat Oreos

light whipped cream

1) Preheat oven to 350 degrees.

2) Spray a 12-muffin pan with non-stick cooking spray and line the bottoms with 1 Oreo cookie per slot.

3) Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

4) Fill each muffin tin 3/4 full with the cheesecake batter (on top of the oreo at the bottom), then push another whole Oreo into the top of the batter.

5) Bake for 20-22 minutes. Cool in pan for 15-20 minutes and then take a knife around the edge of each cheesecake to loosen them from the pan.  At this point, they should pop out easily.  You can then place them on a wire rack to finish cooling.

6) Keep refrigerated. Top with whipped cream and crushed oreos before serving.

Pumpkin Oreo Cheesecake Bites

oh and, they were breakfast too…

These would be a great addition to any Thanksgiving dessert table! Easy to make and to eat 🙂

In the mean time, I’ll be doing 2 hours of cardio tonight to work off last night’s (and um, this mornings?) Pumpkin Oreo binge – in the middle of the nor’ easter we’re getting – DOH.


Apple Streusel Cheesecake Bars

Ok – a little pumpkin break.  Time to feature another ‘fall’star – APPLES!

Probably one of my top 3 favorite things about Fall is apple picking.  Walking up and down rows and rows of tree after tree, full of big juicy apples just waiting to be yanked off their branch, tossed into a bag and brought home to your kitchen.  The possibilities are endless: apple crisp, apple pie, caramel apples, apple sauce, apple strudel.  Freshly picked apples are PERFECT for these Apple Streusel Cheesecake Bars!

But….I have yet to go apple picking so…

…I used canned apple pie filling 😦 Betty said it was ok!

These were:

1) Easy to make with minimal steps & ingredients

2) A great base for any cheesecake/streusel dessert – you could probably use just about any fruit with this

3) FREAKING delicious

Apple Streusel Cheesecake Bars
*From Betty Crocker love her

INGREDIENTS

1 pouch Betty Crocker oatmeal cookie mix

1/2 cup cold butter or margarine

2 packages (8oz each) cream cheese, softened

1/2 cup sugar

2 tbsp. all-purpose flour

1 tsp. vanilla

1 egg

1 – 21oz can apple pie filling

1/2 tsp. ground cinnamon

1) Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2) Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes

3) Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4) Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top.

5) Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Store covered in refrigerator until ready to cut into bars.

I had 2 last night, and 3 for breakfast, so I can safely say they are a WINNER!

Apple Streusel Cheesecake Bars



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