So, lately I have been bombarding you with salads. They are delicious salads, mind you, but a person can’t just live on salad, right? We need a little dessert in life. A little sweet finish to a meal. And who better to call upon for that craving, than Shelly over at Cookies and Cups. While laughing hysterically at her posts and gawking at her masterfully created sweets, I finally resolved that I would attempt another one of her recipes. How could I resist? It was cheesecake squares. Cheesecake, people. One of my weaknesses.
I remember when I was little and my Mom would order cheesecake for dessert at a restaurant. She would gingerly pierce her fork through the pointed slice, bring the creamy forkful to her lips and them hum “”mmmmmm” sounds over and over while she tasted the piece. I was sure that I wanted a taste of THAT! “Please Mom, can I have some?” Of course my Mom succumb to my annoying pleading. When I pierced a huge piece and stuffed it in my mouth, I could almost not swallow. Yuck! I wanted to spit it out. What was this?! It’s not even sweet. Man, grown-ups are weird. I think I’ll stick to my ice-cream sunday slathered in sticky sweet caramel, thank you very much.
And as the sands of time passed, I became said grown-up. And with that grown-up status, so came the love of cheesecake and the “mmmmm” sounds of tasting a piece. Now I think, “Man, kids’ tastebuds are weird.”
This cheesecake is not totally your grown-up style, though. It has a ribbon of caramel running through it and some chunks of white oreos, too. I guess it would be somewhere between the tween years and hitting 21. Adults will like it and maybe even a kid or two will eat it. Maybe they will eat everything between the “cheesecake” parts, but whatever. Enjoy!
*****Photos courtesy of Mr. Foodlova – he is so creative 🙂
White Oreo and Caramel Cheesecake – via Cookies and Cups
So, I had to go pretty liberal with the ingredients in this recipe. I found Wether’s Originals toffees to melt because I couldn’t find those little wrapped ones that are so abundant in North America. Lo and behold, there were no Vanilla Oreos in the stores I checked. Guess they are a little behind the times here when it comes to Oreos. I bought a sandwich cookie of vanilla wafers and cream filling. Not quite like the Oreo, but I think it did the trick.
28 Golden Oreos (18 finely crushed, 10 carsely chopped)
3 tbsp melted butter
20-24 wrapped caramels
1 tbsp water
2 bricks cream cheese, softened
1 cup marshmallow fluff
Ok, start by finely crushing 18 of those golden Oreos. This is going to be the crust. Mix in the 3 tbsp of melted butter and press firmly into the bottom of a dish. You can go with a 9×9 inch square or a 9inch round whatever you prefer. I did mine in a much bigger round (since it’s the only one I’ve got!) and the cheesecake was pretty thin. Put the crust in a preheated 350 degrees farenheit oven for 10 minutes. et aside and let cool for 0-15 minutes.
Next, mix the cream cheese, marshmallow fluff (kind of a brilliant idea instead of sugar) and the egg together. Mix in the rest of the Oreos that are coarsely chopped.
Meanwhile, melt those caramels with the 1 tbsp of water in the microwave or on the stove. I used the stove, but if you use the microwave, Shelly says, 1 minute on high, stirring once at 30 secs.
Pour the cream cheese filling over the cooled crust. Now dollop the melted caramels over the top. Use a knife to create the swirls. Then, pop it into the oven at 350 degrees farenheit for 20-25 minutes. Finally, enjoy the sweet cheesecake!