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4 Must-Have Winter Desserts

Updated on December 17, 2015

S'mores Pizza Cookies


Serves 4 to 6
1 stick unsalted butter, melted 1/3 cup granulated sugar
1/3 cup packed brown sugar 1/2 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
2 Graham crackers, broken into large pieces 1 Hershey’s bar, broken into large pieces
4 marshmallows, cut in half
Preheat oven to 400°F. Spray 2 6-inch pie plates or cast iron baking dishes with nonstick cooking spray.
In a large bowl, use a rubber spatula to stir together the butter, granulated sugar, and brown sugar until combined. Let stand for 5 minutes. Stir in the egg and vanilla. Add the flour, baking soda, and salt, stirring until incorporated. Fold in the chocolate chips.
Divide the dough into 4 equal pieces. Press two pieces of dough into the bottom of the prepared pans. Divide the graham cracker, Hershey’s bar, and marshmallows between the dough. Flatten out the remaining two pieces of dough and press over the marshmallows.
Bake for about 15 minutes, or until edges are slightly browned but the inside is still gooey. Let cool for five minutes before serving.

Cheesecake Cookie Cupcakes (Alliteration!)

Makes about 30 cupcakes
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped 2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten 1 cup sour cream
Pinch of salt
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Rating

5 stars from 1 rating of Cheesecake cookie Cupcakes

Créme Brûlée Cheesecake bars

Makes about 9 bars
2 (8-ounce) packages cream cheese, at room temperature 1 cup granulated sugar
2 large eggs
1 large egg yolk
1 vanilla bean, split and scraped 1/2 teaspoon fine sea salt
For the brulee topping:
1/4 cup granulated sugar
For the crust:
Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. Add the but- ter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.
For the filling:
Place the cream cheese in the bowl of a food processor and pulse until smooth (you can also use an electric mixer). Add the sugar, eggs, egg yolk, vanilla bean seeds, and salt and pulse until well combined and smooth.
Pour the mixture into the prepared pan. Bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Do no overbake.
Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and cut into squares.
On a heat-safe work surface, sprinkle the tops of each square with sugar and torch the tops with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar. Refrigerate until ready to serve.
For the crust:
9 whole graham crackers
1/2 stick unsalted butter, melted
For the filling:
Place the cream cheese in the bowl of a food processor and pulse until smooth (you can also use an electric mixer). Add the sugar, eggs, egg yolk, vanilla bean seeds, and salt and pulse until well combined and smooth.
Pour the mixture into the prepared pan. Bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Do no overbake.
Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and cut into squares.
On a heat-safe work surface, sprinkle the tops of each square with sugar and torch the tops with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar. Refrigerate until ready to serve.

Tips for the best cheesecake

Don't stress over cracks: Many cheesecakes crack on the top. In fact, I'm not sure I've ever made one that didn't crack just a little. This has a lot to do with temperature and the rate at which your cheesecake heats up, but the good news is that it can be fixed. My instant (and tasty) trick is to spread a layer of sour cream over the cooled cheesecake. It will give it a clean finish and add a little extra creaminess to each bite.

Dense New York-style is made with cream cheese, lighter Italian with ricotta. (These distinctions are full of ironies: New York-style relies heavily on Philadelphia cream cheese, and what we think of as Italian is actually more Little Italy than Verona.)

Cheesecakes can be frozen. Careful wrapping is very important. To freeze, place a fully cooled cheesecake in the freezer, uncovered, for 1 hour. If it's in a springform pan, remove sides of pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Wrap in plastic wrap, then carefully place it inside a large freezer bag or wrap it in heavy duty aluminum foil. Label and date. Freezing for more than a month is not recommended to retain the best quality.

For best results, run a long, thin knife around the edges of your cheesecake as soon as you remove the cheesecake from the oven. As a cheesecake cools, it may start to sink a little bit. If the edges are still attached to the pan, the cheesecake will start to pull itself away from the edges, causing potential cracks. Once the cheesecake has cooled completely, you can easily remove the ring around the springform pan.

Homemade Oreo cheesecake✨

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Comments

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    • Rukhsarrr profile imageAUTHOR

      Rukhsar 

      2 years ago from Leicester, UK

      Yes, they're delicious and FYI they're called s'mores :)

    • peachpurple profile image

      peachy 

      2 years ago from Home Sweet Home

      the first photo caught my eyes, gotta have them

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