Marbled Cheesecake Hearts




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Marbled Cheesecake Hearts
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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Bars and Squares, Valentine's Day

Cuisine: American

Servings: 12

Marbled Cheesecake Hearts

Ingredients

    Marbled Cheesecake Hearts
  • 2 cups finely crushed creme filled chocolate sandwich cookies
  • 3 tablespoons butter or margarine, melted
  • 3 (8 oz) pkgs cream cheese, softened
  • 14 oz can Eagle Brand sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 (1 oz) squares unsweetened chocolate, melted

Preheat oven to 300°. Line 13 X 9 inch pan with heavy foil, set aside.

Combine crumbs and butter, press firmly on bottom of pan. With mixer, beat cream cheese in a bowl until fluffy. Beat in milk until smooth. Add eggs and vanilla, mix well. Pour half the batter over crust.

Stir melted chocolate into remaining batter, spoon over vanilla batter. With knife, swirl chocolate batter through vanilla batter to marble.

Bake 50 minutes or until set. Cool. Chill 1 hour.

Use foil to lift out of pan.

For hearts, cut with a heart shaped cookie cutter. Or, cut into bars.

Makes 12 hearts.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Marbled Cheesecake Hearts

Serves 12

Amount Per Serving
Calories 382.54 kcal
% Daily Value*
Total Fat 29.05 g 44.7%
Saturated Fat 16.55 g 82.8%
Trans Fat 0.12 g
Cholesterol 121.33 mg 40.4%
Sodium 273.57 mg 11.4%
Total Carbohydrate 23.23 g 7.7%
Dietary Fiber 0.84 g 3.4%
Sugars 20.8 g
Protein 8.14 g
Vitamin A 30.39 % Vitamin C 0.96 %
Calcium 16.16 % Iron 8.52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/marbled-cheesecake-hearts/



Black-and-White Ice Cream Tart

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Black-and-White Ice Cream Tart
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Category: Desserts and Sweets, Frozen Treats

Servings: 8

Black-and-White Ice Cream Tart

Ingredients

    Black-and-White Ice Cream Tart
  • 24 chocolate sandwich cookies (about 10 ounces) such as Oreo
  • 1 tablespoon butter, melted
  • 2 pints vanilla ice cream, softened (see Note)

Coarsely chop 6 cookies; set aside.

Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.

Dollop ice cream by the 1/4 cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.

To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices. Serves 8.

Note: Let ice cream stand at room temperature 30 minutes, or microwave it in 10-second increments until spreadable.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Black-and-White Ice Cream Tart

Serves 8

Amount Per Serving
Calories 156.31 kcal
% Daily Value*
Total Fat 8.99 g 13.8%
Saturated Fat 5.48 g 27.4%
Trans Fat 0.06 g
Cholesterol 32.86 mg 11%
Sodium 58.82 mg 2.5%
Total Carbohydrate 16.64 g 5.5%
Dietary Fiber 0.51 g 2%
Sugars 14.62 g
Protein 2.4 g
Vitamin A 10.0 % Vitamin C 0.44 %
Calcium 8.52 % Iron 1.34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/black-and-white-ice-cream-tart/

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Cookies and Cream Cake




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Cookies and Cream Cake
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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Cakes

Cuisine: American

Servings: 12

Cookies and Cream Cake

Ingredients

    Cookies and Cream Cake
  • 1 (18 1/2 ounce) box white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large egg whites
  • 1 cup coarsely crushed Oreo cookies (about 8)
    Frosting
  • 4 - 4 1/2 cups powdered sugar
  • 1/2 cup shortening
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
Cake

In a large mixing bowl, combine cake mix, water, oil, and egg whites.

Beat on low speed until moistened; beat on high for 2 minutes.

Gently fold in the crushed cookies.

Pour into 2 greased and floured 8-inch round cake pans.

Bake at 350° for 30 minutes or until tests done.

Cool for 10 minutes; remove from pans to wire rack to cool completely.

Frosting

In a mixing bowl, beat sugar, shortening, milk, and vanilla until smooth.

Frost cake.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Cookies and Cream Cake

Serves 12

Amount Per Serving
Calories 495.06 kcal
% Daily Value*
Total Fat 19.9 g 30.6%
Saturated Fat 3.41 g 17.1%
Trans Fat 1.36 g
Cholesterol 0.51 mg 0.2%
Sodium 312.18 mg 13%
Total Carbohydrate 77.55 g 25.9%
Dietary Fiber 0.42 g 1.7%
Sugars 66.16 g
Protein 3.08 g
Vitamin A 0.26 % Vitamin C 0.15 %
Calcium 9.17 % Iron 4.27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/cookies-and-cream-cake/

Source: Food.com


Double Chocolate Oreo Bars



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Double Chocolate Oreo Bars
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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Bars and Squares

Cuisine: American

Servings: 24

Double Chocolate Oreo Bars

Ingredients

    Double Chocolate Oreo Bars
  • 16 ounces Oreo cookies
  • 3/4 cup margarine, melted
  • 14 ounces sweetened condensed milk
  • 12 ounces mini chocolate chips, divided

Preheat oven to 350°.

Place cookies in large bowl and crush into small pieces with a small mallet, or place them in a zip bag and crush with a rolling pin, then place in large bowl. Stop when pieces are smaller than a dime but not yet crumbs.

Pour melted margarine over cookies in bowl and mix until all cookie pieces are well coated. Press in bottom of ungreased 9x13 baking pan.

Place sweetened condensed milk and 1 cup of the mini chocolate chips in a microwave safe bowl and heat until melted together (30 seconds at a time with stirring in between until smooth). Pour over cookie crust. Sprinkle remaining chocolate chips over top.

Bake 10 minutes.

Cool in refrigerator at least 2 hours before cutting.

Makes 24 bars

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Double Chocolate Oreo Bars

Serves 24

Amount Per Serving
Calories 262.13 kcal
% Daily Value*
Total Fat 14.02 g 21.6%
Saturated Fat 5.09 g 25.5%
Trans Fat 1.09 g
Cholesterol 7.75 mg 2.6%
Sodium 149.75 mg 6.2%
Total Carbohydrate 32.16 g 10.7%
Dietary Fiber 0.93 g 3.7%
Sugars 25.55 g
Protein 2.98 g
Vitamin A 1.38 % Vitamin C 0.57 %
Calcium 6.76 % Iron 13.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/double-chocolate-oreo-bars/