Once upon a time, I had thin(ish) thighs.
Once upon a time, I fell in love with cheesecake.
Once upon a time, I learned I could wear yoga pants instead of jeans…
Who’s ready to make cheesecake???!
Alright, I forget what night it was this week, maybe Tuesday? But Handsome was off being security at a basketball game and that left me all alone with my new love, Green Apple Stand Mixer by Kitchen Aid. Green Apple and I have quite the fling going on. It’s of course, all give and all take type of relationship, but Green Apple doesn’t mind that I’m using him for my greedy purposes.
Note*** It should be duely noted that while making this recipe, a few things went wrong, in which I turned to my cooking soul mate, Lo, for guidance and soothing words
Note**This recipe will make enough for a 9×13 pan, a 9in spring form or do like me and cut the recipe in half and it’ll make 3 mini spring form pans worth**
What Ya’ll Need:
- 24 oreo cookies (and the will power not to even sneak one…I didn’t have will power…and I put peanut butter on mine…Lord have mercy on my soul and cellulite dimples)
- 3 TBS melted butter
-1/4 tsp. ground cinnamon (I forgot this and it still tasted fabulous!)
-1 TBS instant coffee, I bought whatever was cheapest and on sale at Target and cannot even remember the name!
-1/4 cup boiling water
-4 8oz. packages cream cheese, softened (I used 1/3 less fat Philadelphia)
- 1 cup sugar
-1 cup sour cream (I used Light Daisy sour cream)
-4 eggs, room temp
-2 squares Bakers semi-sweet chocolate, melted and cooled
What Ya’ll Need To Do:
(I will give directions as if you are doing the 9×13 or 9in. spring form)
1. Butter your dish of choice with softened butter, really good.
2. In a food processor, place 12 oreos and pulse until they turn into fine crumbs. Transfer those to a bowl, and repeat with the second batch of 12 oreos–if you do it all at once, it’ll leave large chunks of oreo that you will be forces to eat because your processor just can’t get to em’!
3. After your oreos have been processed into fine crumbs, add the 3 TBS melted butter and pulse until they form medium to large clumps. You can check the consistency by A. turning off the processor (had to say it, sorry!) B. Taking off the lid and C. Taking some mixture in your hand and squeezing it. If it stays together, you’re good to go!
4. Press the cookie mixture into the bottom of your pan. If you’re using a spring form, you’ll want the crust to go up the sides of the pan to keep the cheesecake mixture from sticking.
5. Take your 1/4 cup boiling water and put it in a small bowl. Add cinnamon and instant coffee and stir until dissolved. Set aside to cool slightly.
6. In your kitchen aid mixer, or with a hand mixer, beat the cream cheese and sugar until well blended. Add the coffee and sour cream, blend until well incorporated.
STORY TIME: It was at this step in the recipe, when I went to go grab my sugar and realized that I only had 1 TBS of white sugar. As in, not a whole cup. As in, like what do I do? As in, I don’t know my neighbors well enough to ask them for some. As in, I have Lo on speed dial.
So I text Lo really quick, (remember I’m making 1/4 of the recipe) “Um, I need 1/4 c. white sugar and all I have is one TBS. Can I substitute powdered?” Lo: “What else ya got?” Me:”Powdered, light brown, dark brown and Equal packets leftover from the wedding. Please Lord, do not make me use Equal” Lo:”You can substitute the light brown because the quantity is so little, if you use powdered, the starch will give it a weird texture” Me:”You are my cooking soul mate. Please never leave me!”
7. Next, add eggs, one at a time until each is mixed in perfectly.
8. Reserve 1 cup of the cream cheese mixture!
9. Pour the remaining coffee cream cheese batter over your oreo crust and shake the pan a little to get the air pockets out.
10. With the reserved one cup of cream cheese mixture: Add melted chocolate and stir until fully combined.
11. Drop chocolate later by 1 TBS-fulls into “dots” (think dots on a domino). After you have your domino effect, take the tip of a knife and swirl the mixtures together to create a marble effect.
12. Bake at 350 degrees for about 40 minutes or until the center is almost set.
13. Cool on a wire rack and then transfer to fridge overnight (or a minimum of at least 4 hours!)
14. RESIST the urge to consume the whole thing immediately. Trust me, it’ll be even more fabulous after it’s mellowed in the fridge over night!
15. Serve with coffee while watching the fitness channel.