Category Cakes & Pies

Instant Pot Oreo Cheesecake

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This cheesecake was well received at our family Christmas.  Even my son who isn’t much for compliments had two pieces!  (that’s about as good as a compliment as I’ll get…but I’ll take it!)

Needed for the Crust:

  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted

Needed for the cheesecake:

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped

Needed for the topping:

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional

Directions:

  1. Spray the inside of a 7 inch spring form or push pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In a bowl, beat the cream cheese until smooth. When smooth add the sugar and mix until combined.  Add eggs, one at a time, mixing well before adding the second egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil to keep condensation off the top of the cheesecake as it cooks.
  6. Pour 1 1/2 cups of water into the Instant Pot.
  7. Place the cheesecake pan on the rack and carefully lower both the rack and the pan into the Instant Pot, using the handles on the rack.  If your rack doesn’t have handles you may want to use a ‘foil sling’ to assist with this.
  8. Lock the lid into place and make sure the vent is closed. Press the “Manual” button and cook on high pressure for 40 minutes.
  9. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  10. Carefully remove the cheesecake from the pot to a cooling rack. Uncover the cheesecake and allow it to cool to room temperature.
  11. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  12. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

 

Pecan Pie Cobbler

dtbarne 1 Comment

I am not a baker.  I don’t care to bake.  I’m not sure why…perhaps it’s the amount of ingredients necessary or the number of steps involved but baking is just not my thing.  However, this recipe is easy peasy and sinfully delicious.  For this particular dish…I don’t mind baking one bit!

The recipe below is for a 9×13 inch pan, however, there is now way Michael and I could eat all that so the recipe is easily halved.

  • 1 box refrigerated pie crust (package of two)
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • Cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping
  1. Preheat oven to 425.  Lightly grease a 13″ x 9″ glass baking dish and set aside.  Roll out one of the pie crusts to fit the baking dish.  Trim the edges, if needed.
  2. In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and eggs until well combined. When nice and smooth, stir in the chopped pecans.
  3. Pour or spoon half of the filling into the crust.
  4. Roll out the second pie crust to fit the baking dish and place over the top of the filling.  Lightly spray pie crust with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from the oven.
  6. Reduce oven temperature to 350 and carefully spoon or pour remaining pecan filling over the crust. Arrange the pecan halves over the top and bake another 30 minutes or until the center is set. Let cobbler cool for 15-20 minutes. Serve with vanilla ice cream.

Fresh from the oven

Oh yeah….ready to eat

Air Fryer Fried Pies

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What a surprise these little guys turned out to be!  Tender flaky crust.  Yummy goodness on the inside.  Wow!  Now I’m gonna have to try every flavor of pie filling I can find!

Refrigerated pie crust

Canned pie filling (any flavor: cherry, apple, lemon, etc)

Egg, beaten

Let crust come to room temperature and then using a small plate as a guide or bowl about 4 inches in diameter cut out circles.

Place about a 1/4 to a 1/3 of a cup of pie filling on half of the pie crust circle.  Fold crust in half over the pie filling and seal edges with a fork.

Place pies (as many as you can without overlapping) in air fryer and brush with beaten egg (egg wash).

Set temperature to 370 and set timer to 14 minutes.  Turn pies halfway through cook time.  Be sure to keep an eye on the pies so they don’t over brown.

Crust was flaky and tender…delicious!

Instant Pot New York Cheesecake

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Ingredients:
Crust
  • ¾ cup of graham crackers (about 6 sheets) or any crispy cookie crumbs
  • 2 teaspoons sugar
  • 2 tablespoons butter, melted
Filling
  • 16 oz cream cheese, room temperature
  • ½ cup sugar
  • 1 teaspoon flour (optional – makes a more dense filling)
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange peel, grated
  • ½ teaspoon lemon peel, grated
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • ¼ cup whipping/heavy cream
Topping
  • ½ cup sour cream
  • 2 teaspoons sugar

Directions:

Crust
  1. Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.  Optionally you can put the crackers in a storage bag and use a rolling pin to crush them.
  2. Melt butter in microwave and add to graham cracker mixture. Pulse (or mix) until just combined.
  3. Pour cookie mixture into bottom of greased cheesecake pan (6-inch or 7-inch work best) and press the mixture firmly into the bottom of the pan and one inch up along the sides.
  4. Place pan with crust into freezer for 15 minutes.
Filling
  1. Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
  2. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
  3. Hand blend in cream thoroughly.
  4. Pour filling into the pan, on top of the graham cracker crust.
Cook
  1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
  3. Place cheesecake into pressure cooker using a sling.
  4. Lock on lid and close pressure valve.
  5. Cook at High Pressure for 35 minutes. Allow a 15 minute natural release and the quick release to be sure all pressure has been released.
  6. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  7. The center will be a bit jiggly, but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Topping
  1. Mix together the sour cream and sugar and then spread on the hot cheesecake.
  2. Let cool on wire rack for one hour.
  3. Lightly cover and place in refrigerator overnight.

Tips
If you use a 7 inch pan, cut the cooking time to 30 minutes.

For Single Serving Jar Cheesecake
8 oz Glass Jar – cook 7 minutes
4 oz Glass Jar – cook 4 minutes
15 minute Natural Pressure Release

No-Bake Strawberry Ice Box Cake

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Such a pretty dessert!  Pretty desserts are always a hit at an RV potluck this one was no exception…I came home with an empty serving dish!  Score!

INGREDIENTS:

2 qts. fresh strawberries, sliced
2 (8 oz.) tubs fat-free whipped topping (or use regular or light)
1 (14.4 oz.) box graham crackers
1/2 cup milk chocolate chip morsels

DIRECTIONS:

1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the side of dish.  Then add 2 more sheets on opposite side and 1 single rectangle in the last space. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers.   You’ll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely.  Serve.

How pretty is that??

Red Velvet Poke Cake

dtbarne 1 Comment
1 box red velvet cake mix
Ingredients to make cake (eggs, water, oil)
2 (8oz) boxes instant cheese cake flavored pudding (I couldn’t find cheesecake so I used vanilla)
4 cups of milk
1 8 oz tub of whipped topping
10 oreo cookies, crushed (optional)
Prepare cake mix according to package directions using a 9×13 pan.  Once cake comes out of oven allow to cool for just a few minutes.  Then with a wooden spoon handle (or something similar) begin poking holes in the warm cake.
You want the holes to be fairly big so that the pudding can get down in there.  Be sure to poke right down to the bottom of the cake. 
In a medium bowl whisk the pudding mix and milk.  Whisk for 2 minutes until there are no more lumps.
Pour pudding over cake, taking care to get the pudding into the holes.  Spread the pudding out and use the back of a spoon or spatula to gently push the pudding into the holes. 
Put the cake in the fridge and let cool/set for about 2 hours.  Once your cake has completely cooled, spread on whipped topping – spreading it out evenly over the pudding. 
Spread crushed Oreos on top of cake. 
Keep cake refrigerated. 

Yummy!

Angel Food Pineapple Cake

dtbarne 1 Comment

A super duper, easy peasy dessert recipe fit for any potluck or just to enjoy with a few close friends around a campfire.

Angel Food cake mix

20 oz can crushed pineapple

Combine cake mix and can of pineapple (with juice), mixing by hand.

The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes.

Top with whipped cream and serve!

 

3, 2, 1 Cake

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I LOVE this recipe.  It’s quick and easy and when there are just 2 of us sometimes an entire cake can go to waste.  But with this recipe we can have just one serving and that’s that.  I always keep a ‘batch’ prepared so that when we want a sweet treat it’s as easy as 1, 2, 3!!

To Make mix:

Two cake mixes mixed together and ready to store.

1 box Angel Food cake mix
1 box any flavor cake mix (chocolate, white, red velvet, etc)

Mix cake mixes thoroughly and store in air tight container.

 

To make cake:

3 Tablespoons mix
2 Tablespoons water

Microwave on high for 1 minute.  Serve with ice cream, cool whip, fresh fruit, etc.  You can easily double this if you want a little bit bigger serving!

Ready for a little ice cream

Gooey Butter Cake

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I used to find this cake at bake sales a lot and it was so yummy so when I found a recipe for it I had to give it a try.  I do not enjoy baking but this one is super easy and oh so yummy!

1 yellow cake mix

1 stick butter

1 8 oz pkg cream cheese

3 eggs

1 box powdered sugar

 

Mix cake mix, 1 egg and butter with fork. Pour into 13×9 greased pan.  Smooth with fingers to cover whole pan.  Mix powdered sugar, softened cream cheese and 2 eggs with mixer until smooth.  Pour on top of cake batter and bake 45 minutes at 350.  When cool, sprinkle with the 2 tablespoons powdered sugar.