Sooooo,…yeah….I was supposed to post a recipe to use up leftover roast beef and trimmings. Obviously that did not happen. Life happens. I have had to console myself. Sometimes, ya just gotta go with what saves you. It’s all about survival and sometimes, to survive, you have to take that little piece of your own personal decadence, and go with it. It helps if it’s easy to make.
I have a love of cheesecakes that reaches so far back, I can’t recall when it came about. It’s pretty pricey to buy it (stick with me, it’s also really easy to make it), and it isn’t always that good. So I decided that, if I were going to indulge in cheesecake, even occasionally, I needed to know how to make it. It really isn’t difficult. I have since made some huge ones, in a number of different flavor combinations and/or toppings. But they are typically large and contain eggs, so they must be baked. I did not have the time or patience for that, nor did I want that much of it sitting around, in my face, screaming “EAT ME!”
I had everything I needed to make this one, except the Oreo’s (I even had half of a Hershey bar. Don’t ask, I have NO idea). Quick stop after work and voila! 20 minutes later, I had this little beauty in the fridge and waiting for me to start a movie.
And it was everything it promised; sweet, creamy, rich, with those pecans to add crunch….and so easy. It is almost gluten free. All you would need to do is use some gluten free chocolate cookie crumbs.
Need a pick me up? Need a little indulgence just for you? Try this one. Please. I promise you’ll feel happy and satiated…enough to outweigh that little bit of guilt.
- 2 Oreo cookies (4 wafers), middles removed, crushed
- 2-3 Tablespoons (about 1 ounce) cream cheese (light is okay, but NOT fat free)
- 5-6 individually wrapped caramels, like Kraft
- 2-3 teaspoons cream
- 2 Tablespoons coarsely chopped or broken pecans
- ½ of a single serving plain chocolate bar, or a few chocolate chips, whatever you have
- 1-2 teaspoons cream
- 1 Tablespoon powdered sugar (optional)
- tiny pinch of salt
- ¼ teaspoon vanilla
- about ¼ cup cream, whipped to stiff peaks, or ½ cup Cool Whip
- Sprinkle the cookie crumbs into the bottom of a dessert dish or small bowl. Sprinkle 1 tablespoon pecan pieces over the crumbs. Set aside.
- In a small bowl, pour 2-3 teaspoons cream and add the unwrapped caramels. Microwave for 30 second intervals, stirring in between, just until melted and smooth. Drizzle about 1 Tablespoon over the nuts and cookie crumbs.
- In another small bowl using a fork or spoon, stir the cream cheese until softened and smooth. Add all EXCEPT about 1 tablespoon of the caramel, the salt and vanilla to the cream cheese. Stir until blended and smooth. Taste for sweetness. If you like it sweeter, add a little powdered sugar and stir until smooth. Carefully FOLD in the whipped cream or whipped topping. You want to add a little fluffiness to the cream cheese, so don't stir. Gently fold it in just until mixed. Spoon this over the crumb/nut/caramel base. Sprinkle with remaining pecans, drizzle with remaining caramel. Melt chocolate at 20-30 second intervals, just until melted and smooth. Drizzle over the top of the dessert. Refrigerate until ready to indulge.