Lemon Cheesecake Bars

 

INGREDIENTS

• 2 3/4 cups shortbread cookies, finely crushed
• 6 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 12 ounces cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla
• 2 large eggs
• 1 cup powdered sugar

PREPARATION

Preheat oven to 350°F, and spray an 8×8-inch baking dish with cooking spray.

Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.

Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.

Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.

Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.

Cut into bars and serve.

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Innovative Ideas for Reusing Empty Tuna Cans

 

Empty tuna cans can be repurposed in creative and practical ways. Here are some innovative ideas:

For the Kitchen & Home

1. Mini Herb Planters – Grow small herbs like basil or parsley. Drill a drainage hole and place them on a windowsill.
2. Spice Holders – Mount the cans on a board or inside a cabinet to store commonly used spices.
3. Tea Light Candle Holders – Fill with wax and a wick for DIY candles.
4. Cookie or Egg Rings – Use them as molds for perfectly round cookies, pancakes, or fried eggs.
5. Measuring Cups – Cleaned cans can act as portion-sized measuring cups.

For Organization

6. Desk Organizers – Store paper clips, push pins, or small office supplies.
7. Magnetic Storage – Attach magnets to the bottom and place them on a fridge for holding small items.
8. Wall-Mounted Storage – Stack and glue cans together for a wall-mounted storage system in craft rooms or garages.

For DIY & Crafts

9. Mini Succulent Pots – Paint and decorate the cans for unique succulent planters.
10. Hanging Lanterns – Punch holes in the sides and place a candle inside for a decorative lantern.
11. Bird Feeders – Attach a stick for perching and hang with a string to create a bird feeder.
12. Wind Chimes – String multiple cans together and hang outside for a rustic wind chime.

For Kids & Fun Projects

13. Toy Storage – Great for organizing crayons, small toys, or Lego pieces.
14. Drums or Shakers – Fill with rice or beans, seal, and let kids use them as musical instruments.
15. Mini Paint Containers – Perfect for holding small amounts of paint for craft projects.

Would you like instructions for any of these?

Looking for a quick, flour-free recipe

 

Here’s a quick, flour-free recipe for Flourless Peanut Butter Cookies—they're simple, delicious, and ready in minutes!

Ingredients:

• 1 cup peanut butter (or almond butter)
• ½ cup sugar (or honey for a natural option)
• 1 egg
• ½ tsp baking soda (optional, for a lighter texture)
• 1 tsp vanilla extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients in a bowl until smooth.
3. Scoop small portions onto a baking sheet and press with a fork.
4. Bake for 8-10 minutes until golden around the edges.
5. Cool and enjoy!

Would you like a savory flour-free recipe instead?

Soft and Zesty Lemon Crinkle Cookies

 

Soft and Zesty Lemon Crinkle Cookies

These soft and chewy lemon crinkle cookies have a bright citrus flavor, a tender texture, and a beautiful crinkled powdered sugar coating.

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Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 large egg
• 1 large egg yolk (for extra softness)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For Coating:

• ½ cup powdered sugar

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Instructions:

Step 1: Prepare the Dough

1. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
3. Add the egg, egg yolk, lemon juice, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients, mixing just until combined.

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Step 2: Chill the Dough

• Cover and refrigerate the dough for 30–60 minutes to help with shaping and crinkling.

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Step 3: Coat & Bake

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop out tablespoon-sized balls of dough and roll them into smooth balls.
3. Roll each ball generously in powdered sugar until fully coated.
4. Place cookies 2 inches apart on the prepared baking sheet.

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Step 4: Bake & Cool

• Bake for 10–12 minutes, until the edges are set but the centers are soft.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Tips for the Best Lemon Crinkle Cookies:

✔ For extra lemon flavor, add an additional ½ tsp of lemon extract.
✔ For an ultra-soft texture, don’t overbake; they will continue to set as they cool.
✔ For a stronger crinkle effect, roll the cookies in granulated sugar first, then powdered sugar.

Would you like a version with white chocolate or poppy seeds?

Sandy Ice Cream from Burger King with Thermomix – Homemade Delight

 

Burger King's Sandy Ice Cream is a delicious treat that combines soft-serve ice cream with crumbled cookies for a crunchy and creamy dessert. You can recreate this at home using a Thermomix for a smooth and creamy texture.

Homemade Sandy Ice Cream (Burger King Style) with Thermomix

Ingredients:

• 500 ml heavy cream (cold)
• 250 ml whole milk
• 100 g sugar
• 1 tsp vanilla extract
• 2 tbsp powdered milk (for extra creaminess)
• 100 g cookies (e.g., Lotus Biscoff, Oreos, or digestive biscuits)

Instructions:

1. Prepare the Ice Cream Base:

   • Add the heavy cream, milk, sugar, vanilla extract, and powdered milk to the Thermomix bowl.
   • Blend for 30 sec / Speed 4 until well combined.

2. Chill & Freeze:

   • Pour the mixture into an ice cube tray or freezer-safe container.
   • Freeze for 6-8 hours until solid.

3. Blend for Creamy Texture:

   • Add the frozen ice cream cubes back into the Thermomix bowl.
   • Blend 1 min / Speed 6, then scrape down the sides.
   • Blend again 30 sec / Speed 4 until smooth.

4. Add the Crunchy "Sandy" Topping:

   • Crush the cookies in the Thermomix for 10 sec / Speed 5.
   • Either mix them into the ice cream or sprinkle them on top before serving.

5. Serve & Enjoy!

   • Scoop into bowls or cups, top with extra cookie crumbs, and enjoy your homemade Burger King-style Sandy Ice Cream!

Would you like any variations, such as a chocolate or caramel version?

Easy 6-Ingredient Dessert Cups

 

Easy 6-Ingredient Dessert Cups

These no-bake dessert cups are creamy, delicious, and take just minutes to prepare! Perfect for a quick treat or an elegant dessert.

Ingredients (Makes 4 Cups)

• 1 cup heavy cream (or whipped topping)
• ½ cup mascarpone or cream cheese (softened)
• ¼ cup powdered sugar (or honey)
• 1 teaspoon vanilla extract
• 8 crushed cookies (Graham crackers, Biscoff, or Oreos)
• ½ cup fruit (berries, banana slices, or mango)

Instructions

1. Make the Cream Filling:

   • In a bowl, beat heavy cream, mascarpone, powdered sugar, and vanilla until smooth and fluffy.

2. Assemble the Cups:

   • Add a layer of crushed cookies to each glass.
   • Spoon or pipe in a layer of the cream mixture.
   • Add a layer of fruit.
   • Repeat until the cup is full.

3. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving for the best texture.

Variations:

• Chocolate Lovers – Add cocoa powder or Nutella to the cream mixture.
• Tropical Delight – Use coconut cream and mango.
• Caramel Dream – Drizzle caramel between layers.

Would you like a dairy-free version?

creamy dessert in a glass

 

Creamy Dessert in a Glass: No-Bake Layers of Indulgence

A creamy dessert in a glass is elegant, easy to make, and perfect for any occasion. This recipe layers a velvety cream filling with cookies, fruit, or chocolate for a beautiful and delicious treat.

Ingredients (Makes 4 servings)

For the Cream Layer:

• 1 cup heavy cream
• ½ cup mascarpone or cream cheese (softened)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Layers:

• 8 crushed cookies (Graham crackers, Biscoff, or Oreos)
• ½ cup fruit (berries, banana slices, or mango)
• ¼ cup chocolate shavings or caramel sauce (optional)

Instructions

1. Make the Cream Filling:

   • In a bowl, whip the heavy cream, mascarpone, sugar, and vanilla until soft peaks form.

2. Assemble the Layers:

   • In serving glasses, add a layer of crushed cookies.
   • Spoon or pipe a layer of the cream mixture on top.
   • Add fruit or chocolate shavings.
   • Repeat the layers until the glass is full.

3. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving for the flavors to blend.

Variations:

• Tiramisu Style: Dip ladyfingers in coffee and layer with mascarpone cream.
• Lemon Delight: Add lemon zest and curd for a citrusy twist.
• Chocolate Dream: Mix cocoa powder into the cream and layer with brownie chunks.

Would you like a lighter or richer version?

Melt-in-Your-Mouth Shortbread Cookies

 

Here’s the full recipe for Melt-in-Your-Mouth Shortbread Cookies:

Ingredients

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar (powdered sugar)
• 1 cup butter, softened
• Optional: Maraschino cherries or sprinkles for decoration

Instructions

1. Preheat Oven: Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together cornstarch, flour, and confectioners’ sugar.
3. Cream Butter: In a separate bowl, beat the softened butter until light and fluffy (about 2–3 minutes).
4. Combine: Gradually add the dry ingredients to the butter, mixing until a smooth dough forms.
5. Shape Cookies: You can either:
   • Use a piping bag with a star tip to create swirled cookies.
   • Roll the dough into small balls and flatten them with a fork.
6. Decorate: Add half a cherry or sprinkles on top if desired.
7. Bake: Bake for 15–20 minutes, or until the edges are just lightly golden (do not overbake).
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your soft, buttery shortbread cookies! Let me know if you need any variations or flavor ideas.

Healthy Oatmeal Banana Cookies

 

These healthy oatmeal cookies look delicious! They seem to be made with simple ingredients like oats, bananas, apples, and dried fruits. Here's a possible recipe based on the ingredients shown:

Healthy Oatmeal Banana Cookies

(No Sugar, No Flour, No Butter)

Ingredients:

✔ 1 ripe banana (mashed)
✔ 1 apple (grated or finely chopped)
✔ 1 ½ cups rolled oats
✔ ½ cup dried fruits (raisins, cranberries, apricots, or dates)
✔ ½ tsp cinnamon (optional)
✔ 1 tsp vanilla extract
✔ 2 tbsp chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mash the banana in a bowl and add grated apple.
3. Mix in oats, dried fruits, cinnamon, vanilla, and nuts.
4. Let the mixture sit for 5 minutes so the oats absorb moisture.
5. Form small cookie shapes and place them on a lined baking sheet.
6. Bake for 12-15 minutes until golden brown.
7. Let cool, then enjoy!

Would you like to add chia seeds or coconut for extra nutrition?

Maraschino Cherry Chocolate Chip Cookies Recipe

 

Here's a delicious Maraschino Cherry Chocolate Chip Cookies recipe! These cookies are soft, buttery, and filled with sweet cherries and chocolate chips.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, but enhances cherry flavor)
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup maraschino cherries, drained, patted dry, and chopped
• 1 1/2 cups semi-sweet or white chocolate chips

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare Cherries: Drain the maraschino cherries well, pat them dry with paper towels, and chop them into small pieces. Set aside.
3. Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract (if using). Mix well.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped cherries and chocolate chips.
6. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be slightly soft.
8. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Dry the cherries well before adding them to the dough to avoid excess moisture.
• Use white chocolate chips for a sweeter, more striking contrast with the cherries.
• Store in an airtight container at room temperature for up to 5 days.

Enjoy your Maraschino Cherry Chocolate Chip Cookies! Let me know if you need any modifications.

No-Bake Baileys Cheesecake Balls

 

Ingredients

• 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
• 1 (8 ounce) container mascarpone cheese
• 1/3 cup Irish cream liqueur (such as Baileys(R))
• 1 (9.7 ounce) package white chocolate, chopped
• 2 ounces dark chocolate, chopped

Directions

Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Coconut Macarons

 

INGREDIENTS

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Shorecook’s Nutter Butter Cookie Balls.

 

Ingredients:

• 16 ounces peanut butter sandwich cookies (such as Nutter Butter(R))
• 1/2 (16 ounce) jar peanut butter (such as Jif(R))
• 1/2 (24 ounce) package chocolate candy melts
• 1/4 cup multicolored candy sprinkles

Directions:

Cover a baking sheet with parchment paper and set aside.
Crush peanut butter cookies in a food processor until they are crumbs.
Pour into the bowl of a stand mixer and add peanut butter.
Mix on medium speed until a dough forms, about 5 minutes.
Scoop dough and form 20 balls, placing them onto the prepared baking sheet.
Freeze for 30 minutes so they will hold together while dipping.
Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
Insert a toothpick into each cookie ball and dip into melted chocolate.
Return balls to the prepared baking sheet and top with sprinkles.

No-Bake Baileys Cheesecake Balls

 

Ingredients

• 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
• 1 (8 ounce) container mascarpone cheese
• 1/3 cup Irish cream liqueur (such as Baileys(R))
• 1 (9.7 ounce) package white chocolate, chopped
• 2 ounces dark chocolate, chopped

Directions

Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

Instructions

Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

Mix together the cookie crumbs and butter.

Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip the cream, icing sugar and vanilla to soft peaks and set aside.

In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

Gently fold in the previously whipped cream.

Pour into the prepared pie crust.

Freeze overnight.

Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Easy Sugar Cookies

 

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

Prep : 15 m – Cook: 10 m – Ready In: 25 m
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SNICKERS CHEESECAKE BARS ON AN OREO CRUST

 

Ingredients:

Crust:

• 20 Oreo cookies, crushed in food processor
• 5 Tablespoons butter, melted

Filling:

• 16 ounces cream cheese, room temperature
• 1 egg
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 13 fun size snickers, chopped (about 1.5 cups total)
• 1/3 cup chocolate chips, optional
• (optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired

Fudgy Brownie Cookies

 

INGREDIENTS

• 1 1/2 cups bittersweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

PREPARATION

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and set aside.
In a large bowl, beat the eggs, white and brown sugar, vanilla, baking powder, and salt with an electric mixer on high for 5 minutes. The batter should become thick and creamy.
Reduce mixer speed to low, and add in the melted chocolate. Continue mixing until well combined.
Stir in flour and cocoa powder, until just combined. Cover the bowl and chill in refrigerator for 30 minutes.
Once chilled, drop batter in 1 1/2 tablespoon-sized scoops onto prepared baking sheet, about 2 inches apart.
ake until edges are set but center is still soft, about 15 minutes. Allow to cool on baking sheet. Enjoy!

Mississippi Mud Cheesecake

 

Ingredients

Crust:

• 1 1/2 cups finely crushed animal cracker cookies
• 3/4 cup white sugar
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter

Cheesecake:

• 1 1/2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 tablespoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Topping:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/4 cup chopped pecans

Directions

Prep : 40 m – Cook: 4 h 20 m – Ready In: 10 h
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.