I promised I would share another fantastically yummy Trader Joe’s find with you. I swear, I am in no way affiliated with Trader Joe’s. I just love that I can walk in there and find interesting and somewhat out of the ordinary products at reasonable prices. Anyway, one of the things I try hard to resist (but rarely succeed) at Trader Joe’s are the Joe Joe’s. This, reminiscent of an oreo, cookie is sooo good. The cookie part is on par with an oreo but the filling….oh…the filling. It is super creamy and delicious…rather addicting if you must know…don’t say I didn’t warn you. The Joe Joe is pretty much the only cookie I buy since I’d much rather make my own cookies! But here I am, going on and on about the Joe Joe, when what I really wanted to tell you about was what I found sitting next to the Joe Joe’s. I really only paused at the Joe Joe’s (ahem), but when I paused I saw something else perched ever so innocently next door. It was called a Maple Cream cookie and I just had to try it! I love anything maple! Of course, stopping for that long proved hazardous to my waistline as a package of Joe Joe’s made into the cart too;-) Wouldn’t want the Maple Cream’s to be lonely! I made it out to the car, and even strapped all the kiddos in, before breaking into this delicious new find. I think I had only taken one bite when the wheels were already turning in my head about what I could create with this yummy little cookie. It is so pretty and the filling is so creamy and intensely maple. By the time I got home I had decided, Maple Creme Cheesecake! I love making cheesecake. They are deceptively easy to make and so yummy, plus they can be tailored to whatever flavor you’re craving. You may just see a Joe Joe cheesecake in the future!
- about 3/4 pkg. of Maple Cream cookies (use remainder for garnish)
Put cookies in a food processor and process until completely ground. Press into the bottom of 9 or 10 inch springform pan.
Bake @ 350 degrees for 10 minutes or until lightly browned. Cool.
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 tsp. maple flavoring (like Mapleine)
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and maple flavoring until combined.
Pour cream cheese filling into crust. Bake cheesecake @ 300 degrees until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. Center of cake will appear very loose but will continue to set as it cools. Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours.
- 1 cup sour cream
- 1 cup powdered sugar
Whisk together and then drizzle this tangy topping over cheesecake slices just before serving.
I used the few remaining Maple Creams for garnish. Just gently separate each cookie and lay filling side down on each slice.