It is almost that time again…that time we all love…yes, Girl Scout Cookie season!! It is definitely one of the highlights of winter. A few weeks ago, a woman on my team (who just happens to be a Girl Scout Troop Leader) told me about this recipe contest that the Girl Scouts of Western Washington were holding. I gave it a quick glance, but thought of all the things going on in my life right now, and politely declined. Well, she didn’t give up that easily – and pretty soon recipes started floating around in my head. I couldn’t get them out, they were haunting me. I knew what I had to do.
My first thought was Thin Mints, everyone’s favorite – but I just couldn’t come up with anything that original. Then I moved onto Peanut Butter. There were two cookies of that variety, and I decided I had to come up with something that had both. I was inspired by this blog, but decided to go the cheesecake route. I finally decided on a chocolate cheesecake with a Do-Si-Dos crust – but then I needed some type of ganache or frosting on top, so I could put 1/2 Tagalong cookie on top. I settled on a cream cheese peanut butter ganache.
I brought them to a Super Bowl party tonight, and they were a hit. The best quote of the night was “I feel like I am biting into a giant Tagalong cookie.” He was right – as soon as I tried one, that was exactly my feeling as well. So – right now I am hoping to be a finalist. If I am, I would like to do something I have never done with my blog before. If I win the grand prize, I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity. That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist. I will be keeping my fingers crossed – but in the meantime, Angie – these are for you – and there will be plenty to taste at work tomorrow! For everyone else – Girl Scout Cookies are on sale from March 2nd to the 18th – and they have even created a cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood – so then you too can support your local Girl Scouts!!
- 20 Do-si-dos (1 box)
- 1/2 cup butter, melted, divided
- 1/2 cup Hershey’s cocoa
- 3 (8 oz.) packages cream cheese
- 14 oz. sweetened condensed milk
- 3 eggs, lighted combined
- 2 teaspoons vanilla extract
- 6 ounces cream cheese
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (not natural)
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 12 Tagalong Cookies, cut in half
Makes 24 standard cupcakes sized cheesecakes
Pre-heat the oven to 300 degrees F. Line standard muffin tins with cupcake liners.
Place Do-si-dos in a food processor and blend until the mixture resembles fine crumbs. Mix with 1/4 cup of melted butter to make a crust. Press 1 scant tablespoon of crumbs into the bottom of each cup. Press down using the back of a wooden spoon. Bake for 6-8 minutes, or until lightly browned. Let cool.
Stir together the cocoa and rest of the melted butter (1/4 cup). Beat cream cheese until fluffy. Add the cocoa and butter mixture. Gradually mix in the sweetened condensed milk. Lightly mix the egg and vanilla, then add to the cream cheese mixture until combined well. Spoon into the cups (about 3/4 full). Bake 30 – 35 minutes, or until set. Cool.
Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Add the cream and blend well. Chill the mixture in the refrigerator for about an hour. Once the cheesecakes are completely cooled, pipe the ganache onto the cheesecakes, leaving a nice border around the edge. Place a Tagalong cookie (that has been cut in half) in the center.
Keep the cheesecakes chilled until ready to serve.
For a printer-friendly version of this recipe, please click here: Chocolate Peanut Butter Tag-a-dos Cheesecake