Sunday, August 21, 2016

::Honey Bunches of Oats Sweet Treat:: No fuss Cheesecake Recipe #ad

 ::Momma Disclosure:: { This is a compensated post. All statements are my own and my true and honest opinion.}

Our usual afternoon school routine begins with food! As soon as I or my Husband arrive with the kids they rush to the refrigerator for a snack, any snack will do usually. Some days they really crave something sweet. Our usual go to is cereal. Seems pretty basic I know but the kids love it and it's quick and easy, and inexpensive. Today, thanks to my partnership with Honey Bunches of Oats, I am sharing with you a fun, quick and easy snack that you can prepare the night before for that next day after school munchies hour! 

One of my all time favorite desserts is cheesecake! Of course, who doesn't love it. But, I am not a baker or master chef, nor do I feel like I have time to whip it up from scratch but thanks to this no fuss cheesecake recipe I definitely feel very gourmet. For this recipe, my Husband, who is rather and far more resourceful in the kitchen than I, helped me. We pulled together and did some team work, as Team Gomez usually does, even the kids joined in right before bed time. Not without some chaos and tears but all was good at the end of the night and the next morning when our cheesecake was done! 

You will need to prep this sweet treat the night before. It's very simple and far less complicated than it may sound. 

What you need: 
2- 8 oz packages of cream cheese
1/2 cup of Sugar
1/2 tablespoon of vanilla extract
2 large eggs
Pie dish 9-inch
1 box of Honey Bunches of Oats (will only use about 2 cups)

If you have a food processor grind about 1 1/2 cups of Honey Bunches of Oats into semi-fine grains, you can leave it semi-crunchy for texture. You can also use a blender and just use the pulse setting. 

Once you grind the cereal place it in a medium to large bowl so that you can mix with butter. Add about 1/2 a stick of melted butter to it and mix it together, the mixture will be soft but not too soggy. Then, in a 9-inch pie pan press the mixture into the bottom, to create a crust for your cheesecake.  

Set this aside while you work on your filling. 

In another bowl mix, 2 packages of 8 oz cream cheese, 1/2 cup of sugar, 2- large eggs and 1/2 tablespoon of vanilla extract. {You can add sugar and vanilla depending on how sweet you like it.} You can use a high-speed mixer or in my case, I used my food processor to wipe the ingredients together. Once my filling was soft and semi-liquid, I added it to the pie crust already prepared and placed in the oven at 325 degrees for about 40-45 minutes. 

Once the center is firm and set you can take it out. 

Once cooked I set it out to cool for about 20-30 minutes, then placed it in the refrigerator for 4 hours (or overnight) to set. I then added some fruity toppings. I had strawberries available but you can add peaches, blueberries or any other of your choice. I also used some leftover pie crumbs for my topping to add some extra crunch. 

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