Plum-Glazed Black and White Cheesecakes

baking chic July 18, 2013 9

I have a new recipe to share, and I was pleased with how this recipe surprised me. I wasn’t expecting it to be so brilliant. It has some unexpected flavors with the plum jam combined with the cheesecake and chocolate cookie crust. And of course, the whipped cream created a spectacular finish. The original recipe calls for apricot jam but alas, I only had plum jam on hand. No worries, if you don’t have the exact jam, whatever you decide to use, any jam will be just fine.

Why am I making cheesecake? Because my sister Elizabeth (making-today-beautiful) and I decided to go all out and have a cheesecake party!  Lets just say that I thought it was a clever idea, but we had cheesecake coming out of our ears! We did save most of it for the freezer to enjoy later. It was great fun 🙂 Please visit her page and take a peek at her cheesecakes, yes you read correctly, she also made individual cheesecakes too! We are after all twins okay!

To get started with this recipe you will need some Oreos

Place your Oreos in a bag and whack them into small pieces.

Store any extra in a jar for the next time you make Plum – Glazed Black and White Cheesecakes. A craving that may hit you in the middle of the night! Its best to have extra crumbles on hand 😉

In a bowl, place your cookie crumbs

Pour your melted butter and mix until combined

Divide your cookie crumb mixture into 8 tartlet dishes and bake in the oven.

Next get out your cream cheese and whip it until cheese is very smooth ( whoops I forgot to take a picture of whipping the cream cheese ha )

Crack your eggs in your cream cheese

Mix to combine until smooth and creamy.

Add Vanilla,

Sour Cream,


And stir

Get your tartlets ready

Start spooning out your batter and divide with your tartlets.

Little pools of delight. This is my favorite part, besides actually eating one.

Pour yourself a cup of coffee and get some of those Oreos because now you really have to wait!

Bake them and then once they have cooled, place them in the fridge to chill for at least 4 hours! Yikes I know!

  Once they have chilled then you can pop out the cakes.

Warm your jam so it is easy to spread

Start spooning the jam and rsist the temptation to take a bite

Let jam cool

Get your camera ready because you will want to take a picture to show that you actually did make these because perhaps you are like me, you will eat them so fast there will be no evidence that the little cakes even existed or maybe that’s just me?

Here is some music to play while you bake,  I thought it was just the song to kick start this recipe 🙂

Plum-Glazed Black and White Cheesecakes

Adapted from Martha Stewart’s book, ‘Cupcakes’.

For Crust

3/4 Cup Oreo type cookies crumbled

1 tablespoon plus 1 teaspoon sugar

3 tablespoons melted butter

Preheat oven to 350 F. Be sure you butter down your little tins before you press cookie crumble crust into them. This will help the cheesecakes release from the tins once they are cooked. Stir to combine cookie crumbles and 1 tablespoon and 1 teaspoon of sugar, the add the melted butter and stir. Scoop 1 tablespoon of the cookie crumble into and press the crumble down into the tin creating a crust. Bake crust, rotating tins halfway through until set, for seven minuets. Allow to cool. Reduce the oven temperature to 275 F.

 For Filling

1 Pound cream cheese

1/2 cup cup sugar

1/2 teaspoon vanilla

2 large eggs lightly beaten

1/2 cup sour cream

Pinch of Salt

3/4 cup of plum jam.

With an electric mixture (or by spoon in a bowl like I did) on medium high speed, beat cream cheese until smooth. Add 1/2 cup sugar while continuing to mix followed by the vanilla. Stir until well combined for about three minutes. Drizzle in eggs, (whoops I forgot to beat my eggs first!) a bit at a time, being sure to scrape down the bowl as you mix. Beat in sour cream and salt.

Now scoop batter into the crust lined tins, filling each one almost to the top. Bake the cheesecakes, rotating the tins halfway through, until the cheese filling is set around the edges but centers appear soft, 20 to 22 minutes. Remove from oven and allow to fully cool. Refrigerate (in tins) at least 4 hours or overnight.



  1. Amy July 18, 2013 at 3:47 pm - Reply

    Wow! Just Wow!

    I loved the fact that you “Whacked the cookies”
    do you take pleasure in beating those cookies? Ha Ha! I love that you play with your food and in the end it just looks AMAZING!

    Miss you Marie!
    Love Ya,

    • baking chic July 19, 2013 at 12:50 pm - Reply

      Ha ha Amy, Yes I did have fun Whacking them to smithereens, definitely a great therapeutic technique! Love you and miss you!!

  2. Roxy July 18, 2013 at 3:52 pm - Reply

    Hello, looking forward to seeing more of your growth in all areas of your life. You and your sister are such treasures to me. Thanks so much for all you have done for me. Your both amazing encouragers…
    Blessings, Roxy

    • baking chic July 19, 2013 at 12:51 pm - Reply

      Roxy, you are so sweet, and I think that you are my amazing encourager, you have always been ever since I was a little girl. Love you so much Roxy!

  3. Pam July 18, 2013 at 11:06 pm - Reply

    These look so, so good. They are beautiful. Party worthy! Lets have a party. A cheesecake cupcake party… you girls come and bring these, I will do the rest. What do you say? The pictures are beautiful and I love the music. Thanks for sharing.
    Love you Sweetie

    • baking chic July 19, 2013 at 12:53 pm - Reply

      Ok, we are definitely coming mom! Sure praying it will be very soon! I love you so much

  4. Amber August 7, 2013 at 3:17 pm - Reply

    these are so pretty! and you know what? I never knew that cheesecake was so easy to make! 😀

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