Baby Shower! { Recipes for Oreo Cheesecake, Raspberry Swirl Cheesecake, & Homemade Hostess Cupcakes}

This past weekend, I co-hosted a baby shower for my sister-in-law Amber and baby S. It was well attended by many loving friends and family members of Amber’s. Larissa, Amber’s sister, entertained us all with some great baby shower games that had guests laughing and competing to win prizes. Here’s a picture of some of the Play-doh babies guests were asked to make in a short time frame.








Amber received so many wonderful and thoughtful gifts, and I’m sure she’s ready to start using them soon! Baby S isn’t scheduled to arrive until early December, so we’re all waiting anxiously for his arrival!

We started planning the shower a while back with Larissa so it was great to see everything come together as planned! There was a candy bar with Laffy Taffy , Fruities, and gummy bears, as well as bubble gum cigars. We also had a table full of Oreo cheesecakes, raspberry cheesecakes, homemade Hostess cupcakes, a fruit bouquet, and lemonade. If people left hungry, it was not due to the fact that we didn’t have enough food!








I prepared the cheesecakes and Hostess cupcakes, and Larissa created the fruit bouquet. Instead of writing every recipe on the blog, I’ve decided to link them to the blogs I found the recipes at. This makes it easier for you to just click and go instead of scrolling through this whole post if you want a certain recipe. I made a few modifications on the recipes, and I’ll note them by their links.

Oreo Cheesecakes: Recipe is great just the way it is!

Raspberry Swirl Cheesecakes: I wasn’t able to find a fine mesh strainer, so I kept the raspberry seeds in. No complaints about them in the cheesecakes! I added a little whipped cream and a raspberry to dress the cheesecakes up a bit.








Homemade Hostess Cupcakes: The recipe stated around 25 minutes for baking. I baked mine only 12 minutes, and they were completely done. I recommend checking at 12 minutes, and then every few minutes after that to see if a toothpick comes out clean. Each oven has different baking times! I also wrote baby, love, and boy on the tops of the cupcakes. I never knew how hard it was to write on cupcakes until I made these! The writing isn’t perfect, but I think you can read them!








To my fantastic sis Amber and bro Adam, congratulations on the upcoming arrival of baby S! I’m beyond elated for you on this new chapter in your lives! Baby S is such a lucky little man to have you as parents!


Plain Cheesecake {Toppings optional!}

From a young age, cheesecake has been a dessert that’s been present in my life. I remember going to the local street fair when I was in elementary school with my mom, sister, and aunt and getting to have a bite or two of the “cheesecake on a stick” we always purchased. It was always such a treat to get a bite, and then it’d be gone and we’d have to wait a year to have another bite. What I wouldn’t give for a taste of the cheesecake on a stick again! I don’t think they sell them anymore. 😦

Nowadays, I don’t have to wait for a year to go around to have cheesecake. I make one every so often, and my mom has a wine and dessert party each year that boasts all sorts of cheesecakes. I don’t think a plain cheesecake is on her menu though, as it’d be too boring for all the ladies that attend!

This cheesecake recipe is very versatile with different flavors and toppings that you can add. I don’t think I’ve ever had it plain, and it’s been my go-to recipe for years! There’s always some sort of candy topping or fruit drizzled on top. The sky’s the limit on what you choose to add, or if you’d rather enjoy it just as it is without a darn thing on top!

Plain Cheesecake

1 to 1/1/2 c. finely crushed Oreos

3 Tbsp. butter or margarine, melted

3 packages (8 oz each) cream cheese, softened

3/4 c. sugar

1/4 c. flour

1/2 c. sour cream

1 tsp. vanilla

3 eggs

*1 c. of mini-chips, coarsely chopped Oreos, Snickers, etc will be needed if you want to have a candy topped cheesecake

Preheat the oven to 325 degrees if using a silver 9 inch springform pan, or to 300 degrees if using a dark, non-stick pan.

Mix Oreos and butter in a food processor until just combined.








Firmly press mixture onto the bottom of the springform pan.








Bake 10 minutes.

While the crust is baking, beat cream cheese, sugar, and flour in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well.










Add eggs, one at a time, mixing on low-speed after each addition, until just blended.








If you’d prefer your candy to be inside the cheesecake, stir in 1 c. of candy into the batter and pour into the pan over the crust. If you’d prefer it on top or with no topping at all, pour just the plain batter into a pan over the crust.








Bake 55 minutes or until center is almost set (Batter will jiggle a little. This is normal, and it will set once refrigerated).








Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Sprinkle toppings on cheesecake- as much or as little as you’d like. I like to cut up the cheesecake into slices, then melt chocolate and drizzle on top of the cheesecake and candy. Yum!