SWISS CAKE ROLL CHEESECAKE

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SWISS CAKE ROLL CHEESECAKE
This is a fabulous dessert, and it’s so easy to make.  It’s no bake, so you can have it done quickly, and in the fridge, ready to serve when you need it.  It’s really delicious too, with an Oreo crust, and Swiss cake rolls topped with sweet thick cheesecake, trust me, you’ll want to keep this one in your favorites.

HERE’S WHAT YOU NEED:

FOR THE CRUST:

• 20 – 25 Oreo cookies – Original chocolate with cream stuffing
• 4 Tablespoons of butter – melted

FOR THE FILLING:

• 3 packages of cream cheese – softened
• 1 cup of powdered sugar
• 1 small package of Jello Instant pudding – cheesecake flavor – 3 ounces
• 1/2 cup of heavy cream – plus a little more if needed
• 1 teaspoon of Vanilla
• 1/2 teaspoon of lemon juice
• 1 Large package of Swiss Cake Rolls – the ‘BIG BOX’
• 1 container of Chocolate Frosting

HERE’S WHAT YOU DO TO MAKE SWISS CAKE ROLL CHEESECAKE:

Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.  In a blender or food processor, place the Oreo cookies, and pulse them into fine crumbs.  Melt the butter in the microwave, and pour the butter in the blender, or food processor, over the chocolate Oreo crumbs,  Pulse a few more time to mix the butter well with the crumbs.  Pour the crumbs into the Spring-form pan, and press evenly to form the crust.  Place the pan in the freezer.

In the mixing bowl of a stand mixer, add the cream cheese, powdered sugar, Jello cheesecake flavored pudding, and the heavy cream.  Blend on low until well mixed.  Scrape down the sides of the mixing bowl, and add the Vanilla and lemon juice, and blend until completely mixed.  If the filling appears too thick, add a few drops of cream at a time until it thins a little, but not too much.  You want it to be thick, but not so thick you can stir it.   Place the mixing bowl with the cheesecake in the refrigerator.
Remove the Spring-form pan from the freezer.  Cut the ends off of four of the Swiss Cake Rolls, and lay them in the bottom of the pan, with the swirl against the side of the pan.  Cut several other Swiss Cake Rolls in half, to fit in between the four large rolls.  Place the swirls against the side of the pan, and continue to fill the bottom of the pan until there are Swiss Cake Rolls lining the pan.  (see photos)

Remove the cheesecake filling from the refrigerator, and pour the cheesecake in the pan on top of the Swiss Cake Rolls, until the pan is filled to the top.  Smooth the cheesecake batter in the pan, and place the pan in the freezer, for at least 6 hours, or overnight for best results.  When ready to serve, remove the Cheesecake from the freezer, and allow to sit at room temperature for 10 minutes. Remove the outside from the Spring-form pan.  Fill a pastry bag with the chocolate frosting, and with the grooved fluted tip, make pointed dollops of frosting around the edge of the Cheesecake.  Slice remaining Swiss Cake Rolls into half inch slices, and lay all around the top of the Cheesecake.  Crumble up remaining pieces of Swiss cake roll, and sprinkle on top.  Finish topping with Oreo crumbs when you cut the pieces of Cheesecake.  Serve, and Enjoy!

Makes approximately  8 – 2 inch pieces