Chocolate Chip Cookie Cheesecake

This recipe combines my two favorite desserts: cheesecake and chocolate chip cookies. 

 

I know, right?!  If you are not a fan of either, there's something wrong with you and you can just stop reading now.  For the rest of us, here's the recipe...

 

For the chocolate chip cookie crust:

 

1/2 cup butter (or butter-flavored shortening)

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 tsp vanilla

1 tsp salt

1/2 tsp baking soda

2 cups flour

2 cups chocolate chips

 

Cream together sugars and shortening. 

Add eggs, one at a time.

Add vanilla.

In a separate bowl, mix together dry ingredients (flour, salt and baking soda).  Slowly add to wet ingredients and mix until thoroughly combined.

Add chocolate chips. 

 

For the cheesecake:

 

2 pkgs cream cheese

1 cup sugar

1 egg

1 tsp vanilla

 

Cream together cream cheese and sugar

Add egg and vanilla.  Beat until mixed. 

 

Assembly:

 

Take about 2/3 of the cookie dough and press it into the bottom of a greased, 9x13 pan. 

Spread cream cheese mixture evenly over the cookie dough crust

Crumble remaining cookie dough over the cream cheese mixture.

Bake in a 350 degree, preheated oven for 30 minutes. 

Banana Cream Pie Cheesecake

I saw a box of Nilla Wafers at the grocery store and inspiration for a Banana Cream Pie Cheesecake hit me.  With all the potassium and protein in this cheesecake, it's practically a health food.  Almost.

INGREDIENTS 

Crust:

2 cups crushed vanilla wafers (about 50)

1/3 cup + 3 Tbsp melted butter or margarine 

Filling:

1 1/4 cup mashed bananas (about 3 large)

2 Tbsp lemon juice

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk

2 Tbsp cornstarch

1 tsp vanilla extract

3 eggs, lightly beaten

Topping:

1 large banana

1 small tub of whipped topping

Approx 12 vanilla wafers

DIRECTIONS

1.  Preheat oven to 325 degrees.  Line a 9" spring form pan with parchment paper. 

2.  Make crust by combining wafers and melted butter.  Reserve about 1/4 cup and press the rest into the bottom of the spring form pan.  Set aside.

3.  For the filling, combine bananas and lemon juice and set aside.  In a large bowl, beat cream cheese and sweetened condensed milk until smooth.  Beat in the cornstarch, vanilla and sald.  Add eggs, beat on low speed just until combined.  Fold in banana mixture.  Pour into crust.  Place plan on baking sheet.  

4.  Bake at 325 for 70-80 minutes or until center is almost set.  Cool on a wire rack for 15 minutes.  Carefully run a knife around edges of plan; cool 45 minutes longer.  Refrigerate overnight.  

5.  Before serving, prepare the topping.  Slice banana and spread pieces on top of chilled cheesecake.  Cover with whipped topping and sprinkle with reserved wafer crust.  Place wafers along the edge of the cheesecake.  Serve and enjoy!

 

Pistachio No-Bake Cookies

No-bake cookies are great in the summer.  They're quick and you don't have to turn on your oven.  The following recipe is very versatile and can be changed up depending on your flavor mood.  Whatever flavored oil and pudding you'd like is what type of cookie you can make.  Enjoy!

Ingredients:
1/2 cup butter (1 stick)
1/4 coconut oil
2/3 cup milk (I used almond milk)
2 cups white sugar
1 (3.9 oz) package instant pistachio pudding mix
3 1/2 cups quick cooking oats

In a large saucepan, melt butter.  Add oil, milk and sugar and bring to a boil.  Boil for 2 minutes.

Remove from heat and add the pudding mix and the oats.  Mix well.  Let stand for 5 minutes.

Drop by spoonfuls onto wax paper and chill.  You can freeze or refrigerate.  These are served best cold!

Peanut butter fudge cookies

Using hot fudge sauce in these cookies gives them a nice consistency and rich flavor.

Ingredients:

1 1/2 C Jiffy pancake mix
1/2 C peanut butter
1/2 C hot fudge sauce
1/4 C butter, softened
1 egg
1 cup chocolate chips

1.  Preheat oven to 350 degrees
2.  Mix PB, hot fudge, butter, and egg until creamed.
2.  Add jiffy mix.
3.  Fold  in chocolate chips.
4.  Drop by spoonful onto cookie sheet
5.  Bake for 10-12 minutes.  Cool and eat!

Red Velvet Cookies

The biggest difference between red velvet and regular chocolate is buttermilk.  It is the ingredient in these cake-mix cookies that give it a nice flavor.

Ingredients:
1 package Devil's Food Cake Mix
1/3 C buttermilk (you can use regular or almond milk and add a tablespoon of vinegar or lemon juice)
4 Tbsp butter, melted
1 egg
1 tsp vanilla
1 cup white chocolate chips
3 drops red food coloring (optional)

1.  Preheat oven to 350 degrees
2. Place the cake mix, buttermilk, melted butter, egg and vanilla in a large mixing bowl and blend until combined.  Batter will be thick.  Add the food coloring, if using.
3.  Fold in chips until well distributed.
4.  Drop heaping teaspoons of the dough 2 inches apart on a cookie sheet.
5.  Bake until they have set, but are still a little soft in the center (10-12 minutes).  Repeat with remaining dough.

Rumchata Balls

This a great, quick holiday treat to make as a gift, or just to have around the house.  I've modified the original recipe from Emeril Lagasse (http://www.foodnetwork.com/recipes/emeril-lagasse/rum-balls-recipe3/index.html).

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon

1/2 teaspoon ginger
1/2 cup Rumchata
2 tablespoons light corn syrup
2 1/2 cups crushed graham crackers
1 cup finely chopped walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and spices. Stir in the rum and corn syrup. Stir in the graham crackers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Banoffee Parfait

In an effort to come up with something new and fun (and awesome, because I'm competitive like that) for a fundraising bake sale, I've created a Banoffee Parfait.  It requires very little of you other than the ability to assemble ingredients. 

What you need...
2 cups of crushed graham crackers
1/2 cup sugar
1 tsp salt
6-8 Tbsp melted butter or margarine (start off with 6, add until desired consistency is achieved)
(In a bowl, combine graham crackers, sugar, salt and melted butter.)

2 pkgs. instant vanilla pudding, prepared as directed in a separate bowl

About 6 ripened bananas, peeled and cut into 1/2 slices
1 bag of milk chocolate covered toffee bits (found near the chocolate chips in the baking aisle)
1 jar of caramel topping

Now assemble!
Drop a spoon or two full of graham cracker crust into a parfait cup.  Top with vanilla pudding.  Add bananas, toffee bits and caramel topping to your liking.

Enjoy!