Chocolate Chip Cookie Dough Cheesecake

Ingredients:
Crust:

1 1/2 cups crushed graham crackers

5 tablespoons melted butter

2 tablespoons sugar

Cookie Dough Layer:

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup white sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

Cheesecake Layer:

2 (8 ounce) packages cream cheese, diced

1 cup sour cream

1 cup sugar

3 eggs

2 teaspoons vanilla extract

2 teaspoons lemon juice

Directions:

Preheat oven to 350 degreees.

To Make Crust:

Crush the graham crackers in a plastic bag with your hands or a rolling pin until fine crumbs.  Then melt the butter and mix with the graham crackers and 2 tablespoons of sugar.  Grease the bottom of a 9 inch spring form pan and press the crumbs into the bottom a little up the sides of the pan.  Bake for 8 minutes in the oven.

To Make Cookie Dough:

In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make the Cheesecake:

In a bowl beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, vanilla, and lemon juice. Mix well and pour half into the crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the batter, then top with the rest of the cheesecake batter. Bake for about 40 minutes. Cake will jiggle slightly in center.

Let cake cool and chill in the refrigerator for at least 4 hours.  I served it with a little caramel topping on top.

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Cheesecake Factory Pumpkin Cheesecake

It took me a long time to figure out the best recipe to mock the Cheesecake Factory's.  I tried a lot of fancy techniques that people say make a best cheesecake.  I searched all over the internet and I found the best recipe was actually the simplest and most like my Mom's recipe for cheesecake.  I made this recipe on Thanksgiving and it was a crowd favorite! Enjoy!

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1 tablespoon of sugar

Filling:
1 cup sugar
3-8 ounce packages of cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream for top if desired

Directions:
Preheat the oven to 350 degrees.

Mix the graham cracker crumbs and sugar together.  Then add the melted butter and stir until a slightly moist mixture forms.  Press the crust into the bottom and 2/3 of the sides of a springform pan.  I use a metal measuring cup to press the crumbs in, but your hand will work just fine.  Bake for 5 minutes and then put into fridge to chill. 

Combine the cream cheese, sugar, and vanilla in a large bowl using an electric mixer until smooth and creamy. Add the pumpkin, eggs, cinnamon, allspice, and nutmeg and beat again until very creamy and there are no lumps.  Pour into the graham cracker crust.  Bake in the oven for 60-70 minutes.  Many professionals recommend to use a water bath which is just a roasting an full of hot water that the springform pan is immersed in for even cooking and to prevent cracking.  I personally don't do this step because I like the crack on my cheesecake.  It makes it look homemade.  After it is finished baking, chill in the fridge.  Preferably let chill for 24 hours, but 6-8 hours will do if you can't wait that long.  You can decorate with whipped cream if you want like they do at the cheesecake factory, but I prefer to leave mine plain.  Cut and Enjoy!

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