Angel Girl begins our round of summer birthdays. It’s been a year of changes for her.

I’m not sure when exactly it happened, but I slowly realized that she never played with the Polly Pockets anymore – and the doll house was sitting idle.

I knew she was growing up when she asked for a cheesecake instead of the traditional birthday cake.

No worries – we all love cheesecake. But there was still a hint of sadness that my little girl is growing up.

No more castle cakes, or flower cakes, or Candy Land cakes (my personal favorite!).

She’s  slowly moving into the world of adults.

She picked a chocolate chip cheesecake, and I used two different recipes to create this one.  Since I didn’t have any vanilla wafers, I substitutes graham crackers crumbs in the crust. It tasted great – and since we all know that the crust is just the conduit to hold the cream cheese filling together to get it to your mouth – it was perfect!
Chocolate Chip Cheesecake

2 cups vanilla wafer crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
3 Tablespoons baking cocoa
1/3 cup butter or margarine, melted

Filling:

3 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-1/2 cups miniature semisweet chocolate  chips

In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 inch up the sides of a 9-in. springform pan. Refrigerate for 15 minutes.

In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; beat into cream cheese.

Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips.

Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake top may crack.)

Refrigerate overnight. Remove sides of pan. Garnish the cheesecake with mini chocolate chips. Refrigerate leftovers. Yield: 12-14 servings.

Enjoy!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

You know who your really good friends are when they bring you chocolate cheesecake!

I have a friend who did just that.

Back in December – during the craziest busy week in my month – she brought me this luscious chocolate cheesecake dessert.

She didn’t even make me share.

I asked for the recipe – but with the snowstorms and busyness of life – I am just now getting the recipe up for you all to enjoy as well.

This would be a perfect treat to share with your special Valentine’s!

This comes from a well-used church cookbook. Which are , by the way, one of my favorite kinds of cookbooks because they are written by women in the trenches (like me) who serve real food to real hungry families.

Chocolate Cheesecake Dessert

1 package chocolate cake mix
4 eggs
1 tablespoon oil
2 (8 ounce) packages cream cheese
1/2 cup sugar
1 1/2 cup milk
1 teaspoon vanilla
12 ounces Cool Whip

Set aside 1 cup of dry cake mix.

In a large bowl combine the remaining cake mix, 1 egg, and oil. The mixture will be crumbly. Press into a greased 9 x 13 inch pan. Set aside.

In a large bowl blend the cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed add milk and vanilla. Beat until smooth. Pour over crust.

Bake at 300 degrees for 55-60 minutes.

Cool. Spread with Cool Whip and refrigerate.

Enjoy!

Doesn’t that word just make you smile?

And chocolate chip cookie dough – who doesn’t love that!

Combine the two and you have an divinely delicious, delectable and delightful dessert! (Can we tell we’re studying alliteration!)

This recipe is my sister’s signature cheesecake. It originally came from a Taste of Home cookbook and has become a family favorite.

It’s a little more complicated to make – but we all know that cheesecake is worth it!   I’m just sorry you all don’t have a sister like mine who will make it for you. (And no – I’m not sharing her name or contact info!)

Chocolate Chip Cookie Dough Cheesecake

Crust:

1 – 3/4 cup crushed chocolate chip cookies or Oreo cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)

Filling:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:

1/4 cup butter or margarine
1/4 cup sugar
1/4 packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup flour
1 – 1/2 cup miniature chocolate chips (divided)

In a small bowl combine the cookie crumbs, sugar, and butter. Press into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Set aside.

In a mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat on low speed until just combined. Add sour cream and vanilla; beat until just blended.  Pour over crust  and set aside.

In another mixing bowl, cream butters and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips.  Drop this dough by teaspoonful over filling, gently pushing dough below surface. (The dough should be completely covered by filling.)

Place the pan on a baking sheet. Bake at 350 degrees for 45-55 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour hour longer.

Refrigerate overnight. Remove the sides of the pan and sprinkle with remaining chocolate chips before serving.

Makes 12-14 servings.

Ahh…like I said “divinely delicious, delectable and delightful”!

Enjoy!

PS: I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!

This was their first attempt at cheesecake and although it wasn’t as pretty as the picture in the cookbook, but it sure did taste good!

Chocolate Cheesecake with Caramel Peanut Topping

Ingredients:

Crust:

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/3 cup cocoa powder

Topping:

1 pkg. (14 0z.) caramels
1 can (5 oz.) evaporated milk
1 cup peanuts, chopped

Filling:

16 oz. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup dark chocolate, melted

Directions:

Combine graham cracker crumbs, cocoa powder and melted butter. Press crumb mixture evenly on bottom and 1-inch up sides of a 9-inch spring form pan. Bake at 350 degrees for 6 to 8 minutes. Cool.

Combine caramels and milk in heavy saucepan (or in microwave safe bowl and melt in the microwave). Cook over low heat until melted, stirring often. Mix in chopped peanuts. Set aside.

Beat cream cheese at high speed with electric mixer until light and fluffy, Gradually add sugar, mixing well.

Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over graham cracker crust.

Bake at 350 degrees for 30 minutes. Remove from oven and pour caramel and peanut mixture on top. Run knife around edge of pan to release sides.

Let cool to room temperature. Cover and chill 8 hours.

What a blessed momma I am!

We had planned to celebrate tomorrow, but the flooding in Des Moines caused us to move things up a day so Poppa and Nana can get back home before things get worse.

I’m pretty flexible, but this change of plans threw me for a loop because it didn’t give me any time to go to the grocery store. I had to do an entire party from my pantry, including the cake. Good thing I had a well-stocked pantry!

I did not, however have all the ingredients needed to make the Green Dragon Dessert she requested for her cake. Nor did I have everything I needed for the other two suggestions she gave.

Finally I remembered the cream cheese I had bought on sale and froze. I suggested cheesecake and she loved the idea!

This was the first cheesecake I ever made (I’m blushing to admit that!) and I prayed over this one. I put together two different recipes but it turned out just wonderful and I have a very happy birthday girl.

Angel Girl’s Chocolate Chip Cheesecake

Combine: 2 1/4 cups graham cracker crumbs (about 36 squares), 1/3 cup of sugar, 1/2 cup of butter (melted). Press into the bottom and about 1 inch up the side of a greased 10 inch springform pan. Set aside.

Mix together: 2 packages (8 oz. each) cream cheese (softened), 1 can (14 oz) sweetened condensed milk, and 2 teaspoons vanilla

Add 3 eggs, beat on low until just combined. Stir in 1 cup of mini semi-sweet chocolate chips.

Pour into crust and bake at 325 degrees for 40-45 minutes.

Cool on wire rack for ten minutes.

Melt together: 1 cup of semi-sweet chocolate chips, 1 Tablespoon butter, 4 teaspoons heavy whipping cream. Stir till smooth.

Pour over the cheesecake and spread it evenly.

Carefully run a knife around the edges of the pan to loosen. Cool one hour longer. Refrigerate overnight. Remove sides of the pan.

I let Angel girl decorate the top with M & M’s. She’s thrilled with it, and I am relieved!

Happy birthday, Angel Girl!