Cookie Dough Cheesecake Bars

For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted

For the cookie dough:
5 tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1 cup chocolate chips

For the cheesecake filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla

1. Preheat the oven to 325 degrees. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

(Recipe courtesy of My Baking Addiction.)

Oreo Cheesecake

1 pkg. (16 oz.) Oreo cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Heat oven to 325 degrees.

Spray the bottom only of a 9-inch springform pan. Process 30 cookies in food processor until finely ground. Add butter and mix well. Press onto bottom of pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, beating after each addition until just blended. Chop remaining cookies and add to batter. Pour over crust.

Bake for approximately 1 hour or until center is almost set. Run a small knife around the rim of the pan to loosen cake and then allow to cool completely. Refrigerate for at least 4 hours before serving. Remove rim of pan to slice and serve.

Pecan Cheesecake Pie

1/2 (15 ounce) package refrigerated pie crusts
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup


Fit pie crust into a 9 inch pie plate according to package directions. Fold edges under and crimp.


Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust. Sprinkle evenly with chopped pecans.


Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 tsp. vanilla. Pour mixture over pecans. Place pie on a baking sheet


Bake at 350 degrees on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately or cover and chill up to 2 days.

Double Brownie Cheesecake

2 packages brownie mix (OR a 2 batches of a homemade recipe - I used Memaw Price's Chocolate Brownies)
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted

Prepare and bake one brownie mix (or homemade recipe) according to directions. Allow to completely cool. Cut into 1-inch square pieces.

Prepare the other brownie mix (or homemade recipe) and spread it into a greased 9-inch springform pan. Bake at 350 for 15 minutes (brownies will not test done). Cool for 10 minutes on wire rack.

Meanwhile, in a bowl, combine cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gently fold in about 1 1/2 cups of the brownie chunks into the cheesecake batter. Pour over the brownie crust. Top with melted chocolate.

Bake at 350 degrees for 35-40 minutes or until center is almost set. Run a knife around the edge of the pan to loosen and cool completely. Remove sides of pan and refrigerate for at least 3 hours.

Makes about 8-10 servings.

Pumpkin Swirl Cheesecake

2 cups finely crushed gingersnap cookies
6 tablespoons melted butter
3 packages cream cheese, completely softened
1 cup sugar
1 teaspoon vanilla
3 eggs (at room temperature)
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Heat oven to 325 degrees. For the crust, grind gingersnap cookies in a food processor. Mix crumbs with melted butter and press into the bottom and 2 inches up the side of a 9-inch springform pan.

For the filling, combine cream cheese, 3/4 cup of the sugar and the vanilla with an electric mixer on medium speed until well blended. Add each egg, one at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups of the mixture and set aside.

To the remaining filling add the rest of the sugar (1/4 cup), pumpkin, cinnamon, nutmeg, and cloves. Use a large spoon to combine.

Pour 1/2 of the pumpkin filling over the crust in the pan. Spoon 1/2 of the plain batter over the pumpkin layer. Repeat until all batter is used.

Using a butter knife, gently swirl through all the layers of cheesecake filling to achieve a marbled effect. Take care not to disturb the crust when swirling.

Bake for about 55 minues or until the center is almost set. Be careful not to overbake. Cool completely on a wire rack and then refrigerate for at least 4 hours (preferrably overnight) before serving.