Chocolate Chip Cheesecake Bars

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

Strawberry White Chocolate Pie

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

Chocolate Chip Cheesecake Sandwich

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft