My family is drawn to cheesecake. My son loves it. My husband would rather have a cheesecake than a birthday cake, and I love it too. Growing up, my dad developed a recipe that my mom named (I kid you not) “Father Knows Best Cheesecake” and shared it in our community cookbook. My mother-in-law made a cheesecake for last summer’s Fourth of July party that everyone raved about. I’ve made pumpkin cheesecake, strawberry rhubarb cheesecake, mini cheesecakes, caramel apple cheesecake, cheesecake ice cream….the list goes on. It’s kind of in our blood.
So naturally, when I tried this recipe that I found on the My Baking Addiction blog, everyone loved it. It has become such a hit recipe that I shared it with North Dakota Living magazine, and they featured it in their March 2015 issue.
Make these. I promise you it won’t be the only time you do!
Here’s what to do:
- 9 graham crackers (1 sleeve), crushed into crumbs
- 6 Tbsp. butter, melted
Cookie Dough Ingredients:
- 6 Tbsp. butter, room temperature
- 1/3 cup packed brown sugar
- 3 Tbsp. granulated sugar
- 1/4 tsp. salt
- 1 1/2 tsp. pure vanilla extract
- 3/4 cup flour
- 1 cup chocolate chips
- 10 oz. cream cheese, softened (1 brick plus 2 segments–just look at the package)
- 1/4 cup sugar
- 1 egg
- 1 tsp. pure vanilla extract
- Preheat oven to 325. Line an 8-inch square baking pan with parchment paper.
- Mix graham cracker crumbs and melted butter until thoroughly combined. Press mixture into bottom of pan. (Use your hands; it’s the easiest way to do it.) Bake in oven for 5 minutes. Remove and place on cooling rack.
- Prepare cookie dough. In a bowl, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth. Mix in flour until just incorporated. Mix in chocolate chips. Set aside. This mixture may be crumbly. That’s ok.
- In another bowl, cream together the cream cheese and sugar until smooth. Mix in egg and vanilla until incorporated. Pour batter onto the prepared crust.
- Take the cookie dough, roughly a tablespoon or so at a time, and form flattened clumps in the palm of your hand. Place on top of the cheesecake batter until almost all is covered.
- Bake for 30 minutes, until the top feels dry and firm, and the entire pan looks set if given a little shake. Move to a cooling rack and cool completely.
- Slice and store in the refrigerator.