Did you survive the Holidays? Eat too much? Shop too much? Get a face full of pepper spray while trying to secure a $2 waffle iron?
(I already have a waffle iron, and I hope you do, too. Pepper spray sucks.)
No matter…I hope you had a great long weekend full of friends and family, and of course – FOOD.
Every year we have a huge Thanksgiving meal at my parents house, It’s my mom’s side of the family, and it’s always a great time. My cousins are crazy! This year I decided to take a cheesecake, since I was still on a high from the raspberry coconut version I made last week, and I decided to play a bit with my tried and true recipe.
Not much, mind you, I love that recipe and it never lets me down.
I usually don’t put a crust of any kind on my cheesecakes, but I decided to at least give it a shot. Not graham cracker, not Oreo, I went full on chocolate chip cookie. I had some dough left from the Mrs. Fields clone, but you could certainly use your own recipe, or even a store bought refrigerator dough for that matter. It was fantastic! I simply pressed it into the bottom of a 9 inch springform and then poured the prepared batter on top of it. I feared it may burn, but no worries, it was great! Because I added this crust, I wanted to richen the batter a bit, so I used some brown sugar in place of all white sugar. Great idea – it was just enough, and I intend to adapt my recipe to include it from now on!
To decorate this deliciousness, I pressed mini Nestle chocolate chips around the edges. I also made a little bit of chocolate ganache and drizzled it on the top, before piping a few tall puffs of whipped cream. Chocolate embellishments went on top and a few cookie crumbs sprinkled about for good merit and I called it done!
I do encourage you to try this cheesecake recipe…it has honestly never let me down. Ever. Let me know what you think!
Okay kids, be sure to check back in a few hours…I have a GREAT giveaway to kick off the week! See you then!