The other day my daughter stated that she wanted to make cheesecake. Would that be okay, she asked. Ummmm, when is making cheesecake not okay?

I hadn’t made it in years, and we were a bit short of time. I found a recipe that uses a 13×9 pan instead of the typical springform pan, resulting in a shorter cooking time. It was decided that we’d divide the recipe in two, putting them in 9×9 pans, so that one base would be the typical graham cracker crumbs and the other crushed chocolate sandwich cookies.

After a trip to the store for the ingredients, making the cheesecake became a family affair. I made the cheesecake part while the others worked together to get the butter melted, crush the graham crackers and chocolate sandwich cookies, and prepare the pans. Turns out cheesecake for dessert is a great motivator in the kitchen!

We had to change the base ingredients a bit, to fill the 9×9 pans. Turned out well, and those changes are noted below in the recipe. The original recipe came from the Kraft website.



Base #1:

4-5 graham crackers, finely crushed (you want at least 1 1/2 cups)

2 tablespoons sugar

2 tablespoons butter, melted

Base #2:

15 chocolate sandwich cookies, finely crushed

2 tablespoons butter, melted


5 packages (8-ounces each) cream cheese, softened

1 cup sugar

3 tablespoons flour

1 tablespoon vanilla

1 cup sour cream

4 eggs

Heat oven to 325F.

Line two 9×9 pans with parchment paper or foil, with ends extending up the sides (to allow for easy removal when cooked and cooled).

In small bowl, mix graham cracker crumbs with the 2 tablespoons sugar and 2 tablespoons butter. Press into the bottom of the first 9×9 pan.

In the bottom of the second 9×9 pan, press the crushed sandwich cookies mixed with the 2 tablespoons butter.

Meanwhile, in a large mixing bowl, beat cream cheese, 1 cup sugar, flour and vanilla, until well blended. Stir often. Add sour cream and mix well again. Add eggs, one at a time, mixing on low and scraping the bowl after each egg. Divide this in half and pour into the two prepared crusts.

Bake 35-40 minutes, or until center is almost set. Cool completely in pans. Then refrigerate a few hours before serving.

When ready to serve, carefully lift from the pans by holding the parchment paper. Cut. Serve.

My youngest loves chocolate, so we drizzled chocolate sauce on a piece of the one with chocolate cookie crust (above picture). On the cheesecake with the graham cracker crust my husband enjoys it with blueberries (he ate it too fast to get a photo).


2 responses to “cheesecake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s