It's Not a Cookie

Yes, I have been a bad blogger. I have said it before, but really, this time I have an excuse. I was at first busy with pregnancy and getting the house ready for our baby, but then nature called and I actually HAD my baby. So there. I have been a bad blogger because I have been busy being a mommy.

Much of my cooking and baking these days comes out of convenience. Boxed meals (for shame!) like frozen lasagnas from Costco, or meals that I can make in the crockpot that are very quick and easy are in my arsenal. Most of what I have cooked are repeats which is another reason for the lack of blog posts. I have made Salsa Chicken, Chili, The Family Spaghetti, and simple things like baked chicken or pork chops. Nothing terribly exciting to blog about.


This recipe is one from the archives. I had already started the post and now I am finishing it. Oh, about 2 months later! This recipe was made for New Year's for our family get together. Yes, New Years. Did I mention I was a bad blogger?


So without further ado.............Drum roll...............From the archives:


This recipe comes from my Tollhouse Cookie Cookbook. That being said, it's not a cookie. It's not even really a cheesecake although that's what the name implies. It's more like a bar with cheesecake accents (if there is such a thing). What I can tell you is that they were D-LICIOUS.


They were fun and easy to make. I whipped them up on the same night that I made the Stuffed Jalapenos for my husband's and my New Year's celebration. While these cheesecake bars were baking, I worked on some other items.


I used my KitchenAid mixer to make these and it was very convenient because they were able to chill in the fridge overnight. The next morning, all I needed to do was cut them and plate them. Did I mention they were yummy and delicious? Thankfully, there were leftovers and my then pregnant butt was able to eat them when I got home.


Another great thing about this recipe was that it didn't take a lot of ingredients that I didn't have on hand. I only had to buy graham crackers (which I ended up consuming the rest of the box anyways so certainly no loss), cream cheese and evaporated milk. I had everything else on hand.


I would suggest that you either buy already crushed graham cracker crumbs, or you use a food processor to make the crumbs. I used my mini food processor and it worked perfectly! It is a much more cost effective option to go this route obviously. But if you are pressed for time, definitely buy the crumbs. Please also note that the recipe does not have a typo. It really does take a tablespoon of vanilla extract.


I would most certainly recommend these bars. For a potluck, a family get together or just a yummy dessert for no special occasion.


Swirl-of-Chocolate Cheesecake Triangles
from: Nestle Tollhouse Best Loved Cookies


Crust:
2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1/3 cup granulated sugar


Filling:
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup flour
1 1/2 cups (12-fluid-ounce can) evaporated milk
2 eggs
1 tablespoon vanilla extract
1 cup (6 oz) semi-sweet chocolate chips


For crust: Combine crumbs, butter and granulated sugar in medium bowl; press onto bottom of ungreased 13x9 baking pan.


For filling: Beat cream cheese, granulated sugar and flour in large mixer bowl until smooth. Gradually beat in evaporated milk, eggs, and vanilla.


Microwave chocolate chips in medium, microwave safe bowl on high power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.

Stir one cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface.

Bake in preheated 325 degree oven for 40 to 45 minutes or until set. Cool in pan to room temperature on wire rack; chill until firm. Cut into squares; cut each square in half diagonally to form triangles.