August 12, 2012

Cheesecake love

Oh wow, this was really, really good. I used this recipe, but of course made some changes.

mmm breakfast of champions....
  • 1/4 cup white sugar
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon lemon juice
  • 2 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • 2 cups graham cracker crumbs
  • 1/4 melted butter
Preheat oven to 350.

Combine melted butter and graham cracker crust. Pack into the bottom of an 8x8 inch pan that has been sprayed with cooking spray (I learned that the hard way) and bake for 5 minutes, let cool on counter.

In a mixer, whip the cream cheese and sugar on medium until all lumps have beaten out. Add in the remaining ingredients(except chocolate chips!) and combine thoroughly, scraping the sides and beating until there are no lumps. Pour filling over crust. Sprinkle tops with chocolate chips (or whatever else you would like in your cheesecake. Blueberry jam swirled in would be awesome too!) Bake at 350 for 25-30 minutes. Allow the bars to cool to room temperature on the counter, and then refrigerate overnight before eating.

These bars will be thin, but thats the way I like them (and my waistline likes it too). If you want a thicker bar, double the filling recipe and bake for a total of 40 minutes. 

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