We had planned to celebrate tomorrow, but the flooding in Des Moines caused us to move things up a day so Poppa and Nana can get back home before things get worse.
I’m pretty flexible, but this change of plans threw me for a loop because it didn’t give me any time to go to the grocery store. I had to do an entire party from my pantry, including the cake. Good thing I had a well-stocked pantry!
I did not, however have all the ingredients needed to make the Green Dragon Dessert she requested for her cake. Nor did I have everything I needed for the other two suggestions she gave.
Finally I remembered the cream cheese I had bought on sale and froze. I suggested cheesecake and she loved the idea!
This was the first cheesecake I ever made (I’m blushing to admit that!) and I prayed over this one. I put together two different recipes but it turned out just wonderful and I have a very happy birthday girl.
Angel Girl’s Chocolate Chip Cheesecake
Combine: 2 1/4 cups graham cracker crumbs (about 36 squares), 1/3 cup of sugar, 1/2 cup of butter (melted). Press into the bottom and about 1 inch up the side of a greased 10 inch springform pan. Set aside.
Mix together: 2 packages (8 oz. each) cream cheese (softened), 1 can (14 oz) sweetened condensed milk, and 2 teaspoons vanilla
Add 3 eggs, beat on low until just combined. Stir in 1 cup of mini semi-sweet chocolate chips.
Pour into crust and bake at 325 degrees for 40-45 minutes.
Cool on wire rack for ten minutes.
Melt together: 1 cup of semi-sweet chocolate chips, 1 Tablespoon butter, 4 teaspoons heavy whipping cream. Stir till smooth.
Pour over the cheesecake and spread it evenly.
Carefully run a knife around the edges of the pan to loosen. Cool one hour longer. Refrigerate overnight. Remove sides of the pan.
I let Angel girl decorate the top with M & M’s. She’s thrilled with it, and I am relieved!
Happy birthday, Angel Girl!