Guess what day it is? Guess what – it isn’t hump day! It’s even better! It’s one of those holidays that is so very much fun to celebrate. It’s one of those food related holidays. Today is National Cheesecake Day! Yum! What a perfectly delicious holiday to celebrate. Cheesecake is one of my family’s favorite treats. A couple of us prefer it over birthday cake on our birthdays. We love to try new kinds of cheesecake and National Cheesecake Day seems like the perfect time to do it.

Here are two great recipes to help you celebrate National Cheesecake Day. This first recipe is a new recipe we are trying this year. The second is an old favorite. If you try one, let us know how you like it. We love hearing from you!

White Chocolate Raspberry Cheesecake

Makes 1 – 9 inch cheesecake

Ingredients:

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Cheesecake Brownies

Makes 1 – 9×13 inch pan

Ingredients:

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar

Directions:

1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9×13 inch pan.
2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
3. Bake according to manufacturer’s instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.