Creme Brulee Cheesecake

I got this cheesecake recipe from the Better Homes & Gardens cookbook a long time ago and it is always delicious.  We recently went to Disney World and at Wolfgang Puck's restaurant I had cheesecake for dessert that had a creme brulee top on it, and I have wanted more ever since.  So I combined the recipe I have loved with the idea of the creme brulee topping!

Creme Brulee Cheesecake

1 package graham crackers - crushed (1 sleeve)
1/2 tsp cinnamon
1 stick butter - melted
3 package cream cheese - softened
1 cup sugar
2 T flour
1 tsp vanilla
2 eggs
1 egg yolk
1/4 cup milk
vanilla sugar for topping

For crust, combine graham crackers, cinnamon, and butter. Press into the bottom of a 9" springform pan and about 2" up the sides. Beat cream cheese, sugar, flour and vanilla. Add eggs and yolk, then milk. Beat until creamy. Pour filling into pan.  Put a pan with edges under the springform pan - the butter leaks out and you will have to clean your oven like me if you skip this step.  Bake at 375° for 30-45 minutes, when center is nearly set when shaken. Cool for 15 minutes, then loosen crust from pan with a butter knife. Let cool 30 more minutes, then remove from springform pan. Cover and chill at least 4 hours before serving.  Right before serving, sprinkle with vanilla sugar and use kitchen torch to melt the sugar.

Chocolate Eclair Dessert

I have had this a few times over the years, most recently a coworker of mine made it so I got Brenda's recipe. It is SO good!

Chocolate Eclair Dessert

2 sm box vanilla instant pudding
3 cup milk
1 tub cool whip
1 box graham crackers

1/3 cup cocoa
1 cup sugar
1/4 cup milk
1 stick butter
1 tsp vanilla

Beat together pudding mixes and milk, fold in cool whip.  Place a layer of graham crackers in the bottom of a 9×13″ baking dish. Spread half of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding mixture, then top with a final layer of graham crackers.  Bring cocoa, milk, and sugar to a full rolling boil, boil about 1 minute, stirring very frequently. Remove from heat and cool for 3 minutes.  Stir in butter and vanilla until butter is melted.  Pour chocolate topping over the top layer of graham crackers and refrigerate overnight.

Chocolate Buttercream Frosting Alternative

While I waited for Brenda to email me the recipe, I looked online at all of the different variations.  This is one that I found and have made it both ways - both are wonderful!

1/2 stick butter - melted
2 T milk
1/3 cup cocoa
1 1/2 cup powdered sugar
1/2 tsp vanilla

Beat together butter, milk, cocoa, and powdered sugar.  Stir in vanilla and spread over graham cracker layer.