Chocolate Cheesecake Pancakes

I'm not sure if you know this...but I have a slight obsession with the Cheesecake Factory.  I've tried the majority of their menu items (since I go their nearly every time I go to the mall), including cheesecake (my favorite flavors being the chocolate coconut, peanut butter fudge ripple, lemon raspberry, and Chris's outrageous chocolate cake.  I can't help but smile when I think of the Cheesecake Factory; I've never had a bad meal their.  I went their for brunch the other day (try the giant Belgian waffle with strawberries, sweet roasted pecans, and cream...sooo good) , and I couldn't help thinking what a hit it would be if they added cheesecake pancakes to their menu.  It would be totally perfect for that restaurant.  Chop up some pieces of they're legendary cheesecake, mix it into pancake batter and wah-la:  cheesecake pancakes.  It wasn't long after I had this breakthrough idea that I spotted Philadelphia's new [chocolate cream cheese] in Harris Teeter.  I swear, I grabbed the container and sprinted back to my mom like a lunatic  - begging her to buy it.  She said yes, of course, because she's a huge cream cheese fan, as am I.  There's white chocolate, milk chocolate, and dark chocolate, and we bought the dark chocolate.  It is so delicious.  Try it with graham crackers, banana, bagels, and my favorite - strawberries.  Another amazing way to have it is in these yummy pancakes.  I took my graham cracker pancake batter recipe from my scrumptious s'mores pancakes (here), added frozen chocolate cream cheese pieces, and they turned out perfect.  You get rich, chocolate, cream cheesy goodness in every bite, along with the graham cracker flavor that you would normally get from a cheesecake crust...making it seem like you're eating an actual slice of chocolate cheesecake.  Only it's breakfast.  And a pancake.  Mmmm...that's good eatin' right their.

Ingredients:
3/4 cup milk
2 tablespoons white vinegar
3/4 cup graham cracker crumbs
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted

Philadelphia chocolate cream cheese (any flavor - white, milk chocolate, or dark chocolate)

Whipped cream (optional)

Graham cracker crumbs  (optional)

Instructions:

1. Scoop 3/4 cup (about 3/4 container) cream cheese out, and divide it into four.  Place the 4 globs onto an ungreased cookie sheet; cover and freeze 8 hours or overnight.
2. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
3. Cut frozen cream cheese into bite-sized pieces.  Set aside.  Combine graham cracker crumbs, flour, sugars, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.  Stir in cream cheese.
4. Heat a large skillet over medium heat, and coat with cooking spray. Pour cupfuls of batter onto the skillet.  Flip with a spatula, and cook until browned on the other side.
5. Serve with whipped cream and a sprinkle of graham cracker crumbs if desired. 

S'mores Cake

I was a little skeptical before making this cake.  It's basically a yellow cake, but instead of flour, it uses graham cracker crumbs.  I was worried it would be too salty and too grainy, but it turned out sooo delicious! I made it with my friend when she slept over at my house, and just the two of us ate half of it in one sitting.  The graham cracker cake is so moist and has way more flavor than a - in my opinion - boring, yellow cake. The chocolate layer gives the richness, and the marshmallow layer allows the entire bite to just melt in your mouth.  If you are a s'mores fan, then I'm 100% positive you'll be a huge fan of this cake as well.

*If you like peanut butter on your s'mores, you're more than welcome to add a peanut butter frosting or a peanut butter drizzle in between and/or on top the layers(:

Yield: Serves 8-10

(1 9-inch cake)

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

3 large egg yolks

1 tsp vanilla extract

2 cups graham cracker crumbs (about 20)

2 tsp baking powder

1/4 tsp salt

1 cup milk

3 large egg whites, room temperature

Instructions:

1. Preheat oven to 375F. Lightly grease two 9-inch cake pans.

2. In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.

3. In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.

4. Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.

5. Divide evenly into prepared pans.

6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cakes cool in pans for 3 minutes, then invert onto wire racks to cool completely before assembling.

Marshmallow Filling and Chocolate Sauce

Ingredients:

1 7-oz jar marshmallow creme

8-oz milk chocolate chips

1/4 cup milk

2 tbsp butter

2 tbsp corn syrup

Instructions:

1. In a medium, microwave-safe bowl, heat chocolate, milk, butter and corn syrup until melted.

2. Stir with a whisk to ensure that everything comes together smoothly. Continue to assemble cake once the sauce is prepared.

To assemble: 

1. Place one layer of cake on a serving platter. Spread about 1/2 cup of the chocolate sauce onto the cake, then spread the marshmallow creme into an even layer.

2.Top marshmallow layer with second cake round, then pour remaining frosting over the top, spreading it evenly and allowing it to drizzle down the sides of the cake.

Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.