It’s National Cheesecake Day! by Katy Eeten

Today is National Cheesecake Day! While that may not warrant a day off work or a greeting card section at Hallmark, who doesn’t love an excuse to eat a delicious dessert?

Photo by Suzy Hazelwood on

Now, I happen to not only love cheesecake, but also chocolate chip cookies. So, when I discovered a recipe that combines both of these weaknesses, I was in heaven. It’s rich and sweet but resembles more of a “bar” than a cheesecake, so you won’t feel quite so indulgent if you decide to sneak that second piece. You know you want to.

Whatever the occasion—a birthday, a graduation, your child lost his first tooth, the laundry’s all caught up—this is the perfect treat to help you celebrate. Plus, it uses refrigerated cookie dough, so it only has four ingredients. Sweet!

Speaking of sweet … a sweet tooth is one of the things I have in common with the heroine from my Christian romance Blast from Her Past. Perhaps you can relate? Sydney Hampson not only has a soft spot for chocolate chip cookies, but throughout the book she discovers she has a soft spot for former bully, Grant Williams, as well.

Grant starts working at her company fourteen years after their high school graduation, and an embittered Sydney is less than excited for the reminder of their social disparity as teens … until they get stranded in the company car during a snowstorm.

Blast From Her PastGrant begins to chip away at her tough exterior by sharing about his newfound faith, which makes Sydney realize how shallow her own life has become. The more time they spend together, the more she comes to have feelings for Grant. But admitting this out loud is a scary step. Is she ready to renew her faith in God and put her trust in a man like Grant? Get your copy of Blast from Her Past on Amazon in Kindle or paperback format at


And now for that recipe. Hope you like it as much as I do!

Chocolate Chip Cookie Cheesecake

2 8-oz packages cream cheese, softened

1 cup sugar

2 eggs

2 16.5-oz packages refrigerated chocolate chip cookie dough

– Heat oven to 350. In small bowl, beat cream cheese, sugar and egg until smooth.

– In ungreased 9×13 pan, press one tube of dough evenly in bottom of pan to form crust. (Do with floured fingers if too sticky).

– Spread cream cheese mixture over dough.

– Crumble and sprinkle remaining package of dough over cream cheese mixture.

– Bake 35-40 minutes or until golden brown and firm to the touch.

– Cool 30 minutes.

– Refrigerate at least 2 hours before serving.

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Katy EetenAuthor Bio:

Katy Eeten lives in southeast Wisconsin with her husband and their two school-age sons. She works full time in the business world, but her true passion is writing. She published her first book, Blast from Her Past, earlier this year and has a novella coming out this winter entitled Christmas in Meadow Creek, both of which are contemporary Christian romances. When she’s not working or writing, she can be found taking walks, baking goodies, playing the piano, or spending time with her family.



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