This Shavuot, embrace all-out decadence for 48 hours.
I try to eat fairly healthy a good chunk of the time, but cheesecake is a major weakness of mine. Though I avoid it most of the year, when it comes to Shavuot I feel fully justified in giving in.
While dreaming up how to top some of my epic cheesecakes from years gone by, like Caramel-Chocolate Swirl Cheesecake, Mini Oreo Cheesecakes, Strawberry-Lime Cheesecake and Brownie Mosaic Cheesecake, I figured: why not throw the sweets I absolutely love into the mix? For me, that means cookie dough and peanut butter cups. Hence, this completely decadent, over-the-top cheesecake was born. It's actually a pretty simple recipe, and you can even cut preparation time in half by using store-bought cookie dough in place of homemade. To make things even speedier, cut the filling recipe in half and bake it in a storebought graham cracker crust.
If you do want to think a little bit lighter this Shavuot, I've had success swapping out 25 to 40 percent of the cheese with fat-free Greek yogurt. You'll get a lighter, fluffier texture but still gobs of cheesy flavor. Chag sameach!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.