I promised that I would tell you all about how I went crazy with chocolate chip cookie dough. Now is that time. This cheesecake kicks off a series of three different chocolate chip cookie dough recipes. Chocolate Chip Cookie Dough Week, if you will.

This Chocolate Chip Cookie Dough Cheesecake has been on my recipe To Do list for ages.  I wanted to stuff a cheesecake with chocolate chip cookie dough and see what happened. Plain and simple.

I felt pretty confident that it was going to work out swimmingly, but I still needed to actually execute the idea. I’m happy to report my delectable findings today.

I’ve tweaked my favorite cheesecake recipe to a place where it’s perfect and I know longer want to adjust it at all. It’s tried-and-true, and no-fail. Sure, it cracks every time, but that’s my fault, not the cheesecake’s.

And there’s an easy fix to that: hide it. Whipped cream, chocolate ganache, a fruit compote. Pick your poison, but if you care about a flawless cheesecake top, just hide it.  That’s my philosophy.

  • For cookie dough:
  • 1/3 c. butter softened
  • 1/3 c. packed brown sugar
  • 3 tbsp. sugar
  • 1/2 c. flour
  • 1/3 c. powdered sugar
  • 1/3 c. mini semi-sweet chocolate chips
  • For crust:
  • 1 - 15 oz. package chocolate cream-filled Oreos
  • 2 tbsp. sugar
  • 4 tbsp. unsalted butter melted
  • For filling:
  • 3 - 8 oz. packages reduced fat cream cheese softened
  • 1 c. sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla
  • For topping:
  • 1 jar chocolate fudge ice cream topping
  • 1/4 c. mini semi-sweet chocolate chips

  1. For cookie dough:
  2. In a large mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
  3. Fold in chocolate chips.
  4. Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
  5. Refrigerate for 2-3 hours.
  6. For crust:
  7. Pulse the cookies in a food processor until they are very fine crumbs.
  8. In a large bowl, combine cookie crumbs, sugar, and melted butter.
  9. Press into the bottom of a lightly greased 9-inch springform pan.
  10. For filling:
  11. In a large mixing bowl, combine cream cheese and sugar, beating until smooth.
  12. Add eggs, one at a time, beating well after each addition.
  13. Beat in vanilla.
  14. Pour filling evenly over crust.
  15. Scatter the cookie dough balls evenly over the filling, and carefully press them into the cheesecake filling, adjusting the filling so that the cookie dough balls are completely covered. You can also gently rap the pan on the counter to shift the dough balls around.
  16. Bake at 325 degrees for 50-60 minutes, or until the center is still slightly jiggly, but almost set.
  17. Allow to cool completely on a wire rack.
  18. Remove cheesecake from springform pan to a serving plate.
  19. For topping:
  20. Microwave the fudge topping for 45-60 seconds, or until melted and smooth.
  21. Pour over the cheesecake.
  22. Sprinkle with chocolate chips. Cut and serve. Enjoy!

For The Full Instructions, See Full Recipes:


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