CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!
Provided by Star Pooley and KC
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 8 minutes.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
- Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
- Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
- Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 51.8 g, Cholesterol 125 mg, Fat 36.2 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 21.5 g, Sodium 287.1 mg, Sugar 38.1 g
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. -Julie Craig, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. , Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet., Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 36g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 328mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Quick and simple. Rivals restaurant cheesecakes!
Provided by Jenn8504
Categories Desserts Cakes Cheesecake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
- Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
- Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.
Nutrition Facts : Calories 654.2 calories, Carbohydrate 74.4 g, Cholesterol 92.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 14 g, Sodium 404 mg, Sugar 52.9 g
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Layer a dreamy cheesecake on top of a cookie crust for a divine dessert.
Provided by Roxana Yawgel
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
- Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
- Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
- Remove side of pan before serving.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 90 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 0 g
CHOCOLATE CHIP COOKIE CHEESECAKE
Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.
Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESECAKE WITH CHOCOLATE CHIP COOKIE DOUGH CRUST
I have a friend who's favorite dessert is cheesecake, and another friend who's favorite dessert is chocolate chip cookies. Aiming to please them both at a dinner party where I was tasked to bring dessert, I came up with this amazing combo, which was a huge hit, with everyone. The crust is like eating the perfect cookie, topped...
Provided by Darci Juris
Categories Cakes
Time 2h5m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350°F, with rack in lower third of oven.
- 2. Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.
- 3. In a medium bowl, combine oats, flour, baking soda, salt and cinnamon in a bowl.
- 4. In another bowl, blend together the sugars, butter, vanilla, lemon juice and eggs. Add the dry flour mixture until all combined. Stir in the chocolate chips.
- 5. Transfer the cookie dough into the springform pan. Gently press down on the dough using your fingers, until you have an even layer at the bottom of the pan. Be careful as you do this, as not to tear the aluminum foil.
- 6. Place in the oven for 10-15 minutes (you only want to cook the dough about half way).
- 7. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the cheesecake filling.
- 8. Cheesecake filling - Cut the cream cheese into chunks and place in a bowl. Blend on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
- 9. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the cookie dough bottom layer. Smooth the top with a rubber spatula.
- 10. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
- 11. Cook at 325°F for 1 1/2 hours.
- 12. When done cooking, turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
- 13. Remove from roasting pan, cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight.
- 14. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
- 15. Cut pieces and serve. Also helps to wet the knife with hot water between each slice for a cleaner slice.
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