Chocolate Cookie Cheesecake Recipes

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CHOCOLATE CHIP COOKIE CHEESECAKE



Chocolate Chip Cookie Cheesecake image

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

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

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.

CHOCOLATE COOKIE CHEESECAKE



Chocolate Cookie Cheesecake image

I used to think cheesecake sounded intimidating, but since I started making them I can't stop! This simple but special cookie-topped version will make your family feel fussed over. -Rose Yoder, Middlebury, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2-1/4 cups), divided

Steps:

  • In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies., Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 505 calories, Fat 33g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 425mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 8g protein.

CHOCOLATE-CHEESECAKE COOKIES



Chocolate-Cheesecake Cookies image

Cheese cake and chocolate cookies come together for a rich and tasty snack! Laurel and I made this recipe up as we went along. It's one of our best ever.

Provided by tresap_2

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 2h10m

Yield 36

Number Of Ingredients 13

1 cup softened butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ cup chopped pecans
1 (8 ounce) package cream cheese
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Beat butter, white sugar, and brown sugar together in a large bowl using an electric mixer until smooth. Beat in eggs and vanilla extract until creamy.
  • Sift flour, cocoa powder, and baking soda together in a bowl. Add flour mixture to butter mixture. Fold in nuts. Refrigerate dough for 1 hour.
  • While dough is chilling, beat cream cheese, sugar, egg, and vanilla extract together in a bowl until smooth.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling.
  • Bake in the preheated oven until edges are golden, 11 to 13 minutes. Allow cookies to cool completely before removing from the baking sheet, about 20 minutes.

Nutrition Facts : Calories 157 calories, Carbohydrate 18 g, Cholesterol 35.9 mg, Fat 9.1 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 97.3 mg, Sugar 11.6 g

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 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. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE COOKIE CHEESECAKE



Chocolate Cookie Cheesecake image

Provided by Lorraine Pascale

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 8

1 1/2 (9-ounce) packages chocolate wafer cookies
5 tablespoons unsalted butter, melted and cooled slightly
3 8-ounce packages cream cheese, room temperature
1/2 cup powdered sugar
14 ounces milk chocolate, at least 35 per cent cocoa solids
1 teaspoon vegetable oil
4 ounces white chocolate
Heavy cream, to serve

Steps:

  • Put the cookies into the bowl of a food processor and pulse until crumbled. Add the butter and pulse until well combined. Scrape the crumbs into the bottom of a 9-inch springform pan. Using the bottom of an 8-inch cake pan, press down very hard all the way around so that the crumbs are flat and even.
  • Put the cream cheese and sugar into a bowl and mix together gently, this will take only a few turns of the spoon. Melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water, or you can do this in the microwave. Pour a quarter of the chocolate into a small bowl, add the oil, set aside and keep warm.
  • Now add a large dollop of the cream cheese mixture into the large bowl of chocolate and stir well to combine. Add another dollop of cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, and mixing it like mad until the chocolate mixture begins to look uniform, smooth and silky. At this point, add the remaining cream cheese mixture into the chocolate mixture and mix together until it is completely incorporated.
  • Pour the mixture on top of the biscuit base and use the back of a large spoon to smooth the top. Press it down well so there are no gaps. Put the cheesecake in the refrigerator for about 20 minutes, or the freezer for 10 minutes, until the chocolate top is beginning to firm up a little. It won't be totally hard, but it will begin to feel a bit tacky.
  • Five minutes before the cheesecake is ready, melt the white chocolate and make sure the milk chocolate is nice and runny. You can warm it in a microwave for 20 seconds if it has hardened. Now remove the cheesecake from the fridge and, acting quickly, pour the milk chocolate over the top, spreading it out as you go until the top is completely covered. For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling. Now drizzle white chocolate lines across the top about 1/2-inch apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle. Place the cheesecake so the lines are running towards you, then take a toothpick and drag it from left to right, 1/2-inch apart so you have a grid. Then drag the toothpick from right to left between the lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny.
  • Leave the cheesecake in a cool place to set for about 2 hours.
  • When you are ready to serve, run a knife around the inside of the pan and remove the outside of the pan. Serve in wedges with a drizzle of heavy cream.

CHOCOLATE COOKIE CHEESECAKE



Chocolate Cookie Cheesecake image

I don't know what to say about this recipe other than it is decadent and addictive.

Provided by Millie Ellis

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 11h

Yield 14

Number Of Ingredients 17

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 ¼ cups white sugar
⅓ cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 ½ cups chocolate sandwich cookie crumbs
16 ounces sour cream
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 ½ cups semisweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  • In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  • Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Nutrition Facts : Calories 753.5 calories, Carbohydrate 62.9 g, Cholesterol 174.2 mg, Fat 52 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 30.5 g, Sodium 347.9 mg, Sugar 33.8 g

EASY CHOCOLATE COOKIE CHEESECAKE



Easy Chocolate Cookie Cheesecake image

Enjoy a fabulous cookie-laced cheesecake with this Easy Chocolate Cookie Cheesecake! You'll wow the whole party with this deliciously Easy Chocolate Cookie Cheesecake.

Provided by My Food and Family

Categories     Recipes

Time 6h30m

Yield 16 servings

Number Of Ingredients 7

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

Steps:

  • Heat oven to 325°F.
  • Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
  • Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE



Easy Chocolate Chip Cookie Dough Cheesecake image

Quick and simple. Rivals restaurant cheesecakes!

Provided by Jenn8504

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 (18 ounce) packages chocolate chip cookie dough

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

PHILLY CHOCOLATE COOKIE CHEESECAKE RECIPE



PHILLY Chocolate Cookie Cheesecake Recipe image

Impress friends with our easy-to-make PHILLY Chocolate Cookie Cheesecake Recipe You'll love the creamy, chocolatey results of this PHILLY Chocolate Cookie Cheesecake Recipe.

Provided by My Food and Family

Categories     Home

Time 6h5m

Yield 16 servings

Number Of Ingredients 7

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of prepared pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST



Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust image

This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.

Provided by Jessie Sheehan

Yield Makes one 9-inch round cake

Number Of Ingredients 11

9 oz. (255 g) crispy chocolate cookies, such as Nabisco chocolate wafers
3 Tbsp. granulated sugar
½ tsp. kosher salt
7 Tbsp. (99 g) unsalted butter, melted and cooled slightly
½ tsp. vanilla extract
16 oz. (453 g) cream cheese, at room temperature
One 14-oz. can (397 g) sweetened condensed milk
½ tsp. kosher salt
3 Tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
Dutch-process cocoa powder for dusting (optional)

Steps:

  • Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
  • To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
  • To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
  • When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

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