Chocolate Chip Cookie Cheesecake Recipe
Chocolate Chip Cookie Cheesecake Recipe photo by Taste of Home

Chocolate Chip Cookie Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 70 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + chilling
MAKES: 12-14 servings

Ingredients

  • 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 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup miniature semisweet chocolate chips
  • 1 teaspoon grated orange peel
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 tablespoon chocolate chip cookie crumbs

Nutritional Facts

1 serving (1 piece) equals 432 calories, 25 g fat (13 g saturated fat), 149 mg cholesterol, 201 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. 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.
  2. 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 peel. Pour into crust. Place pan on a baking sheet.
  3. Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
  4. 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.
  5. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.
Originally published as Chocolate Chip Cookie Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p87

Nutritional Facts

1 serving (1 piece) equals 432 calories, 25 g fat (13 g saturated fat), 149 mg cholesterol, 201 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Chocolate Chip Cookie Cheesecake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 26, 2009

"Reirph,Try lining the bottom of the springform pan with parchment paper cut to size...it will easily slide off the base onto serving tray."

MY REVIEW
Reviewed Nov. 27, 2008

"This is always a hit when I make it however it is always impossible to remove from the bottom of the springform pan to place on a serving dish. I make sure I grease the pan liberally but still always have this problem."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT