TMB Studio
Chocolate Chip Cookie Dough Cheesecake
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
YIELD: 14 servings.
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
Ingredients
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1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1 cup sour cream
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1/2 teaspoon vanilla extract
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3 large eggs, lightly beaten
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COOKIE DOUGH:
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1/4 cup butter, softened
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1/4 cup sugar
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1/4 cup packed brown sugar
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1 tablespoon water
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1 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1-1/2 cups miniature semisweet chocolate chips, divided
Directions
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1.
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 9-in. springform pan. Place pan on a baking sheet.
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2.
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.
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3.
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.
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4.
Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
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5.
Bake at 350° until center is almost set, 45-55 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.
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6.
Remove sides of pan. Sprinkle with remaining 1/2 cup chips. Refrigerate leftovers.
Nutrition Facts
1 piece: 551 calories, 36g fat (22g saturated fat), 131mg cholesterol, 328mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 8g protein.
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