Chocolate Chip Cookie Dough Cheesecake
From: 2000 Taste of Home Annual Recipes page 170
Crust:
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (don't use Oreo cookies and crush them up, doesn't work very well)
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 oz) sour cream
1/2 tsp vanilla extract
Cookie Dough:
1/2 cup butter or margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 TBS water
1 tsp vanilla extract
1/2 cup flour
1 1/2 cups miniature semisweet chocolate chips, divided (I used regular sized)
Crust
In a small bowl, combine cookie crumbs, and sugar; stir in butter. Press into the bottom and 1 inch up the sides of a greased 9 inch spring form pan; set aside.
Filling
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
Cookie Dough Part
In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
Bake
Bake at 350 degrees 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. Yield 12-14 servings (I ended up cutting mine into 8 pieces).
This is a very rich recipe. But very good. Mine didn't turn out as pretty as the picture in the book, but it ate very well!
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