Chocolate Chip Cookie Dough Cheesecake

It’s National Cheesecake Day!

I LOVE the “National Food Days”!  I think it’s such a fun idea and I’d probably make, eat and post everyone if I thought I could.  

I must also give a disclaimer…I did not make this cheese cake..or probably any other you would see on here.  I’ve tried but I’m not good at it. My daughter made this one and she did a great job!

This Chocolate Chip Cookie Dough Cheese Cake is perfect for those who, like my daughter, LOVE, LOVE, LOVE cookie dough!  And when I say that I’m not kidding.  This is the girl who literally asked for a tube of cookie dough for Christmas so she could keep it in the refrigerator and eat it raw….WITHOUT sharing!  Her best friend gave her one of those huge buckets.  It lasted several weeks and she did share a little with us.  I think she managed to bake maybe a dozen cookies out of it, but the rest she just ate straight out of the bucket!

Yes, we are “politically incorrect” eaters here.  Not only do we eat plenty of fried food, we eat RAW cookie dough, and we “lick the bowl” every time we make brownies and cakes.

Like most cheesecakes, this one takes a little planning, has several steps and needs to be baked the day before so it can chill in the refrigerator overnight.  I recommend allowing yourself plenty of time to prepare and bake Chocolate Chip Cookie Dough Cheesecake but it is WELL worth it.  

It’s perfect for serving guests and really rich, so it can be cut into small pieces…or not.

Here’s the Recipe:

Crust:

• 1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 cup ( 8 oz) sour cream
• 1/2 tsp. vanilla

Cookie Dough:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 Tbsp water
• 1 tsp vanilla
• 1/2 cup all-purpose flour
• 1 1/2 cups mini chocolate chips

Crust:

Pre-heat oven to 350 degrees

In a small bow, combine cookie crumbs, sugar and butter

Grease well a 9″ springform pan

Press crust into bottom and 1″ up the sides of the pan and set aside

Filling:

In a large mixing bowl, beat cream cheese and sugar until smooth.  

Add eggs and beat on low just until combined

Then add sour cream and vanilla and beat again just until blended

Pour over crust and set aside

Cookie Dough:

In another (or the same one after it’s been washed) cream butter and sugar until light and fluffy

Add water and vanilla and mix

While continuing to mix, gradually add flour

Stir in 1 cup chocolate chips

Drop dough by the teaspoon on top of filling

Using a fork, push cookie dough into filling – it should be completely submerged

Place on a baking pan

Bake at 350 for 45-55 minutes or until center is almost set

Cool pan on a wire rack for 10 minutes then carefully run a knife around the edges to loosen cheesecake

Cool for 1 hour longer

Leave in pan and refrigerate overnight

When ready to serve, remove from pan and sprinkle top with remaining chocolate chips

Happy National Cheesecake Day!

Chocolate Chip Cookie Dough Cheesecake

2014-07-30 12:02:18

Serves 12

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Prep Time

25 min

Cook Time

45 min

Total Time

8 hr

Prep Time

25 min

Cook Time

45 min

Total Time

8 hr

Crust

1. 1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
2. 1/4 cup sugar
3. 1/3 cup butter, melted

Filling

1. 3 packages (8 oz each) cream cheese, softened
2. 1 cup sugar
3. 3 eggs, lightly beaten
4. 1 cup ( 8 oz) sour cream
5. 1/2 tsp. vanilla

Cookie Dough

1. 1/4 cup butter, softened
2. 1/4 cup sugar
3. 1/4 cup packed brown sugar
4. 1 Tbsp water
5. 1 tsp vanilla
6. 1/2 cup all-purpose flour
7. 1 1/2 cups mini chocolate chips

Crust

1. Pre-heat oven to 350 degrees
2. In a small bow, combine cookie crumbs, sugar and butter
3. Grease well a 9" springform pan
4. Press crust into bottom and 1" up the sides of the pan and set aside

Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Add eggs and beat on low just until combined
3. Then add sour cream and vanilla and beat again just until blended
4. Pour over crust and set aside

Cookie Dough

1. In another (or the same one after it's been washed) cream butter and sugar until light and fluffy
2. Add water and vanilla and mix
3. While continuing to mix, gradually add flour
4. Stir in 1 cup chocolate chips
5. Drop dough by the teaspoon on top of filling
6. Using a fork, push cookie dough into filling - it should be completely submerged
7. Place on a baking pan
8. Bake at 350 for 45-55 minutes or until center is almost set
9. Cool pan on a wire rack for 10 minutes then carefully run a knife around the edges to loosen cheesecake
10. Cool for 1 hour longer
11. Leave in pan and refrigerate overnight
12. When ready to serve, remove from pan and sprinkle top with remaining chocolate chips

Notes

1. Make sure to allow plenty of time for cooking and cooling.
2. Must be made the day before and refrigerated overnight before serving.

Adapted from Taste of Home Baking Book

Adapted from Taste of Home Baking Book

O Taste and See https://otasteandseeblog.com/