Chocolate Chip Cookie Dough Cheesecake
- Number of Servings: 16
Ingredients
Chocolate Chip Cookie Dough Cheesecakefrom melskitchencafe.com*Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.Crust:4 tablespoons butter, melted2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)Filling:4 (8-ounce) blocks cream cheese (I used two blocks regular, two blocks reduced-fat), softened to room temperature2/3 cup sugar4 large eggs1 teaspoon all-purpose flour1 teaspoon vanilla1 cup sour cream (I used fat-free and it worked just fine)Cookie Dough:½ cup butter, softened½ cup sugar½ cup packed light brown sugar2 tablespoon water or milk2 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon salt1 cup mini chocolate chipsAn additional 1 cup mini chocolate chips to fold into the batter with the cookie dough ballsGarnish:1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)Mini chocolate chips, for sprinkling
For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix - incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user ALPINEFLOWER.
For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix - incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user ALPINEFLOWER.
Nutritional Info Amount Per Serving
- Calories: 616.8
- Total Fat: 43.3 g
- Cholesterol: 153.4 mg
- Sodium: 319.2 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 2.1 g
- Protein: 9.3 g
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