Chocolate Chip Cookie Cheesecake |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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 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 king arthur unbleached all-purpose flour |
5 eggs, lightly beaten |
2 egg yolks, lightly beaten |
1/4 cup sour cream |
1/2 teaspoon 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 vanilla extract |
1 tablespoon chocolate chip cookie crumbs |
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.
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