Chocolate Chip Cookie Dough Cheesecake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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 treat loves it. Ingredients:
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 ounces each) cream cheese, softened |
1 cup sugar |
1 cup (8 ounces) sour cream |
1/2 teaspoon vanilla extract |
3 eggs, lightly beaten |
cookie dough: |
1/4 cup butter, softened |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 tablespoon water |
1 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups miniature semisweet chocolate chips, divided |
Directions:
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
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; set aside.
3. In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
5. Bake at 350° 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.
6. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.
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