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Chocolate Chunk Cookies n' Cream Cheesecake Recipe

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This recipe for Chocolate Chunk Cookies n' Cream Cheesecake is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
8 chocolate chip cookies

Cheesecake filling
2.5 lb. cream cheese (room temperature)
1 (14 oz.) can sweetened condensed milk
2 tbsp. all-purpose flour
1 tbsp. pure vanilla extract
5 large eggs
1/3 c. chocolate chips
10 chocolate chip cookies, coarsely broken
1/3 c. chocolate syrup
Topping:
Melted chocolate for drizzle (optional)
Directions:
Directions:
Preheat oven to 350º. Line the baking sheet with parchment paper. Lightly spray a 9 or 10 inch cheesecake or springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper (this makes it easier later to remove the cake for serving). Place the pan on a cooking sheet.
To prepare the crust, place the cookies in a food processor and pulse to grind into fine crumbs (but not too much - too long and the crumbs will clump). Turn in to the springform pan and pat the crumbs evenly and firmly into the pan bottom.
To prepare the filling, in a large mixer bowl or a food processor, blend cream cheese until smooth. Add condensed milk, flour and vanilla, and then eggs, one at a time, to make a smooth batter. Scrape the bottom of the bowl often.
Pour half of the batter into the pan. Top with half the chocolate chips and half the cookie chunk and swirl on half the syrup. Top the remaining batter and chocolate chips, cookie chunk and chocolate syrup. Swirl lightly to immerse the cookie pieces and chocolate chips.
Bake for about 55 mins. The cake will be ready when it is firm to the touch but not crack or browning. If it seems wet in the center or too jiggly, lower the temperature to 325º and bake for 10-15 more mins. Turn off the oven, leave the door ajar, and let the cake cool in the oven for an hour. Then refrigerate it overnight.
Drizzle on melted chocolate, if desired before serving.
Personal Notes:
Personal Notes:
Makes 14-16 servings.

 

 

 

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