Ingredients: |
Ingredients: Crust:
4 tbsp. butter, melted
2 ½ c. chocolate cookie crumbs (teddy grahams preferable)
Filling:
4 (8 oz.) blocks cream cheese (softened to room temp)
1 c. sugar
4 large eggs
1 tsp all-purpose flour
1 cup sour cream
Cookie Dough:
½ cup butter
½ cup sugar
½ cup packed light brown sugar
2 Tbsp water
2 tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
1 cup mini chocolate chips
Additional 1 cup mini chips to fold into batter with the cookie dough balls
Garnish:
1 cup heavy whipping cream, whipped to stiff peaks
(add 1 Tbsp powdered sugar for added sweetness)
Mini chocolate chips for sprinkling
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Directions: |
Directions:Directions:
For the Cookie dough:
1. In a medium bowl, combine the butter and sugars for the cookie dough. Add the water, 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 cookie sheet. Place them in the freezer to harden while making the rest of the cheesecake.
For the Crust:
2. Lightly grease the bottom and sides of a 10 inch springform pan. In a medium bowl, combine the butter, with the chocolate cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.
For the Cheesecake:
3. Use 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 batter can contribute to a cheesecake cracking on top during baking.
4. Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup of mini chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening out across the top. Bake the cheesecake at 325 degrees for 1 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 chips. |
This recipe for Chocolate Chip Cookie Dough Cheesecake is from