Friday, March 25, 2011

Chocolate Chip Cookie Dough Cheesecake

Cookie Dough + Cheesecake.

Seriously, I don't even know what else to say.

So lets just say that this dessert is AMAZING, and if you want an incredible treat to share, this would be the way to go! It takes a little time and effort, but it is well worth the wait!! Just trust me on this one.

Chocolate Chip Cookie Dough Cheesecake

4 TBSP Butter, melted
2 1/2 Cups Chocolate Cookie Crumbs 
4 {8-ounce} Blocks Cream Cheese, @ room temperature
1 Cup sugar
4 Eggs
1 tsp. Flour
1 tsp. Vanilla
1 Cup Sour Cream 
Cookie Dough:
½ Cup Butter, softened
½ Cup Sugar
½ Cup Light Brown Sugar, packed
2 TBSP Milk
2 tsp. Vanilla
1 Cup Flour
1/4 tsp Salt
1 Cup Mini Chocolate Chips

An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
1 cup heavy whipping cream, whipped to stiff peaks {add powdered sugar to sweeten} 
Mini chocolate chips, for sprinkling
For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the  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 and put them on a lined plate or baking sheet. Put 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 with softened butter. 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: 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. Don't over mix!
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. 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. Will make 12 generous servings!

**I baked mine the same way I bake our PB cheesecake... in a water bath. the water bath will help prevent cracking on the top of the cheesecake, and since I was actually selling slices of this cheesecake at a service auction, I wanted it to look perfect.
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  1. FYI, I also only use Philadelphia Cream Cheese on desserts like this. It is the best quality and therefore has the lowest water content. It produces the best taste/presentation, and its much easier to get to the right creamy consistency.

  2. Ummm... I'm confused... I take one look at your blog and gain 5 pounds! How is it that you have stuff like this in your house and still look as amazing as you do?! Is there some kind of magic fat burning pill you're supposed to pop after each meal? SERIOUSLY! What gives!?

    Also, if you think I'm kidding, Kevin and I both gained 3 pounds (each) the night we ate at your house! But dude, this cheesecake was TOTALLY worth it!

  3. Heavenly and divine are the only ways to describe your cheesecake. I have a sweet treat linky party on my blog starting tonight and I'd like to invite you to stop by and link your cheesecake up.

  4. this looks AMAZING!!! one of my favorite flavors at Cheesecake Factory!!!

  5. I made this recently when we had Spencer's highschool/college buddies over for dinner. BIG HIT! It was so fabulous that we had to take the remaining pieces to various neighbors. I definitely didn't want this sitting on my counter!

  6. I'm a little confused.. This means about 900 grams of cream cheese? Isnt that a wholeee lot?