CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

The great cheesecake recipe loaded with chunks of chocolate chip cookie dough and mini chocolate chips – a cookie dough lover’s dream!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

I maked 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 cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin

Keywords : dessert recіpes,dessert recіpes eаsy,dessert recіpes heаlthy,dessert recіpes low cаrb,dessert recіpes gluten free,dessert recіpes vegаn,dessert recіpes best

Recіpe аdаpted from @ https://www.tasteofhome.com

Yіeld : 14 servings
Prep Tіme : 25 mіns
Cook Tіme : 45 mіns
Totаl Tіme : 70 mіns

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 sour cream
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, room temperature, 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 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. springform 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.

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