Maggie May Schill Recipe

Chocolate Chip Cookie Cheese Cake

By Maggie May Schill NakedMaggie


Recipe Rating:
 2 Ratings
Serves:
16 slices
Prep Time:
Cook Time:
Cooking Method:
Bake

Maggie May's Story

I had some cookie dough and wanted chocolate chip cookies... I also have a lot of packs of creamed cheese. You see where this lead.
The ideal trick to good creamy cheesecake is in the eggs. Room temperature, more yolk than whites. Whites add firmness to cake, which you want a little of, but not a lot. Egg yolks add lubrication, fattiness that keeps your cheese cakes creamy. Room temperature eggs area muss for not just cheese cakes, but a lot of recipes. When the egg white is cold it seizes up as it is cooked. Room temperature helps the egg white gradually heat up, keeping it loose.

Ingredients

CHEESE CAKE FILLING
32 oz
softened cream cheese (four 8oz packs)
1/2 c
salted butter, softened (1 stick)
Find more recipes at goboldwithbutter.com
1/4 c
sour cream
4 large
eggs, lightly beaten (room temperature)
2 large
egg yolks (room temperature)
3/4 c
sugar
1/2 c
brown sugar, packed
2 tsp
pure vanilla extract
1 1/2 c
mini semi-sweet chocolate chips
CRUST
16 oz
pack of chocolate chip cookie dough. (or make your own cookie dough, just make sure you got 16 ounces)
TOPPING
1 1/2 c
sour cream
4 Tbsp
sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 325'F

Side note: lower baking temperatures are key to not cracking your cake. Long cook time at low temps are the key here.
2
Grease a 9in spring form pan. Make sure to grease both the bottom and all up the sides.
3
Press your cookie dough into the bottom and slightly up the sides of the spring form pan until even in thickness. 16 ounces of cookie dough is the perfect amount!
4
In a large mixing bowl add your cream cheese and butter.
5
Pour brown sugar and white sugar into the bowl and cream the cheese and butter with a hand blender (or stand mixer) until all the sugar is incorporated. Scrape down sides.
6
In a small bowl slightly beat your 4 whole eggs lightly with your vanilla extract. Set your 2 egg yolks aside, keep them whole and unbroken.
7
With mixer on low slowly add your whole egg and vanilla extract mixture. blend until completely incorporated into batter. Scrape down sides.
8
With mixer still on low, add one egg yolk at a time. Blend until completely incorporated. Scrape down sides.
9
Fold in 1/4 cup of sour cream. Then fold in chocolate chips.
10
Pour batter out into greased spring form pan.
11
Bake on the center wrack for 70 minutes, or until center is just barely set. You don't want the center liquid still, but you still want it to have a little jiggle. Add additional 5 minute increments if needed to get that perfect jiggly center. Cook time depends on how well your oven holds heat.
12
Cool cake for 10 minutes on a wire wrack.
13
To create topping:
Mix sour cream, sugar and vanilla extract together.
14
Pour topping mixture onto cheese cake and spread out evenly.
15
Bake cheese cake for an additional 8 minutes. Garnish with additional chocolate chips right out of the oven if desired. (optional garnish)
16
Run a knife around the edges of the cake to loosen it from the pan.

Side note: this step is important. Cheese cakes deflate as they cool. If it is stuck to the side of the pan while cooling it could crack.
17
Cool for 1 hour on a wire wrack.
18
Refrigerate for 12 hours before serving.

Side note: Remove spring form pan carefully. Use a wide spatula to release cake from the bottom portion of the spring form pan. This part really takes practice to pull off.
19
EAT IT!

About this Recipe

Course/Dish: Cakes, Cookies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian