Chocolate Chip Cookie Cheese Cake

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

16 slices
10 Min
1 Hr 15 Min

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.

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

Directions Step-By-Step

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.
Grease a 9in spring form pan. Make sure to grease both the bottom and all up the sides.
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!
In a large mixing bowl add your cream cheese and butter.
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.
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.
With mixer on low slowly add your whole egg and vanilla extract mixture. blend until completely incorporated into batter. Scrape down sides.
With mixer still on low, add one egg yolk at a time. Blend until completely incorporated. Scrape down sides.
Fold in 1/4 cup of sour cream. Then fold in chocolate chips.
Pour batter out into greased spring form pan.
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.
Cool cake for 10 minutes on a wire wrack.
To create topping:
Mix sour cream, sugar and vanilla extract together.
Pour topping mixture onto cheese cake and spread out evenly.
Bake cheese cake for an additional 8 minutes. Garnish with additional chocolate chips right out of the oven if desired. (optional garnish)
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.
Cool for 1 hour on a wire wrack.
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.

About this Recipe

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

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Jun 3, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
ella leffingwell nielady
Jun 4, 2012
Have to make this cheesecake. My mouth is watering now as I read the ingredients!
Maggie May Schill NakedMaggie
Jun 4, 2012
Thanks Ella. Hope it turns out good for you :)
Betty Brock bjbRN
Jun 15, 2012
Going to try this on Sat. Never made a baked cheesecake, always wanted to try one. This sounds soooo good. Thanks for sharing!
Maggie May Schill NakedMaggie
Jun 15, 2012
Hope it works well for you Betty! If you never made a baked cheesecake before, just make sure it has set for the full 12 hours before removing the spring-form pan ring.
Daryl schaefer honeykins
Jun 28, 2012
Thanks for sharing Maggie...I have made a number of cheesecakes but this one sounds just delicious....I also appreciate all your very helpful tips....
S H lucky35
Jun 28, 2012
Joyce Gidley jlgwench
Jun 28, 2012
Thanks for posting recipe! I'm adding this to my Saved list. Last Sept. my son wanted a chocolate chip cheesecake for his b.d. and he asked to late for me to look for and make it! Also, thanks for the tip on eggs. No one has ever shared that with me....and I have several seasoned and professional cooks/bakers in the family. In their defense, their eggs were probably warmed up by the time everything was set out to make stuff. I do remember grandma always set fridge items out first, but just thought that was random.
Maggie May Schill NakedMaggie
Jun 28, 2012
Thanks Joyce and Shay.

I think in the modern kitchen it is so easy to just pull things out of the fridge and cook with it. Some items shouldn't be cold when they hit the pan or the batter. Like I wouldn't suggest grilling cold steak, steak rested at room temperature is always way more tender. The proteins in the eggs seem to react in a similar manner. Cold equal tough.
Thanks for reading my recipe :)
Diane Schrader brumleve
Nov 14, 2012
Maggie I have read that you should bake cheesecake in boiling water in roasting pan???
Maggie May Schill NakedMaggie
Nov 14, 2012
I don't prefer that for 9 and 10 inch cheese cakes. My custards and other souffled dishes, yes I like a water bath for. Just not a large cheese cake like this one. Slow and low turns out pretty good in my experience.
Lin Larson bumblebeester
Feb 26, 2014
This looks to die for! And I appreciate the fact that you have the sour cream topping! A lot of cheesecake recipes don't, and as my grandmother always put it on hers, that's how I prefer mine. Definitely going to be making this!!!