Chocolate Chip COOKIE DOUGH Cheesecake

Whitney Froehlich Recipe

By Whitney Froehlich Indulgencesbywhitney

I've become addicted to baking cheesecakes and I love baking something different. Who doesn't love to eat cookie dough?? And cheesecake?? Put them together and you have one devine kind of dessert! I found this recipe on the internet from a lady named Julie Craig from Kewaskum, Wisconsin.


Recipe Rating:
 2 Ratings
Serves:
8-12 depending on the slice size
Prep Time:
Cook Time:

Ingredients

CRUST:
1 3/4 c
chocolate chip cookies, finely crushed
1/2 c
sugar
1/2 c
butter, melted
FILLING:
3 8 oz
pkgs. cream cheese, softened
1 1/2 c
sugar
1 c
(8 oz.) sour cream
1 tsp
pure vanilla extract
3
eggs, lightly beaten, divided
COOKIE DOUGH:
1/4 c
butter, softened
1/4 c
sugar
1/4 c
brown sugar, lightly packed
1 Tbsp
water
1 tsp
pure vanilla extract
1/2 c
all purpose flour
1 1/2 c
miniature semisweet chocolate chips, divided

Directions Step-By-Step

1
Grease bottom and sides of a 9 inch springform pan.
In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well.
Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides.
Bake at 350 degrees for 10mins.
Cool slightly
2
In a large bowl, beat cream cheese and sugar until smooth.
Beat in sour cream and vanilla.
Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM)
Pour over crust and set aside.
3
In another bowl, cream butter, sugar and brown sugar 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).
5
Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
6
I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
7
Take cheesecake out of oven, loosen with a knife around edges.
Sprinkle with remaining chocolate chips.
Refrigerate over night.
8
NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.

About this Recipe

  • Comments

  • 1-5 of 8
  • user
    Nancy Allen mawmawnan - Jul 17, 2012
    Cannot not wait to try ! Thanks!
  • user
    Tricia Taylor momtotinkerbell - Jul 22, 2012
    This sounds amazing. Can not wait to try.
  • user
    Whitney Froehlich Indulgencesbywhitney - Jul 23, 2012
    Try using the the white chocolate, chocolate chunk cookies by chips ahoy for the crust. It's amazing!
  • user
    Diane Morrison GGD - Sep 9, 2012
    I just found this recipe, can not wait to try it, right now we are traveling for the next 3 weeks heading south for the winter, it is now on the top of my baking list when we settle in for the winter. Thank you for sharing Whitney, I am sure this is going to be delish. Hugs
  • user
    Nancy Allen mawmawnan - Sep 10, 2012
    Whitney,I made this and took it to a football party this weekend and brought home only my dish! This is awesome, Thanks for sharing! 8)