Chocolate Chip Cookie Dough Cheesecake

This recipe was adapted from Taste of Home  magazine.  It was the first cheesecake I’ve ever made and it was a winner!  It has the perfect balance between sweetness and tang, due to the sour cream. The cookie dough bits make it absolutely awesome too!  Who doesn’t love cookie dough?

Chocolate Chip Cookie Dough Cheesecake

Crust:

1-1/2 cups Nilla Wafer crumbs

1/2 cup confectioners sugar

1/3 cup baking cocoa

1/3 cup butter, melted

Filling:

3 packages (8 0z each) cream cheese, softened

1 cup sugar

3 eggs, lightly beaten

1 cup (8 oz) sour cream

1/2 teaspoon vanilla extract

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 ap flour

1 cup mini semisweet chocolate chips

Garnish (optional):

1/2 cup mini semisweet chocolate chips

whipped cream

Directions:

Combine all crust ingredients and press onto the bottom and 2 inches up the sides of a 9″ x 3″ springform pan. Chill.

Prepare filling by beating cream cheese and sugar in stand mixer bowl until fluffy.  Gradually add eggs and beat until smooth. Add sour cream and vanilla and beat until just blended.  Pour half over crust and place that and other half of filling batter in the fridge.

In another mixing bowl, cream butter and sugars on medium speed until light and fluffy.  Add water and vanilla.  Gradually add flour.  Stir in 1 cup chocolate chips.  Take cheese cake out of fridge and drop dough mixture by teaspoonfuls over filling.  Then, spread remaining filling over the top.  The dough drops should be completely covered, so push them down below the surface if necessary.

Bake at 350 degrees for 45-55 minutes or until center in almost set.  Cool for 10 minutes on wire rack.  Carefully run a butter knife around edge of pan to loosen and cool for one hour longer. Refrigerate overnight.  When ready to serve, run a knife around edge again and remove sides of pan.  Sprinkle with 1/2 cup chips and garnish pieces with whipped cream.  Refrigerate any leftovers. Yields 12-14 servings.

Note:

Recipe did not say to do so, but I baked the cheesecake with a pan of hot water on the rack below to avoid cracks.

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