Chocolate Chip Cookie Dough Cheesecake
Recipe: #10501
September 10, 2013
Categories: Desserts, Cakes, Cheese, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Potluck, Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, Chocolate, more
"I made this cheesecake for a barbecue dinner and it flew off the plate in record time! Instead of the crust that is with the recipe I used KittenCal's Chocolate Crumb Crust that's posted on this site #recipe12 and since I like my cookies sweet I also increased both sugars in the cookie dough from 1/4 cup to 1/3 cup, I reduced the oven temperature to 300 from 350 degrees Recipe from TasteofHome/written by Julie Craig"
Ingredients
- FOR THE CRUST
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- FOR THE FILLING
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- FOR THE COOKIE DOUGH
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Nutritional
- Serving Size: 1 (160 g)
- Calories 538.2
- Total Fat - 30.4 g
- Saturated Fat - 16.2 g
- Cholesterol - 118 mg
- Sodium - 495 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 0.1 g
- Sugars - 32.4 g
- Protein - 21.7 g
- Calcium - 571.8 mg
- Iron - 1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position your oven rack to the second from the bottom.
Step 2
Preheat your oven to 300 degrees.
FOR THE CRUST
Step 3
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-in. spring form pan. Place pan on a baking sheet; set aside.
Step 4
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.
FOR THE COOKIE DOUGH
Step 5
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. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
Step 6
Place pan on a baking sheet.
Step 7
Bake at 300 degrees (preheated oven) for 50 minutes to 1 hour or until center is almost set.
Step 8
Cool on a wire rack for 10 minutes.
Step 9
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Step 10
Remove sides of pan.
Step 11
Sprinkle with remaining chips. Refrigerate leftovers.
Tips
- 9-inch springform pan