CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. -Julie Craig, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. , 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. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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). Place pan on a baking sheet., Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 36g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 328mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
COOKIE DOUGH CHEESECAKE
Celebrate Easter with our creamy choc cheesecake - it has a rich base studded with cookie dough, and it's all topped with silky ganache. Decorate with mini eggs and cookies
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 2h10m
Yield Serves 15
Number Of Ingredients 23
Steps:
- Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
- Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
- Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
- To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
- Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
- For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
- When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.
Nutrition Facts : Calories 774 calories, Fat 25 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CHIP CHEESECAKE BARS
A super easy, but rich bar for any occasion.
Provided by Kymberly Brennan
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
- Bake in the preheated oven until set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!
Provided by Star Pooley and KC
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 8 minutes.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
- Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
- Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
- Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 51.8 g, Cholesterol 125 mg, Fat 36.2 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 21.5 g, Sodium 287.1 mg, Sugar 38.1 g
EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Quick and simple. Rivals restaurant cheesecakes!
Provided by Jenn8504
Categories Desserts Cakes Cheesecake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
- Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
- Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.
Nutrition Facts : Calories 654.2 calories, Carbohydrate 74.4 g, Cholesterol 92.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 14 g, Sodium 404 mg, Sugar 52.9 g
CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES
This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.
Provided by Pam Lolley
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
- Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
- Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
- Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
- Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.
Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g
CHOCOLATE CHIP COOKIE CHEESECAKE
Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.
Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Make and share this Chocolate Chip Cookie Dough Cheesecake recipe from Food.com.
Provided by MizzNezz
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Chocolate Chip Cookie Dough: Beat butter, brown sugar, and sugar until well blended.
- Stir in water and vanilla.
- Add flour, mix well.
- Stir in chocolate chips.
- Cheesecake: Heat oven to 350*.
- Combine crumbs, sugar and butter, mix well.
- Press into bottom of 9 inch springform pan.
- Beat cheese until fluffy.
- Slowly beat in condensed milk.
- Add eggs and vanilla, mix well.
- Pour into prepared pan.
- Drop cookie dough in 1 t portions evenly over batter.
- Push the dough down into the batter.
- Bake for 45-50 minutes, until set.
- Cool, then chill.
Nutrition Facts : Calories 656.1, Fat 42.7, SaturatedFat 24, Cholesterol 157.9, Sodium 401.2, Carbohydrate 63, Fiber 1, Sugar 40.6, Protein 10.4
PHILADELPHIA 3-STEP CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Make this PHILADELPHIA 3-STEP Chocolate Chip Cookie Dough Cheesecake for the cookie dough lovers! Satisfy your sweet tooth with this yummy recipe today.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
- Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 540, Fat 32 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
COOKIE DOUGH CHEESECAKE
This is a recipe I've been making for a few years, and it's always a hit. My family loves it, party guests love it, and I certainly love it, too! It makes lots of dishes but it is so worth it - creamy, flavorful, and absolutely delicious.
Provided by sarakay
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h15m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Mix graham cracker crumbs, 1/2 cup white sugar, 1/2 cup melted butter, cinnamon, and 1/4 teaspoon salt together in a bowl until well combined and slightly sticky. Transfer mixture to the prepared baking dish and firmly press into the bottom.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes. Set aside to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese and 1 cup white sugar together in a bowl using an electric mixer on medium-low speed until creamy and smooth. Reduce mixer speed to low; add sour cream, lemon juice, and 1 teaspoon vanilla extract. Beat in 3 eggs, 1 at a time, blending well after each addition. Pour cream cheese mixture over crust.
- Bake in the oven until edges are set and middle is still slightly soft, 30 to 35 minutes.
- Mix 1 cup plus 2 tablespoons flour, baking soda, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup melted butter, brown sugar, 6 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl using an electric mixer until creamy. Beat 1 egg into creamed butter mixture until incorporated; gradually beat into flour mixture until cookie dough is creamy. Fold chocolate chips into cookie dough.
- Dot cookie dough onto cheesecake; return to the oven and bake until cookie dough is set, 5 to 10 minutes. Cool cheesecake to room temperature, about 1 hour. Cover and refrigerate until chilled, 3 hours to overnight.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 50.5 g, Cholesterol 127.9 mg, Fat 33.2 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 443.8 mg, Sugar 36.3 g
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Make and share this Chocolate Chip Cookie Dough Cheesecake recipe from Food.com.
Provided by geminicook1
Categories Cheesecake
Time 31m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.
- To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
- To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.
- Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
- To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.
Nutrition Facts : Calories 539.7, Fat 35.6, SaturatedFat 20.1, Cholesterol 128.7, Sodium 337.4, Carbohydrate 52, Fiber 1.4, Sugar 40.5, Protein 6.8
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS
I have not tried this recipe yet. I found it in Cooking Pleasures, and I need a safe place to keep it. "The cookie dough stays soft, even after baking."
Provided by SkinnyMinnie
Categories Bar Cookie
Time 1h
Yield 16 bars
Number Of Ingredients 15
Steps:
- Heat the oven to 350ºF.
- Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
- Spray the foil with nonstick cooking spray.
- In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
- Stir in the miniature chocolate chips.
- Press into the bottom and 1-inch up the sides of the pan.
- Bake for 6 min or until set, and cool on a wire rack.
- Decrease oven to 325ºF.
- In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
- Beat in the egg and 1 tsp vanilla until just blended.
- Pour the filling into the prepared crust.
- In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
- Beat in the flour at low speed just until incorporated.
- Stir in 1 cup of chocolate chips by hand.
- Drop teaspoonfuls of the dough over the filling.
- Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
- Cool completely on a wire rack.
- Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
- Let stand until set.
- Using the foil edges, lift bars from the pan; peel away the foil.
- Cut into 16 pieces and serve at room temperature.
- Cover and refrigerate any leftovers.
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