Monday, March 21, 2011

#57 Chocolate Chip Cookie Dough Cheesecake

This recipe comes from Taste of Home (December/January 1999, p25). This was the very first baked cheesecake that I ever made! The recipe along with a picture can be found online at
  • CRUST:
  • 1-¾ cups crushed chocolate chips cookies or chocolate wafer crumbs
  • ¼ cup sugar
  • cup butter, melted

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • ½ teaspoon vanilla extract

  • ¼ cup butter, softened
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1-½ cups miniature semisweet chocolate chips, divided
1. 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. pan. Place pan on a baking sheet; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
3. In another 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. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
4. 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.
5. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
(Serves 14)

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