Chocolate Chip Cookie Dough Cheesecake Recipe
If you’d rather eat the chocolate chip cookie dough before it’s baked, then this is the cheesecake for you. There’s never any left over.
Ingredients:
Crust
1 1/2 Cups Chocolate Wafer Cookies, finely crushed
1 Cup White Sugar
1/4 Cup Butter, melted
Cheesecake Filling
2 (8 oz.) packages Cream Cheese, diced
2 Cups Sour Cream
3 Eggs
2 tsp. Vanilla Extract
1/4 Cup Butter
1/4 Cup Brown Sugar, packed
1/4 Cup White Sugar
2 Tbsp. Water
1 tsp. Vanilla Extract
1/2 Cup All-Purpose Flour
1 Cup Semi-sweet Chocolate Chips
2 tsp. White Sugar
Preheat oven to 350 degrees F.
Directions:
Crust
Mix the chocolate wafer cookie crumbs with 2 Tbsp. of the white sugar, and the melted butter. Press firmly into the bottom and 1/2” up the sides of one 9” spring form pan. Bake for about 8 minutes.
Cheesecake Filling
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 tsp. of the vanilla. Beat in the flour and the semi-sweet 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 tsp. of the vanilla. Mix well and pour into prepared crust.
Drop cookie dough in 2 Tbsp. portions evenly over the top of the cake, pushing dough beneath the surface. Bake 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 tsp. vanilla, and the 2 tsp. white sugar until smooth. Spread over hot cake.
And Enjoy!
Yields: 12 servings
