Chocolate Chip Cookie Dough Cheesecake
Chocolate Chip Cookie Dough Cheesecake recipe
Yield
16 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafer cookies
|
* |
| 1 | cup |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 2 | packages |
cream cheese
|
|
| 1 | cup |
sour cream
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pound |
chocolate chip cookie dough
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafer cookies
|
* |
| 237 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 2 | packages |
cream cheese
|
|
| 237 | ml |
sour cream
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 453.6 | g |
chocolate chip cookie dough
|
* |
Directions
Mix crumbs, 2 tablespoon sugar, and butter; press firmly over bottom and ½-inch up sides of a 9-inch cheesecake pan with removable rim.
Bake in a 350℉ (180℃). oven until slightly darker color, about 8 minutes.
In a food processor or with a mixer, whirl or beat remaining sugar with cheese.
Add cream, eggs, and vanilla; mix well.
Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface.
Bake in 350℉ (180℃) oven until cake jiggles only slightly in center when gently shaken, about 40 minutes.
Spread topping over hot cake.
Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days.
