Best Chocolate Chip Cookie Dough Cheesecake Recipes

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

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.

PHILADELPHIA 3-STEP CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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.

CHOCOLATE -CHIP COOKIE DOUGH CHEESECAKE

Steps:

• CHEESECAKE; quarter cookie dough lengthwise; cut each piece crosswise into 10-12 chunks,toss chunks with 1 Tbls flour; set aside ----------------------------- At medium high speed beat cream cheese and sugar until light and fluffy; One at a time,beat in eggs, add cream, vanilla and remaining flour, beat until blended. Stir in cookie dough. Pour batter into prepared (crust0 springform pan....BAKE; on center rack; 1hour & 15 min Turn oven off; let stand in oven 1 hr.with door closed. Then run knife around edge.Cool on rack.Remove the removable side of pay. Cover and refridgerate for at least 8 hours. TIP; Don't have a food processor?Place wafers in plastic bag and use a rolling pin or bottom of a pot to crush wafers.

CHEESECAKE WITH CHOCOLATE CHIP COOKIE DOUGH CRUST

Steps:

• 1. Preheat oven to 350°F, with rack in lower third of oven.
• 2. Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.
• 3. In a medium bowl, combine oats, flour, baking soda, salt and cinnamon in a bowl.
• 4. In another bowl, blend together the sugars, butter, vanilla, lemon juice and eggs. Add the dry flour mixture until all combined. Stir in the chocolate chips.
• 5. Transfer the cookie dough into the springform pan. Gently press down on the dough using your fingers, until you have an even layer at the bottom of the pan. Be careful as you do this, as not to tear the aluminum foil.
• 6. Place in the oven for 10-15 minutes (you only want to cook the dough about half way).
• 7. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the cheesecake filling.
• 8. Cheesecake filling - Cut the cream cheese into chunks and place in a bowl. Blend on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
• 9. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the cookie dough bottom layer. Smooth the top with a rubber spatula.
• 10. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
• 11. Cook at 325°F for 1 1/2 hours.
• 12. When done cooking, turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
• 13. Remove from roasting pan, cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight.
• 14. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
• 15. Cut pieces and serve. Also helps to wet the knife with hot water between each slice for a cleaner slice.

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be wet. Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. Crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the graham crackers or cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan. Cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to over-mix, incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking. Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Make sure to try to evenly distribute the cookie balls so that every slice has some in it. Bake the cheesecake at 325°F for one hour. Turn off the oven and prop the door open several inches (make sure no kids are around!). Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. For best results chill overnight. Whipped cream garnish: Whip cream with sugar until soft peaks form. To serve, cut into slices and top with whipped cream and mini chocolate chips.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• 1. Grease bottom and sides of a 9 inch springform pan. In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well. Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides. Bake at 350 degrees for 10mins. Cool slightly
• 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM) Pour over crust and set aside.
• 3. In another bowl, cream butter, sugar and brown sugar until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
• 4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
• 5. Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
• 6. I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
• 7. Take cheesecake out of oven, loosen with a knife around edges. Sprinkle with remaining chocolate chips. Refrigerate over night.
• 8. NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.