CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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Chocolate Chip Cookie Dough Cheesecake image

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

1 ½ cups finely crushed chocolate wafer cookies
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, cut into chunks
¾ cup white sugar
2 tablespoons white sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
¼ cup butter, softened
¼ cup firmly packed brown sugar
¼ cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
½ cup all-purpose flour
1 cup sour cream
2 teaspoons white sugar
1 teaspoon vanilla extract

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

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