Wednesday, September 3, 2008

Chocolate Chip Cookie Dough Cheesecake

Over the weekend, I really wanted to bake. So, I consulted my Taste of Home Baking cookbook that Nate's grandparents got me for an engagement present two years ago. I made this recipe knowing that Nate is a HUGE fan of chocolate chip cookie dough ice cream.

The cheesecake did not disappoint...and I got to break out my springform cheesecake pan! Bonus: It really ends up looking like the picture too!


Once again, i used a recipe that called for chocolate wafer cookie crumbs, and once again i could not find them so i used chocolate graham cracker crumbs. Does anyone know where one gets chocolate wafer cookies? I always thought that they made Nilla wafers in a chocolate variety, but I guess I thought wrong.

1-3/4 cups crushed chocolate chips cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

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.

In a large mixing 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.

In another mixing 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.

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. Yield: 12-14 servings.

No comments: