Yummy Recipe Monday: Cookie Dough Cheesecake


Cookie Dough Cheesecake



FEB 18, 2016

181.8K

Cookie Dough Cheesecake

by Delish US

Pause

Unmute

Current Time 0:49

Loaded: 0%

Progress: 0%

Remaining Time -0:51

Fullscreen

Share

Love cookie dough? This cheesecake is about to blow your mind.



YIELDS: 10 - 12

PREP TIME: 0 HOURS 40 MINS

TOTAL TIME: 7 HOURS 0 MINS

INGREDIENTS

FOR THE CRUST

Butter, for pan

1

log refrigerated chocolate chip cookie dough, divided

FOR THE CHEESECAKE

4

(8-oz.) blocks cream cheese, softened

1 1/4 c.

sugar

1/2 tsp.

kosher salt

4

large eggs, room temperature

1/2 c.

sour cream

1/4 c.

heavy cream

1 tbsp.

pure vanilla extract

3/4 c.

mini chocolate chips, divided

FOR THE FROSTING

1/2

(8-oz.) block cream cheese, softened

4 tbsp.

(1/2 stick) butter, softened

1/4 c.

powdered sugar

2 tbsp.

brown sugar

1/2 tsp.

pure vanilla extract

1/2 tsp.

kosher salt

1/2 c.

mini chocolate chips

FOR DECORATING

3

chocolate chip cookies, halved

2 c.

broken chocolate chip cookies

DIRECTIONS

MAKE CRUST

Preheat oven to 350°. Butter a 9-inch springform pan and wrap bottom and sides of pan in a double layer of aluminum foil.

Pat 3/4 of the cookie dough log into bottom of prepared pan. Bake until golden, 26 minutes. Let cool.

MAKE CHEESECAKE

In a large bowl using a hand mixer, or in bowl of a stand mixer using paddle attachment, beat cream cheese until completely smooth, 3 minutes. Add sugar and salt and beat until fluffy, 2 minutes more. Add eggs, one at a time, beating after each addition and scraping down bowl as necessary. Add sour cream, heavy cream, and vanilla and beat, 1 minute more.

Pour half of cheesecake batter on top of crust, then sprinkle with half of chocolate chips. Repeat with remaining batter and chocolate chips. Roll remaining cookie dough into tiny balls and drop on top of cheesecake.

Bring a medium saucepan of water to a boil. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan.

Bake until cheesecake is just starting to brown and only the center is slightly jiggly, 1 hour 30 minutes. Turn off oven, prop open the door with a wooden spoon, and let cheesecake slowly cool in its water bath, 1 hour.

Remove roasting pan from oven, then carefully lift springform pan from water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with plastic wrap and refrigerate until firm, 4 hours or up to overnight. When ready to serve, carefully unmold from springform pan.

MAKE FROSTING

In a large bowl using a hand mixer, beat cream cheese, butter, powdered sugar, brown sugar, vanilla, and salt. Fold in chocolate chips.

Dollop frosting on top of cheesecake in 6 mounds and top each with a cookie half, then cover cheesecake sides with crushed cookies.

WATER BATHS can be a drag, but they do help prevent cheesecakes from cracking. If you're not using a topping, don't skip this step.




Cookie Dough Cheesecake

Comments

Post a Comment

Popular posts from this blog

Yummy Recipe Monday: Strawberry Slab Pie

Image
Strawberry Slab Pie Serves 16-20; 30 minutes active; 2+ hours inactive INGREDIENTS 1 (11 oz.) package refrigerated pie crust Filling: 32 oz. fresh strawberries, hulled and sliced 2 1/2 cups lemon lime soda (we used sprite) 6 oz. strawberry jello 1 1/4 cups sugar 1/3 cup cornstarch 1 tablespoon lemon juice frozen whipped topping or whipped cream, garnish Report Advertisement PREPARATION Preheat oven to 450º F. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches). Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice. Bring mixture to a boil, stirring
Read more

Gospel Wednesday: Romans Chapter 10: Confess Him

Image
Romans Chapter 10 Brethren, my heart's desire and prayer to God for Israel is, that they might be saved. For I bear them record that they have a zeal of God, but not according to knowledge. For they being ignorant of God's righteousness, and going about to establish their own righteousness, have not submitted themselves unto the righteousness of God. For Christ is the end of the law for righteousness to every one that believeth. For Moses describeth the righteousness which is of the law, That the man which doeth those things shall live by them. But the righteousness which is of faith speaketh on this wise, Say not in thine heart, Who shall ascend into heaven? (that is, to bring Christ down from above:) Or, Who shall descend into the deep? (that is, to bring up Christ again from the dead.) But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach; That if thou shalt confess with thy mouth the Lord Jesus,
Read more

Yummy Recipe Monday: Chocolate Thunder from Down Under

Chocolate Thunder from Down Under CHOCOLATE THUNDER from DOWN UNDER Outback Steakhouse Copycat Recipe Makes 16 Pecan Brownies: 1/2 cup butter, cubed 2 ounces unsweetened chocolate 1 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 to 1 cup chopped pecans In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Top brownies with vanilla ice cream, warm chocolate sauce and whipped cream. Chocolate Thunder from Down Under
Read more