Chocolate Chip Cookie Dough Cheesecake

By srumbel

I created this recipe to combine two of my all-time favorites, cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious treat loves it. —Julie Craig, Kewaskum, Wisconsin

Read more: http://www.tasteofhome.com/recipes/chocolate-chip-cookie-dough-cheesecake/print#ixzz3TqPncHaQ

Ingredients

• FILLING:
• 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 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
• 1-3/4 cups crushed chocolate chip 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
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 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

Preparation

Step 1

1-3/4 cups crushed chocolate chip 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
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
3 eggs, lightly beaten
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

Directions

1. 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.
2. 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.
3. In another bowl, cream butter and sugars 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). Place pan on a baking sheet.
5. 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.
6. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

Nutritional Facts

1 slice equals 551 calories, 36 g fat (22 g saturated fat), 131 mg cholesterol, 328 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.
© 2015 RDA Enthusiast Brands, LLC

Read more: http://www.tasteofhome.com/recipes/chocolate-chip-cookie-dough-cheesecake/print#ixzz3TqPsqtds



Bexxtraordinary
Reviewed Jul. 22, 2014

"So, with a little trial and error I've made my own alterations to it that in my opinion made it better.
For those of you who do not like springform pans or making your own pie crust, the amount of filling this creates can fill 2 premade 9" pie crusts you find at the grocery store. I also add the flour in heaping 1/4 cup fulls to prevent it from being so sticky when trying to form small balls of dough. So, I would say 3/4 cup flour instead of 1/2 cup. All in all the cheesecake base is delicious and it's a hit whenever I serve it!"

Read more: http://www.tasteofhome.com/recipes/chocolate-chip-cookie-dough-cheesecake#ixzz3TqQLQLX2