Chocolate Chip Cookie Dough Cheesecake
By mitzzy
What did you think? Ben and Jerry’s should have all the glory? This cake rocks. Use homemade cookie dough or let the Doughboy (Pillsbury) offer you a shortcut. This makes a creamy cheesecake with chunks of semi-firm dough throughout with the chunks that are on top, slightly set and cakey…..if you can possibly imagine. It is easy, fast, and simply a slice of ecstasy.
- 12
Ingredients
- Crust
- 1 1/2 cups ground shortbread cookies or chocolate chip cookies
- 1/4 cup unsalted melted butter
- 1 tablespoon sugar
- Pinch cinnamon
- Cheesecake Filling
- 1 package refrigerated chocolate chip cookie dough or equivalent homemade *
- 3 1/2 8 ounce packages cream cheese
- 1 14 ounce can condensed milk
- Pinch salt
- 3 eggs
- 1/4 cup sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons all purpose flour
- 1/4 cup miniature semi-sweet chocolate chips
Preparation
Step 1
If using a homemade chocolate chip or Tollhouse cookie dough recipe, use one that calls for ½ cup of butter in it. That will yield enough cookie dough for this recipe. Once it’s made, chill it for an hour in the freezer.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. In the bottom of a 9 inch cheesecake or springform pan, toss the crust ingredients together and press into pan bottom. Set aside.
Cut up the cookie dough in chunks (about 1 inch or less) and set aside.
Dump everything but the chocolate chips in a food process and blend until smooth, about 2-3 minutes.
Turn out have the batter into the prepared pan. Scatter on most of the cookie dough chunks. Top with the remaining batter, more chunks, and the chocolate chips.
Place the pan on the baking sheet. Place in the oven and bake until just set, reducing temperature to 325 F around mid point, and bake a total of 35-45 minutes.
Cool in the oven with door open and oven turned off.
Remove when you can touch the pan without oven mitts and refrigerate overnight.
Serves 12-18