Chocolate Chip Cookie Dough Cheesecake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.
To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.
Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.

Reviews (123)

126

mda0221a

Apr. 21, 2008

"This sounds like it could be a great recipe, but the ingredients don't match up with the directions! Plus the way the ingredients are listed makes it hard to understand exactly what goes where. Would ..." See moreit have been that hard to divide up the ingredients into sections like crust, batter and cookie dough? This is the list of ingredients I tallied: Crust: 1 1/2 chocolate wafer cookies 2Tbsp. White Sugar 1 1/4 melted butter Cookie dough: 1/4 C butter 1/4 C Brown sugar 1/4 C White Sugar 2 Tbsp. Water 1 tsp. Vanilla 1/2 C Flour 1 C Chocolate Chips Cheesecake batter: 1 C White sugar 2 8oz packages Cream Cheese 1 C Sour Cream 3 Eggs 1 tsp Vanilla Topping: 1 C Sour Cream 1 tsp. vanilla 2 Tbsp. White Sugar"

SUEG3

Sep. 11, 2009

"I have made this cheesecake several times. This recipe was taken from Sunset magazine, I still have the original. If your cheesecake is undercooked, check to make sure that your oven is properly cali..." See morebrated and heating evenly throughout. Also, don't forget that the sour cream is for *divided* use. A great dessert. PS, the dough is eggless to prevent salmonella, as the temp of the cake never reaches an egg-safe level. I wouldn't buy/use a cookie dough with egg and use in this recipe. Take two minutes, and make your own. _________________________________________ Back to edit, years later: to clarify my original post, Sunset magazine DIRECTLY addressed the egg-safe/salmonella element of preparing your own cookie "dough" for the cheesecake recipe - specifically to avoid salmonella contamination. The 1993 recipe states that the Sunset kitchens could not recommend the use of commercially prepared cookie dough (with eggs) because the temperature within the cooked cheesecake *might not reach past 160 degrees F in all ovens*. As far as I am concerned, on a personal level - what is the big deal about making something yourself without eggs in two minutes' time? Are you really so lazy that you have to use a commercially prepared, chemical-filled product in the place of something you can create with two brain cells rubbed together and a mixing bowl? After all - you're making the cheesecake from scratch. Why not actually make it yourself?! "

DEB1219

Jun. 29, 2004

"Great recipe. I make a great chocolate chip cookie dough cheesecake and there's one tip I have: BUY THE COOKIE DOUGH!! It's a lot less hassle and tastes just as good!..." See more"

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