Chocolate Chip Cookie Crust Cheesecake Recipe

Chocolate Chip Cookie Crust Cheesecake is a delightful fusion of two beloved desserts: chocolate chip cookies and creamy cheesecake. This decadent dessert features a crunchy, buttery cookie crust topped with a smooth, velvety cheesecake filling studded with chocolate chips. Perfect for any special occasion or as a sweet treat, this cheesecake is sure to impress.

Ingredients

• For the Cookie Crust:
  • 2 cups chocolate chip cookie crumbs (about 20 cookies)
  • 1/4 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

Preparation Steps

Making the Chocolate Chip Cookie Crust

1. Prepare the Cookie Crumbs:
   • Preheat your oven to 350°F (175°C). Place the chocolate chip cookies in a food processor and pulse until you get fine crumbs.
2. Mix with Butter:
   • In a medium bowl, combine the cookie crumbs with the melted butter until well mixed.
3. Press into Pan:
   • Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Preparing the Cheesecake Filling

1. Beat the Cream Cheese:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Sour Cream:
   • Gradually add the granulated sugar and sour cream, mixing until well combined.
3. Incorporate Eggs and Flavoring:
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt.
4. Fold in Chocolate Chips:
   • Gently fold in the mini chocolate chips until evenly distributed.

Assembling the Cheesecake

Combining the Crust and Filling

1. Pour the Filling:
   • Pour the cheesecake filling over the cooled cookie crust in the springform pan, spreading it out evenly.

Adding Chocolate Chips

1. Top with Extra Chips:
   • Sprinkle a handful of mini chocolate chips on top of the cheesecake for added texture and flavor.

Baking Instructions

Preheating the Oven

1. Preheat the Oven:
   • Ensure your oven is preheated to 350°F (175°C).

Baking Time and Temperature

1. Bake the Cheesecake:
   • Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.

Cooling and Chilling

Proper Cooling Methods

1. Cool Gradually:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Chilling Time

1. Chill in the Refrigerator:
   • After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.

Serving Suggestions

Presentation Tips

1. Garnish and Serve:
   • Remove the cheesecake from the springform pan and transfer it to a serving plate. Garnish with extra chocolate chips or a drizzle of chocolate sauce.

Pairing Ideas

1. Pair with Coffee or Berries:
   • Serve with a cup of coffee or a side of fresh berries for a delightful contrast of flavors.

Nutritional Information

Calorie Count

• Each slice of cheesecake contains approximately 400-450 calories, depending on portion size.

Nutritional Benefits

• While this dessert is indulgent, it provides protein from the cream cheese and eggs, as well as antioxidants from the chocolate.

Conclusion

Chocolate Chip Cookie Crust Cheesecake is a dessert lover’s dream come true. The combination of a crunchy cookie crust and a rich, creamy cheesecake filling makes for an irresistible treat. Whether you’re celebrating a special occasion or simply craving something sweet, this cheesecake is sure to satisfy.

FAQs

1. Can I use a different type of cookie for the crust?

• Yes, you can use Oreos, graham crackers, or any other cookie of your choice.

2. How long can I store this cheesecake?

• Store the cheesecake in the refrigerator for up to 5 days in an airtight container.

3. Can I add other ingredients to the cheesecake filling?

• Absolutely! You can add nuts, toffee bits, or swirl in caramel or chocolate for added flavor.

4. Do I need to use a water bath for baking?

• A water bath helps prevent cracks but is not strictly necessary. If you prefer, you can use one to ensure even baking.

5. Can I freeze the cheesecake?

• Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

Yield: 12

Chocolate Chip Cookie Crust Cheesecake Recipe

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Chocolate Chip Cookie Crust Cheesecake is a delightful fusion of two beloved desserts: chocolate chip cookies and creamy cheesecake. This decadent dessert features a crunchy, buttery cookie crust topped with a smooth, velvety cheesecake filling studded with chocolate chips. Perfect for any special occasion or as a sweet treat, this cheesecake is sure to impress.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

• CHOCOLATE CHIP COOKIE BOTTOM
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (72g) light brown sugar
• 3 tbsp (39g) sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (195g) all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups (211g) semi-sweet chocolate chips
• CHEESECAKE FILLING
• 20 oz (565g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 5 tbsp (35g) natural unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 cup (42g) semi sweet chocolate chips, melted
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup + 2 tbsp (73g) powdered sugar*
• 1 cup (100g) chopped chocolate chip cookies
• Additional cookies, for edges**
• CHOCOLATE WHIPPED CREAM
• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3 tbsp (21g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Mini chocolate chips, optional

Instructions

1. To make the cookie bottom, preheat the oven to 350°F (176°C). Place parchment paper in the bottom of a 9 inch springform pan and grease the sides.

2. Cream the butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract until combined.

4. In a separate bowl, combine the flour, baking soda, baking powder and salt.

5. Add the dry ingredients to the butter mixture and mix until well combined.

6. Stir in the chocolate chips. The cookie dough will be thick.

7. Press the dough evenly into the springform pan.

8. Bake for 16-18 minutes or until the edges are slightly golden.

9. Remove from oven and allow to cool completely in the pan.

10. To make the cheesecake filling, add the cream cheese, sugar and cocoa powder to a large mixer bowl and beat until well combined and smooth.

11. Add the vanilla extract and melted chocolate and mix until well combined. Set aside.

12. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.

13. Add about 1/3 of the whipped cream to the cream cheese mixture and fold carefully to combine.

14. Add the remaining whipped cream and fold carefully until well combined.

15. Add the chopped cookies and fold to combine.

16. To put the cheesecake together, first add chocolate chips cookies around the sides of the pan, sitting on top of the edge of the cookie bottom. If you have trouble getting them to stand up, spoon small amounts of cheesecake filling up against the cookies to help keep them in place.

17. Add the remaining cheesecake filling and spread into an even layer.18. Refrigerate cheesecake until firm, 5-6 hours or overnight.

19. To finish off the cheesecake, make the chocolate whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

20. Remove the cheesecake from the springform pan and pipe swirls of whipped cream around the edge.

21. Top the cheesecake with additional cookies and mini chocolate chips.

22. Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.