Best 14 Chocolate Chip Cookie Cheesecake Recipes

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat the oven to 350ºF.
• Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
• Spray the foil with nonstick cooking spray.
• In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
• Stir in the miniature chocolate chips.
• Press into the bottom and 1-inch up the sides of the pan.
• Bake for 6 min or until set, and cool on a wire rack.
• Decrease oven to 325ºF.
• In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
• Beat in the egg and 1 tsp vanilla until just blended.
• Pour the filling into the prepared crust.
• In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
• Beat in the flour at low speed just until incorporated.
• Stir in 1 cup of chocolate chips by hand.
• Drop teaspoonfuls of the dough over the filling.
• Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
• Cool completely on a wire rack.
• Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
• Let stand until set.
• Using the foil edges, lift bars from the pan; peel away the foil.
• Cut into 16 pieces and serve at room temperature.
• Cover and refrigerate any leftovers.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

CHOCOLATE CHIP CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, cut butter into cookie mix using fork or pasty blender.
• Stir in 1 egg until mixture is crumbly.
• Gently spoon 3 cups crumb mixture into pan; press into bottom of pan.
• Bake 15 minutes.
• In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust.
• Spoon remaining crumb mixture over cream cheese.
• Bake 25 to 30 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 2 hours or until chilled.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

CHOCOLATE -CHIP COOKIE DOUGH CHEESECAKE

Steps:

• CHEESECAKE; quarter cookie dough lengthwise; cut each piece crosswise into 10-12 chunks,toss chunks with 1 Tbls flour; set aside ----------------------------- At medium high speed beat cream cheese and sugar until light and fluffy; One at a time,beat in eggs, add cream, vanilla and remaining flour, beat until blended. Stir in cookie dough. Pour batter into prepared (crust0 springform pan....BAKE; on center rack; 1hour & 15 min Turn oven off; let stand in oven 1 hr.with door closed. Then run knife around edge.Cool on rack.Remove the removable side of pay. Cover and refridgerate for at least 8 hours. TIP; Don't have a food processor?Place wafers in plastic bag and use a rolling pin or bottom of a pot to crush wafers.

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
• Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
• Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
• For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

GRANDMA FINA'S CHOCOLATE CHIP CHEESECAKE WITH A CHOCOLATE CHIP COOKIE CRUST

Steps:

• COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps. MAKE THE CRUST: 1. Preheat the oven to 325 degrees. Spray a 10" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan. 2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter. PREPARE A WATER BATH: Fill a large roasting pan with 1" of water. Place the foil wrapped pan in the middle of the water bath. 1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth. 2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl. 3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds. 4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more. 5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving.

CHOCOLATE CHIP COOKIE CHEESECAKE BITES

Steps:

• Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
• COOKIE DOUGH: Beat butter, sweetened condensed milk,, and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 1/2 cups dough in prepared pan. Reserve remaining dough for topping.
• FILLING: Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
• Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• 1. Grease bottom and sides of a 9 inch springform pan. In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well. Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides. Bake at 350 degrees for 10mins. Cool slightly
• 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM) Pour over crust and set aside.
• 3. In another bowl, cream butter, sugar and brown sugar 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).
• 5. Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
• 6. I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
• 7. Take cheesecake out of oven, loosen with a knife around edges. Sprinkle with remaining chocolate chips. Refrigerate over night.
• 8. NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be wet. Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. Crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the graham crackers or cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan. Cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to over-mix, incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking. Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Make sure to try to evenly distribute the cookie balls so that every slice has some in it. Bake the cheesecake at 325°F for one hour. Turn off the oven and prop the door open several inches (make sure no kids are around!). Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. For best results chill overnight. Whipped cream garnish: Whip cream with sugar until soft peaks form. To serve, cut into slices and top with whipped cream and mini chocolate chips.

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
• 2. Notes Keep cookie dough refrigerated until just before slicing Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough. Bake 45 to 50 minutes, or until golden and center is slightly firm.
• 3. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

CHOCOLATE CHIP COOKIE CHEESECAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350° F. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough. Bake 45 to 50 minutes, or until golden and center is slightly firm. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled. If desired top with ice cream or whipped cream.

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 9x13 nonstick cake pan. Glass works best.
• In a large bowl beat cream cheese, eggs, sugar, and vanilla with an electric mixer. Set aside.
• Using 1 1/2 to 2 packages of the cookie dough, cut dough into slices and arrange in a single layer in the baking pan. Press the dough into the bottom of the pan to make the crust of the cheesecake. Make sure there are no holes.
• Pour the cream cheese mixture evenly over the bottom crust.
• Cut the remaining cookie dough into slices.
• Arrange cookie slices ontop of the cream cheese mixture, spacing them evenly like you would when baking cookies on a cookie sheet.
• Bake at 350 degrees for 40-50min. The center will not be completly set.
• Refrigerate at least 4hrs before serving.