Best 13 Cookie Dough Cheesecake Recipe By Tasty Recipes

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Are you craving a delightful dessert that combines the flavors of classic chocolate chip cookie dough and smooth, creamy cheesecake? Look no further! The cookie dough cheesecake recipe from Tasty is an irresistible treat that will satisfy your sweet tooth. With a rich and velvety cheesecake filling and a layer of chocolate chip cookie dough, this dessert is sure to become a favorite. Whether you're a baking enthusiast or a beginner in the kitchen, this recipe is easy to follow and promises a delicious outcome. So, let's embark on a culinary journey and create this delectable cookie dough cheesecake that will impress your taste buds and those of your loved ones.

Let's cook with our recipes!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE



Chocolate Chip Cookie Dough Cheesecake image

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 cookie dough cheesecake loves it. -Julie Craig, Kewaskum, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 14 servings.

Number Of Ingredients 17

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 sour cream
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten, room temperature
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

Steps:

  • 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. springform pan. Place pan on a baking sheet; set aside. , 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. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. , Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet., 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., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

Nutrition Facts : Calories 551 calories, Fat 36g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 328mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.

DAIRY-FREE COOKIE DOUGH "CHEESECAKE" RECIPE BY TASTY



Dairy-Free Cookie Dough

Here's what you need: walnuts, almonds, date, shredded coconut, vanilla extract, water, salt, flour, coconut oil, maple syrup, vanilla extract, salt, dairy-free dark chocolate chunk, raw cashews, maple syrup, coconut oil, lemon juice, vanilla extract

Provided by Crystal Hatch

Categories     Desserts

Yield 12 servings

Number Of Ingredients 18

¾ cup walnuts
½ cup almonds
1 cup date, pitted
¼ cup shredded coconut, optional
½ teaspoon vanilla extract
1 splash water
1 pinch salt
¾ cup flour, of your choice
¼ cup coconut oil, melted
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch salt
½ cup dairy-free dark chocolate chunk
2 ½ cups raw cashews
½ cup maple syrup
¼ cup coconut oil, melted
¼ cup lemon juice
2 teaspoons vanilla extract

Steps:

  • The night before you intend to make the "cheesecake," place the cashews in a medium bowl and cover with water. Soak overnight.
  • To make the crust, add the walnuts, almonds, dates, coconut, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
  • Press the crust into a 7-inch (18 cm) springform pan lined with parchment paper. Set aside at room temperature.
  • To make the cookie dough, add the flour, coconut oil, maple syrup, vanilla extract, and salt to a medium bowl. Stir until a soft dough forms.
  • Fold in the chocolate chunks, then cover and chill in the refrigerator while you make the filling.
  • Drain the cashews and add to a food processor, along with the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
  • Remove the cookie dough from the refrigerator and use your hands to form ½-inch (1 cm) cookie dough balls. Sprinkle a handful of cookie dough balls over the crust, saving some for later.
  • Pour the cashew filling gently and evenly over the cookie dough balls and crust. Gently spread the mixture to cover all of the cookie dough balls.
  • Top with the remaining cookie dough balls, then cover and freeze for about 2 hours to set. Then, transfer to the refrigerator until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 403 calories, Carbohydrate 38 grams, Fat 27 grams, Fiber 4 grams, Protein 6 grams, Sugar 21 grams

COOKIE DOUGH CHEESECAKE RECIPE BY TASTY



Cookie Dough Cheesecake Recipe by Tasty image

Here's what you need: pre-made cookie dough, cream cheese, granulated sugar, sour cream, vanilla extract, eggs, chocolate syrup

Provided by Tasty

Categories     Desserts

Yield 6 slices

Number Of Ingredients 7

1 package pre-made cookie dough, optional, extra for topping
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
½ teaspoon vanilla extract
3 eggs
chocolate syrup, to taste

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, mix the cream cheese and sugar until fluffy.
  • Add sour cream and vanilla. Mix thoroughly.
  • Add the eggs, one at a time, mixing thoroughly after each one.
  • Press a package of pre-made cookie dough into a springform pan.
  • Pour the cheesecake mixture in.
  • Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
  • Bake for one hour, cool completely, then refrigerate overnight.
  • Serve with chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 1 gram, Protein 14 grams, Sugar 58 grams

CHOCOLATE CHIP COOKIE CHEESECAKE



Chocolate Chip Cookie Cheesecake image

Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 18

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

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.

Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

COOKIE DOUGH CHEESECAKE



Cookie dough cheesecake image

Celebrate Easter with our creamy choc cheesecake - it has a rich base studded with cookie dough, and it's all topped with silky ganache. Decorate with mini eggs and cookies

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 2h10m

Yield Serves 15

Number Of Ingredients 23

sunflower or veg oil , for the tin
200g milk chocolate , chopped
100g dark chocolate , chopped
500g soft cheese
3 large eggs , at room temperature
200g golden caster sugar
200ml soured cream
3 tbsp plain flour
1 tsp vanilla paste
225g light brown soft sugar
225g golden caster sugar
250g salted butter , softened
2 egg yolks (freeze the whites for another recipe)
2 tbsp vanilla paste
3 tbsp milk
225g plain flour
225g self-raising flour
200g dark chocolate chips
100g dark chocolate , chopped
100g milk chocolate , chopped
300ml double cream
2 tbsp caster sugar
chocolate mini eggs , chocolate nests and white chocolate buttons (see tips, below)

Steps:

  • Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
  • Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
  • Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
  • Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
  • To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
  • Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
  • For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
  • When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.

Nutrition Facts : Calories 774 calories, Fat 25 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE



Chocolate Chip Cookie Dough Cheesecake image

If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!

Provided by Star Pooley and KC

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 5h20m

Yield 12

Number Of Ingredients 19

1 ½ cups finely crushed chocolate wafer cookies
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, cut into chunks
¾ cup white sugar
2 tablespoons white sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
¼ cup butter, softened
¼ cup firmly packed brown sugar
¼ cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
½ cup all-purpose flour
1 cup sour cream
2 teaspoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
  • Bake crust in the preheated oven until set, about 8 minutes.
  • Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
  • Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
  • Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
  • Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 51.8 g, Cholesterol 125 mg, Fat 36.2 g, Fiber 1.4 g, Protein 7.7 g, SaturatedFat 21.5 g, Sodium 287.1 mg, Sugar 38.1 g

CHEESECAKE COOKIE CUPS RECIPE BY TASTY



Cheesecake Cookie Cups Recipe by Tasty image

Here's what you need: chocolate chip cookie dough, cream cheese, sugar, vanilla extract, whipped topping, chocolate syrup, fresh fruit

Provided by Steph Cozza

Categories     Desserts

Yield 12 cups

Number Of Ingredients 7

16 oz chocolate chip cookie dough
225 g cream cheese, softened
⅓ cup sugar
2 teaspoons vanilla extract
8 oz whipped topping
chocolate syrup, optional, for serving
1 cup fresh fruit, optional, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
  • Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
  • Bake for 10-15 minutes.
  • In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
  • Fold in the whipped topping.
  • Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
  • Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
  • Serve with chocolate syrup or fresh fruit.
  • Enjoy!

5-LAYER COOKIE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY



5-Layer Cookie 'Box' Brownie Cheesecake Recipe by Tasty image

Here's what you need: chocolate chip cookie dough, brownie mix, cream cheese, sugar, vanilla extract, large egg, double-stuffed chocolate cookie sandwiches, whipped cream

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

16 oz chocolate chip cookie dough, room temperature
36 oz brownie mix, 2 boxes, batter prepared according to package instructions
24 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
1 large egg
40 double-stuffed chocolate cookie sandwiches
whipped cream, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
  • Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
  • Unclasp the pan and freeze the cookie dough disk.
  • Re-clasp the pan, then spray the bottom with cooking spray.
  • Pour in the brownie batter.
  • Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
  • Bake for 35 minutes, then cool for about 5 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
  • While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
  • Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
  • Pour the cheesecake batter on top of the cookies and spread evenly across the top.
  • Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
  • Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
  • Tuck in any edges, then bake for 20 minutes.
  • Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
  • Enjoy!

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE



Easy Chocolate Chip Cookie Dough Cheesecake image

Quick and simple. Rivals restaurant cheesecakes!

Provided by Jenn8504

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 (18 ounce) packages chocolate chip cookie dough

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.

Nutrition Facts : Calories 654.2 calories, Carbohydrate 74.4 g, Cholesterol 92.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 14 g, Sodium 404 mg, Sugar 52.9 g

COOKIE DOUGH CHEESECAKE



Cookie Dough Cheesecake image

This is an altered recipe from Taste of Home magazine. I used store bought cookie doughfrom the refrigerator section to speed things up a bit. Very good.

Provided by Miss Erin C.

Categories     Cheesecake

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 10

1 3/4 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 package refrigerated chocolate chip cookie dough (refrigerator section)
mini chocolate chip

Steps:

  • In a small bowl, combine cookie crumbs and sugar, stir in butter.
  • Press into the bottom and sides of a greased 9" springform pan, set aside.
  • In a mixing bowl, beat cream cheese, sugar until smooth.
  • Add eggs, beat until combined.
  • Add sour crem and vanilla, beat until well blended.
  • Pour over crust, set aside.
  • Cut up cookie dough into teaspoon sized cubes.
  • Drop over filling, pushing below the surface.
  • Dough should be completely covered.
  • Bake at 350F for 45-55 minutes or until the center is almost set.
  • Cool on a wire rack for 10 minutes.
  • Run a knife around the edge of the pan to loosen.
  • Cool 1 hour longer.
  • Refrigerate overnight, remove sides of pan.
  • Sprinkle with mini chocolate chips.

COOKIE DOUGH CHEESECAKE



Cookie Dough Cheesecake image

This is a recipe I've been making for a few years, and it's always a hit. My family loves it, party guests love it, and I certainly love it, too! It makes lots of dishes but it is so worth it - creamy, flavorful, and absolutely delicious.

Provided by sarakay

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 5h15m

Yield 16

Number Of Ingredients 21

2 cups finely crushed graham cracker crumbs
½ cup white sugar
½ cup salted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
¾ cup sour cream
½ lemon, juiced
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup salted butter, melted
6 tablespoons packed brown sugar
6 tablespoons white sugar
½ teaspoon vanilla extract
1 egg
¾ cup mini chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
  • Mix graham cracker crumbs, 1/2 cup white sugar, 1/2 cup melted butter, cinnamon, and 1/4 teaspoon salt together in a bowl until well combined and slightly sticky. Transfer mixture to the prepared baking dish and firmly press into the bottom.
  • Bake in the preheated oven until crust is lightly browned, about 10 minutes. Set aside to cool.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese and 1 cup white sugar together in a bowl using an electric mixer on medium-low speed until creamy and smooth. Reduce mixer speed to low; add sour cream, lemon juice, and 1 teaspoon vanilla extract. Beat in 3 eggs, 1 at a time, blending well after each addition. Pour cream cheese mixture over crust.
  • Bake in the oven until edges are set and middle is still slightly soft, 30 to 35 minutes.
  • Mix 1 cup plus 2 tablespoons flour, baking soda, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup melted butter, brown sugar, 6 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl using an electric mixer until creamy. Beat 1 egg into creamed butter mixture until incorporated; gradually beat into flour mixture until cookie dough is creamy. Fold chocolate chips into cookie dough.
  • Dot cookie dough onto cheesecake; return to the oven and bake until cookie dough is set, 5 to 10 minutes. Cool cheesecake to room temperature, about 1 hour. Cover and refrigerate until chilled, 3 hours to overnight.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 50.5 g, Cholesterol 127.9 mg, Fat 33.2 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 443.8 mg, Sugar 36.3 g

TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY



Toffee Chip Cookie Bottom Cheesecake Recipe by Tasty image

Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.

Provided by Tikeyah Whittle

Categories     Desserts

Time 6h

Yield 8 servings

Number Of Ingredients 9

1 batch Brown Butter Toffee Chocolate Chip Cookie
1 batch cheesecake batter, omit freeze-dried strawberries
hot water, for baking
½ cup dark brown sugar
¼ cup heavy cream, room temperature
2 tablespoons unsalted butter
1 teaspoon McCormick® vanilla extract
¼ teaspoon flaky sea salt
2 tablespoons mini chocolate chips

Steps:

  • Preheat the oven to 350°F (180°C).
  • Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
  • Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
  • Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
  • Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
  • Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
  • Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
  • Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams

CHOCOLATE COOKIE CHEESECAKE



Chocolate Cookie Cheesecake image

I used to think cheesecake sounded intimidating, but since I started making them I can't stop! This simple but special cookie-topped version will make your family feel fussed over. -Rose Yoder, Middlebury, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2-1/4 cups), divided

Steps:

  • In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies., Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 505 calories, Fat 33g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 425mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

  • Use a high-quality cream cheese for the best flavor and texture. Make sure it is softened to room temperature before using.
  • For the cookie dough, use a recipe that you love. If you don't have a favorite, there are many great recipes available online.
  • When making the cookie dough, be sure to chill it for at least 30 minutes before using. This will help prevent the dough from spreading too much in the oven.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Allow the cheesecake to cool completely before serving. This will help it to set properly.

Conclusion:

Cookie dough cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, rich cookie dough topping, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give cookie dough cheesecake a try. You won't be disappointed!

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