Chocolate Chip Cookie Dough Cheesecake

For my birthday this year, we made something extra special - chocolate chip cookie dough cheesecake!  It was so good.  The recipe is from Taste of Home.  I just love that magazine!  We used my new Farberware springform pan that I ordered from CSN Stores.  Have you read my CSN Stores review?  The pan worked beautifully!

This recipe is straight from the Taste of Home website, but we made a couple adjustments...

Ingredients

CRUST:

1-3/4 cups crushed chocolate chips cookies or chocolate wafer crumbs

1/4 cup sugar

1/3 cup butter, melted

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

FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 eggs, lightly beaten

1 cup (8 ounces) sour cream

1/2 teaspoon vanilla extract

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter.  Press onto the bottom and 1 inch up the sides of a greased 9-inch pan.  Set aside.

In another bowl, cream butter and sugars on medium speed until light and fluffy.  Add water and vanilla. Gradually add flour.  Stir in 1 cup chocolate chips.

 

In a large bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Add sour cream and vanilla; beat just until blended.  Pour 1/2 of filling over crust.

Now add the cookie dough.

Then pour the rest of the filling over the cookie dough center.

Here's where we switched things up a little bit.  We used a water bath for our cheesecake.  We wrapped that springform pan with foil to keep it water-tight.  Then we set the cheesecake in a roasting pan and added a cup of water (in the roasting pan, not to the cheesecake!).

 

 

 

Bake at 350° for 45-55 minutes or until center is almost set. 

We did something a little different here, too. Mom has a friend who owns a cheesecake company.  She says the secret to a crack-free cheesecake is to bake it longer at a lower temperature.  So we baked ours at 325° for 70-90 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.

Remove sides of pan. Sprinkle with remaining chips.  Yield: 12-14 servings. Refrigerate leftovers. 

This cheesecake is really rich and so yummy! Enjoy!!