• 8c53a97e29d809636eca9776e84dd4ff

Steff's Chocolate Chip Cookie Dough Cheesecake

This is an awesome treat that I make for special occasions, such as parties, team dinners, etc. This recipe is one that my kids have requested since they were little!!!

Prep
Cook
Serves 8people
Ingredients
for the chocolate chip crust and filling
1 1/4
cups all purpose flour
1/2
tsp salt
1
stick softened butter
pam non-stick spray for the 9x9x2 inch pan
1/2
cup light brown sugar
6
tbs granulated sugar
1
large egg
1
tsp vanilla
1 1/2
cups semisweet chocolate chips
for the cheesecake filling
10
ozs softened cream cheese
1/3
cup sugar
1
large egg, room temperature
1
tsp vanilla extract
2
tsp fresh lemon juice
2
ozs semisweet chocolate, melted for drizzling
Directions
1.
For the chocolate chip cookie crust and filling: Preheat the oven to 325 degrees. Line a 9X9X2 inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Spray with PAM on the bottom and sides of the foil. Set aside.
2.
In a medium bowl, sift the flour and salt together and set aside.
3.
Beat the butter, brown sugar and sugar in a large bowl of an electric mixer on medium speed for about 1 minute, until the mixture is smooth. On low speed, mix in the egg and vanilla until they are blended thoroughly. Add the flour mixture, mixing just to incorporate the flour. Stir in the chocolate chips. Remove 1 cup of the dough and set aside for the filling. Spread the remaining dough evenly over the bottom of the prepared pan. Bake in the preheated oven for about 10 minutes,, until the edges begin to brown. Cool for 20 minutes.
4.
For the cheesecake filling, mix the cream cheese and sugar in the large bowl of an electric mixer on low-medium speed until smooth about 30 seconds. Mix in the egg, vanilla and lemon juice just until they are blended and the batter is smooth. Drop teaspoonful of the reserved cookie dough spaced evenly over the partially baked cookie crust. Spread the cream cheese mixture over the cookie dough and crust. A few holes may remain in the batter, but they will close up during baking.
5.
Bake for about 25 minutes, until the cream cheese layer is set and the edges are light brown. Cool for 1 hour. Use a teaspoon to drizzle the melted chocolate over the top of the bars. Col the bars thoroughly, until the chocolate topping is firm, then cut into squares. Refrigerate until cold and serve cold. Wrapped bars may be stored in the refrigerator for about a week. Enjoy!!

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