A last minute dessert experiment turned requested favorite, this chocolate chip cookie cheesecake combines two favorites.
My wonderful husband called me from work the other day. He saw the picture of the cream cheese frosting I posted on Facebook. Being a cream cheese fan, and having a rather rough day, called to find out if that was a hint of a dessert he was going to come home to or was that last week’s frosting. It was last week’s frosting. Hearing the disappointment in his voice, I did what any loving wife would do. I made chocolate chip cookie cheesecake, of course.
To be truthful, it was an experiment. Knowing cream cheese would need to be in the dessert (to make up for the cream cheese teaser on Facebook) I started dreaming up something that could incorporate both his cream cheese and the world’s best dessert, the cookie. The chocolate chip cookie cheesecake came to me when I spied the graham cracker crumb crust I bought on clearance at Kroger. (I buy a lot of things on clearance at Kroger!) Typically, I make my own crust for cheesecake, as the actual cheesecake is bigger in my *9 inch springform pan. Large family needs large cheesecake. However, with this crust (which tastes great), I simply reduced the batter to fit in the store bought crust. Worked just fine. Except there were NO leftovers. I had gone to Bible study before the chocolate chip cookie cheesecake was fully cooled. It’s amazing there was any left for me when I got home. Rumor has it my husband guarded it for me.
See, we watch out for each other. I make him a cream cheese filled dessert, he fights off the vultures so I get a piece. Teamwork. 😉
The cookie topping does not have any eggs in it. This is the same cookie dough filling I used for the brownies with cookie dough filling. It formed a nice layer on the cheesecake and neither one cooked too quickly for the other. I am eager to try this recipe again with my springform pan. There might be another picture added to this post once I do. Oh, the anticipation. 🙂
Chocolate Chip Cookie Cheesecake
- 2 8 oz blocks cream cheese (softened)
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla
Cookie Dough Topping
- 6 Tablespoons butter
- 1/2 cup brown sugar
- 2 Tablespoons sugar
- 1/2 tsp vanilla
- 1 1/2 Tablespoons milk
- 3/4 cup flour
- 1/2 cup chocolate chips
- Mix cream cheese and sugar until blended with mixer.
- Beat in eggs just until mixed. Add in vanilla.
- Pour into prepared crust, set aside.
- Combine butter and sugars.
- Add vanilla and milk. Mix well.
- Stir in flour.
- Spread carefully on top of cream cheese mixture.
- Sprinkle with chocolate chips.
- Bake in a 375* oven for 35-40 minutes or until baked through. Center of cheesecake will be slightly under-set.
- Let cool for 10 minutes on counter, then place in fridge. Let cool completely.