Chocolate Chip Cookie Cheesecake

Sometimes you receive cookbooks that you never even heard of before, and you don’t know what to think of them. My dad gave me a Costco cookbook, and the first thought is “they make a cookbook?”. But actually, when you look at the recipes and get past the brands, you realize that you can make them and get some pretty cool things.

One of those “cool” recipes is for this chocolate chip cookie cheesecake. They call for using their chocolate chip cookies, which I did use. If you don’t have access to Costco, then you can either make your own or substitute other cookies. Just know that you’ll have to up the number because the Costco cookies are fairly large–bigger than my palm! I chose to use theirs because in a cheesecake, you’re not going to notice the flavor of homemade cookies, so it would be a waste.

The recipe looks more involved than it actually is. AND, it creates a super yummy dessert that freezes well (there is no way you can eat the whole cake before it goes bad unless you have a big party).

Chocolate Chip Cookie Cheesecake

Preheat oven to 350 degrees. Line a 9-inch spring-form pan with a circle of parchment and spray the inside. Place it on a baking sheet to make it easier to bring in and out of the oven (and in case the pan leaks during baking).

Crust

  • 8 Costco chocolate chip cookies (read above about substituting)
  • 1/3 cup butter, melted

Place the cookies in a food processor and pulse until you get fine crumbs.

Mix in the butter. Pat the mixture onto the bottom of the spring-form pan. If you have enough crumbs, continue up the sides as far as you can go.


Filling

  • 2.5 pounds cream cheese, softened
  • 3/4 cup sugar
  • 14 oz sweetened, condensed milk
  • 2 Tablespoons flour
  • 1 Tablespoon vanilla extract
  • 5 eggs
  • 1/3 cup chocolate chips
  • 10 Costco chocolate chip cookies, broken into chunks
  • Chocolate syrup

In a mixing bowl, blend the cream cheese and sugar together until smooth. Add the condensed milk, flour, and vanilla. Then stir in the eggs one at a time to make a smooth batter. Scrape the sides and bottom as necessary.

Pour half the batter into the pan. Top with half of the chocolate chips and cookie chunks, and some chocolate syrup.

Top with the remaining chocolate chips and chunks, then add some chocolate syrup on top. Use a knife to swirl everything together.

Bake for about 55 minutes until it is firm to the touch and not too jiggly. If you need to cook it for longer, then lower the temperature to 325 degrees and cook for 10-15 minutes until done.

Mine cracked a bit, but you hardly notice it.

Turn off the oven, leave the door ajar, and keep it in there for one hour. Refrigerate overnight.

Chocolate Chip Cookie Cheesecake (without pictures)

Preheat oven to 350 degrees. Line a 9-inch spring-form pan with a circle of parchment and spray the inside. Place it on a baking sheet to make it easier to bring in and out of the oven (and in case the pan leaks during baking).

Crust

  • 8 Costco chocolate chip cookies (read above about substituting)
  • 1/3 cup butter, melted

Place the cookies in a food processor and pulse until you get fine crumbs. Mix in the butter. Pat the mixture onto the bottom of the spring-form pan. If you have enough crumbs, continue up the sides as far as you can go.


Filling

  • 2.5 pounds cream cheese, softened
  • 3/4 cup sugar
  • 14 oz sweetened, condensed milk
  • 2 Tablespoons flour
  • 1 Tablespoon vanilla extract
  • 5 eggs
  • 1/3 cup chocolate chips
  • 10 Costco chocolate chip cookies, broken into chunks
  • Chocolate syrup

In a mixing bowl, blend the cream cheese and sugar together until smooth. Add the condensed milk, flour, and vanilla. Then stir in the eggs one at a time to make a smooth batter. Scrape the sides and bottom as necessary.

Pour half the batter into the pan. Top with half of the chocolate chips and cookie chunks, and some chocolate syrup.

Top with the remaining chocolate chips and chunks, then add some chocolate syrup on top. Use a knife to swirl everything together.

Bake for about 55 minutes until it is firm to the touch and not too jiggly. If you need to cook it for longer, then lower the temperature to 325 degrees and cook for 10-15 minutes until done.

Turn off the oven, leave the door ajar, and keep it in there for one hour. Refrigerate overnight.

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3 thoughts on “Chocolate Chip Cookie Cheesecake

  1. Pingback: Bergers Cookie Cheesecake | fudgingahead

  2. Pingback: Black and White Cheesecake | fudgingahead

  3. Pingback: Milk Chocolate Cheesecake | fudgingahead

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