CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
This CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE is absolutely delicious. It’s got a chocolate chip cookie crust, chocolate ganache glaze, chocolate chips, and edible chocolate chip cookie dough balls to top it off. It’s really incredible, and everyone will love this. Make sure this one goes in your favorites.
HERE’S WHAT YOU NEED TO MAKE CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE:
Already prepared chocolate chip cookie dough – for the crust – see directions
5 – 8 ounce packages of cream cheese – softened
1 cup of sugar
2 Tablespoons of Vanilla
1/2 cup of powdered sugar
1/3 cup of heavy cream
2 Tablespoons of flour
1 teaspoon of lemon juice
FOR THE CHOCOLATE GANACHE:
8 ounces of chocolate almond bark
8 ounces of Milk chocolate chips
1/2 cup (plus a little more if needed) of heavy cream
Milk chocolate chips
EDIBLE COOKIE DOUGH:
3 cups of flour1 teaspoon of salt2 sticks of butter – softened1 cup of sugar1 cup of brown sugar2 teaspoons of vanilla1/2 cup of heavy cream1 cup of mini milk chocolate chips
HERE’S WHAT YOU DO:
First, line a 9 inch Spring-form pan with parchment paper. Remove the chocolate chip cookie dough from the package and place it in the spring-form pan on top of the parchment paper, and press it evenly into the pan, forming the crust. Place the pan in the oven at 350 degrees for 12 – 16 minutes, or until the crust is golden brown. Remove the crust from the oven to a wire rack and let cool. In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, heavy cream, vanilla, and lemon juice. Mix on low until the cream cheese is smooth and creamy, scraping down the sides of the mixing bowl while blending the cream cheese. Add the sugar, flour, and powdered sugar, and mix until completely blended. Add the eggs all at once, and blend on low just until mixed together, then turn the mixer up on medium high until the cheesecake batter is smooth, creamy and well blended. Tear off two large pieces of foil, lying one on top of the other on the counter, place the spring-form pan in the center of the foil. Bring the foil up the sides of the pan, wrapping it securely (see photos). Pour the cheesecake batter into the spring-form pan, and place it in the oven at 425 degrees for 15 minutes, then turn the oven down to 350, and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved.
When the cheesecake starts to brown on top, make a foil tent over the top to prevent burning. (See photos) Just tear off an extra large piece of foil, fold it in half – by length, and then place it over the Spring-form pan, to cover the top, but still allow the heat to bake the cheesecake. HOW TO TELL IF THE CHEESECAKE IS DONE: Gently move the pan back and forth, and if the middle of the cheesecake jiggles like thick liquid, leave it about another 15 minutes. Go back and check again; if it’s just a little jiggly, that’s what you want. It will finish setting up in the refrigerator, overnight. Go ahead and take the cheesecake out of the oven, and place it on a wire rack to cool. When it’s cooled to room temperature, wrap it in parchment paper, and then in foil, tightly and place it in the refrigerator for at least 12 hours. If the cheesecake fell in the middle, don’t worry about that, because you’re going to glaze the whole top with a heavy chocolate ganache, and toppings, and no one will ever know.
After the cheesecake has set overnight – or for at least 12 hours, make the ganache; Melt the Chocolate Almond bark, chocolate chips, and heavy cream in a heavy sauce pan on low heat, stirring constantly, until the chocolate is completely melted, looks smooth and glassy, and not grainy. While your melting the chocolate, if it thickens, just add a little more cream, and keep stirring until it thins, smooths, and looks glassy, or shiny, almost mirror like. Don’t be afraid of adding more cream, just add small amounts until the chocolate is smooth and shiny. Remove the cheesecake from the refrigerator, and set it on a wire rack with parchment paper underneath it. Remove the spring form from the pan, and pour the chocolate ganache over the top of the cheesecake. It will run over the sides, and down onto the parchment paper. That’s okay, just let it sit there until the chocolate begins to set up, between 30 minutes to an hour. When it begins to thicken, and is almost hard, place the Milk Chocolate Chips on the top of the ganache. Place the parchment and foil back over the cheesecake, and set it back in the refrigerator.
Make the edible chocolate chip cookie dough balls:
Place the flour in a microwave safe bowl, and microwave for 2 minutes on high, stopping at 15 second intervals, and stirring the flour well. Remove from the microwave, add salt, and stir well. Set aside. In the mixing bowl of a stand mixer, mix the butter, sugar, brown sugar and Vanilla, until light and fluffy. Add the heavy cream, and blend until smooth and creamy. Add the flour mixture, and mix until all ingredients are well blended. Scrape down the sides of the bowl, and remove the bowl from the mixer. Add the chocolate chips, and fold into the cookie dough. Place the dough in the refrigerator for 2 hours to chill. After the dough is chilled, remove from the refrigerator, and roll into small balls, about2 inches, and place on a parchment paper lined cookie sheet, and refrigerate until time to serve the cheesecake.
When you’re ready to serve the cheesecake, place the cheesecake on a large cake plate. Place the edible cookie dough balls on top of the cheesecake (see photos). Cut the cheesecake with a sharp serrated knife into 2 inch pieces, serve, and Enjoy!
NOTE: I used Pillsbury chocolate chip cookie dough for the crust, but you can use any prepared dough you prefer, or you can make your own cookie dough. I found this worked well, and made the cheesecake really delicious. I used about 3/4 of the large log of dough, but you can use the whole log of dough, or just half, depending on how thick you want the crust. You can also use Nestle’s Toll House dough as well. It comes in a tub, so just scoop out as much as you’d like for the crust. Just make sure you line your Spring-form pan with parchment paper so the dough doesn’t stick, or burn, and bakes evenly.
ALSO: DO NOT SKIP the step where you cook the flour in the microwave for the Edible cookie dough. Some Flour’s have been known to carry traces of Salmonella, so do cook the flour to prevent any bacteria in the Edible cookie dough. The flour will be hot when you take it out of the microwave, so do be careful when stirring.