Monday, September 6, 2010

Cookie Dough Cheesecake

This is the most AMAZING thing I have ever had. I don't even know how to describe it. This recipe is one that you will have to make to experience the OOHHHH & AAHHHHH yourself. While this bakes, the cookie dough on top gets crunchy like a cookie. With the crunch on top of the cream cheese filling, the reaction is just like YUMMMMMM, MMMMM. Kind of like slipping into a bed with very expensive satin sheets (York Peppermint Patty). OK, that's the only way I know how to describe the cookie dough cheesecake sensation.


1 1/2 c. graham cracker crumbs
5 TBS butter, melted
2/3 c. miniature semisweet chocolate chips (I used the regular size)

Preheat oven to 325 degrees F. Line a 9 inch pan with parchment paper (I used foil), leaving enough to extend over the sides. Butter the parchment paper or foil.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough:

5 TBS butter, at room temperature
1/3 c. packed light brown sugar
3 TBS granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
3/4 c. all-purpose flour
1 c. semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips (I used my hand to mix the chocolate chips in. A spoon wouldn't do the job). Set aside.


10 oz. cream cheese, at room temperature
1/4 c. granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling (when I did this I used my hands and kind of squished it and let it fall in chunks). Bake for 30 minutes at 325 degrees F. or until set.

For chocolate topping (my creation), melt 1/3 c. semisweet chocolate chips and 1/2 TBS peanut butter in the microwave. Mine took 1 minute to melt. Drizzle over top of baked cheesecake. Cool in pan completely, about 1 hour. (I couldn't wait that long....).

Using the edges of the parchment paper or foil, remove cheesecake from pan. Cut into squares and serve.

Is there history on the cheesecake? Sure there is. Cheesecake is believed to have originated in ancient Greece. History has the first record of cheesecake as being served in 776 B.C. The Romans spread cheesecake from Greece to across Europe. Many centuries later cheesecake appeared in America, the recipes brought to us by immigrants. In 1872, cream cheese was invented by American dairymen who were trying to recreate the French cheese, Neufchtel. Who do you think invented cream cheese? Yup, James L. Kraft. What does Mr. Kraft's cream cheese lead us to? The New York Style Cheesecake. New York cheesecake is the pure, satiny, creamy, decadent cheesecake (melt in your mouth smoothness) with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. According to New Yorkers, only the great cheesecake makers are located in New York (I don't know about that, I live in Ohio and I think this recipe is great). In 1929, Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed (so he says) that his family developed the first cream cheesecake recipe. Legend has it, he was served a cheese pie in a private home, and he fell in love with the tasty dessert. Using his hostess recipe and a pie she made with his ingredients, he developed his own recipe for the perfect cheesecake. Reuben began serving his creation in his Turf Restaurant, and the cheesecake quickly became popular. New York Style Cheesecake.

There are so many things you can do with cheesecake now days. I just sampled the Bob Evan's cream cheese pumpkin pie the other day. I am still in search of that recipe. A lot of people like fruit or pie filling on top or layered in, and just look at this recipe....Who would have thought to put chocolate chip cookie dough on top of cheese cake? Whoever invented this recipe gets an applaud from me. This is something to die for...

Sorry, all I left were the crumbs, and I am being called "Devil Woman" today for making this. Just to warn you, this combination is very rich, but easy to make. The next time this is made I will use a 13x9 and double everything up.

Good Luck~Happy Eating~Enjoy


  1. OMG Angie. That looks tasty...I'm going to have to try that recipe, mainly 'cause I'm not a typical cheesecake baker....

  2. This really looks yummy. I am a little confused on the last part--after pouring filling on crust and dropping spoonfuls of cookie dough on filling--do you bake the cheese cake and if so--how long.
    I love your blog. Thanks
    Pam Karnes

  3. Thank you for bringing that to my attention Pam. I forgot to place the baking time in the directions. Bake at 325 degrees F. for 30 minutes, or until set. Yes, you bake it after the cookie dough is dropped into the filling. This recipe is absolutely amazing!! You will love it!!


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