CHOCOLATE COOKIE CHEESECAKE
I don't know what to say about this recipe other than it is decadent and addictive.
Provided by Millie Ellis
Categories Desserts Cakes Holiday Cake Recipes
Time 11h
Yield 14
Number Of Ingredients 17
Steps:
- Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
- In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
- Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
Nutrition Facts : Calories 753.5 calories, Carbohydrate 62.9 g, Cholesterol 174.2 mg, Fat 52 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 30.5 g, Sodium 347.9 mg, Sugar 33.8 g
CHOCOLATE COOKIE CHEESECAKE
I used to think cheesecake sounded intimidating, but since I started making them I can't stop! This simple but special cookie-topped version will make your family feel fussed over. -Rose Yoder, Middlebury, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies., Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 505 calories, Fat 33g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 425mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE COOKIE CHEESECAKE DIP
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.
CHOCOLATE CHIP COOKIE CHEESECAKE
Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.
Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
EASY CHOCOLATE COOKIE CHEESECAKE
Enjoy a fabulous cookie-laced cheesecake with this Easy Chocolate Cookie Cheesecake! You'll wow the whole party with this deliciously Easy Chocolate Cookie Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHOCOLATE COOKIE CHEESECAKE
Provided by Lorraine Pascale
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the cookies into the bowl of a food processor and pulse until crumbled. Add the butter and pulse until well combined. Scrape the crumbs into the bottom of a 9-inch springform pan. Using the bottom of an 8-inch cake pan, press down very hard all the way around so that the crumbs are flat and even.
- Put the cream cheese and sugar into a bowl and mix together gently, this will take only a few turns of the spoon. Melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water, or you can do this in the microwave. Pour a quarter of the chocolate into a small bowl, add the oil, set aside and keep warm.
- Now add a large dollop of the cream cheese mixture into the large bowl of chocolate and stir well to combine. Add another dollop of cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, and mixing it like mad until the chocolate mixture begins to look uniform, smooth and silky. At this point, add the remaining cream cheese mixture into the chocolate mixture and mix together until it is completely incorporated.
- Pour the mixture on top of the biscuit base and use the back of a large spoon to smooth the top. Press it down well so there are no gaps. Put the cheesecake in the refrigerator for about 20 minutes, or the freezer for 10 minutes, until the chocolate top is beginning to firm up a little. It won't be totally hard, but it will begin to feel a bit tacky.
- Five minutes before the cheesecake is ready, melt the white chocolate and make sure the milk chocolate is nice and runny. You can warm it in a microwave for 20 seconds if it has hardened. Now remove the cheesecake from the fridge and, acting quickly, pour the milk chocolate over the top, spreading it out as you go until the top is completely covered. For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling. Now drizzle white chocolate lines across the top about 1/2-inch apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle. Place the cheesecake so the lines are running towards you, then take a toothpick and drag it from left to right, 1/2-inch apart so you have a grid. Then drag the toothpick from right to left between the lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny.
- Leave the cheesecake in a cool place to set for about 2 hours.
- When you are ready to serve, run a knife around the inside of the pan and remove the outside of the pan. Serve in wedges with a drizzle of heavy cream.
CHOCOLATE COOKIE CHEESECAKE BITES
Make these delicious Chocolate Cookie Cheesecake Bites! Chocolate sandwich cookies, cream cheese, chocolate & a few staples are all you need for Chocolate Cookie Cheesecake Bites.
Provided by My Food and Family
Categories Football Party Center
Time 6h5m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
- Bake 45 min. or until center is almost set. Cool.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
- Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE COOKIE CHEESECAKE-STUFFED BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, sugar, large eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, baking powder, salt, semisweet chocolate chips, cream cheese, chocolate sandwich cookies
Provided by Betsy Carter
Categories Desserts
Yield 24 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
- Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
- Use a spatula to fold in the chocolate chips.
- Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
- While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
- Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
- After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
- Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
- Return to the oven for 15 more minutes, until the cheesecake filling is set.
- Let cool, then cut into squares and serve.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 45 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 27 grams
CHOCOLATE CHIP CHEESECAKE COOKIES
When eaten cold from the fridge, these are killer good!! Your friends and family will be super impressed!! For more great recipes, check me out at http://butmamaimhungry.blogspot.com
Provided by Country Cookin Mama
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- With an electric mixer cream butter and sugars until nice and creamy. Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth. Add vanilla and egg and mix.
- Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!
- Turn off your mixer and add the chocolate chips, folding by hand with a rubber spatula.
- Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren't too close though!
- Bake in your oven for 9-11 minutes, I do mine for 10.
- Cool on a rack and once they are all the way cool put into a plastic bag or container and keep in the fridge!
- Since they have cream cheese in them you don't want them to spoil!
- These are the best chocolate chip cookies ever! They stay nice and moist! Makes about 3 dozen.
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Here is a delicious combination of a chocolate chip cookie and a cheesecake all in one! This chocolate chip cheesecake crumble has four layers of delicious flavors. It is sugar free, guilt free and inviting enough for the entire family. You'll get nothing but compliments on this dessert. -Rachel Sanders, Salem, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
CHOCOLATE-CHEESECAKE COOKIES
Cheese cake and chocolate cookies come together for a rich and tasty snack! Laurel and I made this recipe up as we went along. It's one of our best ever.
Provided by tresap_2
Categories Desserts Cookies Filled Cookie Recipes
Time 2h10m
Yield 36
Number Of Ingredients 13
Steps:
- Beat butter, white sugar, and brown sugar together in a large bowl using an electric mixer until smooth. Beat in eggs and vanilla extract until creamy.
- Sift flour, cocoa powder, and baking soda together in a bowl. Add flour mixture to butter mixture. Fold in nuts. Refrigerate dough for 1 hour.
- While dough is chilling, beat cream cheese, sugar, egg, and vanilla extract together in a bowl until smooth.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling.
- Bake in the preheated oven until edges are golden, 11 to 13 minutes. Allow cookies to cool completely before removing from the baking sheet, about 20 minutes.
Nutrition Facts : Calories 157 calories, Carbohydrate 18 g, Cholesterol 35.9 mg, Fat 9.1 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 97.3 mg, Sugar 11.6 g
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