Cookie Dough Cheesecake Copycatolive Garden Food

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. , Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet., Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

COOKIE DOUGH CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the cream cheese and sugar until fluffy.
• Add sour cream and vanilla. Mix thoroughly.
• Add the eggs, one at a time, mixing thoroughly after each one.
• Press a package of pre-made cookie dough into a springform pan.
• Pour the cheesecake mixture in.
• Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
• Bake for one hour, cool completely, then refrigerate overnight.
• Serve with chocolate syrup.
• Enjoy!

COOKIE DOUGH CHEESECAKE - COPYCAT/OLIVE GARDEN

Steps:

• Preheat oven to 325.
• CRUST:.
• Generously grease the bottom and sides of a 10" spring form pan.
• Combine the margarine with the chocolate cookie crumbs.
• Press onto the bottom and sides of the pan.
• FILLING:.
• Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth.
• Add vanilla and sour cream and mix just until blended.
• Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter.
• Sprinkle in chocolate chips.
• Pour over remaining batter.
• Bake for 60 minutes.
• Turn off the oven and open the door to the broil position.
• Allow cake to remain in the oven 30 more minutes.
• Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream.
• Sprinkle with additional chocolate chips and chopped walnuts.

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
• Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
• Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

COOKIE DOUGH CHEESECAKE

Steps:

• Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
• Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
• Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
• To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
• Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
• For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
• When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.