Grandma Finas Chocolate Chip Cheesecake With A Chocolate Chip Cookie Crust Food

CHOCOLATE CHIP COOKIE CHEESECAKE

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.

FROSTED CHOCOLATE CHIP CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. , Place pan on a baking sheet. Bake at 325° for 55-60 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. Cover and refrigerate overnight., For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers.

CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
• In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
• Bake in the preheated oven for 50 minutes, or until filling is set.

CHOCOLATE CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

CHOCOLATE CHOCOLATE CHIP CHEESECAKE

Steps:

• For the crust:.
• Melt butter and mix together with other crust ingredients.
• Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
• For the filling:.
• Beat cream cheese with sugar and eggs until well blended.
• Add sour cream, vanilla and flour.
• Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
• Stir to blend.
• Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.).
• Fold in the 12 ounce package of mini chocolate chips.
• Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
• Remove from oven and let cool.
• For The Topping:.
• Combine semisweet chocolate chips with whipping cream.
• Melt in the microwave for 1-2 minutes(watch carefully).
• Stir and spread on top of cooled cake.
• Place in refrigerator for 8-24 hours before serving.
• *Please note again this requires an 11-inch springform pan.
• *If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
• *Please note again--this requires 8-24 hours of refrigeration time.

GRANDMA FINA'S CHOCOLATE CHIP CHEESECAKE WITH A CHOCOLATE CHIP COOKIE CRUST

Steps:

• COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps. MAKE THE CRUST: 1. Preheat the oven to 325 degrees. Spray a 10" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan. 2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter. PREPARE A WATER BATH: Fill a large roasting pan with 1" of water. Place the foil wrapped pan in the middle of the water bath. 1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth. 2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl. 3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds. 4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more. 5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving.

GRANDMA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, cream together the first five ingredients.
• After creaming the first five ingredients add the last four and make sure everything is mixed together well.
• Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes.
• For M&M cookies: Replace chocolate chips with M&M plain baking bits.

GRANDMA BEST'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix thoroughly shortening, butter and sugars, salt, eggs and vanilla.
• Blend in remaining ingredients.
• Bake 8- 10 minutes until golden brown. Do not overbake.
• *if using self rising flour, omit baking soda and salt.
• (For a softer, rounder cookie, add additional 1/2 cup flour).

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

CHOCOLATE CHIP CHEESECAKE COOKIES

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.

CHOCOLATE COOKIE CHEESECAKE

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Chocolate Chip Cookie Dough: Beat butter, brown sugar, and sugar until well blended.
• Stir in water and vanilla.
• Add flour, mix well.
• Stir in chocolate chips.
• Cheesecake: Heat oven to 350*.
• Combine crumbs, sugar and butter, mix well.
• Press into bottom of 9 inch springform pan.
• Beat cheese until fluffy.
• Slowly beat in condensed milk.
• Add eggs and vanilla, mix well.
• Pour into prepared pan.
• Drop cookie dough in 1 t portions evenly over batter.
• Push the dough down into the batter.
• Bake for 45-50 minutes, until set.
• Cool, then chill.

PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with remaining chocolate chips.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.