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.
CHOCOLATE CHIP CHEESECAKE BARS
Cheesecake filling is tucked between two layers of chocolate chip cookie in these chocolate chip cheesecake bars from Trisha Yearwood, as seen on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 6h
Yield 24 (2-inch) squares
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
- Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
- For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
- Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
- Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.
CHOCOLATE CHIP CHEESECAKE COOKIES
These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe.
Provided by Draganas Sweet Spicy Kitchen
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
- In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
- Add an egg, milk and vanilla extract and continue mixing.
- Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
- Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
- Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
- Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
- Take them out of the oven and leave to cool in the baking sheets for a few minutes.
- Transfer them to a wire rack to cool down completely.
Nutrition Facts : Calories 97 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. -Julie Craig, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 551 calories, Fat 36g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 328mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CHIP CHEESECAKE BARS
A super easy, but rich bar for any occasion.
Provided by Kymberly Brennan
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
- Bake in the preheated oven until set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g
CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES
This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.
Provided by Pam Lolley
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
- Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
- Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
- Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
- Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.
Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g
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.
CHOCOLATE CHIP COOKIE CHEESECAKE BITES
Make and share this Chocolate Chip Cookie Cheesecake Bites recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 30m
Yield 20 bites
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
- COOKIE DOUGH: Beat butter, sweetened condensed milk,, and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 1/2 cups dough in prepared pan. Reserve remaining dough for topping.
- FILLING: Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
- Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.
Nutrition Facts : Calories 245.3, Fat 13.8, SaturatedFat 8.4, Cholesterol 53.6, Sodium 121.2, Carbohydrate 27.2, Fiber 0.8, Sugar 17.2, Protein 4.7
INSTANT POT CHOCOLATE CHIP CHEESECAKE
I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. -Michele Kusma, Columbus, OH
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 30g fat (17g saturated fat), Cholesterol 115mg cholesterol, Sodium 274mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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