Chocolate Chip Cookie Cheesecakes Recipes

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

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.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES

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.

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.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 8 minutes.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
• Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
• Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
• Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

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.