Chocolate Cookie Cheesecake Recipes

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.

CHOCOLATE COOKIE CHEESECAKE

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!

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.

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 CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
• Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Bake until set but still slightly wobbly in center, 50 to 60 minutes. Let cool completely in pan on rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CHOCOLATE COOKIE CHEESECAKE

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-STUFFED BROWNIES RECIPE BY TASTY

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!

EASY CHOCOLATE COOKIE CHEESECAKE

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.

NO-BAKE CHOCOLATE COOKIE CHEESECAKE RECIPE

Steps:

• Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
• Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
• Serve immediately. Or cover and refrigerate until ready to serve.

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

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.