I’m Gonna Show You How To Make A Chocolate Chip Cookie Dough Cheesecake.
- All Purpose Flour
- Baking Soda
- Semi Sweet Mini Chocolate Chips
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Melted Butter
- Vanilla Extract
You need all purpose flour, baking soda and salt semi-sweet mini chocolate chips, granulated sugar and brown sugar, melted butter, egg and vanilla extract and that is it. I’ve got my oven preheating to 350. I have a 9-inch springform pan sprayed with nonstick spray like to just wrap the outside of it with some aluminum foil and I’m going to make the base in a bowl which is a wood you know a spatula and a whisk so it’s super easy all right let’s start with the melted butter I find that by using melted butter instead of some softened butter you get a much more chewy texture but you can use softened butter if, you want to and try to you know sometimes brown sugar gets in these lumps and you just want to kind of come on want to get rid of them.
I’m just going to mix this together and try to get rid of as many lumps as,I can and you can do this and your standing mixer fitted with a paddle attachment but I don’t need to do that right now so,I’m not going to that’s good enough add in the egg and a good splash of vanilla extract and then just whisk it away you know normally.I’ve ever done cheesecake wise with my friends and family add your dry ingredients which is the flour baking soda and salt and then you can add your type of chips at the same time and just fold them in this looks great and I think the majority of this probably about a little more than 2/3 3/4. I’m going to leave a little bit of the cookie batter because I’m going to make some mini tail chip cookies to decorate the top of the cheesecake with which you don’t have to do but you know it’s not it’s not that hard and it’s just a little extra detail because everyone loves chocolate chip cookies.
I’m just going to take that out and I like to put a lot of mini chocolate chips in mind you can put regular not minis and then because it’s a sticky I said just take a little bit of flour with my hands because it helps press it down and not stick to and not you know the dough not stick to your hands and make it nice and even that’s by my jam my base is all pressed in and I also want to mention at the ovens for you to 325 not 350 mommy brain now to make the filling super straightforward it’s super easy what I’ve got here is some cream cheese and it’s important that it’s softened at room temperature and then you also need some sugar eggs sour cream and vanilla but before.
I add anything else.I’m just going to go ahead and use a handheld electric whisk and really mix the cream cheese well just to make sure it’s softened in there are no lumps whatsoever because any lots of cream cheese will not melt in the Cheesecake is on your you’re left with lumps of cream cheese it’s just not appealing wonderful and now you can pretty much add everything else in you’ve got your sugar you’ve got your eggs and I’ve got nut shell got it little tiny one and then.I’ve got my sour cream and a good splash of vanilla and now just take your time with your mixer and mix it for a few minutes because you really want to smooth velvety filling excellent and those are not lumps just bubbles from the mixing you just want to give it a good stir and make sure you give it a good stir around the side of the bowl periodically as you’re mixing this because you want to make sure you end up with like.
I said no lumps of cream cheese and then just pour this mixture over the class there’s no pre baking the crust nothing it is so easy but it just yields the best cheesecake ever we’re pretty big fans if you had noticed okay now what I’m going to do I’m going to place this on a baking sheet and pop it into the oven now this is wanting to pay attention you pop it into the oven for an hour and ten minutes after an hour and ten minutes you turn the oven off and you leave it in there without opening the oven for two hours after that’s two hours you want to just leave it at room temperature for a little bit and then you want to pop it in the fridge overnight so I’m not going to see you till tomorrow because it’s just a lot of baking and then waiting around I literally have to do nothing but in the meantime while this is in the oven for that one hour in 10 minutes I’m going to take the opportunity to take the leftover cookie dough and bake some mini chocolate chip cookies by just using a 1 teaspoon size ice cream scoop or you could just use two little teaspoons to make little tiny cookies and you bake them at 325 right along with the cheesecake for about 10 minutes or so or until golden brown.
6So, I’m just going to pop this in like I said an hour and 10 minutes turn the oven off leave it for two hours let it rest at room temperature for a little bit like an hour or so and pop it in the fridge overnight it sounds like a lot of steps or really is just waiting around and I promise you it’ll be worth it once you get it.when you get a piece of it the next morning what’s the next day at some point all right so my cheesecake has fully set and beautiful there’s not a crack on it now that. I really care but there’s no cracks on top and remember in the oven for an hour and ten minutes turn the oven off let it sit for two hours or they come to room temperature and then pop it in the fridge overnight and it is good to go when it bakes as it’s baking it will rise but as it cools it’s going to fall and just like setting the most perfectly like creamy luxurious way what I have here is some whipped cream you don’t have to I just have some heavy cream that.I whipped I don’t um I didn’t sugar it or anything I didn’t sweetness and sugar I didn’t sweeten it.
7I just like to pipe a little around not a whole lot it really does not have to be perfect because you and I both know that I don’t really care but I just need a place to UM to put my little cookies because I did bake some extra chocolate chip cookies because you know they’re mean cookies you know I’m saying who’s gonna complain about extra cookies and then.I just kind of like to fit them all the way around so,it kind of gives people an idea that hey this is a cookie chocolate chip cookie dough cheesecake but how cute is that and you guys know I’m not big on decorating. I’m not one for fancy things and if, you like that but really you’re just doing something so minimal to get such a cute effect it’s worth it almost done and then there’s extra spur snack and that’s good enough how cute is that that is a cheesecake you should be proud of to serve to your friends and family.
8I mean it’s beautiful it’s lovely and like the classic that is you know I’m saying I’m going to cut myself a piece because I can so awesome cut all the way through to the cookie dough don’t don’tdon’t look how creamy that it.I mean you can see you can’t see just from the slice.what I’m what I was talking about actually let me turn it this way so you can see them better super creamy filling right now hard at all and the crust you can actually see in the cross how chewy this is going to be see that almost like a half baked cookie so good you are going to love it.