Did you survive the Holidays? Eat too much? Shop too much? Get a face full of pepper spray while trying to secure a $2 waffle iron?
(I already have a waffle iron, and I hope you do, too. Pepper spray sucks.)
No matter…I hope you had a great long weekend full of friends and family, and of course – FOOD.
Every year we have a huge Thanksgiving meal at my parents house, It’s my mom’s side of the family, and it’s always a great time. My cousins are crazy! This year I decided to take a cheesecake, since I was still on a high from the raspberry coconut version I made last week, and I decided to play a bit with my tried and true recipe.
Not much, mind you, I love that recipe and it never lets me down.
I usually don’t put a crust of any kind on my cheesecakes, but I decided to at least give it a shot. Not graham cracker, not Oreo, I went full on chocolate chip cookie. I had some dough left from the Mrs. Fields clone, but you could certainly use your own recipe, or even a store bought refrigerator dough for that matter. It was fantastic! I simply pressed it into the bottom of a 9 inch springform and then poured the prepared batter on top of it. I feared it may burn, but no worries, it was great! Because I added this crust, I wanted to richen the batter a bit, so I used some brown sugar in place of all white sugar. Great idea – it was just enough, and I intend to adapt my recipe to include it from now on!
To decorate this deliciousness, I pressed mini Nestle chocolate chips around the edges. I also made a little bit of chocolate ganache and drizzled it on the top, before piping a few tall puffs of whipped cream. Chocolate embellishments went on top and a few cookie crumbs sprinkled about for good merit and I called it done!
I do encourage you to try this cheesecake recipe…it has honestly never let me down. Ever. Let me know what you think!
Ingredients
- Chocolate Chip Cookie Dough
- 4 - 8-ounce packages cream cheese at room temperature
- 1 1/4 cups sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp Sea Salt
- 1/4 cup cornstarch
- 1 teaspoon Vanilla extract
- 1 split Vanilla Bean, scraped
- 3 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.
- Press cookie dough into the bottom of the pan. For store bought dough, it will take roughly half the roll.
- Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
- Increase the mixer speed to high and beat in the remaining sugars, then beat in the vanilla, salt, and vanilla bean. Blend in the eggs one at a time, beating only until completely blended. Lastly, mix in the sour cream and heavy cream. Be careful not to overmix the batter.
- Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open.
- Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Decorate as desired.
Okay kids, be sure to check back in a few hours…I have a GREAT giveaway to kick off the week! See you then!










































{ 12 comments… read them below or add one }
My favorite part is actually the chocolate decorations on top – so pretty!
Super easy to make them – just melt a little chocolate in the microwave, and pipe it onto wax paper or parchment. Fridge, then peel and use!
omgoodness, that sounds heavenly! :^)
what a GORGEOUS dessert!!
Gorgeous! This sounds amazing.
This is everything I could ever want in a cheesecake and more. I’m in love.
I’m thinking cookie dough inside next time. That work for you?
Be still my heart…
What a heavenly cheesecake. I love the crust!
Me too! And super easy. It’s actually nice to have a crust for a change!
I know what I’m doing tomorrow …..
/You made me laugh with your opening about the pepper spray and the waffle iron ….good grief! …I’m glad I am Black-Friday-averse
Beautiful dessert too!