Place in the fridge for 10 minutes for the ganache to set. Pour chocolate chips in a small bowl. Add in the egg and mix on low until combined. It should be at least 15 minutes in the freezer. Beat in sour cream and vanilla. I put a baking sheet below it to catch any melted butter. Since you are going to end up freezing these balls, you can make them a few days ahead of time. After the 30 minutes, take the spring form pan out of the water bath and on a cooling rack. Tastes good...looks like a hot mess. The steam from the water doesn’t engulf the cheesecake and it will lead to a cheesecake that cracks. Save 1/4 of the ganache for the drizzle. Then, add in both chocolate chips. Store this cheesecake in the fridge in a cake carrier. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers. Heat the heavy cream until it is hot and steaming, then pour it over the chocolate chips. Instead of sprinkling it with mini chocolate chips, I like to top it with a ganache. Also added some wafers on the side for decoration. Use the back of a measuring cup to compact the crust down. This lets the chocolate ganache set and it is easier to decorate the rest of the cheesecake. The cookie dough should come half way up the sides of the pan. Bake 40 minutes or until center is almost set. After you make the whipped cream, you can pipe it on top of the cheesecake. For a fun decoration, pipe a star of homemade ganache or canned chocolate frosting on top of the cheesecake and garnish with candy. Set aside. So I tried to appease them by combining our cravings into a bite of Chocolate Chip Cookie Dough Cheesecake bliss. Turned out perfectly! Add in the mini chocolate chips and 2/3rds of the frozen cookie dough balls. The cake pan acts as a barrier from the water, but the cheesecake still has plenty of access to the moisture from the hot water. I always gave him a few choices including this cheesecake but he always chose one of the other options. … Sound daunting? Once you have the cookie dough and cream cheese filling ready to go, it’s time to assemble the bars and get them baked! Make sure all dairy ingredients for cookie dough and cheesecake are room temperature. Pour over crust; set aside. Prop oven door open and turn off the oven. It is made without eggs and no rising agent so it doesn’t spread in the oven. White the crust is cooling, start on the edible cookie dough. As long as they are pretty small, it will be okay. The cookie dough should be very firm. Use the rest of the ganache and drizzle it over the whipped cream and all over the cheesecake. Then, decorate it! Trust me, it is worth wait! Now you won’t have to worry about under baking, over baking, cheesecake cracks, or the dread cream cheese lumps in the cheesecake! Make the cookie dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Caramel Pecan Turtle Cheesecake Pecan Brownie and Caramel-Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Ch... Pumpkin Cheesecake. This gives the heavy cream time to melt the chocolate. Pour the rest of the chocolate on top of cheesecake. Instead he’s made this Strawberry Shortcake with Almond Glaze, this Chocolate Cake, … Then, you can add the chocolate chips. Delicious recipe! Refrigerate leftovers. Since you pre-bake it before the cheesecake, it holds up firm like a regular crust does. I just had some of Stephanie’s chocolate chip crusted cheesecake. My dad loves cheesecake, and while I lived away, I went out in search of the best cheesecake out there. This chocolate chip cookie dough cheesecake is perfect for a birthday. Tips for Making Cheesecake Cookie Bars. 2 Tablespoons butter or margarine. This whole cheesecake is topped with whipped cream and chocolate ganache. 1 egg. This way means no water gets into the pan and the cheesecake still gets a proper water bath. Sprinkle with remaining chips. I used whole milk, but you can use whatever milk you prefer. Once the cookie dough is chilled, mold the cookie dough into the crust into the pan. The crust should be golden brown when done baking and puffed up a bit. for 10 minutes. Now you can decorate the rest of the chocolate chip cookie dough cheesecake with the cookie dough balls and mini chocolate chips! Taste of Home is America's #1 cooking magazine. 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. Your email address will not be published. #disappointed. Bake for 70-80 minutes. Save about 1/4 of the ganache for drizzling on top of the whipped cream. Cool on a wire rack for 10 minutes. I have all the tips and tricks on how to bake this cheesecake! I hope you loved it! The balls should be about the size of a blueberry. Mix until just combined. It will become completely firm after few hours in the fridge. This Chocolate Chip-Cookie Dough Cheesecake is the ultimate mash-up dessert, with layers of creamy cheesecake studded with dollops of cookie dough batter. It’s kinda sad how fast we go through batches of these chocolate chip cheesecake cookies. Whenever a special holiday like my birthday or Mother’s Day would come around my husband would ask me if there was a special dessert I had in mind. In a medium bowl, sift the flour and salt together. Homemade ganache or canned chocolate frosting on top of chocolate chip cookie dough balls bake... Be able to seal properly with all of the cookie crust can t! Swirl border spray a 9 inch parchment circle on the edges be no large of! 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