Nothing fills the heart quite like the aroma of freshly baked sweets wafting through the kitchen. And when it comes to desserts that tug at the soul, few things can beat the delightful combination of chocolate chip cookies and creamy cheesecake. It’s like wrapping yourself in a warm quilt on a chilly evening, where every bite feels like a sweet memory from Grandma’s kitchen.
Now, why make this recipe? Well, apart from the heavenly flavor that can only come from a marriage of two beloved desserts, there’s an undeniable charm in whipping up a treat that makes everyone feel at home. This Chocolate Chip Cookie Cheesecake isn’t just a dessert; it’s a conversation starter, a reason to gather around the table, and a heartwarming way to share love with family and friends.
Let’s dive into how to make this heavenly concoction!
Ingredients:
- 2 cups crunchy chocolate chip cookies (such as Chips Ahoy), crushed
- 5 tablespoons unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- ½ cup sour cream, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
- ½ cup mini chocolate chips
- ¼ cup mini chocolate chips or regular chocolate chips
- 1 teaspoon vegetable oil or shortening
- Extra chocolate chip cookies, crumbled (for garnish)
Directions:
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Prepare the Crust: Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the crushed chocolate chip cookies with melted butter. Press this delightful mixture into the bottom of a 9-inch springform pan, creating a sturdy crust that will hold all that creamy goodness. Bake for about 10 minutes until slightly golden, and then let it cool.
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Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sour cream, sugar, and vanilla extract. Keep mixing until everything is beautifully blended. One by one, incorporate the eggs, making sure each one is well mixed before adding the next. Sprinkle in the flour and fold in the mini chocolate chips gently, like coaxing a shy friend into the spotlight.
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Assemble and Bake: Pour the luscious cheesecake filling over your cooled crust. It will look like a dream! Bake this in your preheated oven for 55-60 minutes. You might still see a little jiggle in the middle when you take it out – it’s okay; that’s just the next layer of goodness waiting to set.
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Chill & Set: Allow your cheesecake to cool at room temperature for about an hour. After that, pop it into the fridge for at least 4 hours, or better yet, let it sit overnight. This waiting time will work wonders, trust me.
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Decorate & Serve: Once it’s set and chilled, gently melt the 1 teaspoon of vegetable oil or shortening and mix in the extra chocolate chips until they’re beautifully coated. Sprinkle these on top of your cheesecake for that extra touch. You can also crumble a few extra chocolate chip cookies on top for garnishing. Serve this beauty to your loved ones and watch the smiles bloom.
How to Serve Chocolate Chip Cookie Cheesecake
Slice this wonderful cheesecake into pieces and serve it with a dollop of whipped cream or perhaps a scoop of vanilla ice cream alongside — just like they do down South. You might want to grab a cup of coffee or cold glass of milk because this dessert is best enjoyed with love and laughter.
How to Store Chocolate Chip Cookie Cheesecake
If you find yourselves with leftovers (though I doubt it!), store slices in an airtight container in the fridge for up to 4 days. If you really want to keep it for later, you can freeze it for up to a month. Just be sure to wrap it tightly to protect it from freezer burn.
Tips to Make Chocolate Chip Cookie Cheesecake
- Make sure your cream cheese is softened to room temperature; it will mix more easily.
- Use room temperature eggs to create a smoother filling.
- Don’t overbake the cheesecake. It should be set with a slight jiggle in the center for that perfect creamy texture.
Variations
Feeling adventurous? Try adding a swirl of peanut butter throughout the cheesecake or folding in chopped nuts for a delightful crunch!
FAQs
1. Can I use different cookies for the crust?
Absolutely! Feel free to swap in your favorite cookies, like Oreo or even homemade ones if you’re up for it.
2. How can I tell when the cheesecake is done?
It’s done when the edges are set but the center has a slight jiggle; this indicates that it will firm up once cooled.
3. Can I make this ahead of time?
Yes! In fact, this cheesecake tastes even better after resting in the fridge overnight.
In our Southern kitchens, sharing a meal is never just about the food; it’s about the love and memories it carries. As you gather around the table with family and friends, may this Chocolate Chip Cookie Cheesecake bring smiles, laughter, and the warmth of nostalgia. Don’t forget to savor each moment, one sweet bite at a time!
Chocolate Chip Cookie Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed chocolate chip cookies with melted butter. Press this mixture into the bottom of a 9-inch springform pan to create a crust.
- Bake for about 10 minutes until slightly golden, then let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in sour cream, sugar, and vanilla extract, continuing to mix until well blended.
- Incorporate the eggs one by one, mixing well after each addition.
- Sprinkle in the flour and gently fold in the mini chocolate chips.
- Pour the cheesecake filling over the cooled crust.
- Bake in the preheated oven for 55-60 minutes, until the edges are set but the center has a slight jiggle.
- Allow cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours, ideally overnight.
- Melt the vegetable oil or shortening and mix in the extra chocolate chips. Sprinkle on top of the cheesecake.
- Crumble a few extra chocolate chip cookies on top for garnish.
- Slice and serve with whipped cream or vanilla ice cream.