Chocolate Chip Cookie Cheesecake
Serves 8-10
Ingredients
Chocolate Chip Cookie Dough
- 8 oz unsalted melted butter
- 2½ cups all purpose flour (oops - John says 1½ on video)
- 1 tsp salt
- 1 tsp baking soda
- ¼ cup granulated sugar
- 1½ cups light brown sugar
- 1 egg + 1 egg yolk
- 2 tbsp milk
- 2 tsp vanilla extract
- 1½ cups chocolate chips
- pinch of salt
Cheesecake
- 2 lbs plain cream cheese, softened
- 1¾ cups sugar
- 5 eggs
- 1½ cups heavy cream
- 2 tsp vanilla extract
- pinch of salt
- non-stick cooking spray
Special Equipment
- 9" springform pan
- parchment paper
- electric mixer with paddle attachment
How-to
Make the Dough
- Preheat oven to 350º
- Mix the Chocolate Chip Cookie Dough in an electric mixer with paddle attachment
- Spread mixture into cookie shapes, just a bit smaller than a 9" springform pan
- Bake at 350º for 8-10 minutes
- Let cool
Make the Cheeescake
- Preheat oven to 250-275º
- In the bowl of an electric mixer, mix Cheesecake ingredients, adding the eggs 1 at a time
- Beat until creamy but do not over-mix
- Place a 9" springform pan on a cookie sheet. Line the pan with parchment paper, spray with non-stick cooking spray, and top with another piece of parchment paper
- Wrap aluminum foil around the cake tin
- Pour cheesecake mixture into springform pan
- Add hot water to cookie sheet to halfway up the cake tin
- Bake for 1½-2 hrs at 250-275º
Assemble
- Cool the cheesecake. Remove from springform pan and freeze
- When frozen, lay on one cookie and top with the other
- Garnish sides all around with chocolate chips
Suggested Serving
- Drizzle caramel sauce on plate
- Top with one slice of cheesecake
- Garnish with chocolate chips