You won’t soon forget this creamy chocolate chip cheesecake with delectable cookie dough crust.
Crust
1 16-oz package refrigerated chocolate chip cookie dough
1 cup graham cracker crumbs
2 Tbsp sugar
3 Tbsp butter, melted
1 Tbsp unsweetened cocoa
Filling
3 (8-oz) packages cream cheese
1 14-oz) can sweetened condensed milk
3 eggs
2 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
1 tsp all-purpose flour
Directions
1. Preheat oven to 350 degrees. Press cookie dough into the bottom of a 9 inch spring form pan; bake for ten minutes.
2. While the cookie portion is baking, mix graham cracker crumbs, sugar, butter and cocoa. Remove cookie from the oven and press the graham cracker mix into it, making sure that it is evenly covered. Then put it in the freezer while you prepare the filling, and reduce the oven temperature to 300 degrees.
3. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs; beat on medium speed until smooth.
4. Toss 1/3 of the miniature chocolate chips with 1 tsp flour to coat. (Prevents them from sinking to the bottom of the cheesecake). Mix into cream cheese mixture. Pour into prepared crust.
5. Sprinkle top with remaining chocolate chips.
6. Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cheesecake in the oven to cool for another hour.
7. Remove from oven and cool completely. Once cooled, refrigerate before removing sides of pan. Keep refrigerated until serving. Garnish as desired.
wow, this looks delicious.
Omg!
Love love love
Fantastic and delicious idea! I have to show this to my mother in law, she is going to love this!
I just added this to my recipe binder. Brilliant!
Yummy! About 1000 calories per slice?
Yummy! About 1000 calories per slice? LOL…
This looks amazing! Yumm!
Can’t remember if I commented or not, but YUM! lol
Kas
This looks great. I really like cheesecake and cookies. I may try to make these in a muffin pan for a family reunion!
So making for thanksgiving