Thursday, October 22, 2015

Cookie Dough Cheesecake with Oreo Crust

Cookie Dough... and Cheesecake.... and Oreos.... on one plate, in one bite. Yes, I'm serious.  Meet my cookie dough cheesecake.  It is as good as it looks.  If you're on a diet or trying to save calories for the holidays- LOOK AWAY NOW! You've been warned.  From here forward, I am not responsible for any drool on your keyboard, or the cheesecake you will devour.  You're on your own there, pal.
The basic plan is to make cookie dough (or buy it, no one's judging), roll smallish balls, and freeze them.  Layer the frozen balls of cookie dough between velvety cheesecake batter atop an oreo crust, bake, and enjoy.  Seems simple enough, right?  It really is.  Here are my balls of cookie dough ready for the freezer. I lined my pan with tin foil for easy clean up.
Once those babies are safely tucked into their wintery resting place, crush your oreos and stir in the melted butter.  This crumbly mess gets dumped into a 10" springform pan and pressed across the bottom and up the sides to form your crust.  If you don't press it in, it will crumble.  If you're worried about your pan leaking at all, wrap a bit of tinfoil around the bottom.  I would rather take the time to do this, than clean anything out of my oven.  I hate cleaning the oven.

 BOOM! crust. Still with me? Good.
Make up your batter and put roughly 1/3 in the bottom of the crust, spread it out a bit and top with half of your cookie dough balls. 
Another 1/3 of batter, followed by the remaining balls of cookie dough. 
Top with the final bit of batter and smooth it as best as you can.  Try not to disrupt the edges too much or you'll pull bits of oreos into you cheesecake. 
Now as anyone who has made a good cheesecake knows, you *should* let it rest in the fridge.  It's tempting not to but the resulting dessert will be SO much better.  Just trust me on this. Let it hang in the fridge overnight. 

Literal perfection. 

So here's the actual recipe- Enjoy!

Chocolate Chip Cookie Dough Cheesecake

  • 4 tablespoons melted butter (1/2 stick)
  • 2 1/2 cups Oreo crumbs 
  • 4 (8-ounce) blocks cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs (I use 5 but the eggs from my chickens are medium sized)
  • 1 tbalespoon all-purpose flour
  • 2 teaspoon vanilla
  • 1 cup sour cream (Light or regular work equally well) 
Cookie Dough:
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • 2 tablespoon milk
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt(reduce to 1/2teaspoon if using salted butter)
  • 1 cup mini chocolate chips  
  • 1 cup heavy whipping cream, whipped to stiff peaks (add 1 teaspoon of vanilla and 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
  • Mini chocolate chips, for sprinkling
    For the cookie dough:
  1. In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend.  Stir in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls and place them on a foil or wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
  2. For the crust:
  3. Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the cookie crumbs. Press onto the bottom and about halfway up the sides of the  pan.
  4. For the cheesecake:
  5. Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
  6. Pour 1/3 of the batter into the prepared crust. Top with half of the cookie dough balls.  Cover with another 1/3 of the cheesecake batter followed by the remaining dough.  Top with the rest of the batter, gently spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

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