Prep time: 30 mins | Cook time: 1 hr | Additional: 9 hrs 30 mins | Total time: 11 hrs | Servings: 14
This chocolate cookie cheesecake is a very decadent and addictive dessert! It is an easy recipe that guarantees a phenomenal cheesecake that is to die for!
Ingredients
2 tbsp butter, melted
4 Eggs
¼ c. packed brown sugar
1 ¼ c. white sugar
2 lbs cream cheese, softened
⅓ c. heavy whipping cream
2 c. chocolate sandwich cookie crumbs
1 tsp vanilla extract
1 ½ c. semisweet chocolate chips
1 ½ c. chocolate sandwich cookie crumbs
16 oz. sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
1 c. heavy whipping cream
¼ c. white sugar
1 tsp vanilla extract
1 tsp ground cinnamon
How to make Chocolate Cookie Cheesecake
Step 1: In a medium bowl, mix 2 c. cookie crumbs with melted butter, brown sugar, and cinnamon until blended.
Step 2: Onto the bottom of a 10-inch springform pan, firmly and evenly press the mixture to about an inch up the sides. Place in a preheated 350 degrees F or 175 degrees C oven and bake for about 5 minutes. Remove from the oven when done and set aside.
Step 3: Beat the cream cheese in a large bowl until smooth. Slowly stir in 1 1/4 c. sugar, 1/3 c. whipping cream, flour, and a tsp vanilla. Beat in the eggs a piece at a time, beating every after each addition. Into the prepared pan, pour 1/3 of the batter and top with 1 1/2 c. pieces of cookie. Over the cookie pieces, pour the rest of the batter.
Step 4: Return to the oven and bake for 45 minutes more. Set aside when done.
Step 5: Whisk the sour cream with 1/4 c. sugar and 1 tsp vanilla. On the cheesecake, evenly spread the mixture. Bake for another 7 minutes. When done, turn the oven off, but leave the cheesecake in the oven for about 30 minutes. Then, move the cheesecake on a wire rack to cool completely.
Step 6: Meanwhile, whisk a cup of whipping cream and chocolate chips in a saucepan, stirring over low heat until the chocolate has melted. Then, whisk in a tsp of vanilla. Over the warm cheesecake, pour the mixture. Keep in the fridge for at least 8 hours before serving. When ready to devour, take the cheesecake from the fridge for about half to an hour. Take the cheesecake from the springform pan, then decorate as desired. Enjoy!
Nutrition Facts:
Per Serving: 754 calories; protein 11.2g; carbohydrates 62.9g; fat 52g; cholesterol 174.2mg; sodium 347.9mg.
Ingredients
- 2 tbsp butter, melted
- 4 Eggs
- ¼ c. packed brown sugar
- 1 ¼ c. white sugar
- 2 lbs cream cheese, softened
- ⅓ c. heavy whipping cream
- 2 c. chocolate sandwich cookie crumbs
- 1 tsp vanilla extract
- 1 ½ c. semisweet chocolate chips
- 1 ½ c. chocolate sandwich cookie crumbs
- 16 oz. sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 c. heavy whipping cream
- ¼ c. white sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Step 1: In a medium bowl, mix 2 c. cookie crumbs with melted butter, brown sugar, and cinnamon until blended.
Step 2: Onto the bottom of a 10-inch springform pan, firmly and evenly press the mixture to about an inch up the sides. Place in a preheated 350 degrees F or 175 degrees C oven and bake for about 5 minutes. Remove from the oven when done and set aside.
Step 3: Beat the cream cheese in a large bowl until smooth. Slowly stir in 1 1/4 c. sugar, 1/3 c. whipping cream, flour, and a tsp vanilla. Beat in the eggs a piece at a time, beating every after each addition. Into the prepared pan, pour 1/3 of the batter and top with 1 1/2 c. pieces of cookie. Over the cookie pieces, pour the rest of the batter.
Step 4: Return to the oven and bake for 45 minutes more. Set aside when done.
Step 5: Whisk the sour cream with 1/4 c. sugar and 1 tsp vanilla. On the cheesecake, evenly spread the mixture. Bake for another 7 minutes. When done, turn the oven off, but leave the cheesecake in the oven for about 30 minutes. Then, move the cheesecake on a wire rack to cool completely.
Step 6: Meanwhile, whisk a cup of whipping cream and chocolate chips in a saucepan, stirring over low heat until the chocolate has melted. Then, whisk in a tsp of vanilla. Over the warm cheesecake, pour the mixture. Keep in the fridge for at least 8 hours before serving. When ready to devour, take the cheesecake from the fridge for about half to an hour. Take the cheesecake from the springform pan, then decorate as desired. Enjoy!
