Prep time: 30 mins | Cook time: 1 hr | Additional: 9 hrs 30 mins | Total time: 11 hrs | Servings: 14
This decadent dessert is nothing like any other Chocolate Cookie Cheesecake. It’s addicting, delicious, and super easy to throw together. A great dessert recipe particularly for beginner bakers.
Ingredients
2 c. chocolate sandwich cookie crumbs
2 tbsp butter, melted
¼ c. packed brown sugar
1 tsp ground cinnamon
2 lbs cream cheese, softened
1 ¼ c. white sugar
⅓ c. heavy whipping cream
2 tbsp all-purpose flour
1 tsp vanilla extract
4 Eggs
1 ½ c. chocolate sandwich cookie crumbs
16 oz. sour cream
¼ c. white sugar
1 tsp vanilla extract
1 c. heavy whipping cream
1 ½ c. semisweet chocolate chips
1 tsp vanilla extract
How to make Chocolate Cookie Cheesecake
Step 1: In a medium bowl, mix 2 cups of cookie crumbs, melted butter, brown sugar, and cinnamon. Onto the bottom of a 10” springform pan, firmly press the mixture to an inch up the sides of the pan. Place in a 350 degrees F or 175 degrees C preheated oven and bake for about 5 minutes. Remove from the oven when done and set aside.
Step 2: Beat the cream cheese in a large bowl until smooth. Slowly mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and a tsp vanilla. Add in the eggs a piece at a time beating every after each addition. Then, into the prepared pan, pour 1/3 of the batter, then top with 1 1/2 cups cookie pieces and pour on top the rest of the batter.
Step 3: Place in the oven and bake for about 45 minutes. When the oven beeps, take the cake out. In the meantime, mix well the sour cream, 1/4 cup sugar, and a tsp vanilla, then evenly spread this over the cake. Return to the oven and bake for an additional 7 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes. Then, transfer the cheesecake to a wire rack to cool completely.
Step 4: Meanwhile, add a cup of whipping cream and chocolate chips to a saucepan. Melt over low heat, stirring, then whisk in a tsp of vanilla. While the cheesecake is still warm, pour the mixture over and chill in the fridge until ready to serve. Keep the cheesecake in the fridge for at least 8 hours and take it out about half to an hour before serving. Remove the cheesecake from the pan and decorate if desired.
Nutrition Facts:
Per Serving: 754 Calories | Protein 11.2g | Carbohydrates 62.9g | Fat 52g | Cholesterol 174.2mg | Sodium 347.9mg.
Ingredients
- 2 c. chocolate sandwich cookie crumbs
- 2 tbsp butter, melted
- ¼ c. packed brown sugar
- 1 tsp ground cinnamon
- 2 lbs cream cheese, softened
- 1 ¼ c. white sugar
- ⅓ c. heavy whipping cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 4 Eggs
- 1 ½ c. chocolate sandwich cookie crumbs
- 16 oz. sour cream
- ¼ c. white sugar
- 1 tsp vanilla extract
- 1 c. heavy whipping cream
- 1 ½ c. semisweet chocolate chips
- 1 tsp vanilla extract
Instructions
Step 1: In a medium bowl, mix 2 cups of cookie crumbs, melted butter, brown sugar, and cinnamon. Onto the bottom of a 10” springform pan, firmly press the mixture to an inch up the sides of the pan. Place in a 350 degrees F or 175 degrees C preheated oven and bake for about 5 minutes. Remove from the oven when done and set aside.
Step 2: Beat the cream cheese in a large bowl until smooth. Slowly mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and a tsp vanilla. Add in the eggs a piece at a time beating every after each addition. Then, into the prepared pan, pour 1/3 of the batter, then top with 1 1/2 cups cookie pieces and pour on top the rest of the batter.
Step 3: Place in the oven and bake for about 45 minutes. When the oven beeps, take the cake out. In the meantime, mix well the sour cream, 1/4 cup sugar, and a tsp vanilla, then evenly spread this over the cake. Return to the oven and bake for an additional 7 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes. Then, transfer the cheesecake to a wire rack to cool completely.
Step 4: Meanwhile, add a cup of whipping cream and chocolate chips to a saucepan. Melt over low heat, stirring, then whisk in a tsp of vanilla. While the cheesecake is still warm, pour the mixture over and chill in the fridge until ready to serve. Keep the cheesecake in the fridge for at least 8 hours and take it out about half to an hour before serving. Remove the cheesecake from the pan and decorate if desired.
