Chocolate Chip Cookie Cheesecake

This cheesecake has transformed my perception of love.

I will only accept a person who complements me as well as this chewy, crispy cookie and delicate, sweet cheesecake. Someone who will treat me like chocolate ganache; it’s gold.

I have always thought it is weird that people use relationship-centric rhetoric to describe food. “They complement each other well, ” or “the flavors marry each other in such a great way.”

It’s food. We kill the bride and groom as soon as they enter our mouth. I have a weird brain.

Just pay attention to this cheesecake. It’s why you’re here anyways. 😉

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Chocolate Chip Cookie Cheesecake

  • Servings: 8
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 1 roll of cookie dough, softened
  • 8 table spoon sugar
  • 1 egg, whisked
  • 16 ounces cream cheese, softened
  • 2/3 teaspoon vanilla extract
  • 1 cup heavy cream
  • 16 ounces semi-sweet chocolate
  • Strawberries*

DIRECTIONS:

  1. Pre-heat your oven to 325 degrees.
  2. In a springform pan, gently press down cookie dough. Set aside.
  3. In a bowl, whisk together cream cheese and sugar
  4. Add egg and vanilla, combine until creamy mixture forms.
  5. Pour cream cheese mixture into springform pan.
  6. Bake cheesecake for 35-45 minutes (until the center bounces back/looks jiggly)
  7. Remove cheesecake and allow to cool at room temperature for 30-minutes.
  8. Move cake to fridge and cool for 4 hours or overnight.
  9. To make chocolate ganache, heat heavy cream until it simmers.
  10. Add chocolate chips and mix vigorously until smooth chocolate forms.
  11. Pour mixture over cheesecake and allow to set for 30 minutes.
  12. Decorate as desired and enjoy.

NOTES:

  • You can use a homemade cookie dough.
  • A completely cooked cheesecake will bounce back in the center and pull slightly away from the edge of the pan. Keep your eyes on it — or it may burn.
  • Cool cheesecake completely; this takes time, but is necessary for flavors to mature.
  • Strawberries are option, but they look pretty.
  • This cheesecake should be refrigerated when not being consumed — and can last in the fridge for up to 7 days.

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P.S. Happy Mother’s Day — to all kinds of mothers; strong moms, moms to-be, pet moms, plant moms, moms who never held their babies, moms to babies in the clouds. You matter, you make us who we are — loved. ❤

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Hi! Welcome to Sprinkles of Sweetness, a lifestyle baking blog. Follow my college adventures, baking experiences, and raw thoughts.

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