Chocolate Chip Cookie Dough Cheesecake

 

 

Ridiculous!  That is all I can say about this one. 

I have made many a cheesecakes in my life.  I am the girl who made 10+ cheesecakes for her own high school graduation party.  Of all the cheesecakes I have made, it never dawned on me to add cookie dough. 

Thank goodness I have a brother who has a sweet tooth that rivals mine. 

 James mentioned once that I should combine these two ingredients….well, actually he looked in the refrigerator each time I came home and asked where the chocolate chip cookie dough cheesecake was.  He is subtle. 

 

 

 

So, that is what I am attempting here.  A classic cheesecake with graham cracker crust ( I prefer a vanilla cookie crust, but Jim is a traditionalist) with a nice layer of cookie dough interspersed.  Since this is overthetop, I figured why not push it over the edge by adding a chocolate ganache topping.  Oh chocolate…

Holy moley!  This is a wiggle in your seat, smile creating, heavenly sweet treat. 

 

Ingredients

Crust

• 1 stick butter, melted
• 1 box graham crackers (about 27 sheets)
• 2 Tablespoons white sugar

* This makes a very thick crust, if a thinner, shorter crust is desired then use only 15 to 20 sheets, 4 Tablespoons of butter ,and only 1 Tablespoon of sugar.  We are crust lovers, so to each their own!

Filling (adapted from Alton Brown’s cheesecake)

• 24 ounces creamcheese, room temperature
• 1 + 1/4 Cup sour cream
• 1 Cup white sugar
• 1 tablespoon vanilla extract
• 2 extra large eggs
• 3 egg yolks
• 1/3 cup heavy cream
• about 2 – 3 cups of chocolate chip cookie dough

* I used only 2 cups of cookie dough and it turned out great, but next time I will use more.  I think 3 to 4 cups would be right.

Topping

• 8 ounces chocolate ( I used a combination of semi-sweet and milk chocolate), chopped
• 4 teaspoons light corn syrup
• 1 + 1/4 Cup heavy cream

 

 

 

Directions

1.  Make chocolate chip cookie dough ( I would imagine that store bought would work, but….
2. Preheat oven to 350°F and wrap 9 inch spring-form pan with tinfoil and place on a cookie sheet that has a lip.
3. Place graham crackers in plastic bag and crush with rolling pin or pulse in food processor until fine crumbs.
4. Stir in sugar
5. Mix in melted butter
6. Pour crumbs into 9 inch spring-form pan and press to mold into the shape of the pan.  Press onto the bottom and the entire height of the sides.  ( Remember, generally the crust only goes up about 1 inch on the sides, but we are different over here.  If you want a shorter side crust then make sure you make less of the graham cracker crumbs.) Set aside.
7. In a medium sized bowl mix the cream cheese, sour-cream, and sugar on medium speed until well mixed. 
8. In another medium bowl whisk together the eggs, egg yolks, vanilla, and heavy cream.
9. Pour the egg mixture into the creamcheese mixture and blend until everything is incorporated.
10. Pour filling into crust.
11. Take small chunks of cookie dough (size of golf ball or so) and place them in a circle on the perimeter of the filling and work your way inward.  Submerge the cookie dough until it is completely covered by the filling. 
12. Place in preheated oven and bake for about 1 hour to 1 hour and 10 minutes.  When done the center (about a 1 inch diameter) will be a bit jiggly.  If it cracks…that’s OK, we are going to top this bad boy with chocolate, no one will know!  Also, if the top is getting too brown, but the filling isn’t done then tent a piece of tin foil over the cheesecake – will prevent the top from browning. 
13. When cheesecake is done, turn the oven OFF, open the door, and let the cheesecake remain in the oven for another 30 minutes.
14. Remove from oven and place on wire rack.  Let completely cool before covering and placing in fridge for at least 6 hours before serving (overnight is great)
15. Just before placing the cheesecake in the refrigerator prepare the chocolate ganache.
16. Place corn syrup and chopped chocolate into a medium bowl.
17. In a small saucepan, bring the cream to a boil over medium heat.
18. Remove from heat and pour hot cream over chocolate and corn syrup and let sit for about 5 minutes – do not touch!
19. After 5 minutes, whisk the mixture until smooth.
20. Let sit another 10 minutes to thicken.
21. Pour over cheesecake.  This makes a lot of ganache, so you might have extra, save for garnishing later. 
22. Loosely cover and place the whole kit and caboodle into the fridge. 
23. Once chilled (give a good 6 hours!) remove from fridge and enjoy! 
24. Wait 2 weeks before attempting swimsuit shopping.