Irresistible Chocolate Chip Cookie Bottomed Cheesecake Recipe

There’s something utterly magical about a Chocolate Chip Cookie Bottomed Cheesecake. Imagine the rich, creamy texture of cheesecake meeting the warm, gooey goodness of freshly baked chocolate chip cookies. The aroma wafting through your kitchen as it bakes is enough to make anyone weak at the knees. perfect brunch dessert rich chocolate desserts This dessert doesn’t just taste amazing; it also brings back memories of childhood baking marathons with my grandma, who always said that dessert should be a celebration. gooey s’mores sliders. For more inspiration, check out this White Chocolate Bundt Cake recipe.

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This delightful creation is perfect for any occasion, whether it’s a cozy family dinner or a fancy gathering with friends. Just picture everyone gathering around, forks poised, ready to dive into this delicious treat. You can already hear the “oohs” and “aahs” that will echo in your kitchen when you serve this beauty.

My friends couldn’t stop raving about this cheesecake after I made it for a potluck last year. They practically licked their plates clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chocolate Chip Cookies: Use your favorite homemade or store-bought cookies; just ensure they are soft and chewy for the best bottom layer.

• Cream Cheese: Opt for full-fat cream cheese for a rich and creamy texture; bring it to room temperature before mixing.

• Sugar: Granulated sugar sweetens the cheesecake filling perfectly; don’t skimp on this vital ingredient.

• Sour Cream: Sour cream adds tanginess and moisture, making your cheesecake creamy without being overly sweet.

• Eggs: Large eggs help bind everything together while adding richness; make sure they are at room temperature.

• Vanilla Extract: Pure vanilla extract enhances all flavors beautifully; skip imitation vanilla if you can.

• Chocolate Chips: Semi-sweet chocolate chips add pockets of melted chocolate throughout the cheesecake; feel free to use dark or milk chocolate if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 325°F (160°C). Grab a springform pan and lightly grease it with butter or cooking spray to prevent sticking later.

Create the Cookie Base: Crush chocolate chip cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing away. Mix in melted butter until combined well.

Form the Base Layer: Press the cookie mixture firmly into the bottom of your prepared springform pan using your hands or a flat-bottomed glass. Ensure it’s compact and even for stability.

Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy, then gradually add in granulated sugar followed by sour cream and vanilla extract until well combined.

Add Eggs Carefully: Beat in eggs one at a time, mixing gently until just combined. Avoid overmixing to maintain that light, airy texture we adore in cheesecakes.

Add Chocolate Chips**: Fold semi-sweet chocolate chips into your luscious cheesecake batter using a spatula. delectable chocolate eclairs This step ensures delightfully gooey pockets of chocolate throughout.

Bake Until Perfect**: Pour the filling over the cookie base in the pan and bake for 55-60 minutes or until slightly jiggly in the center but set around edges. The smell will drive you wild!

Now let it cool completely before chilling in the fridge for at least 4 hours or overnight if you’re feeling patient (but who really has that kind of patience?).

Once chilled, release from springform pan and slice generously! Serve with whipped cream or fresh berries on top for extra flair.

Indulging in this Chocolate Chip Cookie Bottomed Cheesecake not only satisfies your sweet tooth but also takes you on a nostalgic journey back to simpler times filled with laughter and love. Enjoy every bite!

Perfecting the Cooking Process

To achieve the best results, bake the cookie crust first before adding the cheesecake filling. This ensures the crust holds its shape and texture while baking.

Add Your Touch

Feel free to swap chocolate chips with nuts or dried fruit for added flavor. You can also drizzle caramel or chocolate sauce on top for an extra sweet touch.

Storing & Reheating

Store your cheesecake in an airtight container in the fridge for up to five days. For a quick snack, enjoy it cold or let it sit at room temperature before serving.

I remember the first time I made this dessert for my friends—everyone was raving about how they couldn’t choose between cookies and cheesecake, and I felt like a rock star in my kitchen! For more inspiration, check out this Red Velvet Cheesecake Brownies recipe.

FAQ

Can I use store-bought cookie dough?

Yes, using store-bought cookie dough saves time without sacrificing flavor.

How long should I chill the cheesecake?

Chill the cheesecake for at least four hours to set properly.

Can I freeze Chocolate Chip Cookie Bottomed Cheesecake?

Absolutely! Freeze slices wrapped tightly for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chocolate Chip Cookie Bottomed Cheesecake

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• Author: deleciouscorner
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 1x

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Description

Treat yourself to a luscious Chocolate Chip Cookie Bottomed Cheesecake that perfectly combines the creamy richness of cheesecake with the warm, gooey delight of chocolate chip cookies. This dessert is not only a showstopper at gatherings, but it also evokes heartwarming memories of baking with loved ones. A crowd-pleaser for any occasion, this cheesecake promises to impress and satisfy.

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Ingredients

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• 2 cups chocolate chip cookies, crushed
• 5 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 325°F (160°C). Grease a springform pan with butter or cooking spray.
2. For the cookie base, crush chocolate chip cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of the springform pan.
3. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract until well combined.
4. Add eggs one at a time, mixing gently after each addition. Fold in chocolate chips.
5. Pour the cheesecake filling over the cookie base and bake for 55-60 minutes until slightly jiggly in the center but set around edges. Allow to cool completely before refrigerating for at least 4 hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 380
• Sugar: 29g
• Sodium: 330mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg