Chocolate chip cookies are my husbands favorite cookies. You can find many recipes out there, but after making some adjustments (and tweaking) to a recipe I had in hand (many moons ago) a new (indulging) creation was born. I will share the recipe with you all, I thought I had, but couldn’t find it anywhere in the archive. They are my husbands favorite and that works for me.
I make them very often and happened to have some in a container when I had an urge to make cheesecake. With a lack of graham crackers and an abundance of chocolate chip cookies in a container laying on the counter, I decided to give them a try for the crust of my cheesecake. The rest is history. They turned out amazing!
Chocolate Chip Cookie Cheesecake
2 cups Chocolate Chip Cookies (crumbled)
1 tablespoon Sugar
Pinch of Salt
5 tablespoons Unsalted Butter (melted)
3 – (8 ounces each) Cream Cheese (room temperature)
1 1/3 cup Sugar
Pinch of Salt
2 teaspoons Vanilla Extract
1 cup Sour Cream
Prep a 9 inch springform pan with heavy duty aluminum foil by covering all around the bottom and sides to prevent from any water to leak in.
You’ll need a larger pan to hold the hot water and the 9 inch springform pan when its time to bake the cheesecake. I use an 11 inch square pan. This will create a water bath for the cheesecake.
Preheat the oven to 350 degrees.
Pulse the chocolate chip cookies in the food processor or by hand if you don’t own a food processor. Add in the sugar, salt and melted butter. Toss the cookie mixture in the middle of the springform pan and gently press down to cover the bottom and a little over the sides of the pan.
Bake for 10 minutes. Then set aside to cool.
Reduce the heat to 325 degrees.
Place the cream cheese with the sugar in a mixer and combine until smooth and creamy (about 4 minutes).
Add salt, vanilla and one egg at a time.
Scrape the sides to make sure everything is getting the attention it deserves.
Incorporate the sour cream until the cream cheese mixture is completely smooth and creamy.
Tip: It helps to use all the ingredients at room temperature.
Boil about 2 quarts of water.
Place the foiled-wrapped springform pan in the larger pan.
Pour the cream cheese filling inside the springform pan covering the chocolate chip cookie crust.
Place in the oven and carefully pour the hot water into the larger pan.
Bake for 1 1/2 hours.
Once baked, turn off the oven and slightly open the door and let the cheesecake cool for about 1 hour, (this step will help prevent the cheesecake surface from cracking).
Cover the top of the cheesecake with foil and cool in the refrigerator for about 4 hours or overnight.
Top with your favorite topping. Ours is this sweet and tangy Berries Sauce (click for recipe).
Enjoy and share! Trust me, this Chocolate Chip Cookie Cheesecake is so creamy and out of this world good that you will want to share and rave about your cooking abilities.