Yum Peaceful Cooking: Chocolate Chip & Cookie Cheesecake and a Tate Bake Shop Winner!

Tuesday, December 14, 2010

Chocolate Chip & Cookie Cheesecake and a Tate Bake Shop Winner!

This is a very busy time of year in my house. Not only do we Thanksgiving, Christmas and New Years, we have to fit in 3 birthdays. And this was the first on the time line. My baby daughter turned 19. Yes, no matter her age, she will always be my baby girl.

I bought my first ever (I think) Taste of Home magazine last week. I couldn't resist. The title is Cheesecakes and More! And it bragged 160 rich and creamy favorites. I didn't stand a chance. It was destined to be mine. Jacquie has a sweet tooth that was possibly positively inherited by me and so she went "birthday cake shopping" in my new magazine. Then informed me that she wanted a combo. I guess she couldn't make up her mind between the Frosted Chocolate Chip Cheesecake and the Chocolate Chip Cookie Cheesecake.

How could I not grant the wishes of the birthday girl?

(btw...yes, I will announce the Tate's Bake Shop Giveaway winner in a minute. Hold your horses. The birthday girl gets first billing)

So, without further ado....let me introduce you to a fabulous, rich but not too sweet, delicious Chocolate Chip & Cookie Cheesecake.....

(Ingredient picture only shows what's in the filling. Does not include crust and topping ingredients)

Chocolate Chip & Cookie Cheesecake
Printable Version

Preheat oven to 325' F

1 cup chocolate wafer crumbs (or chocolate graham cracker crumbs like I used)
1 cup chocolate chip cookie crumbs
6 tablespoons melted butter

3- 8oz packages of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
3 eggs, room temperature, lightly beaten
6 oz mini semi-sweet chocolate chips
4 oz milk chocolate chips (or milk chocolate candy bar, chopped)

1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
2 (or more) tablespoons chocolate chip cookie crumbs
6 chocolate chip cookies cut in half for garnish

In a small bowl, combine wafer and cookie crumbs with melted butter. Press into the bottom and up the sides 1 1/2" of a greased 9" springform pan. Chill in the fridge for 15 minutes.

Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until nice and smooth. Add the eggs and beat on low speed until combined. Do not over beat. Stir in the semi-sweet and milk chocolate chips.

Pour into prepared crust

Place the cheesecake on a baking sheet (this is a must unless you want a mess), and bake for 55 - 60 minutes or until the center is almost set.

I recommend placing a roasting pan on another rack in the oven and pour a cup of water inside to create humidity which will help in preventing your cheesecake from cracking. You should also rotate the cake halfway through baking and add more water to the roasting pan.

Set aside while you mix together the topping: In a small bowl combine the sour cream, sugar and vanilla. Spread over the top of the baked cheesecake. Return the cheesecake to the oven and bake for about 8 minutes.

Cool on a wire rack.

Chill overnight. Just before serving, run a knife around the edge of the pan to loosen. Garnish with cookie crumbs and cookie halves if desired.

And serve to your favorite chocolate lover and watch them fall in love with this fabulous, fun, rich cheesecake.

Btw....can anyone tell me how to remove the bottom of the springform pan without messing up the cake? Or are you suppose to leave it there until it's all gone?

And noooooow.....the moment you've all been waiting for. The winner of the Tate's Bake Shop Cookbook and 3 boxes of delicious homemade cookies....is....

Rachel (Meeyeehere) from The Dalai Mama. Congrats!!! Send me an email and we're work out the details :)
One more thing...this is my entry this week in the Hearth 'n Soul Blog Hop



  1. Looks like a cheesecake from the Cheesecake Factory! Yum. Found your blog via foodblogs :)

  2. your cheesecake is incredible, I just drooled all over my keyboard!!

  3. Wow,that looks so good!Thank you for making me wait to see that I won,I am glad I got to see the tasty yum yums first.
    I am just about to shoot you an email
    THank you SO much! How cool!!!!!!
    Please let me know you got my email.Have a wonderful day and send me some tasties! YAY!!!

  4. Uuuummmmm, Dani!? That's just evil. I gained 10 pounds just lusting over the picture on the screen...ugh. Happy Birthday to your baby girl :D Thanks for sharing this w/ the hearth and soul hop this week!!!

  5. Hey Danielle,

    Lovely cheesecake. I have lined my springform with parchment and it works great. Make a circle of parchment slightly bigger than the circumference of the bottom of the pan (it will crinkle a bit around the edges), spray it with quick release spray or butter and then press your crust in. You can carefully slide the cake off the bottom of the springform and the remove the parchment from under the cheesecake of just leave it there.

  6. Seriously wonderful recipe! I can't wait to try it! I sometimes struggle with the bottom of the springform pan too - I like the idea in the previous comment about the parchment!

  7. I don't eat sweets much at all but I said a bad word when I saw that first photo. I want some of this!

  8. Oh My Goodness, it is heavenly. I've never made such a divine cheesecake like that.

  9. That looks like heaven, Danielle!!!Delicious! Happy holidays!

  10. This is the best. It has everything good in it. It looks much too tempting for my own good.

  11. I'm not going to lie.. I don't normally care for cheesecake but with all the extras in this one I have almost completely changed my mind! I know some others that would love this just as much :) And when I've made cheesecake in the past I've always just kept the springform on the bottom!


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