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
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
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