Wednesday, May 28, 2014

Chocolate Chip Cookie Dough Cheesecake with an Oreo Crust

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All I have to say is thank goodness for my mom!! 

When my best friend, Laura, decided it would be best to come over to my house to celebrate her birthday, I had no complaints. Since I put Bradley to bed at 8pm, instead of rushing home from dinner I was able to put him down to sleep and then go back and rejoin the festivities. But that obviously meant I was going to make her a birthday cake for when we finished up our in-home meal. 
When I asked Laura what kind of cake she wanted, she simply replied, "Nothing with fruit, so fatty and sweet!" Check and check. I could handle that :) I instantly decided to make this decadent cheesecake for her, but that included making a homemade crust, homemade cookie dough and homemade cheesecake batter. It takes some time, but it's totally worth it. That's why I have to thank my mom. She watched my little peanut while I prepared this treat!
I decided to make an Oreo crust because, well, who doesn't like Oreos? I opted for a basic cheesecake recipe and spruced it up by putting in chunks of my favorite chocolate chip cookie dough. With the remaining cookie batter, I baked up mini chocolate chip cookies for the cheesecake's garnish. So cute! This cheesecake is soft, creamy and sweet. I love the chocolate crust and the chunks of cookie dough scattered around the cake. This was a huge hit and I'm positive anyone you make this for will fall in love!

Printable Recipe



  • 4 tbsp. butter, melted 
  • 2 cups Oreo cookie crumbs 
Cookie Dough: 
  • 1/4 cup butter, softened 
  • 1/4 cup sugar 
  • 1/4 cup packed light brown sugar 
  • 1 egg white 
  • 1 tsp. vanilla extract 
  • 1/2 cup all-purpose flour 
  • Pinch of salt 
  • 2/3 cup mini chocolate chips 
Cheesecake Filling:
  • 3 (8 oz.) blocks cream cheese, softened
  • 1 cup sugar 
  • 1/2 tsp. vanilla 
  • 1 cup sour cream 
  • 3 large eggs, beaten 

  • Mini chocolate chip cookies (instructions below)
  • Extra Oreo cookie crumbs
  • Whipped cream

Preheat oven to 350 degrees F.

For the crust: Lightly grease the bottom and sides of a 10-inch pie plate. In a medium bowl, combine the butter with the cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan. 

For the cookie dough: Using an electric mixer, combine the butter and both sugars until smooth. Add the egg white and vanilla and stir to combine. Mix in the flour and salt and stir just until combined. Fold in and the chocolate chips. Gently roll the dough into small teaspoon-size balls and set aside.

For the cheesecake filling: Using an electric mixer on high speed, beat the cream cheese and sugar until smooth. Mix in the vanilla and sour cream. Add in the eggs and mix just until combined.

Pour the cheesecake batter into the prepared crust, leaving about 1/2 inch of room from the top of the pie plate. Add the cookie dough balls in an even layer over top (you will not use up all the balls). Use a spoon to gently submerge the cookie dough balls so you can no longer see them.

Place the remaining cookie dough balls on a greased baking sheet and bake in the preheated oven for 8-9 minutes or until golden brown. Remove the mini chocolate chip cookies from the oven and place on a wire rack to cool.

Bake the cheesecake for 50-55 minutes or until the center is set. Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, but preferably overnight. 

Once chilled, spread the top with whipped cream. Sprinkle with extra Oreo cookie crumbs and scatter the mini chocolate chip cookies over top.

Source: SK Original

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