Chocolate Chip Cookie Dough Cheesecake Recipe Taste of Home

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Directions. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

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Step 3 | Pour Cookie Crumbs into Pie Plate and Form Crust. Pour the crumb and butter mixture into the bottom of the pie plate. Then evenly, spread the mixture into the bottom of a 9-inch pie plate and up the sides. Once you get the mixture evenly distributed firmly place with fingers into the sides of the pie dish.

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Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.

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Add the sour cream, heavy cream, and vanilla. Then, add in the eggs. Mix on low. Mix in the mini chocolate chips and ⅔rds of the cookie dough balls. STEP 6: Bake the cheesecake. Bake the cheesecake for 75-85 minutes. Bake until the cheesecake edges are set and the middle has a slight jiggle.

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Transfer the Dough to the Pan: Take your prepared dough and gently transfer it to the greased pie pan. Use your fingers or the back of a spoon to evenly distribute the dough along the bottom and sides of the pan. Press firmly but gently to ensure the dough adheres together and forms a solid crust.

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Preheat oven to 325ºF. To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy. Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.

Mini Chocolate Chip Cookie Dough Cheesecakes

A sprinkle of salt on top of these brown butter cookies helps bring out complex flavors. 4) Joy's Brown Butter Chocolate Chip Cookies with Pecans. This recipe is for: bakers who want lots of flavor in their cookies Using a unique combination of half brown butter and half room-temperature butter for optimal texture, these cookies cover all the bases of flavor: toasty pecans, caramelly brown.

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In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients to the mixing bowl, and beat until combined. Fold in semi-sweet chocolate chips. Spray a 9-inch pie plate with non-stick spray. Press dough evenly into the bottom and up the sides of the pie plate.

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To make the cheesecake filling, add the cream cheese, sugar and cocoa powder to a large mixer bowl and beat until well combined and smooth. 11. Add the vanilla extract and melted chocolate and mix until well combined. Set aside. 12. In another large mixer bowl, add the heavy whipping cream and powdered sugar.

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Step 3: Stir. Stir in 1 large egg ( 50 grams ), 2 teaspoons ( 10 milliliters) of vanilla extract, ½ teaspoon ( 2 grams) of baking soda, and ¼ teaspoon ( 3 grams) of salt. Then, add 1½ cups ( 187.5 grams) of all-purpose flour and mix until just combined. Step 3: Add chocolate chips.

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Instructions. Place the cookies in a food processor and pulse until they become fine crumbs. You should have about 2 ½ cups of crumbs. Stir together the cookie crumbs and butter until everything is coated. Press the mixture evenly in the sides and then the bottom of an 9" or 10" pie plate.

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For Chocolate Chip Cookie Pie Crust: In a large mixing bowl, beat butter and brown sugar until creamy. Add egg, egg yolk, and vanilla extract, beating until combined. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients to the mixing bowl, and beat until combined. Fold in semi-sweet chocolate chips.

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Preheat oven to 325°F. 2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter with the sugars until smooth. 3. Add in the egg and vanilla and mix until combined. 4. Stir in the flour, baking powder, and salt. 5.

Chocolate Chip Cookie Dough Cheesecake Recipe Taste of Home

Mixing Process: Add white sugar and brown sugar to the melted butter and stir until combined. Add a whole egg, baking soda, vanilla, and salt. Stir. It's important to mix the sugars with the butter first, to allow the sugar to start to dissolve to create that toffee-like flavor. Combine flour into the wet ingredients.

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Cook for 15-17 minutes and let cool completely. In a mixing bowl beat together the cream cheese and powdered sugar until blended. Add in 1 carton of Cool Whip and mix together until blended. Spread onto the cooked and cooled cookie layer. In a mixing bowl, add both pudding mixes and the half and half milk.

Vegan Cheesecake with Chocolate Chip Cookie Crust Emilie Eats

Directions. WATCH. Watch how to make this recipe. Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour.