Tuesday, August 4, 2009

Crazy Crack Cookie Dough Cheesecake...the Sequel

I'm posting about the cookie dough cheesecake again for two reasons. One, I love it that much. And two, I didn't post the recipe last time! Silly me. So, without further ado/rambling, here it is:

Crazy Crack Cookie Dough Cheesecake
For the dough:
1/4 cup unsalted butter, room temperature
1/2 cup brown sugar, firmly packed
1 tablespoon white sugar
1 tablespoon milk
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon coarse-grained sea salt
1/2 cup mini chocolate chips
For the cheesecake:
1 (10 oz.) box graham cookies (I like Teddy Grahams), crushed
1/4 cup butter, melted
2 (8 oz.) blocks cream cheese, room temperature
1/2 cup white sugar
1 teaspoon vanilla
1/4 cup heavy cream
2 large eggs, room temperature
1/2 cup mini chocolate chips

To make the dough
: (1) Cream butter and sugars until light and fluffy. Add milk and vanilla. Stir in flour and salt, then chocolate chips. (2) Refrigerate dough at least 1/2 hour; then form into tiny balls and refrigerate another 1/2 hour or so.

To make the cheesecake: (1) Heat oven to 350. (2) Combine cookie crumbs and butter, and press into bottom of mini cheesecake pans (greased) or 8-inch square pan (lined with parchment paper). Bake 10 minutes; then move to wire rack to cool. (3) Reduce oven heat to 300. (4) Beat cream cheese and sugar on medium speed until completely smooth, about 1 minute. Add vanilla and cream, then eggs, one at a time, mixing just until incorporated after each. (Don't overmix!) (5) Gently fold in half of cookie dough balls (return rest to fridge) and 1/2 cup mini chocolate chips. (6) Pour batter into prepared pan(s). Tap gently on counter to remove air bubbles. (7) Bake 20-30 minutes, until edges are set but center still wobbles a little. (8) Turn off oven but leave pan inside for about another hour. Cover and refrigerate overnight.

To assemble/decorate: (1) Remove pan from refrigerator. Remove mini cheesecakes from springforms, or gently lift the parchment/cheesecake from the square pan and cut it into small bars. (When I use the square pan, I like to use a pizza cutter to cut the cheesecake into little squares.) (2) Stack a small mound of the leftover cookie dough balls on top of each cheesecake/bar. (3) Melt 1-2 ounces semisweet chocolate in the microwave. Spoon it into a Ziploc bag, snip the edge, and drizzle the chocolate over the cheesecakes/bars. (4) Refrigerate another 1/2 hour at least before serving.