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.

Crazy Crack Cookie Dough Cheesecake

Hi, my name is Amber, and I'm a cookie-dough-aholic. (And, um...no, I don't have any desire to recover.)

My former roommates will attest to the fact that I'm seriously stinkin' addicted to the stuff. Not the baked version, mind you. I can take or leave those. But the DOUGH...the glorious, glorious dough. Hm. I'd probably be scared to know how many pounds of it I've put down in the last few years.

Now, before you give me the gasp/shocked look/"What about salmonella!?" reprimand check this out: I've learned how to make egg-less cookie dough! I admit, this never would have happened except for the fact that I decided recently that I needed to come up with a cookie dough cheesecake. I'm all about eating the raw-egg-laden stuff myself, but feeding it to other people is quite a different store. (Can't have people getting sick.)

As a (related) side note, I just received from UPS a wonderful little package containing the (NON-heart shaped) miniature cheesecake pans I recently ordered. Can I tell you how much I love them?

Here was the outcome. I call these my "Crazy Crack Cookie Dough Cheesecakes." Seriously addicting. Dangerously addicting. (But eat all the dough you want; it's safe!)