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It’s National Cheesecake Day – Danny Merrell Shares His Favorite Recipe

chocolate chip cookie dough cheesecake
Taste of Home

It’s only Tuesday, but already, this has been a great week.  Yesterday was National Lasagna Day, and today is National Cheesecake Day. 

I never met a cheesecake I didn’t like and even though I leave a lot to be desired when it comes to cooking, I have attempted and done pretty well at cooking cheesecakes. So, I thought I would share with you one of my favorite cheesecake recipes.

How does Chocolate Chip Cookie Dough Cheesecake sound?  I found this recipe on the Taste of Home website and it is delicious!

Chocolate Chip Cookie Dough Cheesecake Recipe

  • Prep: 25 min. Bake: 45 min. + chilling
  • Yield: 12-14 Servings

Ingredients

  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
  • In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
  • Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  • Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

 

Now…how about sharing some of your favorite cheesecake dishes.  You can include the recipe or just include a link to the recipe.

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