Chocolate Chip Cookie Cheesecake

Name: Chocolate Chip Cookie Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 14 servings
Ingredients: 2 cups chocolate chip cookie crumbs (about 28 cookies); 3 tablespoons sugar; 5 tablespoons butter, melted; FILLING:; 5 packages (8 ounces each) cream cheese, softened; 1-1/4 cup sugar; 3 tablespoons all-purpose flour; 5 large eggs, lightly beaten; 2 large egg yolks, lightly beaten; 1/4 cup sour cream; 1/2 teaspoon vanilla extract; 1 cup miniature semisweet chocolate chips; 1 teaspoon grated orange zest; TOPPING:; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1 tablespoon chocolate chip cookie crumbs

Total Time Prep: 20 min. Bake: 70 min. + chilling

Yield 14 servings

Test Kitchen Approved

This chocolate chip cookie cheesecake recipe ticks all the right boxes. It's easy to make and definitely grown-up, but still taps into your childhood cookie nostalgia.

Ingredients

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

Directions

In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

Nutrition Facts

1 piece: 432 calories, 25g fat (13g saturated fat), 149mg cholesterol, 201mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 7g protein.

Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! —Kathleen Gualano, Cary, Illinois

Recipe Creator