Since I actually made this weeks ago and have really wanted to post it, so all of you could try this as soon as possible, I figure 2 posts in 2 days will be ok! Now these were so amazing, even better than expected and I had pretty high expectations!
I was worried that cookie part would be dry and burnt while the cheesecake filling would be runny or both would be overcooked. Technically, cookies and cheesecake have vastly different cooking times, but these were so good!
Better yet, these were also so easy! I think the next time I need to take treats somewhere, this is what I am taking! The original recipe, found here:
http://www.mrfood.com/Cheesecakes/Chocolate-Chip-Cheesecake-3194/ct/1, has this recipe making a full 9x13 pan. I was able to cut it down very easily. This is rich and sweet enough that I was able to cut it into 16 squares for lots of people to enjoy.
Start with a roll of cookie dough and your basic cheesecake ingredients. Take the cookie dough roll and cut it almost in half. The larger half you will press into a sprayed pan. Try not to leave any holes or cracks.
Also, do your very best to not eat any dough! You will need all of it for this one. Now the dough that gets stuck in the crevices of the wrapping are all yours! :)
Next, mix up the rest of the ingredients. Hopefully you have been letting your cream cheese get nice and soft.
Once that is well mixed and hopefully smooth (I didn't let my cream cheese get soft enough, hence the little lumps), pout that over the cookie crust. Now this next step can be done a couple of ways. You could take the remaining dough, roll it out and a cutting board or counter and try and flip onto the cream cheese layer. I had failed at that on a different dessert so I just grabbed small chunks of dough, flattened them in my hands and laid those on top of the cream cheese mixture. Having holes in the top crust is no big deal as the dough spreads when baking, so cover the top the best you can.
Once done, bake that up until golden brown. Based on another cookie type dessert I made a month or so ago, I set my timer at 30 minutes. 45-50 seemed way too long! It will be hard to tell if the cheesecake is done, shaking it a bit should show if it is still not done. Keep an eye on it and take it out when it kinda looks like this.
I could have pulled it out sooner, but it was still amazing! Taking this to any event will definitely make you a crowd favorite!
Chocolate Chip Stuffed Cheesecake
3 8oz packages of cream cheese, softened
3 eggs
3/4 cup sugar
1 tsp vanilla
2 16.5oz rolls of refrigerator chocolate chip cookie dough
1. Preheat oven to 350. Open up first dough spread that in the bottom of a sprayed 9x13 pan. Make sure to press and spread until there are no holes in the dough.
2. In a large bowl beat together the cream cheese, eggs, sugar and vanilla until well mixed. Pour that over the dough.
3. Top with remaining cookie dough. Bake for 30-45 minutes, or until dough is browned it doesn't jiggle, so slightly firm.
4. Let cool and store in the fridge until almost time to serve. Cut into squares to serve.
