sunset harvest

Thursday, December 8, 2011

Cookie Dough and Cheesecake

The title says it all, cookie dough in the cheesecake with an Oreo cookie crust. Easy! My mother in law makes the Oreo cheesecake but why not put some cookie dough in there to make it taste even better!?! I made these for Thanksgiving this year, I know, not traditional at all, but I think sometimes it is necessary to branch out a bit and I am glad I did! Your line up starts with cream cheese, sugar, flour, sour cream, eggs and vanilla.
Start by beating with an electric mixer the cream cheese, sugar, eggs and flour on high till smooth. Add the vanilla and sour cream and careful not to over mix, just add and mix till blended.
For the cookie dough line up, butter, sugar, brown sugar, salt, milk, vanilla, flour and mini chocolate chips. Mix softened butter with sugars, add the milk and vanilla. Next add in the flour, salt and chocolate chips. Roll into small balls, about the size of a teaspoon. Place in freezer to firm on a wax paper lined baking sheet. Place cupcake liners in muffin tin and then place one Oreo at the bottom of each liner.
Place about 4-5 cookie dough balls on each cookie, or you could add them to the cheesecake batter and incorporate that way. Pour the cheesecake batter over the cookie dough.
Bake for about 15-18 minutes at 350 degrees. Most of mine did crack on the top, but once they cooled they were fine! I think you could go a step further and add some whipped cream for garnish, but to me they were just as good without any whipped cream! These are easy to pick up and eat and don't require a fork or a plate!

Oreo Cookie Dough Cheesecake
Preheat oven to 350 degrees

Prepare the cookie dough:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 TBLS milk
2 tsp vanilla extract
1 cup all purpose flour
1 cup mini chocolate chips

Beat the butter and sugars together till combined. Add the milk and vanilla extract. Add in flour and chocolate chips. Shape in teaspoon size balls and place on wax paper lined baking sheet. Place in freezer to firm while making cheesecake batter.

4 (8 oz) blocks cream cheese softened to room temperature
1 cup sugar
4 large eggs
1 tsp. all purpose flour
1 tsp. vanilla
1 cup sour cream

At a high speed with an electric mixer beat the cream cheese, sugar, eggs and flour till blended. Add vanilla and sour cream, and mix, careful not to over mix.

Line muffin tin with paper baking cups, place Oreo in bottom of each liner. Place 4-5 balls of cookie dough and then fill with cheesecake batter. Bake for 15-18 minutes until set. Remove and let cool in pan for a few minutes before removing to cooling rack.

No comments:

Post a Comment