Thursday, October 15, 2009

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Crust:
2-4 tbls margarine ( I had to use about 4 tbls)
2 1/2 c chocolate cookie crumbs

Filling
2 lb cream cheese; soft
1 c sugar
4 eggs
1 teas all-purpose flour
1 teas vanilla
1 c sour cream
1 lb refrigerated chocolate chip cookie dough (I used Toll House)
2 oz chocolate chips ( I used miniature)

Optional Toppings
1 pt heavy whipping cream; whip 1 chocolate chips (I used miniature) 1 chopped walnuts

Preheat oven to 325~.

CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs and mix with fork. Press onto the bottom and about halfway up sides of the pan.

FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.
Cut cookie dough into golfball sized chunks and drop into batter. I just used a spoon and spooned it out of the roll of cookie dough. Sprinkle in chocolate chips. Pour remaining batter over this. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. Best if done the night before. I usually let it cool and then cover it and put in the frig. Be sure you let it cool enough so that heat is not present to condense into droplets that will fall from the saran wrap onto the cake.
For whipped topping, whip heavy whipping cream about 5 min or less until stiff peaks form. Can use this in addition to other optional toppings. Sprinkle mini chips/walnuts on top.

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