Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
84
High
Nutrition per serving
Calories1414.8 kcal (71%)
Total Fat93.3 g (133%)
Carbs139.2 g (54%)
Sugars94.1 g (105%)
Protein19.2 g (38%)
Sodium754.2 mg (38%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
½ cupbutter
softened
½ cupsugar
½ cuplight brown sugar
packed
30mlmilk
2 teaspoonsvanilla extract
1 cupall-purpose flour
¼ teaspoonsalt
1 cupmini chocolate chips
1 cupmini chocolate chips
to fold into batter with cookie dough balls
57gbutter
melted
320ggraham cracker crumbs
or oreo chocolate cookie crumbs
48 ouncecream cheese
packages, softened
1 cupsugar
4eggs
large
1 teaspoonall-purpose flour
1 teaspoonvanilla
1 cupsour cream
1 cupheavy whipping cream
⅓ cuppowdered sugar
mini chocolate chips
for sprinkling
Instructions
Step 1
1. Preheat oven to 325 degrees.
Step 2
2. For the cookie dough: In a medium bowl, combine
Step 3
the butter and sugars for the cookie dough. Add
Step 4
the milk, vanilla and blend. Mix in the flour, salt
Step 5
and the chocolate chips. The dough will be wet.
Step 6
Gently roll the dough into small teaspoons size
Step 7
balls and place them on a wax paper lined plate or
Step 8
baking sheet. Place them in the freezer to harden
Step 9
while making the rest of the cheesecake.
Step 10
3. For the crust: Lightly grease the bottom and sides
Step 11
of a 10-inch springform pan. In a medium bowl,
Step 12
combine the butter with the graham crackers or
Step 13
cookie crumbs. Press onto the bottom and about
Step 14
halfway up the sides of the prepared pan.
Step 15
4. For the cheesecake: Using an electric mixer on
Step 16
high speed, beat the cream cheese, sugar, eggs
Step 17
and flour until smooth. Add the vanilla and sour
Step 18
cream and mix just until blended. Be careful not to
Step 19
overmix - incorporating too much air into the
Step 20
batter can contribute to a cheesecake cracking on
Step 21
top during baking.
Step 22
5. Pour half the batter into the prepared crust. Gently
Step 23
stir in the cookie dough balls and the additional 1
Step 24
cup mini chocolate chips into the remaining
Step 25
batter. Pour into the pan, spreading the batter to
Step 26
the sides of the pan and evening it out across the
Step 27
top. Make sure to try to evenly distribute the
Step 28
cookie balls so that every slice has some in it.
Step 29
6. Bake the cheesecake at 325 degrees for one hour.
Step 30
Turn off the oven and prop the door open several
Step 31
inches (make sure no kids are around!). Let the
Step 32
cake sit in the oven for an additional 30 minutes.
Step 33
Remove the cake from the oven and let it cool
Step 34
completely on a wire rack. Refrigerate until chilled
Step 35
For best results chill overnight.
Step 36
7. For whipped cream garnish: Whip cream with
Step 37
sugar until soft peaks form.
Step 38
8. To serve, cut into slices and top with whipped
Step 39
cream and mini chocolate chips.
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