CHOCOLATE CHIP COOKIE CRUMBLE CHEESECAKE
I find cheesecake such a versatile dessert. You can completely change the flavor of the cheesecake with just a few weeks in the base or crust and the topping. Cool right? Plus, if you make the cheesecake as it is, you can guarantee a perfect creaminess in every bite. What normally changes the flavor in cheesecakes is the base or crust and the topping. In this case, the base is chocolate chip cookie and the topping as well. The difference between the base and the topping is that the base is baked with the cheesecake and the topping on its own and added after. A delicious cookie crumble on top.
Do you like cheesecakes? Take a look at these recipes. You might find them interesting as well.
PARTS OF THIS GORGEOUS CHOCOLATE CHIP COOKIE CRUMBLE CHEESECAKE:
Let’s begin with the base. The base of this cheesecake is chocolate chip cookie. To make this base you have to spread cookie dough to cover the entire base of you pan. You will need to bake this on its own first and then add the cheesecake. Almost completely bake the cookie base.
On top of that beautiful cookie, add the layer of cheesecake batter and bake it. This is a creamy cheesecake batter with a touch of vanilla. This step is baked over a water bath to ensure the creaminess. You will have to place the cheesecake pan inside of a bigger pan with hot water in the oven.
Finally the cookie crumble topping. This crumble is the easiest thing in the world. What you have to do is, bake two cookies first. Let them cool completely and break them apart with your hands. You want different sizes of crumbles but make sure they are all small. You don’t want a big piece of cookie in there it might burn a bit. You can also take out the pieces with big chunks of chocolate (and enjoy them as a baking snack). You want a fairly equal cookie crumble for your topping.
TIPS FOR A PERFECT COOKIE CRUMBLE CHEESECAKE:
Prep: More than ever, for this recipe, you have to have everything ready before you start baking. Meaning, having the cookies for the crumble ready before you make the cheesecake for example. You also have to have the baking pan prepped and ready for the cheesecake. This way you can make sure you don’t lose too much heat in the cookie base while adding the cheesecake batter on top. Plus, the cookie crumble that goes on top. Have them broken down and ready to use to avoid losing too much heat.
The baking pan: To make sure the cheesecake comes out perfect, you need to start with the pan. For a secure baking pan, where no water is going to get to your cheesecake, no filling comes out and creaminess assured, you need aluminum foil. You need 3 pieces big enough to cover the baking pan you are using. The base and the sides of the pan must be covered. The first piece goes inside the base (in a removable base pan) The second piece goes on the outside. This one has to cover the base and the sides. Finally the third piece goes on top of that just to make sure everything stays put and no water goes in.
The water: Like I mentioned before, this cheesecake bakes over a water bath. To make the water bath, make sure the cake pan is secure and ready. Also make sure the pan you will be using for the water is big enough to fit you entire cake pan correctly and tall enough so that the water stays put.
EQUIPMENT:
Bowls: One for the cookie dough, and another one for the cheesecake batter. If you like to measure everything before actually baking, get a few smaller bowls for every ingredient.
Electric mixer: The one you have. I have a stand mixer that I love but if you don’t have one you can also make it by hand. It will just take you a couple of more minutes in each step to achieve the desired consistency.
Silicone spatula: Or a wooden spoon. You will use this to make the cookie dough and also to pour the entire cheesecake batter into the pan.
Measures: Cups, spoons and a kitchen scale. You will use them to measure out everything in the recipe.
Cookie sheet: To make the cookies for the cookie crumble.
Parchment paper: For the cookie sheet. We want the cookies to come out without sticking to the pan so if you can’t find this use butter.
Round cake pan: For this recipe I used a round dismountable 8 inch pan. I recommend using these kind when making cheesecakes. It makes it so much easier once the cheesecake is ready to come out.
Aluminum foil: For the cheesecake. Prep the baking pan before you start making the cheesecake. This makes it easier when actually baking.
Baking pan: Big enough to fit your cake pan and tall enough to hold the water in.
Oven and microwave.
CHOCOLATE CHIP COOKIE CRUMBLE CHEESECAKE
Ingredients
- 1/2 Chocolate chip cookie recipe (find link above)
- 225 gr cream cheese
- 40 gr heavy cream
- 40 gr sourcream
- 63 gr sugar
- 1 egg
- 1 tbsp flour
- 1 tsp vanilla extract
Instructions
preheat the oven to 350 F.
Prep the cookies following the instructions in the post.
Bake two 160 gr cookies.
Lower the temperature to 320F. Make sure the rack is in the middle for the cheesecake.
Prep the cake pan with aluminum foil. For more info, check the tips section.
Cover the base of the cake pan with chocolate chip cookie dough. Place in the oven for 15 minutes or until the cookie looks puffier and lighter in color. Almsot compeltely baked.
Meanwhile make the cheesecake.
Add cream cheese with sugar to a bowl and whisk for 2 to 3 minutes. Until sugar seems completely dissolved.
Add egg and mix in completely.
Add the flour and with a spatula, mix in.
Place in the mixe again and add heavy cream and sour cream. Mix well between each one.
Bang the bowl to the counter around 50 times to let out the air bubbles.
Pour batter over cookie base.
Place cake pan in the bigger pan. Fill the bigger pan with hot water until you reach half te pan.
Place in the oven fro 20 minutes.
Take the cheesecake out and as quickly as you can add the cookie crumble on top covering the entire cheesecake.
Place back in the oven for another 25 to 30 minutes. The cheesecake is ready when as you shake the pan a bit there is only a slight jiggle in the middle.
Turn the oven off and let the cheesecake cool inside with the oven door slightly open for 30 minutes.
Take it out of the oven and let it cool for another 10 minutes on the counter.
Cover the cheesecake (take it out of the water bath) and place in the fridge for at least 4 hours.
Take it out of the pan and serve.
