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RECIPE: Chocolate Chip Chocolate Cheesecake

Posted by LoriJean44 (My Page) on
Mon, Dec 15, 03 at 22:33

DH bought a bucket of chocolate chip cookie dough - I decided to use some of it to make this dessert:

Chocolate Chip Chocolate Cheesecake

18 ounces refrigerated chocolate chip cookie dough (I'm assuming you could alternatively make your regular homemade chocolate chip cookie instead)
2 8-ounce packages crame cheese, softened
1 cup granulated sugar
4 packets (1-oz each) Nestle Choco Bake Unsweetened Chocolate Flavor (I just melted unsweetened baking chocolate)
2 8-ounce containers frozen Cool Whip
1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350 F. Grease a 9-inch springform pan.

Place cookie dough on bottom of springform pan.

Bake for 20 - 25 minutes or until light golden brown. Cool completely in pan on wire rack.

Combine cream cheese, sugar, and melted unsweetened chocolate in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted semi-sweet chocolate. Cover; refrigerate for 3 - 4 hours or overnight. Remove sides of pan.


Follow-Up Postings:

RE: RECIPE: Chocolate Chip Chocolate Cheesecake

You can buy BUCKETS of chocolate chip dough???

RE: RECIPE: Chocolate Chip Chocolate Cheesecake

Yeah, buckets. It's a fund-raiser thing that the schools do, at least in my area. The kids usually go door-to-door, selling buckets of cookie dough (different flavors), or gift wrapping, or candles, or candy, stuff like that. It's not that great (Tim & Cass would rather eat it raw, anyway), but I thought it would be fine for "crust" purposes! LOL


RE: RECIPE: Chocolate Chip Chocolate Cheesecake

Too bad it's not that great as cookies but you're right, it would be perfect for a crust. What a great idea for a fundraiser though!

RE: RECIPE: Chocolate Chip Chocolate Cheesecake

Marilyn, you wanted to see the cheesecake sliced - well, here it is. Tim just served me a piece with a cup of coffee (big "ah" there! LOL) The filling has great "mouth feel" - and tastes good, too!


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