Boy oh boy did that fettuccine alfredo recipe bring back memories. The subject of the special chocolate chip cookie dough cheesecake recipe came up. For special dinners, Carlee often requested that I make the alfredo, a salad with Aunt Ellen's Garlic Parmesan Dressing and this cheesecake. Her friends enjoyed this before several formal dances too.
Evidently it has been a while since I last made it. My piles of recipes have all been gone through and organized. I have 2 full recipe boxes that have been completely emptied and searched through. Still, I could not find THE recipe. I vaguely remembered it was an Olive Garden copycat but wasn't sure. Carlee, who was oblivious to the torment I was going through, emailed me the link to a recipe she thought may be it. She was wanting me to make it again too. I just can't surprise that girl. Would you believe that after I gave up I went downstairs to my file cabinet to get some labels and found several file folders of old recipes? I bet you could guess what I found in the last one! Luckily I found some others that I can't wait to share as well.
Since I buy a big tub of Pillsbury cookie dough for the dough balls in the cheesecake, I changed the recipe for the crust. I love putting my own spin on recipes. There are just a few changes to the original copycat recipe. This is my spin on it:
Chocolate Chip Cookie Dough Cheesecake
2 T butter, melted
3 cups cookie crumbs (Oreos, chocolate chip, graham) I baked about 1 1/2 dozen cookies from the tub of chocolate chip cookie dough
4 8 oz pkg. cream cheese - softened
1 cup sugar
1 tsp all purpose flour
1 tsp vanilla extract
1 cup sour cream
1 tub refrigerated chocolate chip cookie dough
1/2 cup chocolate chips
- Preheat oven to 325 F
- For crust: Generously grease the bottom and sides of a 10 inch spring form pan. Combine the butter and cookie crumbs. Press onto the bottom and sides of the pan.
- For filling: use and electric mixer on high-speed to combine the cream cheese, sugar, eggs and flour. Beat until smooth. Add the vanilla and sour cream and mix just until blended. Pour half of the batter into the prepared crust. Scoop one pound of the cookie dough and form into golf ball size pieces. Drop those into the batter. Sprinkle with chocolate chips. Pour remaining batter over that.
- Bake for 60 minutes. Turn off the oven and leave the cake in the oven for 30 more minutes.
- Let cool to room temperature then cover and refrigerate until ready to serve.
- To serve, remove the sides of the pan and cut into pieces.