Brookie
Cheesecake
YIELDS:
12 servings
PREP TIME:
0:25
TOTAL TIME:
8:45
Ingredients
FOR CRUST
- 1/2 log refrigerated chocolate chip cookie dough (such as Pillsbury)
- 1 box brownie mix, plus ingredients called for on box
FOR CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened to room temperature
- 1 c. granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1/4 c. sour cream
- 2 tbsp. all-purpose flour
- 1 tsp. kosher salt
- 1 1/2 c. finely chopped Chips Ahoy cookies
FOR GARNISH
- 2/3 c. semisweet chocolate chips, melted
- 3/4 c. Cool Whip
- 6 mini Chips Ahoy cookies
Directions
1.
Preheat oven to 350º and grease an 8" or
9" springform pan with cooking spray. Press cookie dough into an even
layer on the bottom of the pan. Prepare brownie batter according to package
instructions and pour 1/2 into prepared pan. (Bake remaining brownie batter
separately, if desired.)
2.
Bake until brownie is set and a toothpick comes
out clean, about 45 minutes. Let cool. Reduce oven to 325°.
3.
In a large bowl using a hand mixer (or in the
bowl of a stand mixer), beat cream cheese and sugar together until no lumps
remain. Add eggs, one at a time, then stir in vanilla, and sour cream. Add
flour and salt and beat until just combined. Fold in cookies and pour mixture
over the crust.
4.
Wrap bottom of pan in aluminum foil and place in
a large roasting pan. Pour in enough boiling water to come up halfway in the
baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour
30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in
oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and
up to overnight.
5.
When ready to serve, spread melted chocolate
over the top of the cheesecake, pipe dollops of cool whip around the edges, and
top each dollop with a mini Chips Ahoy cookie
source : www.delish.com
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