Chocolate chippers, lemon bars, madeleines, brownies, shortbread, thumbprints, rugelach, biscotti, mandelbrot, and fortune cookies we all love them. We love them even better when they are home-baked. The ultimate comfort food, fresh-baked cookies offer instant reassurance, consolation, and community.
In college, I spent the better part of one summer session taking classes at the University of Chicago by day and eating cookie dough ice cream by night. I thought it was one of the best ice cream flavors then, and still think so now. Here I take the same basic idea and transform it into a delectable cheesecake. Good luck limiting yourself to one slice!
Makes 12 servings
1 (18 ounce) roll refrigerated chocolate-chip cookie dough, well chilled
3 packages (8 ounce each) cream cheesé softened
2/3 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup miniature semisweet chocolate chips
Preheat oven to 325 degrees F.
Press 2/3 of the cookie dough into the bottom of 10-inch springform pan.
Bake 9—11 minutes until partially set and light golden brown (dough will appear slightly puffed).
Meanwhile, in a large bowl combine the cream cheese, sugar, and vanilla. Beat at medium speed with an electric mixer until well blended, stopping periodically to scrape down the sides of the bowl with a rubber spatula.
Add eggs, one at a time, mixing well after each addition and scraping down sides and bottom of the bowl with a rubber spatula. Stir in the chocolate chips and drop 2/3 of the remaining cookie dough by teaspoons into cheesecake batter; fold gently.
Pour batter into crust. Dot with level teaspoons of remaining cookie dough.
Bake 45—50 minutes or until just barely set at the center. Remove from oven. Cool completely on wire rack. Chill in refrigerator at least 4 hours or overnight.
