This sounds like it could be a great recipe, but the ingredients don't match up with the directions! Plus the way the ingredients are listed makes it hard to understand exactly what goes where. Would it have been that hard to divide up the ingredients into sections like crust, batter and cookie dough? This is the list of ingredients I tallied: Crust: 1 1/2 chocolate wafer cookies 2Tbsp. White Sugar 1 1/4 melted butter Cookie dough: 1/4 C butter 1/4 C Brown sugar 1/4 C White Sugar 2 Tbsp. Water 1 tsp. Vanilla 1/2 C Flour 1 C Chocolate Chips Cheesecake batter: 1 C White sugar 2 8oz packages Cream Cheese 1 C Sour Cream 3 Eggs 1 tsp Vanilla Topping: 1 C Sour Cream 1 tsp. vanilla 2 Tbsp. White Sugar
I have made this cheesecake several times. This recipe was taken from Sunset magazine I still have the original. If your cheesecake is undercooked check to make sure that your oven is properly calibrated and heating evenly throughout. Also don't forget that the sour cream is for divided use. A great dessert. PS the dough is eggless to prevent salmonella as the temp of the cake never reaches an egg-safe level. I wouldn't buy/use a cookie dough with egg and use in this recipe. Take two minutes and make your own. _________________________________________ Back to edit years later: to clarify my original post Sunset magazine DIRECTLY addressed the egg-safe/salmonella element of preparing your own cookie "dough" for the cheesecake recipe - specifically to avoid salmonella contamination. The 1993 recipe states that the Sunset kitchens could not recommend the use of commercially prepared cookie dough (with eggs) because the temperature within the cooked cheesecake might not reach past 160 degrees F in all ovens. As far as I am concerned on a personal level - what is the big deal about making something yourself without eggs in two minutes' time? Are you really so lazy that you have to use a commercially prepared chemical-filled product in the place of something you can create with two brain cells rubbed together and a mixing bowl? After all - you're making the cheesecake from scratch. Why not actually make it yourself?!
Great recipe. I make a great chocolate chip cookie dough cheesecake and there's one tip I have: BUY THE COOKIE DOUGH!! It's a lot less hassle and tastes just as good!
I made this last Friday for my family dinner and it was gobbled up quickly. I don't care for cheesecake myself but I had to try it. It was quite tasty. I used an Oreo cookie crust and added miniature chocolate chips to the cheesecake batter. I also drizzled hot fudge and caramel over the topping and scattered more miniature chocolate chips across. It looked amazing.
If I could give this recipe 10 stars I would! I let my 10 year old add the cookie dough his first cheesecake...so it was lumpy throughout the cheesecake...but still good! The consistency of the cheesecake is awesome! This recipe is cheaper to make than any others I have found and liked. For the crust I used 1-1/2 c. graham cracker crumbs 4 T melted margarine 1/3 c. sugar and 1/3 c. cocoa. I didn't prebake it just set aside. I made the cake and after 40 mins turned off the oven but left the cake inside to cool - do not open the door just leave for 45 mins. Then cool in the fridge - delicious!!!
How can you say the cake doesn't reach a heat level safe for eggs? There are 3 eggs in the recipe? I used premade cookie dough and it was great.
Made this for a friend's birthday and it was quite delicious! I added chocolate chips to the batter and made the Pro Ganache recipe on this website to add on top. Instead of a crushed chocolate wafer crust I used crushed store bought chocolate chip cookies as suggested by a reviewer.
My daughter loves this cheesecake. I do find that I have to bake it way longer than the recipe states. It does take some time to make but it is worth it. Very rich.
This cheesecake is excellent! What also works really well for the crust is blending 1 package of Double Stuf Oreos. The frosting inside the cookies takes the place of the butter you don't need to add the sugar and it tastes great.
I find the organization of the ingredients very daunting. Other than that being an expert cheesecake maker I think it would work well. What this recipe omits is the key to making sure your cheesecake bakes all the way through but doesn't burn: Turn off the oven after the suggested baking time and let the cake sit in the cooling oven for 30 minutes. DO NOT OPEN THE OVEN DOOR or your cake will crack. Another 30 minutes cooling on the counter away from drafts and only then should you put it in the refrigerator.
