Wednesday, December 9, 2015

Olive Garden Chocolate Chip Cookie Dough Cheesecake

I first made this recipe in 1996, I think.  It is very rich, but ooooohhhh so good.  This was one of our desserts for Thanksgiving. 

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Source: Kitchen Link (Copycat Collection) at

2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips Beth used mini

1 pint heavy whipping cream, whipped
Chocolate chips
Chopped walnuts
Chocolate sauce

Heat oven to 325 degrees F. Generously grease the bottom and sides of a 10-inch springform pan.

Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla extract and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.

Cut cookie dough into golf ball-size chunks Beth made smaller balls and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes.

Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve.

To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips, Chocolate sauce and chopped walnuts.

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