Full of choc chip cookie goodness.
I haven’t made a baked cheesecake recipe in quite a while. This version is very easy to make and, because of the small size, they don’t take long to cook. I love the creamy cheesecake in contrast with the dense cookie dough base.
Using the cookie dough gives a very different result to the standard cookie crumb base. I like the potential of using different flavours of dough, plus you can use either store-bought or homemade dough.
I made my cheesecakes in a 6-hole large ‘Texas’ muffin pan. The size is perfect for a dinner party and they can be served without any slicing – everybody gets the same portion 🙂 If you want something a bit smaller then use a 12-hole standard muffin pan instead – just remember to reduce the baking time.
You can make these in advance and keep in an airtight container in the fridge. I think they are best at room temperature, so get them out of the fridge about 30 minutes before serving.
Ingredients – makes 6 or 12, depending on the muffin pan used:
- approx 300g/10 oz your favourite cookie dough
- 375g/13 oz cream cheese, softened
- 1/3 cup white sugar
- 1/2 teaspoon vanilla powder or 2 teaspoons vanilla essence (I used powder)
- 1/2 cup thickened (heavy/double) cream, plus extra to serve
- 2 eggs
- mini chocolate chips, optional, to serve
- Heat your oven to 160C/140C fan forced/320F.
- Grease and line a 6-hole large ‘Texas’ muffin pan or a 12-hole standard muffin pan.
- Divide the cookie dough between the prepared holes of the muffin pan. You want to put enough in the base of each hole to roughly cover the pan, but it doesn’t need to be perfect.
- Beat the cream cheese in a large bowl until smooth, then add the sugar and vanilla. Beat again until combined.
- Add the cream and fold to combine, then beat in the eggs until the cheesecake filling is smooth.
- Divide the filling between the holes of the pan.
- Bake for 28 minutes, (20 minutes if you are using a 12-hole pan), or until the centres of the cheesecakes are just set.
- Turn off the oven and leave the cheesecakes to cool with the oven door ajar just a little.
- After about an hour, transfer the pan to the fridge to chill for 3-4 hours.
- Remove from the pan just before serving, or put into an airtight container and refrigerate until required. (I prefer to bring to room temperature before serving.)
- Serve topped with mini chocolate chips, if using, and extra cream.