Brownie Bottom Chocolate Chip Cookie dough II and III

So I liked the FLAVOR of the brownie bottom chocolate chip cookie dough, but hated the glop on top of the cheese cake.  So do, like The Cheese Cake Factory and bake chocolate chip cookie dough balls INTO the batter.  At the bottom is the recipe we like the most.

Recipe Number 2:

Recipe number 3:

Brownie bottom Chocolate chip Cookie Dough Cheesecake II


  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips


  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour

  • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt
  • ½   cup mini chocolate chips


  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil


  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Form into balls the size of a marble and freeze


  1. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. Microwave butter and chocolate chips for 30 sec. Stir
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.


  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth.
  4. Put down a layer of cookie dough balls, pour in the batter, then press another lay of balls into the top, cover as best you can.  Reserve about 16 balls to garnish.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
  8. FINISH THE CHEESECAKE with the leftover balls and  melted chocolate drizzle.

Year of the cheesecake: Buddy Valastro’s Italian Ricotta cheesecake

Year of the cheesecake: Buddy Valastro’s Italian Ricotta cheesecake. It leaked OUT of the pan-a lot. I think I need to drain the ricotta. Also, I learned that if you have the smallest amount of egg yolk in your whites stiff peaks won’t form. It is true, they weren’t making that up.

Also, I discovered I don’t like Italian cheesecakes.  I like cream cheese cheesecakes.  But I looked pretty.

Year of the Cheesecake: New York Cheesecake II

Year of the cheesecake number three: New York cheesecake II from  This is a solid plain cheesecake. Dink ate 3 pieces already. I am now up to 32 recipes picked out if you count the five Italian cheesecake recipes I found today. I have also solved the leaking pan problem thanks to America’s test kitchen!

Here is the video:

Recipe can be found here:

Year of the Cheesecake: Chantal’s New York cheesecake

Year of the cheesecake: Chantal’s New York cheesecake. Just trying to get the basics before I go crazy. I am still trying to keep the spring form pan from leaking. Either I didn’t wrap the foil right or steam condensed in the foil to cause the crust to be soggy. America’s test kitchen recommends to use a slightly larger pan to protect your spring form pan in the water bath. I am sourcing those pans to try that next. Also, cheesecakes don’t rise when you bake them. I didn’t know that.