Cookie Dough Cheesecake is absolutely divine! Amazing. Truly. It’s a delicious way to celebrate any special occasions in your life!
Our Cookie Dough Cheesecake came about because little Miss Sidgie and I took to chef-ing it up in the kitchen not too long ago. Sidgie is gluten-free and so we used gluten-free chocolate chip cookies (from Trader Joes, but of course). If you don’t need to watch out for gluten then it’s simple enough to grab a “non-gluten free” kind of chocolate chip cookie. This recipe can be adapted to work both ways. YAY!!
A few historical tid-bits about the New York Style Cheesecake and how it came to be the famous dessert it is today…
The idea of a cheese-based cake came to America with the early immigrants. Traditional New York-style cheesecake—the slightly dense, moist, sweet dessert made with cream cheese—appeared in the 1870s. It was around this time that William Lawrence, a dairyman in upstate New York, developed modern cream cheese. His cream cheese was originally sold under the name Empire Cheese Company, later known as Philadelphia Brand Cream Cheese. Today, cream cheese is the essence of this classic dessert.
Cookie Dough Cheesecake simple enough to make- you’ll just need a spring form pan so it’ll release without damaging the beauty of it. Plus, 2 hours for it to cook, then an hour for it to cool in the oven, AND then completely chill it in the fridge. The processing time is lengthy but oh my! It’s worth every second once it’s all said and done.
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Mother’s Day is May 10th so put this Cookie Dough Cheesecake on your list to make… all the mother’s in your life will love you forever!
I’m not going to lie the last couple bites of the last piece of our Cookie Dough Cheesecake were bitter sweet! It’s so absolutely divine you’ll know exactly what I’m talking about when it happens to you… or better yet! Hide the last piece to completely enjoy all by yourself 🙂 Just sayin’
Much Love and Peace~