its_me_susan
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The thread revolves around participants seeking and sharing a specific recipe for chocolate chip cheesecake squares. Several users express uncertainty about the recipe's name and ingredients, while others contribute potential matches and personal experiences with similar recipes.
Views differ regarding the exact recipe and its name, with no clear consensus emerging on the original recipe being sought.
Participants are sharing personal experiences and recollections related to a specific dessert recipe, with some referencing cookbooks and others providing alternative suggestions.
Consultants looking for dessert recipes or those interested in sharing and discussing variations of chocolate chip cheesecake squares may find this thread relevant.
its_me_susan said:I loaned my All the Best to someone and am thinking my recipe is in that one since I can't it.... Does anyone have it handy? I have no idea what it's called. I think it starts with a chocolate chip base... has cheesecake with chocolate chips mixed in as the base.
Sound familiar?
kcjodih said:Susan, is this it?
Chocolate Chip Sensation
(Delightful Desserts...pg 18)
1 (18 oz) pkg refrigerated chocolate chip cookie dough
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 pint (2 cups) cold half-and-half
1 (3.9 oz) pkg chocolate instant pudding and pie filling
1/4 cup chopped nuts
1. Preheat oven to 350F. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker's Roller, roll out dough to 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edge is set. (Cookie will be soft. Do not overbake). Cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife; cool completely on Baking Stone.
2. In Small Batter Bowl, mix cream cheese and sugar until well blended; set aside. Pour half-and-half into Classic Batter Bowl; add pudding mix and whisk 2 minutes using Stainless Steel Whisk. Let stand 5 minutes until thickened.
3. Spread cream cheese mixture over thoroughly cooled cookie to within 1/2 inch of edge using Large Spreader. Spread pudding over cream cheese. Sprinkle with nuts. Cut into wedges using Slice 'N Serve. Serve immediately or refrigerate.
Makes 16 servings.
its_me_susan said:I loaned my All the Best to someone and am thinking my recipe is in that one since I can't it.... Does anyone have it handy? I have no idea what it's called. I think it starts with a chocolate chip base... has cheesecake with chocolate chips mixed in as the base.
Sound familiar?
To make Chocolate Chip Cheesecake Squares, you will need cream cheese, sugar, vanilla extract, eggs, chocolate chips, and a graham cracker crust. You may also want to have some butter for the crust and optional toppings like whipped cream or chocolate drizzle.
The preparation time for Chocolate Chip Cheesecake Squares is typically around 15-20 minutes. However, you will also need to account for baking time, which is usually about 30-35 minutes, plus additional cooling time before serving.
Yes, you can make Chocolate Chip Cheesecake Squares ahead of time. They can be prepared a day in advance and stored in the refrigerator. Just make sure to cover them well to prevent them from drying out or absorbing odors from the fridge.
Leftover Chocolate Chip Cheesecake Squares should be stored in an airtight container in the refrigerator. They can typically last for about 3-5 days. For longer storage, you can also freeze them, but it's best to wrap them tightly to prevent freezer burn.
Absolutely! You can customize the recipe by adding different mix-ins such as nuts, fruit, or flavored extracts. You can also substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor profile.