Chocolate Chip Cookie Cheesecake with Persimmon Ornaments
by Cathy ConnallyChocolate Chip Cookie Cheesecake with Persimmon Ornaments
Rated 5 stars by 1 users
Category
Dessert
Prep Time
40 minutes
Cook Time
50 minutes
I used Betty Crocker's Chocolate Chip Cookie Mix for the crust and looking for ways to reduce calories in the filling. I used monk fruit (or stevia if monk fruit is not available) and also reduced the fat by incorporating yoghurt and low-fat cream cheese.
Author:Cathy Connally
Ingredients
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1 pkg Betty Crocker Chocolate Chip Cookie Mix
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1 stick Softened Butter
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1 Egg
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350 grams Yoghurt (Plain or Greek)at room temperature
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227 grams Low Fat Cream Cheese at room temperature
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1/2 cup Stevia in the Raw (or sugar) or 2 scoops of monk fruit
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pinch Salt
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2 Eggs
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1tsp Vanilla Extract
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2 tbsp Cornstarch
Crust
Cheesecake Filling
Directions
Crust
Preheat oven to 375F or 190C
Mix all ingredients with a large spoon. Place the parchment paper round in the bottom of the pan and spray the whole inside of the pan with oil.
When the cookie mixture is thoroughly mixed, take about a cup of the cookie dough and spread evenly in the bottom of the pan. Take the rest of the cookie dough and make small cookies on the cookie sheet. Bake both the crust on one rack in the oven and the cookies on another rack.
Bake for 12-15 minutes or until lightly golden brown and slightly pulling away from the sides. Remove the crust from the oven and set aside to cool.
Cheesecake Filling
Lower temperature to 350 F or 180C
Put all ingredients into a large mixing bowl combine eggs, stevia, yoghurt, cream cheese and vanilla on medium speed. Blend until smooth about 1 minute. Then add cornstarch, add a pinch of salt and blend briefly.
Pour cheesecake filling into pan with baked crust.
Bake for about 30-35 minutes. When the cheesecake is done it will still move a little but will have a “done” look. The edges of the cake should pull away from the sides of the pan slightly. Do not overbake.
Let cool in the refrigerator lightly covered with foil for 2-3 hours . When you remove the cheesecake from the refrigerator, let sit for 5-10 minutes to warm up slightly. Then gently release the spring form pan. If it cracks a little, do not worry about it. That is normal.
Decorate with fruit cut with pastry cutters and broken cookies. Serve with extra cookies if desired.
Recipe Note
Equipment:
- 8 or 9 inch slipform pan
- Greased cookie sheet
- 1 piece of parchment paper to fit in bottom of pan