This crust was developed for one of my favorite cheesecakes, but you can use it as a crust for anything.
To make the cheesecake use this crust as the base and regular cheesecake batter as the filling with 1⁄2 teaspoonfuls of cookie dough dropped into cheesecake batter once placed in pan + 1⁄4 cup Chocolate Ganache to drizzle on top.
Chocolate Chip Cookie Dough Crust
Servings
1 Servings
Ingredients
- 8 tablespoons butter or margarine softened
- ¼ cup brown sugar
- ¼ cup sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 cup flour
- ½ teaspoon baking powder
- Pinch salt
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 325°F.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter with the sugars until smooth.
- Add in the egg and vanilla and mix until combined.
- Stir in the flour, baking powder, and salt.
- Stir in the mini chocolate chips.
- Press half the cookie dough on the bottom of a 9-inch springform (reserve remaining dough to spoon over top of filling).
- If you will be making a cheesecake, wrap the outside in foil so that when you fill and bake you can set in a water bath. Bake for 15 minutes. Remove. Allow to cool. Use as desired.
- To make ahead, freeze baked crust until ready to fill.
With this recipe, you really need to apply the dough sparingly otherwise the pie crust will be a like very thick chocolate chip cookie and hard to cut. You also have to grease & flour whatever pie pan you are using otherwise the dough will adhere to the sides of the pie pan. Used the crust for a blueberry pie and needed a saw to cut through the crust. Bake at 325 F not higher.
Could you blind bake it to put a mousse filling in later? Or would it all sink to the bottom?
I think you could, but can’t say for sure.
Sorry about that I made some updates. Hope it is more clear now. It is meant to be used with a cheesecake but can be made with other fillings.
This recipe makes zero sense. Makes 1 crust. Press half the mixture into a springform pan. If you’re using a waterbath to bake it, do that (should you do this for a cheesecake, or any pie filling, like if you’re blind baking it to use for a mousse pie?) After you bake it, store the unbaked crust in the freezer.