This fast dish of cabbage and sausage was well-liked in my home. Ideal for Saute-equipped electric pressure cookers like the Instant Pot®. The cabbage was cooked to a tender but not mushy or overdone state. I served some roasted, buttered corn beside it.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 ½ cups finely crushed chocolate wafer cookies
- 2 tablespoons white sugar
- ¼ cup melted butter
- 2 (8 ounce) packages cream cheese, cut into chunks
- ¾ cup white sugar
- 2 tablespoons white sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup butter, softened
- ¼ cup firmly packed brown sugar
- ¼ cup white sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup all-purpose flour
- 1 cup sour cream
- 2 teaspoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 8 minutes.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
- Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
- Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
- Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 22 g |
| Sodium | 287 mg |
| Sugars | 38 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! I used crushed Oreos for the crust.
I’ve made this recipe numerous times due to my children asking for it for almost every birthday over the last 5 years or so. I omit the sour cream topping and instead use melted Oreo cream and drizzle it on top along with Oreo cookie crumbs and dollops of homemade whipped cream along with whole Oreos. I also make an Oreo crust instead of wafer cookies per my daughter’s request. I call it the diabetes cheesecake whenever I’m describing it to someone because it’s so rich and sweet. Most people have a hard time finishing one slice!
Not bad, I suggest finding your own cookie dough recipe, skipp the eggs for heavy cream. Also I would like to have a harder crust, so I would stick with the gram crackers for this on.
Very good! Very rich! The only change I made was to add a little more salt to the cookie dough so that it would more discernable from the cheesecake sweetness. Had to bake mine almost 10 mins longer, but that may be my old stove. Good stuff!
Tastes great and simple to put together
I’ve made this cheesecake about 10 times know and it is a well loved dessert!
I made this but substituted sugar cookie dough for the crust and drop-ins. I’ve been making cheesecakes for over 30 years. Husband said it was one of the best tasting cheesecakes I ever made. FYI, 40 minutes is not enough. Add on at least 15 minutes.
This turned out awesome! Only thing I changed was the crust. Used crushed graham cracker because I already had it on hand, otherwise followed instructions and everyone loved it!
Used pnut butter cookie dough I already had & only used 1/2t globs which were PLENTY. Also topped w a chocolate mousse mix piped on each slice instead of suggested icing. This is rich enuf, really creamy & tasty. Would be great w a fan of strawberries.
My family absolutely loved it!!! Best one I’ve made in a long time. I will make it again!
I made the cookie dough cheesecake and it was a hit! followed the recipe but it could of been divided into individual parts better.( crust/ cream chesse filling/ cookie dough and topping. Loved it though!
It was very good and got high ratings from the family. However, it didn’t bake thoroughly in 40 minutes. In fact, I left it in an extra 10 minutes and the center still was not completely done. I’m not giving up on this recipe though. I have a new oven so I may check the oven temp on it and try again.
This cheesecake has “Cheesecake Factory” quality and taste. It is so decadent. I literally made two in one week. I need a small slice of this every day in my life.
I’ve made this awesome cheesecake twice now for neighborhood gatherings, and received rave reviews! Made per recipe except substituted gluten-free cookies and flour mix – worked beautifully. This one’s a keeper – thank you Star!
Amazing!!
The crust was inedible, the outer edges over done, the interior completely raw. Something about adding the cookie dough completely messed it up. I won’t bother trying again.
Amazing! I don’t like cookie dough products. But I agree as much of this as I could. Will keep the recipe and make again.
I made my cheesecake recipe and added the cookie dough as explained here. I also used the recipe for the topping but added 12oz of white chocolate AMAZING, . IT was a total hit!
I won my company’s bake off with this recipe. The only thing I did not care for was the topping. I didn’t use it, I just sprinkled some mini chocolate chips and chocolate syrup on top after it cooled. It was perfect. A huge hit with my coworkers as I won by a landslide.
I added some chocolate chip cookie halves to decorate and swirled some melted chocolate chips. It gave a nice “wow” effect. I’ve made this several times, it always comes out delicious!
For cheesecake, try the 3 cr cheese, egg, sugar, and vanilla recipe. Everything else same. Oreos about 1 row plus 4-6.