Easiest Way to Make Salted Tahini Chocolate Chip Cookies New York Times

New York Cheesecake I

Forget about all the chocolate chip cookies you have eaten and try these tahini chocolate chip cookies.

Recipe Summary New York Cheesecake I

A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.

Ingredients | Salted Tahini Chocolate Chip Cookies New York Times

1 ¾ cups finely ground graham cracker crumbs

¼ cup finely chopped walnuts

½ teaspoon ground cinnamon

½ cup melted butter

3 eggs

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

¼ teaspoon salt

2 teaspoons vanilla extract

½ teaspoon almond extract

3 cups sour cream

Directions

Preheat oven to 375 degrees F (190 degrees C).

Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.

Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.

Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.

Info | Salted Tahini Chocolate Chip Cookies New York Times

prep: 30 mins cook: 40 mins additional: 20 mins total: 1 hr 30 mins Servings: 12 Yield: 1 - 9 inch springform pan

TAG : New York Cheesecake I

Desserts, Cakes, Cheesecake Recipes, New York Cheesecake Recipes,