Description
This Chocolate Chip Cookie Dough Cheesecake is a rich and satisfying dessert that combines the flavors of cheesecake with edible cookie dough.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1/4 cup brown sugar (for cookie dough)
- 1/4 cup granulated sugar (for cookie dough)
- 1/2 cup unsalted butter, softened (for cookie dough)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar (for cheesecake filling)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract (for cheesecake filling)
- 3 large eggs
- 1/2 teaspoon salt (for cheesecake filling)
- 1/3 cup sweetened condensed milk or fudge sauce (optional, for layering)
- Extra mini chocolate chips and cookie dough chunks for topping
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs with melted butter and brown sugar. Press this mixture firmly into the bottom of your springform pan to create an even layer. Bake for 10 minutes and allow it to cool completely.
- While the crust is cooling, cream together the softened butter with both brown sugar and granulated sugar until smooth. Add in the vanilla extract, flour, and a pinch of salt, mixing until combined. Fold in the mini chocolate chips and roll the mixture into small balls, placing them in the freezer.
- In another mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar. Incorporate the sour cream, vanilla extract, and salt. Add the eggs one at a time, mixing gently after each addition.
- Gently fold half of the frozen cookie dough balls and some extra mini chocolate chips into the cheesecake batter. Spread a thin layer of sweetened condensed milk or fudge sauce over the cooled crust, then pour in half of the cheesecake batter. Add the remaining cookie dough balls, followed by the rest of the cheesecake batter. Smooth out the top.
- Place the springform pan into a larger baking pan filled with water and bake for 55-70 minutes or until the edges are set but the center still jiggles slightly. Leave the oven door ajar for one hour to cool.
- After cooling at room temperature, cover the cheesecake and refrigerate it for at least four hours before serving.
Notes
To ensure a smooth batter, allow the cream cheese to reach room temperature before mixing. Using a water bath during baking helps prevent cracks.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
Nutrition
- Calories: 480 kcal
- Sodium: 300 mg
- Protein: 8 g