Description
This Cookie Dough Cheesecake combines the creamy richness of classic cheesecake with delicious chunks of chocolate chip cookie dough swirled on top, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup chocolate chips
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove the crust and allow it to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract, eggs one at a time, mixing well after each addition, then incorporate sour cream until fully combined.
- Add Chocolate Chips: Gently fold in the chocolate chips to evenly distribute throughout the cheesecake batter.
- Pour Filling into Crust: Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
- Bake the Cheesecake: Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Remove the cheesecake and let it cool at room temperature for about 30 minutes.
- Prepare the Cookie Dough: In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until smooth. Add vanilla extract, then gradually mix in the flour and salt until just combined. Fold in the mini chocolate chips to finish the cookie dough.
- Add Cookie Dough to Cheesecake: Once the cheesecake has cooled, drop spoonfuls of the prepared cookie dough onto the surface. Use a knife or toothpick to gently swirl the cookie dough into the cheesecake for a marbled effect.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 2-3 hours to allow it to fully set before slicing and serving.
Notes
- Use softened cream cheese and butter for easier mixing and a smoother texture.
- Do not overbake the cheesecake to avoid cracks; it should be slightly jiggly in the center when done.
- The cookie dough topping is safe to eat raw since it doesn’t contain eggs.
- For cleaner slices, chill the cheesecake thoroughly and use a warm knife to cut.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookie Dough Cheesecake, Chocolate Chip Cheesecake, No Bake Cookie Dough Topping, Cream Cheese Dessert, Chocolate Chip Dessert
