Description
A delightful dessert combining creamy cheesecake with a crunchy chocolate chip cookie crust.
Ingredients
Scale
- 2 cups chocolate chip cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips
- Chocolate ganache (for topping)
- Whipped cream (for topping)
- Mini chocolate chip cookies (for topping)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix chocolate chip cookie crumbs and melted butter. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and mix well. Beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, fold in the mini chocolate chips.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before removing it from the pan.
- Once chilled, drizzle chocolate ganache over the top and decorate with whipped cream and mini chocolate chip cookies.
Notes
Ensure cream cheese is softened completely to avoid lumps. Allow the cheesecake to cool slowly to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: cheesecake, dessert, chocolate chip cookies, baking, sweet treat