Chocolate Chip Cookie Dough Cheesecake
Introduction
Are you ready for a dessert that will impress everyone? The Chocolate Chip Cookie Dough Cheesecake combines two favorites: rich cheesecake and delicious cookie dough. This treat is perfect for parties, gatherings, or a special night in.
Why Make This Recipe
This recipe is a crowd-pleaser! It’s creamy, sweet, and has the right crunch from the cookie dough. If you love cheesecake but can’t resist cookie dough, this dessert gives you both in one bite. Plus, it’s fun to make, and your friends and family will love you for it!
How to Make Chocolate Chip Cookie Dough Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup milk (optional)
Directions:
- Preheat the oven to 325°F (165°C).
- For the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- For the cheesecake filling: In a bowl, beat the cream cheese and sugar until smooth. Add the vanilla and then the eggs one at a time. Mix in the sour cream and heavy cream until everything is smooth. Pour this mixture over the cooled crust.
- For the cookie dough: In another bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the vanilla, then slowly mix in the flour and salt. Stir in the mini chocolate chips. If the dough is too dry, add milk until it’s soft.
- Drop spoonfuls of cookie dough onto the cheesecake filling, pressing gently.
- Bake for 55-60 minutes until the edges are set and the center is slightly jiggly.
- Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with extra mini chocolate chips.
How to Serve Chocolate Chip Cookie Dough Cheesecake
Serve this cheesecake chilled. You can slice it into pieces and enjoy it plain, or with a dollop of whipped cream on top. It’s also fun to sprinkle extra chocolate chips for a special touch!
How to Store Chocolate Chip Cookie Dough Cheesecake
You can store leftovers in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It stays fresh for about 4 to 5 days.
Tips to Make Chocolate Chip Cookie Dough Cheesecake
- Make sure your cream cheese is softened for a smooth filling.
- Don’t skip cooling the crust; it helps keep the cheesecake from becoming soggy.
- For a richer flavor, let the cheesecake sit in the fridge overnight before serving.
Variation
You can add other mix-ins to the cookie dough, like chopped nuts or different types of chocolate chips for some variety.
FAQs
1. Can I freeze Chocolate Chip Cookie Dough Cheesecake?
Yes, you can freeze it! Wrap slices tightly in plastic wrap and place them in an airtight container. It will keep well for up to two months.
2. Can I use store-bought cookie dough?
Absolutely! You can substitute homemade cookie dough with store-bought for an easier option.
3. What if my cheesecake cracks during baking?
A little bit of cracking is normal. To prevent it, avoid overmixing and make sure to bake it at a lower temperature. If it cracks, don’t worry; cover it with chocolate chips or whipped cream!
Now, you’re all set to make a delicious Chocolate Chip Cookie Dough Cheesecake. Enjoy this delightful dessert!
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Chocolate Chip Cookie Dough Cheesecake
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious combination of rich cheesecake and cookie dough that will impress everyone.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup milk (optional)
Instructions
- Preheat the oven to 325°F (165°C).
- For the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- For the cheesecake filling: In a bowl, beat the cream cheese and sugar until smooth. Add the vanilla and then the eggs one at a time. Mix in the sour cream and heavy cream until everything is smooth. Pour this mixture over the cooled crust.
- For the cookie dough: In another bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the vanilla, then slowly mix in the flour and salt. Stir in the mini chocolate chips. If the dough is too dry, add milk until it’s soft.
- Drop spoonfuls of cookie dough onto the cheesecake filling, pressing gently.
- Bake for 55-60 minutes until the edges are set and the center is slightly jiggly.
- Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with extra mini chocolate chips.
Notes
Serve chilled with whipped cream or a sprinkle of chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: cheesecake, chocolate chip cookie, dessert, baking, creamy