Description
A rich and creamy cheesecake filled with cookie dough chunks and mini chocolate chips, resting on a delightful cookie crust.
Ingredients
Scale
- 1 1/2 cups chocolate chip cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
- Whipped cream (optional for topping)
- Chocolate drizzle (optional for topping)
- Extra cookie dough chunks (optional for topping)
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, mix together the chocolate chip cookie crumbs and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract, flour, and salt. Then, fold in the mini chocolate chips.
- Roll the cookie dough into small balls and place them in the refrigerator to chill.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the sour cream and vanilla extract, mixing until fully combined. Then, incorporate the eggs one at a time, mixing on low speed.
- Fold in the mini chocolate chips and half of the refrigerated cookie dough balls.
- Pour the cheesecake filling over the cooled crust. Drop the remaining cookie dough balls on top and press them slightly into the filling.
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place it in a large roasting pan and fill the pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes or until the center is just set. Let it cool in the oven with the door slightly open for 1 hour.
- Cover and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with whipped cream, a chocolate drizzle, or extra cookie dough chunks if desired.
Notes
This cheesecake can be made a day in advance and stored in the refrigerator. For longer storage, freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, cookie dough, dessert, chocolate, sweet treat