Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake combines two beloved treats: cheesecake and chocolate chip cookies. This dessert is perfect for celebrations, family gatherings, or just a sweet indulgence. It’s rich, creamy, and has the delightful texture of cookie dough on top. If you are a fan of sweets, this recipe is sure to impress!

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, to adjust dough consistency)

Directions

1. Preheat the oven to 325°F (165°C).
2. For the crust: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then set aside to cool.
3. For the cheesecake filling: In a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add in the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the sour cream and heavy cream until smooth. Pour the cheesecake mixture over the cooled crust.
4. For the cookie dough: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a dough forms. Stir in the mini chocolate chips. If the dough is too dry, add milk one tablespoon at a time until it reaches a soft, dough-like consistency.
5. Drop spoonfuls of cookie dough on top of the cheesecake filling, gently pressing them into the filling.
6. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
7. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours, or overnight. Before serving, you can garnish with extra mini chocolate chips on top.

How to Serve Chocolate Chip Cookie Dough Cheesecake

Serve slices of the cheesecake chilled. It can be enjoyed plain or with whipped cream and extra chocolate chips. This dessert pairs well with fresh fruit or a scoop of vanilla ice cream for an extra special treat.

How to Store Chocolate Chip Cookie Dough Cheesecake

Store any leftover cheesecake in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It can last in the fridge for up to five days. If you want to save it for longer, you can freeze it for up to three months. Wrap it tightly to prevent freezer burn.

Tips to Make Chocolate Chip Cookie Dough Cheesecake

• Make sure your cream cheese is at room temperature for a smooth filling.
• Use mini chocolate chips for a better texture and more cookie dough flavor.
• Be careful not to over-bake the cheesecake. It’s okay for the center to be slightly jiggly.
• Allow the cheesecake to chill completely before slicing for the best results.

Variation

For a different flavor, try adding crushed oreo cookies into the crust or folding in crushed cookies into the cheesecake filling. You can also use different types of chips, like peanut butter or white chocolate, for a unique twist.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just store it in the fridge until you’re ready to serve.

2. Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese, but the texture and flavor may be slightly different.

3. What can I use instead of graham cracker crumbs for the crust?
You can use crushed cookies like Oreos or vanilla wafers as an alternative for the crust.

4. Can I bake this cheesecake in a different pan?
Yes! You can use a regular pie dish or other springform pans, but the baking time may vary. Keep an eye on it while it bakes.

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake combines two beloved treats: cheesecake and chocolate chip cookies. This dessert is perfect for celebrations, family gatherings, or just a sweet indulgence. It's rich, creamy, and has the delightful texture of cookie dough on top. If you are a fan of sweets, this recipe is sure to impress!

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Ingredients

  

• 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, to adjust dough consistency

Instructions

 

• Preheat the oven to 325°F (165°C).
• For the crust: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then set aside to cool.
• For the cheesecake filling: In a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add in the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the sour cream and heavy cream until smooth. Pour the cheesecake mixture over the cooled crust.
• For the cookie dough: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a dough forms. Stir in the mini chocolate chips. If the dough is too dry, add milk one tablespoon at a time until it reaches a soft, dough-like consistency.
• Drop spoonfuls of cookie dough on top of the cheesecake filling, gently pressing them into the filling.
• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
• Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours, or overnight. Before serving, you can garnish with extra mini chocolate chips on top.