Description
Chocolate Chip Cookie Dough Cheesecake combines the creamy texture of cheesecake with chunks of indulgent chocolate chip cookie dough for a truly decadent dessert.
Ingredients
- For the Crust:
- 1 1/2 cups chocolate wafer crumbs (or graham cracker crumbs for a neutral base)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- For the Chocolate Chip Cookie Dough Chunks:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine chocolate wafer crumbs, melted butter, and granulated sugar. Stir until well-combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and cool.
- In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and salt until fully combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- To prepare the cookie dough, whisk the flour, baking soda, and salt in a medium bowl.
- In a separate bowl, beat softened butter, granulated sugar, and brown sugar together until creamy. Stir in the vanilla extract.
- Gradually mix in the dry ingredients until combined, then fold in the chocolate chips.
- Drop small portions of the cookie dough over the cheesecake filling, pressing slightly into the batter.
- Bake the cheesecake for 50-60 minutes, until set around the edges but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- After cooling, refrigerate for at least 4 hours or overnight to fully set.
- Remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Notes
- Make sure all the ingredients, especially the cream cheese, are at room temperature for easier mixing.
- Chilling overnight ensures the best texture and flavor for the cheesecake.
- If desired, garnish with whipped cream or drizzle chocolate sauce over the cheesecake when serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 29g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
