Chocolate Chip Cookie Dough Cheesecake

A dreamy dessert that combines the best of two worlds—creamy cheesecake and gooey chocolate chip cookie dough! Perfect for satisfying your sweet cravings.

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

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

For the cookie dough:

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, 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 the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.

Beat in the eggs one at a time, making sure to fully incorporate each before adding the next. Add the sour cream and heavy cream, and mix until smooth.

Pour the cheesecake filling 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.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes
Kcal: 500 kcal | Servings: 10 servings