Chocolate Chip Cookie Dough Cheesecake

Servings: 12 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes (plus cooling time)

Calories per slice: Approximately 450-500 calories (depending on portion size)

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Tip:

This decadent Chocolate Chip Cookie Dough Cheesecake brings together the creamy texture of cheesecake and the irresistible chewiness of cookie dough. It’s perfect for special occasions, gatherings, or any time you want to indulge in a sweet treat!

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Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1 cup sour cream

• ¼ cup heavy cream

For the Cookie Dough:

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• ½ tsp salt

• ½ cup mini chocolate chips

• ¼ cup milk (optional, to adjust dough consistency)

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Instructions:

1. Prepare the Crust:

1. Preheat your oven to 325°F (165°C).

2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.

3. Add the melted butter and stir until everything is well coated.

4. Press the mixture into the bottom of a greased 9-inch springform pan to form a compact crust.

5. Bake the crust for 10 minutes or until lightly golden, then remove from the oven and set aside to cool.

2. Prepare the Cookie Dough:

1. In a medium bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.

2. Add the vanilla extract and mix well.

3. Stir in the all-purpose flour and salt, and mix until combined.

4. Fold in the mini chocolate chips. If the dough is too stiff, add milk a tablespoon at a time until the dough reaches a cookie dough-like consistency.

5. Roll the cookie dough into small balls or crumble it to form chunks, then set aside.

3. Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

2. Add the vanilla extract and mix until combined.

3. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

4. Stir in the sour cream and heavy cream until smooth.

4. Assemble the Cheesecake:

1. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

2. Gently drop spoonfuls of the cookie dough on top of the cheesecake filling, pressing it lightly into the batter. Some of the dough will sink while baking, but some should remain visible on top.

3. Swirl the cookie dough into the cheesecake with a knife or skewer for a marbled effect.

5. Bake:

1. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.

2. Turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour to cool gradually. This will help prevent cracking.

3. After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, to set.

6. Serve:

1. Before serving, remove the cheesecake from the springform pan.

2. Slice into 12 pieces and serve chilled, with extra mini chocolate chips sprinkled on top if desired.

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Tips for Saving Energy:

• Use a toaster oven or induction cooktop to bake smaller portions of this cheesecake to save on energy consumption.

• Chill the cheesecake in the fridge rather than letting it cool for long periods in the oven to minimize energy use.

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Who Should Enjoy This Cake?:

• This cheesecake is perfect for anyone with a sweet tooth, especially fans of chocolate chip cookies and cheesecake.

• Great for birthdays, holidays, or any occasion where a rich dessert is needed!

Who Should Avoid It?:

• Those with lactose intolerance may need to use lactose-free cream cheese or sour cream.

• People watching their calorie intake may want to enjoy this dessert in moderation due to its rich ingredients.