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Chocolate Chip Cookie Dough Cheesecake

  • Author: ruth-martha
  • Total Time: 6 hours 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful blend of creamy cheesecake and delicious cookie dough, this dessert is sure to impress with its rich flavors and smooth texture.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup mini chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup heat-treated flour
  • 1/2 cup mini chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with foil.
  2. Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press this mixture firmly into the bottom of the pan.
  3. Bake for 8 minutes, then cool slightly.
  4. Beat the cream cheese in a large mixing bowl until smooth and creamy.
  5. Add sugar and mix again until fluffy.
  6. Add the eggs one at a time, mixing on low speed after each addition.
  7. Stir in the vanilla and sour cream until the mixture is silky smooth.
  8. Gently fold in the mini chocolate chips.
  9. Pour the cheesecake filling over the crust.
  10. Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  12. Chill for at least 6 hours or ideally overnight.
  13. Cream together the softened butter and sugars for the cookie dough until fluffy.
  14. Mix in milk and vanilla, then stir in heat-treated flour.
  15. Fold in chocolate chips.
  16. Roll the cookie dough into small balls and chill them for 20 minutes.
  17. Heat the heavy cream until steaming, then pour it over the chocolate chips.
  18. Let it sit for 2 minutes before stirring until glossy and smooth.
  19. Pour the ganache over the chilled cheesecake, letting it drip down the sides.
  20. Top with cookie dough bites and extra chocolate chips. Slice thick and serve cold.

Notes

Store leftovers in the refrigerator for up to one week, or freeze for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 475
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 80mg

Keywords: cheesecake, cookie dough, dessert

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Find it online: https://ruthrecipes.com/chocolate-chip-cookie-dough-cheesecake-2/