Description
A decadent dessert combining a cookie crust with a creamy cheesecake filling, perfect for any celebration or cozy night in.
Ingredients
Scale
- 2 cups crushed chocolate chip cookies
- 1/2 cup unsalted butter, melted
- 4 packages cream cheese, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/2 cups mini chocolate chips
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup brown sugar
- 1/2 cup heat-treated flour
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Mini chocolate chips for topping
- Chocolate curls for topping
- Extra cookie dough frosting for topping
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
- Mix your crushed chocolate chip cookies with melted butter until well combined. Press this mixture firmly into the bottom of the pan to form your crust.
- Bake the crust for 10 minutes, then let it cool slightly.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add brown sugar and granulated sugar, mixing until fluffy.
- Blend in sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed just until combined.
- Gently fold in the mini chocolate chips to maintain a creamy texture.
- Pour the mixture over the crust and smooth the top.
- Place the cheesecake pan into a larger roasting pan and fill it with hot water halfway up the sides to create a water bath.
- Bake for 60–70 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven and allow the cheesecake to cool slowly with the oven door cracked open for 1 hour.
- Chill the cheesecake for at least 6 hours or overnight for a rich, creamier texture.
- Prepare the cookie dough frosting by beating softened butter until fluffy.
- Mix in powdered sugar, brown sugar, heat-treated flour, heavy cream, and vanilla until the frosting is thick and creamy.
- Fold in the remaining mini chocolate chips.
- Pipe thick frosting swirls around the cheesecake and top with extra chocolate chips and chocolate curls for a stunning finish.
- Serve chilled for the best chocolate chip cookie dough dessert experience.
Notes
Store the cheesecake in plastic wrap or an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 38g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cheesecake, chocolate chip, dessert, cookie dough