Description
This Cookie Dough Cheesecake combines the creamy richness of classic cheesecake with the nostalgic fun of chocolate chip cookie dough topping. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious homemade cookie dough layer, this dessert is perfect for special occasions or indulgent treat cravings.
Ingredients
Scale
For the Cheesecake:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 1 tablespoon milk
- ¼ teaspoon salt
Instructions
- Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan, forming the crust layer.
- Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined.
- Add Eggs: Incorporate eggs one at a time into the cream cheese mixture, blending thoroughly after each addition. Then stir in sour cream until the batter is smooth.
- Pour Filling: Pour the prepared cheesecake filling over the crust in the springform pan, spreading evenly.
- Bake: Place the pan in the preheated oven and bake for approximately 50 minutes, or until the edges are set and the center remains slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and help prevent cracking.
- Prepare Cookie Dough: In a mixing bowl, beat softened butter, brown sugar, and granulated sugar together until creamy. Add vanilla extract and mix well.
- Add Dry Ingredients: Gradually mix in the flour and salt until combined, then stir in chocolate chips and milk evenly distributing throughout the dough.
- Top the Cheesecake: After the cheesecake has cooled, gently drop spoonfuls of the cookie dough over the top, pressing lightly to adhere to the cheesecake surface.
- Chill: Refrigerate the assembled cheesecake for at least 1 hour before serving to set the cookie dough topping and allow flavors to meld.
Notes
- Use softened cream cheese and butter for easier mixing and a smoother texture.
- Do not overbake the cheesecake; the center should still jiggle slightly when done.
- Keeping the oven door slightly ajar during cooling helps prevent cracks on the cheesecake’s surface.
- Cookie dough topping is safe to eat raw since it doesn’t contain raw eggs.
- Allowing the cheesecake to chill properly improves slicing and presentation.
