Introduction

This Chocolate Chip Cookie Dough Cheesecake is a decadent dessert that brings together two favorites: creamy cheesecake and classic chocolate chip cookie dough. It’s the perfect combination of textures and flavors, making it an ideal treat for special occasions or anytime you want to impress.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (heat-treated for safety)
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing until fully combined. Pour the filling over the cooled crust and spread evenly.
3. Prepare the cookie dough: In a separate bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the milk and vanilla extract, mixing well. Gradually add the heat-treated flour and salt, then fold in the mini chocolate chips.
4. Assemble the cheesecake: Drop small spoonfuls of the cookie dough onto the cheesecake filling, gently pressing them into the surface. Use as much cookie dough as desired, saving any extra for garnish.
5. Bake: Place the springform pan in a larger baking dish and add hot water to the dish, about halfway up the sides of the pan. Bake for 60-70 minutes, or until the center is set but slightly jiggly.
6. Cool and chill: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
7. Serve: Garnish with additional cookie dough or mini chocolate chips if desired. Slice and serve chilled. Enjoy!

Serving and Storage Tips

This cheesecake is best served chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months and thaw overnight in the refrigerator before serving.

Variations

• Peanut butter twist: Add a layer of peanut butter before pouring the cheesecake filling for an extra flavor boost.
• Brownie crust: Use a brownie base instead of graham cracker crumbs for a richer dessert.
• Chocolate drizzle: Top with melted chocolate or chocolate ganache for a stunning presentation.

Tips

• Ensure all ingredients are at room temperature for a smooth cheesecake filling.
• Use heat-treated flour for the cookie dough to ensure it’s safe to eat raw.
• Chill the cheesecake thoroughly before slicing for the best texture.

Small Story: Motivation Behind This Recipe

This Chocolate Chip Cookie Dough Cheesecake recipe was inspired by my love for combining classic desserts. The creamy cheesecake paired with indulgent cookie dough creates a treat that feels nostalgic yet elegant. It’s a recipe that always brings smiles to the table and is perfect for sharing with loved ones.

Conclusion

Chocolate Chip Cookie Dough Cheesecake is the perfect dessert for any occasion. With its rich flavors, smooth texture, and delightful cookie dough surprises, it’s sure to impress. Try this recipe and indulge in a slice of heaven!

FAQs

• Can I use store-bought cookie dough? Yes, but ensure it’s safe to eat raw if you plan to use it without baking.
• What can I use instead of a water bath? You can bake the cheesecake without a water bath, but the water bath helps prevent cracks.
• Can I freeze the cheesecake? Yes, freeze the cheesecake (without garnish) for up to 2 months. Thaw overnight in the refrigerator before serving.