Chocolate Chip Cookie Dough Cheesecake
Chocolate Chip Cookie Dough Cheesecake combines creamy cheesecake with buttery cookie dough on a graham cracker crust—rich, indulgent, and perfect for any occasion.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling:
- 3 packages packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon 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 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ¼ cup milk optional, to adjust dough consistency
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
- Beat cream cheese and sugar until smooth and fluffy. Mix in vanilla. Add eggs one at a time, beating well after each. Blend in sour cream and heavy cream until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla.
- Add flour and salt gradually until a soft dough forms. Fold in mini chocolate chips.
- Drop spoonfuls of cookie dough over the filling. Press gently so they’re just under the surface.
- Bake at 325°F for 55–60 minutes. The edges should be set, and the center slightly jiggly.
- Cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight. Sprinkle extra mini chocolate chips on top. Slice and serve chilled.