Two desserts in one! A creamy cheesecake stuffed with edible cookie dough and chocolate chips.
Ingredients:
For the Crust:
2 cups crushed graham crackers (about 15 sheets)
½ cup (1 stick) melted butter
2 tbsp brown sugar
For the Cookie Dough:
½ cup (1 stick) softened butter
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup heat-treated flour*
½ tsp salt
¾ cup mini chocolate chips
For the Cheesecake:
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream
For the Topping:
½ cup whipped cream
Extra chocolate chips
Instructions:
1. Prep the Crust
Mix graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F (165°C) for 10 minutes. Cool.
2. Make Safe-to-Eat Cookie Dough
Beat butter and sugars until fluffy. Add milk and vanilla. Mix in heat-treated flour and salt. Fold in chocolate chips. Roll into 1-inch balls; freeze 15 minutes.
3. Make Cheesecake Batter
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Assemble & Bake
Pour half the batter over the crust. Press cookie dough balls into the batter. Top with remaining batter. Bake at 325°F (165°C) for 50-60 minutes until set but slightly jiggly.
5. Chill & Serve
Cool completely, then refrigerate 4+ hours. Top with whipped cream and chocolate chips.
Tips:
To heat-treat flour: Spread on a baking sheet; bake at 350°F (175°C) for 5 minutes. Cool completely.
🍫 Extra decadence: Swirl melted chocolate into the batter.
⏳ Make ahead: Cheesecake tastes better after 24 hours in the fridge!
❄️ No-bake option: Use a no-bake cheesecake mix + layer with cookie dough.
Slice into this dreamy dessert! 😍
For mini cheesecakes: Use a muffin tin – bake 20-25 minutes.