Chocolate Chip Cookie Dough Cheesecake

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A Decadent Fusion of Cheesecake & Cookie Dough

This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert for anyone who can’t decide between rich, creamy cheesecake and irresistible chocolate chip cookie dough. With a buttery graham cracker crust, a velvety smooth cheesecake filling, and chunks of edible cookie dough throughout, every bite is pure indulgence. Perfect for birthdays, holidays, or whenever you need an extra-special treat!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 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, for adjusting consistency)

Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool while preparing the filling.

2. Make the Cookie Dough

  1. In a bowl, beat butter, brown sugar, granulated sugar, and vanilla until creamy.
  2. Mix in flour and salt until just combined.
  3. Fold in mini chocolate chips.
  4. If the dough is too thick, add 1-2 tbsp milk to soften slightly.
  5. Roll into small teaspoon-sized balls and set aside.

3. Prepare the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth.
  2. Add vanilla, then eggs one at a time, mixing just until combined.
  3. Stir in sour cream and heavy cream until creamy.

4. Assemble & Bake

  1. Pour half of the cheesecake batter over the crust.
  2. Drop half of the cookie dough balls evenly over the batter.
  3. Pour the remaining batter, then top with the rest of the cookie dough.
  4. Bake for 50-60 minutes until edges are set but the center is slightly jiggly.
  5. Turn off the oven, crack the door, and let cool 1 hour inside to prevent cracking.

5. Chill & Serve

  1. Refrigerate for at least 6 hours (preferably overnight).
  2. Garnish with extra chocolate chips or whipped cream if desired.
  3. Slice and enjoy!

Tips for Success

✔ Room temperature ingredients ensure a smooth batter.
✔ Don’t overmix after adding eggs to avoid cracks.
✔ Use mini chocolate chips for even distribution.
✔ Edible cookie dough is safe to eat raw (no eggs).

Final Thoughts

This Cookie Dough Cheesecake is a showstopper dessert that combines two beloved treats into one irresistible creation. The creamy cheesecake pairs perfectly with the sweet, chewy cookie dough bites, making it a guaranteed crowd-pleaser. Whether for a special occasion or just because, this dessert is worth every indulgent bite!

Would you like any variations, like adding caramel swirls or a chocolate ganache topping? 😊

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