🍪🍰 Chocolate Chip Cookie Dough Cheesecake Bliss!
A rich, creamy cheesecake swirled with edible cookie dough and mini chocolate chips — it’s a cookie lover’s dream!
📝 Ingredients:
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup flour (heat-treated)
½ tsp salt
¾ cup mini chocolate chips
For the Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
½ cup mini chocolate chips
👨🍳 Directions:
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and butter. Press into a 9-inch springform pan. Bake for 10 minutes. Let cool.
Make edible cookie dough:
Beat butter and sugars until fluffy. Add milk and vanilla. Mix in flour and salt. Stir in mini chocolate chips. Roll into small balls and freeze while preparing the cheesecake.
Make cheesecake batter:
Beat cream cheese and sugar until smooth. Mix in vanilla and eggs one at a time. Stir in sour cream. Fold in cookie dough balls and mini chocolate chips.
Bake in water bath:
Pour filling into cooled crust. Wrap pan in foil and place in a larger pan with 1" hot water. Bake 55–65 mins, until center is nearly set.
Cool completely and chill for at least 4 hours (preferably overnight).
Top with extra cookie dough bites or drizzle with chocolate!
Prep Time: 30 mins
Bake Time: 1 hr
Chill Time: 4 hrs
Total Time: 5 hrs 30 mins
Servings: 12
Calories: ~480 per slice