Recipe Title: Ultimate Cookie Dough Cheesecake – A Decadent Dessert Lover’s Dream!**
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**Summary:**
Cookie Dough Cheesecake combines two of the most beloved desserts—cheesecake and chocolate chip cookies—into one indulgent creation. This show-stopping dessert begins with a buttery chocolate chip cookie crust, followed by a luscious cheesecake layer studded with chunks of homemade cookie dough and mini chocolate chips. Baked in a water bath for the perfect creamy texture and chilled to perfection, this cheesecake is rich, smooth, and loaded with sweet chocolatey goodness. Ideal for celebrations, family gatherings, or any time you want to impress with a truly decadent dessert!
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**Prep Time:** 30 minutes
**Cook Time:** 1 hour 10 minutes
**Chill Time:** 4 hours (or overnight)
**Total Time:** 5 hours 40 minutes
**Servings:** 12 slices
**Calories per Serving:** 450 kcal
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**Course:** Dessert
**Cuisine:** American
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### Ingredients:
#### Chocolate Chip Cookie Crust:
- 1 1/2 cups chocolate chip cookie crumbs (store-bought or homemade cookies)
- 1/4 cup unsalted butter, melted
#### Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)*
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
#### Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
#### Optional Toppings:
- Whipped cream
- Chocolate drizzle
- Extra cookie dough chunks
*Heat-treat the flour to ensure it's safe to eat by microwaving it for 1 minute or spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes.
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### Equipment:
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Large roasting pan (for water bath)
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### Instructions:
#### Prepare the Crust:
1. **Preheat Oven:**
Preheat your oven to 325°F (165°C).
2. **Make the Crust:**
In a bowl, combine the cookie crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
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#### Make the Cookie Dough:
3. **Mix the Dough:**
In a mixing bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Stir in the vanilla extract, flour, and salt until combined. Fold in the mini chocolate chips.
4. **Chill:**
Roll the dough into small balls (about 1/2-inch in size) and refrigerate while preparing the cheesecake filling.
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#### Prepare the Cheesecake Filling:
5. **Beat the Cream Cheese:**
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until combined.
6. **Incorporate the Eggs:**
Add the eggs one at a time, beating on low speed just until blended.
7. **Fold in Add-Ins:**
Gently fold in the mini chocolate chips and half of the cookie dough balls.
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#### Assemble and Bake:
8. **Add the Filling:**
Pour the cheesecake filling over the cooled crust. Drop the remaining cookie dough balls on top, pressing them slightly into the filling.
9. **Prepare the Water Bath:**
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
10. **Bake:**
Bake for 60-70 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
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#### Chill and Serve:
11. **Refrigerate:**
Cover and chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
12. **Garnish and Serve:**
Top with whipped cream, chocolate drizzle, or extra cookie dough chunks before serving.
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### Recipe Variations:
- **Peanut Butter Twist:** Add 1/4 cup peanut butter to the cookie dough for a nutty flavor.
- **Oreo Cookie Dough Cheesecake:** Use crushed Oreos for the crust and fold in Oreo cookie dough chunks.
- **Gluten-Free Option:** Use gluten-free chocolate chip cookies and flour alternatives.
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### Frequently Asked Questions (FAQs):
**Q: Can I make this cheesecake ahead of time?**
A: Absolutely! This cheesecake is even better when made a day in advance, allowing the flavors to meld together.
**Q: How do I prevent cracks in the cheesecake?**
A: Baking in a water bath and letting the cheesecake cool gradually in the oven help prevent cracks.
**Q: Can I freeze leftover cheesecake?**
A: Yes! Wrap slices tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
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### Notes:
- Room temperature ingredients are key to achieving a smooth filling.
- Use a sharp knife to cut slices, wiping it clean between cuts for neat edges.
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### Nutritional Info (Per Serving):
- **Calories:** 450 kcal
- **Fat:** 29g
- **Carbohydrates:** 40g
- **Protein:** 6g
- **Sugar:** 28g
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#recipes !