Chocolate Chip Cookie Cheesecake
Indulge in the ultimate dessert mashup with this decadent Chocolate Chip Cookie Cheesecake! This recipe combines two beloved treats—soft chocolate chip cookies and rich, creamy cheesecake—into one irresistible creation. The base of the cheesecake is crafted with a layer of chocolate chip cookies, topped with a luscious cream cheese filling that’s perfectly sweetened and flavored with vanilla. A surprise second layer of cookies adds an extra dose of texture and gooey goodness, while a buttery drizzle ensures every bite is ultra-smooth. Finished with optional mini chocolate chips for a delightful crunch, this dessert is a show-stopping centerpiece for any gathering. With easy prep, a satisfying bake, and wow-worthy results, this cheesecake is perfect for birthdays, holidays, or anytime your sweet tooth calls. Serve it chilled for the perfect balance of flavors and textures!
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Recipe Information
Ingredients
- 16 pieces Chocolate chip cookies (store-bought or homemade)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 3 pieces Large eggs
- 2 tablespoons Unsalted butter, melted
- 0.25 cups Mini chocolate chips (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
Line the bottom of the pan with parchment paper, then layer the base with 10 chocolate chip cookies, ensuring they cover the surface as evenly as possible.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Pour half of the cheesecake batter over the cookie layer in the springform pan.
Arrange the remaining 6 chocolate chip cookies on top of the batter in an even layer.
Pour the remaining cheesecake batter over the cookies, smoothing the top with a spatula.
Drizzle the melted butter around the top of the cheesecake and tilt the pan gently to spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight.
Before serving, optionally sprinkle mini chocolate chips on top for added texture and flavor.
Release the sides of the springform pan, slice, and serve the cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 37.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
