Chocolate Chip Cookie Dough Cheesecake
Indulge in the ultimate dessert fusion with this Chocolate Chip Cookie Dough Cheesecake, a luscious treat that combines the creamy richness of classic cheesecake with the nostalgic sweetness of chocolate chip cookie dough. A buttery graham cracker crust provides the perfect base for a velvety cream cheese filling swirled with chunks of edible cookie dough made from heat-treated flour and mini chocolate chips. Baked to perfection and cooled to a dreamy consistency, this cheesecake is a showstopper for any occasion. Perfectly sweet, decadently creamy, and bursting with chocolatey goodness, this dessert will leave everyone asking for seconds. Serve it chilled for the best flavor and texture, making it an irresistible centerpiece for birthdays, holidays, or just because!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 180 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese (softened)
- 150 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 4 units Eggs
- 60 grams Unsalted butter (for cookie dough)
- 100 grams Brown sugar (light or dark)
- 50 grams Granulated sugar (for cookie dough)
- 1 teaspoon Vanilla extract (for cookie dough)
- 2 tablespoons Milk
- 120 grams All-purpose flour (heat-treated)
- 150 grams Mini chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool completely.
In a large bowl, beat the softened cream cheese and 150 grams of granulated sugar until smooth and creamy (about 2-3 minutes).
Add the sour cream and 2 teaspoons of vanilla extract, mixing until fully incorporated.
Mix in the eggs one at a time, beating on low after each addition to avoid overmixing. Set the filling aside.
To make the cookie dough, cream together 60 grams of unsalted butter, 100 grams of brown sugar, and 50 grams of granulated sugar until light and fluffy.
Stir in 1 teaspoon of vanilla extract and 2 tablespoons of milk.
Gradually add the heat-treated flour (120 grams) and mix until a dough forms. Stir in the mini chocolate chips.
Using a teaspoon, scoop small chunks of cookie dough and gently fold them into the cheesecake filling.
Pour the filling over the prepared crust and spread it evenly.
Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate the cooled cheesecake for at least 4 hours, or overnight, before serving.
Slice, serve, and enjoy your Chocolate Chip Cookie Dough Cheesecake!
Nutrition Facts
Calories |
7182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.5 g | 588% | |
| Saturated Fat | 270.0 g | 1350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 707.6 g | 257% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 485.7 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1331 mg | 102% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1554 mg | 33% | |
*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.
