Chocolate Chip Cookie Dough Cheesecake

Cheesecakes and cookie dough are two iconic desserts that have captured the hearts of dessert lovers everywhere. Whether it's the creamy richness of a classic cheesecake or the nostalgic taste of raw cookie dough, these treats have become staples in the world of indulgence. Imagine the delight of combining these two favorites into one show-stopping dessert: the Chunky Chocolate Chip Cookie Dough Cheesecake. This recipe is not only a feast for the eyes but also a blend of textures and flavors that makes it a perfect centerpiece for special occasions, family gatherings, or even a cozy night in.

Chocolate Chip Cookie Dough Cheesecake

Indulge in the ultimate dessert fusion with this Chunky Chocolate Chip Cookie Dough Cheesecake recipe! This show-stopping treat features three delicious layers: a buttery graham cracker crust, rich cookie dough, and creamy cheesecake filling. Perfect for celebrations or cozy nights, this cheesecake combines textures and flavors that delight every palate. Whether you're an experienced baker or a beginner, this recipe is sure to impress your family and friends. Give it a try and savor every bite!

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Ingredients

For the Cookie Dough Layer:

1 cup all-purpose flour

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 tsp vanilla extract

2 tbsp milk

½ cup mini chocolate chips

¼ tsp salt

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

½ cup mini chocolate chips

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until set and lightly golden. Let it cool.

Make the Cookie Dough:

- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

- Add the vanilla extract, milk, and salt; mix until well incorporated.

- Slowly incorporate the flour until combined. Stir in the mini chocolate chips. Set aside.

Prepare the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy.

- Add sour cream and continue to mix until smooth.

- Beat in the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract and fold in the mini chocolate chips.

Assemble the Cheesecake:

- Pour half of the cheesecake mixture over the cooled crust, spreading it evenly.

- Place dollops of the cookie dough on top of the cheesecake mixture, then pour the remaining cheesecake filling over it.

- Use a knife or skewer to create swirls with the cookie dough and cheesecake layers, ensuring some gooey cookie dough is visible.

Bake the Cheesecake:

- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill:

- Refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, remove from the springform pan.

Serve:

- Slice your cheesecake into wedges and enjoy! You can also garnish it with additional mini chocolate chips or drizzles of chocolate sauce, if desired.

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12