A creamy cheesecake with a gooey chocolate chip cookie dough layer and a buttery graham cracker crust.
Indulge in a decadent Chocolate Chip Cookie Dough Cheesecake, combining the best of both worlds: creamy cheesecake and gooey cookie dough. Perfect for any dessert lover who craves a rich and satisfying treat.
Why you'll want it now, The irresistible combination of cheesecake and cookie dough in one dessert.
Why this recipe works
This cheesecake achieves its creamy texture by using a combination of cream cheese and sour cream, while the cookie dough remains gooey by being partially baked into the cheesecake layer. A buttery graham cracker crust adds a classic touch.
Equipment
9-inch (23 cm) springform pan
Mixing bowls
Electric mixer
Spatula
Baking sheet
Parchment paper
Cooling rack
How to make it
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until just combined. Pour over the cooled crust.
In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract, then gradually add flour and salt. Stir in mini chocolate chips.
Drop spoonfuls of cookie dough onto the cheesecake batter, gently pressing them in without submerging completely.
Place the springform pan on the prepared baking sheet and bake for 1 hour 15 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour to prevent cracks.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Enjoy the delightful combination of creamy cheesecake and gooey cookie dough, a dessert that's truly worth every bite.
How you'll know it's ready
The cheesecake is ready when the edges are set and the center jiggles slightly like gelatin.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 300°F (150°C) and start checking the cheesecake 5 minutes early, as the fan may bake it faster.
Troubleshooting
If the cheesecake cracks, ensure it's cooled gradually in the oven.
For runny cookie dough, chill it slightly before adding to the cheesecake.
If the crust is too crumbly, ensure the butter is fully incorporated.
If the cheesecake is too soft, chill it longer to set.
Storage
Store in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.
Make ahead
Prepare the cheesecake a day in advance and refrigerate to enhance the flavors.
Variations
Add a layer of chocolate ganache on top for extra indulgence.
Use dark chocolate chips for a richer flavor.
Add chopped nuts to the cookie dough for a crunchy texture.
Frequently asked questions
Can I use pre-made cookie dough?
For best results, use homemade cookie dough as it complements the cheesecake texture.
How do I prevent the cheesecake from cracking?
Cool the cheesecake gradually by leaving it in the oven with the door ajar after baking.
Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil before freezing for up to 2 months.
What if I don't have a springform pan?
You can use a regular cake pan lined with parchment paper, but it may be harder to remove.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
