Description

This luscious Cookie Dough Cheesecake combines a buttery graham cracker crust with a creamy cheesecake filling studded with chocolate chips, topped with dollops of rich, homemade edible cookie dough. Perfectly baked and chilled to set, this dessert offers a delightful mix of textures and flavors, making it a crowd-pleaser for all occasions.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream
½ cup chocolate chips

For the Cookie Dough:

½ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ cup mini chocolate chips

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking both the crust and the cheesecake filling.
Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once done, remove from the oven and set aside to cool completely, ensuring a firm base for the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese along with the granulated sugar until the mixture is smooth and creamy. Incorporate vanilla extract, eggs one at a time, then add sour cream, mixing until fully combined and smooth.
Add Chocolate Chips: Gently fold in the chocolate chips to create pockets of melted chocolate in the cheesecake.
Pour Filling into Crust: Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly to cover the entire base.
Bake the Cheesecake: Bake in the oven at 325°F (160°C) for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly. This ensures a creamy texture after cooling. Then, remove and allow to cool at room temperature for about 30 minutes.
Prepare the Cookie Dough: In a separate bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour and salt, mixing until just combined. Fold in mini chocolate chips to complete the edible cookie dough.
Add Cookie Dough to Cheesecake: Once the cheesecake has cooled, drop spoonfuls of the prepared cookie dough over the top of the cheesecake filling. Use a knife or toothpick to gently swirl the cookie dough into the cheesecake, creating an attractive marbled effect.
Chill the Cheesecake: Place the cheesecake in the refrigerator and chill for at least 2 to 3 hours, or until fully set. This step solidifies the cheesecake and melds all the flavors together before serving.

Notes

You can substitute mini chocolate chips with regular chocolate chips if mini ones aren’t available.
Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
Do not overbake the cheesecake; slight jiggle in the center is ideal for creamy texture.
The cookie dough is made without eggs and is safe to eat raw, perfect for topping cheesecake.
Use a water bath if desired to minimize cracking on the cheesecake surface.
Let the cheesecake cool gradually to prevent temperature shock that can cause cracks.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cookie Dough Cheesecake, Cheesecake with Cookie Dough, Chocolate Chip Cheesecake, No-Bake Cookie Dough Topping, Dessert, Easy Cheesecake Recipe