Description
Creamy cheesecake meets nostalgic chocolate chip cookie dough in this indulgent dessert, layered with mini chocolate chips and a chocolate cookie crust.
Ingredients
- Chocolate cookie crumbs: 1 ¾ cups
- White sugar: 2 tablespoons
- Butter, melted: ⅓ cup
- Cream cheese, softened: 3 packages (24 oz total)
- White sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Eggs: 3
- Sour cream: 1 cup
- Chocolate chip cookie dough: 1 package (16.5 oz)
- Mini chocolate chips: 1 cup
Instructions
- Preheat oven to 350°F (175°C).
- Mix chocolate cookie crumbs, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in the sour cream until fully combined.
- Pour half of the batter over the prepared crust in the springform pan.
- Dot the surface with chunks of chocolate chip cookie dough and sprinkle with half of the mini chocolate chips.
- Pour the remaining cheesecake batter on top, smoothing the surface.
- Sprinkle the remaining chocolate chips over the top.
- Bake for 45 minutes, or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Use refrigerated or homemade cookie dough for best flavor and texture.
- For cleaner slices, dip your knife in hot water and wipe between cuts.
- Let the cheesecake chill overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
