Description
This Chocolate Chip Cookie Dough Cheesecake is a creamy, dreamy dessert with a buttery graham cracker crust, silky cheesecake filling, and pockets of safe-to-eat chocolate chip cookie dough. It’s indulgent, nostalgic, and a total crowd-pleaser.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 cup edible chocolate chip cookie dough, rolled into small balls or chunks
Instructions
1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press firmly into a springform pan and bake for 8–10 minutes. Cool completely.
2. In a large bowl, beat cream cheese until smooth. Add sour cream, both sugars, eggs, and vanilla. Mix until creamy and no lumps remain.
3. Gently fold in mini chocolate chips and cookie dough pieces.
4. Pour filling over cooled crust. Tap the pan lightly to release air bubbles. Bake for 45–50 minutes, or until center is just set. Turn off oven, crack door, and let cheesecake rest for 1 hour.
5. Refrigerate at least 4 hours or overnight. Slice and serve chilled. Add toppings like more cookie dough or chocolate drizzle if desired.
Notes
Make sure to use heat-treated flour and no eggs in the cookie dough for safety.
Always let the cheesecake cool slowly to avoid cracking.
Chill overnight for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 28g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: chocolate chip cheesecake, cookie dough cheesecake, edible cookie dough