Description

This Cookie Dough Cheesecake recipe combines a classic creamy cheesecake with the fun texture and flavor of cookie dough swirls. Featuring a buttery graham cracker crust, rich cream cheese filling dotted with chocolate chips, and luscious dollops of chocolate-studded cookie dough on top, this dessert is an irresistible treat perfect for special occasions or anytime you crave a decadent sweet.

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 the crust and cheesecake filling.
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 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. Remove it afterward and allow it to cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add in vanilla extract, then mix in the eggs one at a time, followed by the sour cream, blending until everything is well combined and smooth.
Add Chocolate Chips: Gently fold the chocolate chips into the cheesecake batter to distribute them evenly without breaking them.
Pour Filling into Crust: Pour the cheesecake filling carefully over the cooled crust and spread it evenly with a spatula.
Bake the Cheesecake: Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. After baking, let the cheesecake cool at room temperature for about 30 minutes.
Prepare the Cookie Dough: In another bowl, cream together softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. Gradually add the flour and salt, mixing until just combined. Fold in the mini chocolate chips thoroughly.
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 swirl the cookie dough gently into the surface creating a beautiful marbled effect.
Chill the Cheesecake: Place the assembled cheesecake in the refrigerator and chill for at least 2-3 hours to allow it to set completely before serving.

Notes

Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
Do not overbake the cheesecake; it should be slightly jiggly in the center when done to keep it creamy.
The cookie dough topping is made without eggs and is safe to eat raw within the cheesecake.
Use a springform pan for easy removal of the cheesecake after baking.
Allow the cheesecake to chill fully for best texture and flavor.

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

Keywords: cookie dough cheesecake, chocolate chip cheesecake, homemade cheesecake, dessert recipe, graham cracker crust, creamy cheesecake