Indulge in this rich Cookie Dough Cheesecake, a delightful dessert that combines creamy cheesecake with cookie dough flavors.
Author:Isabella
Prep Time:20 minutes
Cook Time:1 hour
Total Time:5 hours 20 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream
2 large eggs
1 cup mini chocolate chips
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth.
Add the vanilla extract and sour cream, mixing until well combined.
Add the eggs one at a time, mixing on low speed until just incorporated.
In a separate bowl, combine the mini chocolate chips, flour, and salt. Gently fold the chocolate chip mixture into the cream cheese mixture until evenly distributed.
Pour the cheesecake batter over the cooled crust.
In a small bowl, mix the brown sugar with a tablespoon of flour. Sprinkle this mixture over the top of the cheesecake batter.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving. Carefully remove the sides of the springform pan before slicing.
Notes
For a richer flavor, try adding a tablespoon of cocoa powder to the cheesecake batter for a chocolate twist.
You can substitute the mini chocolate chips with crushed Oreos or your favorite candy pieces for a fun variation.