Description
A delightful dessert that combines the creamy texture of cheesecake with sweet and chewy cookie dough.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing graham cracker crumbs, melted butter, and granulated sugar, then press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Prepare the cookie dough layer by whisking together flour and salt, then creaming butter with brown and granulated sugar. Mix in vanilla and dry ingredients, fold in chocolate chips.
- For the cheesecake layer, beat cream cheese until smooth, gradually add sugar and vanilla, then incorporate eggs one at a time, followed by sour cream and flour.
- Assemble the cheesecake by pouring half the cheesecake batter over the cooled crust, dolloping cookie dough, then pouring the remaining batter and swirling lightly.
- Bake for 50-60 minutes until edges are set and center is slightly jiggly. Cool in oven for 1 hour with door cracked.
- Refrigerate for at least 4 hours or overnight to set.
- Once set, remove from the springform pan, slice, and serve.
Notes
Be sure to use room temperature ingredients for a smoother texture. Avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg