Description
A delightful fusion of creamy cheesecake and indulgent cookie dough, perfect for dessert lovers.
Ingredients
Scale
- 1.5 cups graham cracker crumbs (about 10 full sheets)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1 cup mini semi-sweet chocolate chips
- 32 ounces full-fat cream cheese (four 8-ounce blocks, at room temperature)
- 1 cup granulated sugar
- 4 large eggs (at room temperature)
- 1/2 cup sour cream (at room temperature)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Edible Cookie Dough: In a medium bowl, mix the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add in the heat-treated flour and milk. Stir until combined. Fold in the mini chocolate chips. Set aside.
- Make the Crust and Prepare the Pan: Preheat your oven to 325°F (160°C). In another bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then allow to cool.
- Create the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until smooth. Gently fold in the prepared cookie dough, reserving some to sprinkle on top.
- Pour the cheesecake mixture over the baked crust in the springform pan. Smooth the top with a spatula. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for an hour to cool gradually.
- Remove it from the oven and let it cool at room temperature for another hour. Chill in the refrigerator for at least 4 hours or overnight.
Notes
To prevent cracking, allow the cheesecake to cool gradually in the oven after baking.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 23g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg