This incredibly delicious cheesecake recipe has been a great hit over at The Girl Who Ate Everything. Here’s what lovely readers have said about it:
Love that not only are there glorious chunks of cookie dough, but chocolate chips mixed in as well!
Omg cookie dough & cheesecake…. sounds like an amazing combination!! I’m scared to make this, I’ll probably end up eating it all by myself
This looks so amazing! And this whole house just LOVES cookie dough! Is there anything better!?! Well, except to load it into a cheesecake (our second favorite thing!)!!! Thanks for the recipe!
Ingredients
Cookie Dough:
½ cup (113g) butter, softened
½ cup (100g) sugar
½ cup (110g) packed light brown sugar
2 tablespoons (30ml) milk
2 teaspoons vanilla extract
1 cup (136g) all-purpose flour
1/4 teaspoon salt
1 cup (180g) mini chocolate chips
Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
Crust:
4 tablespoons (57g) butter, melted
2 1/2 cups (320g) graham cracker crumbs or chocolate cookie crumbs (like Oreos)
Filling:
4 (8-ounce) (900g) packages cream cheese, softened to room temperature
1 cup (200g) sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup (240g) sour cream
Garnish:
1 cup (240g) heavy whipping cream
1/3 cup (40g) powdered sugar
Mini chocolate chips, for sprinkling
Instructions:
- Preheat oven to 325 degrees.
- For the cookie dough: Combine the butter and sugars for the cookie dough. Add milk and vanilla, blend. Mix in the flour, salt and the chocolate chips. The dough will be wet. Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
- For the crust: Grease the bottom and sides of a 10-inch springform pan. Combine the butter with the graham crackers or cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.
- For the cheesecake: Beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Don’t overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top.
- Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Make sure to try to evenly distribute the cookie balls.
- Bake at 325 degrees for one hour. Turn off the oven and prop the door open several inches (make sure no kids are around!). Let the cake sit in the oven for an additional 30 minutes. Remove from the oven and let it cool completely on a wire rack. Refrigerate until chilled, preferably overnight.
- For whipped cream garnish: Whip cream with sugar until soft peaks form.
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Quick Tip: Instead of whipped cream, try serving this with chocolate sauce.
Thanks to The Girl Who Ate Everything for this decadent dessert perfect for any occasion!
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