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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake
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Indulge in the delightful decadence of Chocolate Chip Cookie Dough Cheesecake, a dessert that seamlessly combines the rich flavors of creamy cheesecake and sweet chocolate chip cookie dough. This impressive treat features a buttery cookie crust topped with a velvety cheesecake filling, layered with edible cookie dough, and finished with a luscious whipped cream topping. Perfect for birthdays, holidays, or any occasion, this cheesecake is sure to be a crowd-pleaser that satisfies both kids and adults alike.

Ingredients

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  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/4 cup White granulated sugar
  • 1/2 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 cup All-purpose flour (heat treated)
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Mini chocolate chips
  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy whipping cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 3 Large eggs (room temperature)
  • 3/4 cup Mini chocolate chips
  • 2/3 Cookie dough balls
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy whipping cream
  • 1 cup Heavy whipping cream
  • 2 TBSP Powdered sugar
  • 1/2 tsp Pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare the cookie crust by mixing 1 1/4 cups of all-purpose flour, baking soda, and salt in one bowl while creaming 1/2 cup unsalted butter with 1/2 cup brown sugar and 1/4 cup white granulated sugar until fluffy. Combine wet and dry ingredients, adding 1 cup of semi-sweet chocolate chips before pressing into a springform pan. Bake for 10 minutes.
  2. For the edible cookie dough, cream together 1/2 cup unsalted butter with both sugars, mix in 1 tsp vanilla and 3 TBSP milk, then add 1 ½ cups heat-treated all-purpose flour and 1/2 cup each of semi-sweet and mini chocolate chips.
  3. Beat 24 oz cream cheese with 3/4 cup white granulated sugar until smooth; add 1/2 cup sour cream, 1/4 cup heavy cream, 1 tsp pure vanilla extract, and 3 large eggs, one at a time, and mix until fully combined. Gently fold in mini chocolate chips.
  4. Layer half of the cheesecake filling over the crust, followed by spoonfuls of edible cookie dough, then pour on the remaining filling. Bake at 325°F (160°C) for 70 minutes or until set but slightly jiggly.
  5. Cool completely before refrigerating for at least four hours or overnight. Whip 1 cup of heavy whipping cream with 2 TBSP powdered sugar and 1/2 tsp vanilla extract until soft peaks form. Spread on top of chilled cheesecake. Drizzle melted semi-sweet chocolate on top before serving.

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Find it online: https://recipzy.com/chocolate-chip-cookie-dough-cheesecake/