Cookie Cheesecake Delight (Printable Version)
A sweet combo of chocolate chip cookie crust, smooth vanilla cheesecake filling, and irresistible cookie dough chunks. Perfect for any celebration or casual get-together.
# Ingredients:
→ Cookie Crust
01 -
2 cups of chocolate chip cookie dough, either store-bought or homemade
→ Cheesecake Filling
02 -
16 oz of room-temperature cream cheese
03 -
1/2 cup of white sugar
04 -
Two eggs, large
05 -
1 teaspoon of vanilla
06 -
1/4 cup of sour cream
→ Cookie Topping
07 -
1 cup of chocolate chip cookie dough
08 -
1/2 cup of semi-sweet chocolate chips
# Steps:
01 -
Heat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to stop leaks, and lightly grease the inside.
02 -
Push the 2 cups of cookie dough evenly along the bottom of the pan, making sure it's smooth using your hands or the back of a measuring cup.
03 -
In a big bowl, use an electric mixer to whip the softened cream cheese and sugar until it's completely smooth, about 2 minutes. Beat in the eggs one at a time, mixing after each. Stir in the sour cream and vanilla just until it's blended. Try not to stir too much.
04 -
Pour the prepared cheesecake mixture over the cookie dough layer in the pan, spreading it out evenly.
05 -
Grab small portions of the leftover cookie dough (about a tablespoon each), flatten them a bit, and place them on top of the cheesecake mixture. Sprinkle the chocolate chips across the surface evenly.
06 -
Put the pan in the hot oven and bake for 45 to 50 minutes. You'll know it's ready when the edges are firm, but the center still wiggles slightly if you jiggle the pan.
07 -
When you're done baking, turn the oven off, crack open the door, and leave the cheesecake in there for an hour to cool gradually. This helps keep cracks away.
08 -
Once it has cooled down in the oven, move the cheesecake to the fridge and chill it for at least 4 hours, or overnight, before taking it out of the pan and slicing it.
09 -
Run a sharp knife along the edges inside the pan to loosen the cheesecake, then remove the pan's outer ring. Slice it up and serve cold.
# Notes:
01 -
If you're using pre-made cookie dough, let it sit at room temperature so it's soft and easier to handle.
02 -
For a silky texture, make sure your cream cheese is fully softened before mixing.
03 -
Adding a water bath isn't required but can help stop cracks from forming. If you do, tightly wrap the pan to keep water out.
04 -
You can keep this cheesecake in the fridge for 5 days or freeze it for 2 months.