Chocolate Chip Cookie Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
2 cups chocolate chip cookie dough (homemade or store-bought)
→ Cheesecake Filling
02 -
16 oz cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 tsp vanilla extract
06 -
1/4 cup sour cream
→ Cookie Topping
07 -
1 cup chocolate chip cookie dough
08 -
1/2 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaking. Lightly grease the inside of the pan.
02 -
Press 2 cups of chocolate chip cookie dough evenly into the bottom of the prepared springform pan to form the crust. Use your fingers or the bottom of a measuring cup to ensure it's even.
03 -
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined. Be careful not to overmix.
04 -
Pour the cheesecake filling over the cookie dough crust, spreading it evenly.
05 -
Take small pieces of the remaining cookie dough (about 1 tablespoon each) and flatten slightly before dropping them over the top of the cheesecake filling. Space them evenly across the surface. Sprinkle the semi-sweet chocolate chips over the top.
06 -
Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly when the pan is gently shaken.
07 -
When done baking, turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming in the cheesecake.
08 -
After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing.
09 -
Run a knife around the edge of the cheesecake before removing the springform ring. Slice and serve chilled.
# Notes:
01 -
If using store-bought cookie dough, allow it to soften slightly at room temperature to make it easier to work with.
02 -
For the creamiest texture, make sure your cream cheese is fully softened to room temperature before mixing.
03 -
A water bath is optional but can help prevent cracks. If using one, make sure to wrap the springform pan well with foil to prevent water seepage.
04 -
This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.