Description
This rich and creamy cookie dough cheesecake is swirled with edible chocolate chip dough and baked on a graham cracker crust—perfect for indulgent dessert lovers.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream
Cookie Dough Mix-In:
½ cup unsalted butter, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated)
2 tablespoons milk
½ cup mini chocolate chips
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham crumbs, sugar, and butter. Press into pan and bake 8–10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, and cream until silky.
Pour filling over crust.
For the cookie dough: cream butter and brown sugar, add vanilla, flour, milk, and stir in chocolate chips.
Drop spoonfuls of dough into the batter and gently swirl.
Bake 50–60 minutes until set at edges but slightly jiggly in center.
Cool in oven with door ajar for 1 hour, then chill at least 4 hours or overnight.
Garnish with extra chocolate chips before serving if desired.
Notes
Use heat-treated flour or safe edible cookie dough.
Try with peanut butter or brownie dough variations.
Top with ganache for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
