Chocolate Chip Cookie Dough Cheesecake
Submitted by riddler
Chocolate wafer cheesecake with cookie dough buried beneath the surface. Smooth cream cheese filling hides surprise pockets of cookie dough that stay soft and chewy after baking.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
1 hrsThe cookie dough in this cheesecake stays hidden until that first forkful reveals the secret.
Chocolate wafer cookies form a dark, crisp crust, then spoonfuls of cookie dough get pushed beneath the surface of sour cream-enriched cheesecake batter. As it bakes, the dough settles into soft, sweet pockets while the cheesecake sets silky-smooth around it.
Each slice becomes a treasure hunt of textures: crunchy crust, creamy filling, and those coveted bites of cookie dough.
Baking Tips
- Press cookie dough beneath surface so it doesn’t brown on top
- Use a 9-inch springform pan with removable rim for easiest release
- Jiggle test at 40 minutes; center should wobble slightly when done
- Chill at least 4 hours, but overnight is better for clean slices
Ingredients
Directions
Mix crumbs, 2 tablespoon sugar, and butter; press firmly over bottom and ½-inch up sides of a 9-inch cheesecake pan with removable rim.
Bake in a 350℉ (180℃). oven until slightly darker color, about 8 minutes.
In a food processor or with a mixer, whirl or beat remaining sugar with cheese.
Add cream, eggs, and vanilla; mix well.
Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface.
Bake in 350℉ (180℃) oven until cake jiggles only slightly in center when gently shaken, about 40 minutes.
Spread topping over hot cake.
Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days.
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