Chocolate Chip Cookie Cheesecake
If you are a chocolate chip cookie dough and a cheesecake lover, then this Chocolate Chip Cookie Cheesecake is for you. Easy and delicious cheesecake.
Servings: 8
Ingredients
- 1 Refrigerated Chocolate Chip Cookie Dough 16 oz
- 2 blocks cream cheese 8 oz each softened room temperature
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 3 Large Eggs
- ½ cup Sour Cream
- ¼ tsp Salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with nonstick cooking spray.
- Reserve approximately ? of the cookie dough and refrigerate it until ready to use.
- Press the remaining cookie dough evenly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy.
- Mix in the vanilla extract, cornstarch, and salt until combined.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing.
- Gently fold in the sour cream until the cheesecake filling is smooth.
- Pour the cheesecake filling evenly over the cookie dough crust.
- Crumble the reserved cookie dough evenly over the top.
- Bake for 55–60 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Before serving, run a thin knife around the edge of the cheesecake and carefully remove the sides of the springform pan.
- Slice into 8 servings and serve chilled.
Notes
Make sure the cream cheese is fully softened to room temperature before mixing for the smoothest cheesecake filling.
Avoid overmixing after adding the eggs, as too much air can cause the cheesecake to rise and crack while baking.
For the cleanest slices, chill the cheesecake completely and wipe the knife between cuts.
This cheesecake can be made ahead of time and refrigerated overnight.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Calories: 599kcal | Carbohydrates: 65g | Protein: 8g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 444mg | Potassium: 200mg | Fiber: 1g | Sugar: 48g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
