Description
A delightful blend of rich cheesecake and edible cookie dough, topped with chocolate chips for an indulgent dessert experience.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs
- 1 1/2 cups edible cookie dough
- 1 cup chocolate chips
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl. Press evenly into the bottom of a springform pan.
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the vanilla extract and mix well. Then add the eggs one at a time, mixing thoroughly after each addition.
- Gently stir in the sour cream until the mixture is smooth.
- Fold in the cookie dough and chocolate chips using a spatula.
- Pour the cheesecake mixture over the prepared crust and spread evenly.
- Bake for 50-60 minutes, until edges are set and center jiggles slightly.
- Cool the cheesecake at room temperature, then refrigerate for at least four hours or overnight.
Notes
Make this cheesecake a day in advance for deeper flavors. Customize with nuts or different chocolate types as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg