An indulgent treat that combines the creamy richness of a classic cheesecake with the delightful flavor of chocolate chip cookie dough, creating a perfect dessert for any occasion.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 cups all-purpose flour (heat-treated for safety)
1 tsp vanilla extract
1 cup mini chocolate chips
16 oz cream cheese, softened to room temperature
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, chilled
½ cup mini chocolate chips
Optional: whipped cream for garnishing
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer and set aside to harden.
Make the cookie dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Stir in the heat-treated flour and vanilla extract, then fold in the mini chocolate chips. Reserve ¼ for topping.
Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.
Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Combine the fillings: Fold the majority of the cookie dough mixture into the cheesecake filling.
Assemble the cheesecake: Pour the cheesecake mixture into the prepared crust and crumble the reserved cookie dough on top.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
Serve: Top with whipped cream and chocolate chips before serving.
