Chocolate Chip Cookie Dough Cheesecake Popular Recipes

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Chocolate Chip Cookie Dough Cheesecake

"If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!"

Ingredients :

• Crust:
• 1 1/2 cups finely crushed chocolate wafer cookies
• 2 tablespoons white sugar
• 1/4 cup melted butter
• Cake:
• 2 (8 ounce) packages cream cheese, cut into chunks
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• Cookie Dough:
• 1/4 cup butter, softened
• 1/4 cup firmly packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup all-purpose flour
• Topping:
• 1 cup sour cream
• 2 teaspoons white sugar
• 1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 5H20M

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 8 minutes.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
• Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
• Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
• Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

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