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Cookie Dough Cheesecake Dessert: Indulge in a Decadent Treat Today!

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Enjoy a luscious layered dessert featuring a creamy cheesecake filling and a rich cookie dough layer, all on a buttery graham cracker crust. Topped with whipped cream and chocolate chips, this indulgent treat is perfect for any celebration!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (heat-treated for safety)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup mini chocolate chips
  • 1 cup whipped cream (store-bought or homemade)
  • ¼ cup mini chocolate chips
  • Chocolate syrup (optional, for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
  7. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  8. Stir in the vanilla extract until smooth.
  9. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, spreading it evenly.
  10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
  12. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  13. In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  14. Add the vanilla extract and mix until combined.
  15. Gradually add the heat-treated flour, mixing until just combined.
  16. Fold in the sweetened condensed milk and mini chocolate chips until evenly distributed.
  17. Once the cheesecake is chilled, spread the cookie dough layer evenly over the top of the cheesecake.
  18. Top with whipped cream and sprinkle with mini chocolate chips. Drizzle with chocolate syrup if desired.
  19. Slice and serve chilled.

Notes

  • For heat-treating flour, spread it on a baking sheet and bake at 350°F for 5-7 minutes, then let it cool before using.
  • This dessert is best served chilled and can be made a day in advance for optimal flavor.

Find it online: https://mmmflavors.com/cookie-dough-cheesecake-dessert/