Description
A decadent cheesecake featuring a graham cracker crust and pockets of chewy cookie dough, offering a delightful contrast of textures.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened (24 oz / 680 g total)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chocolate chip cookie dough, diced into 1/2-inch pieces
- 1/2 cup sour cream
- Optional: 1/2 cup heavy cream, whipped (for serving)
Instructions
- Preheat the oven to 325°F (162°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs and melted butter until moistened and press into the bottom of the pan to form a crust. Chill.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract; mix until creamy.
- Add eggs one at a time, beating on low speed. Scrape the bowl to keep the mixture smooth.
- Fold in sour cream and diced cookie dough until just combined.
- Pour the mixture over the crust and smooth the top. Tap the pan to release air bubbles.
- Bake for 50–60 minutes until the edges are set and the center is slightly jiggly. Tent with foil if browning too much.
- Cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
- Whip heavy cream and spread over chilled cheesecake, if desired.
Notes
For a lighter option, consider using reduced-fat cream cheese or less sugar.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 21g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6.5g
- Cholesterol: 105mg