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

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This indulgent cheesecake features a buttery graham cracker crust, a creamy cheesecake filling, a delicious cookie dough layer, and a fluffy whipped cream topping, making it a perfect dessert 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)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup mini chocolate chips
  • 1 cup whipped cream
  • ¼ cup mini chocolate chips
  • Chocolate syrup (optional)

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 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 until smooth and creamy.
  6. Add the granulated sugar and sour cream, mixing until well combined.
  7. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  8. Pour the cheesecake filling over the cooled crust and spread it evenly.
  9. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and crack the door open, letting the cheesecake cool for about 1 hour. Then, refrigerate for at least 4 hours or overnight.
  11. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  12. Add the vanilla extract and mix until combined.
  13. Gradually add the heat-treated flour and mix until just combined.
  14. Stir in the sweetened condensed milk and fold in the mini chocolate chips.
  15. Spread the cookie dough layer evenly over the chilled cheesecake.
  16. Top with whipped cream and sprinkle mini chocolate chips.
  17. Drizzle with chocolate syrup if desired.
  18. Refrigerate for at least 1 hour before serving.

Notes

  • Make sure to heat-treat the flour for the cookie dough layer to ensure it is safe to eat raw.
  • This dessert can be made a day in advance, making it perfect for gatherings or special occasions.
  • Feel free to customize the toppings with your favorite candies or nuts.

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