Cookie Dough Cheesecake

This amazing cookie cheesecake recipe will be the best you've ever tasted! Think decadent dough in a rich and creamy base. It's a definite crowd pleaser.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 20

Chill Time 4

Total Time 5 30

Servings people

Calories 1070kcal

Equipment

1 Springform pan

Ingredients

For the Cheesecake

40 oz cream cheese 5 packages, softened
1 ¾ cups brown sugar
3 T all-purpose flour
¼ teaspoon salt
5 egg(s)
2 egg yolk(s)
¼ cup half and half
1 teaspoon instant coffee
1 T pure vanilla extract
12 oz mini chocolate chips 1 bag

For the Crust

1/3 cup butter melted
1 ½ cups graham cracker crumbs
3 T granulated sugar

Instructions

For the Crust

Melt the butter in a microwave safe dish.
Mix all ingredients together until they form a sand-like texture. Press down into the bottom of a 9-inch springform pan. Bake at 350º for 5 minutes.

For the Cheesecake

Preheat oven to 375ºF. In a large bowl, mix cream cheese, sugar, flour, instant coffee, and salt until smooth and creamy.
Stir in bag of chocolate chips. Add in the milk and vanilla and combine. Add the eggs and mix on low until just combined.
Pour onto graham cracker crust and bake for 15 minutes. Without opening the oven door, reduce heat to 200ºF and bake for one hour. Turn off the oven and let the cheesecake sit for another 30 minutes with the door closed.
Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour.
Run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).
Remove the springform pan and cut with a hot knife to serve.

Nutrition