Description
Decadent Cheesecake Swirled with Cookie Dough
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour
1/2 teaspoon salt
1 cup mini chocolate chips
Directions:
Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully combined.
Create the Cookie Dough: In a separate bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Add vanilla extract and milk, mixing until smooth. Then, add flour, salt, and chocolate chips, stirring until a dough forms.
Assemble the Cheesecake: Pour half of the cheesecake filling over the crust in the springform pan. Drop spoonfuls of cookie dough evenly over the filling. Top with the remaining cheesecake filling, spreading it out evenly. Drop more spoonfuls of cookie dough on top, and lightly swirl them into the filling with a knife for a marbled effect.
Bake and Chill: Place the cheesecake in the preheated oven and bake for 50-55 minutes, or until the center is almost set. Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours (including chilling)
Kcal: 480 kcal per serving | Servings: 12 servings
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