Cookie Dough Cheesecake

Cookie Dough Cheesecake,

a delightful fusion of two classic favorites - cheesecake and cookie dough. This scrumptious dessert combines a creamy cheesecake base with a swirl of cookie dough and a crunchy chocolate chip cookie crust, making it the perfect balance of smooth and textured flavors.

Ingredients for the Chocolate Chip Cookie Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chips

Ingredients for the Cookie Dough Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup mini semi-sweet chocolate chips

• Ingredients for the Cookie Dough Swirl:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup mini semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.

2. To make the chocolate chip cookie crust, mix the flour, granulated sugar, brown sugar, melted butter, vanilla extract, and salt in a large bowl. Gently fold in the chocolate chips. Press this mixture onto the bottom of the prepared pan and bake for 15 minutes. Let it cool.

3. For the cookie dough cheesecake filling, beat the cream cheese, granulated sugar, and flour in a large mixer bowl until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and milk.

4. In a separate bowl, prepare the cookie dough swirl by creaming the butter, brown sugar, milk, and vanilla extract. Gradually mix in the flour, then fold in the mini chocolate chips.

5. Pour half of the cheesecake filling onto the cooled crust. Drop spoonfuls of the cookie dough swirl on top and gently swirl with a knife. Pour the remaining cheesecake filling over the swirls and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

6. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Remove from the oven and let it cool to room temperature. Chill the cheesecake for at least 4 hours or overnight before serving.

Indulge in the irresistible combination of cheesecake and cookie dough with this Cookie Dough Cheesecake. Its delightful flavors and textures make it a perfect dessert for any occasion or simply as a treat for yourself. Enjoy every rich, creamy, and crunchy bite!