Chocolate Chip Cookie Dough Cheesecake
Creamy cheesecake with big hunks of chocolate chip cookie dough mixed in.
Servings 10 -12 slices
Ingredients
For cookie dough:
- 1/3 c. butter softened
- 1/3 c. packed brown sugar
- 3 tbsp. sugar
- 1/2 c. flour
- 1/3 c. powdered sugar
- 1/3 c. mini semi-sweet chocolate chips
For crust:
- 1 - 15 oz. package chocolate cream-filled Oreos
- 2 tbsp. sugar
- 4 tbsp. unsalted butter melted
For filling:
- 3 - 8 oz. packages reduced fat cream cheese softened
- 1 c. sugar
- 3 eggs at room temperature
- 2 tsp. vanilla
For topping:
- 1 jar chocolate fudge ice cream topping
- 1/4 c. mini semi-sweet chocolate chips
Instructions
For cookie dough:
- In a large mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
- Fold in chocolate chips.
- Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
- Refrigerate for 2-3 hours.
For crust:
- Pulse the cookies in a food processor until they are very fine crumbs.
- In a large bowl, combine cookie crumbs, sugar, and melted butter.
- Press into the bottom of a lightly greased 9-inch springform pan.
For filling:
- In a large mixing bowl, combine cream cheese and sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Pour filling evenly over crust.
- Scatter the cookie dough balls evenly over the filling, and carefully press them into the cheesecake filling, adjusting the filling so that the cookie dough balls are completely covered. You can also gently rap the pan on the counter to shift the dough balls around.
- Bake at 325 degrees for 50-60 minutes, or until the center is still slightly jiggly, but almost set.
- Allow to cool completely on a wire rack.
- Remove cheesecake from springform pan to a serving plate.
For topping:
- Microwave the fudge topping for 45-60 seconds, or until melted and smooth.
- Pour over the cheesecake.
- Sprinkle with chocolate chips. Cut and serve. Enjoy!