Easy Chocolate Chip Cookie Dough Cheesecake

Indulge in the heavenly combination of chocolate chip cookie dough and creamy cheesecake with this easy-to-make recipe. This rich and decadent dessert is perfect for any occasion and will wow your family and friends. The creamy cheesecake layer is loaded with chunks of chocolate chip cookie dough, making each bite a delightful surprise. With a buttery graham cracker crust and a creamy chocolate ganache topping, this cheesecake is a showstopper that will leave everyone wanting more.

Ingredients

• For the crust:
• - 1 ½ cups graham cracker crumbs
• - ⅓ cup granulated sugar
• - ⅔ cup melted butter
• For the cookie dough:
• - ½ cup unsalted butter, softened
• - ½ cup granulated sugar
• - ⅔ cup packed light brown sugar
• - 2 teaspoons vanilla extract
• - ⅔ cup all-purpose flour
• - ½ teaspoon salt
• - 1 ½ cups chocolate chips
• For the cheesecake filling:
• - 24 ounces cream cheese, softened
• - 1 cup granulated sugar
• - 3 eggs
• - 1 teaspoon vanilla extract
• For the chocolate ganache:
• - 1 cup heavy cream
• - 8 ounces semisweet chocolate, chopped
• - 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Stir in the vanilla extract.
4. Gradually add the flour and salt to the butter mixture, mixing until well combined. Fold in the chocolate chips.
5. Take half of the cookie dough and place it in a small bowl, setting it aside for later use as a topping. Press the remaining half of the cookie dough evenly onto the prepared crust in the springform pan.
6. In another large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
7. Pour the cheesecake filling over the cookie dough crust in the springform pan, smoothing the top with a spatula.
8. Take the reserved cookie dough and crumble it into small pieces. Sprinkle the cookie dough crumbles evenly over the cheesecake filling.
9. Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool completely at room temperature.
10. While the cheesecake is cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to simmer.
11. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 1-2 minutes, then stir until smooth and glossy. Stir in the vanilla extract.
12. Pour the chocolate ganache over the cooled cheesecake, spreading it evenly with a spatula.
13. Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or overnight, to set.
14. Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
15. Slice and serve chilled. Enjoy!

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