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Chocolate Chip Cookie Dough Cheesecake
A delicious cheesecake recipe with eggless cookie dough chunks in the middle.
Course
Dessert
Cuisine
American
Keyword
baked cheesecake, chocolate chip
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Chilling Time
8
hours
hours
Total Time
9
hours
hours
15
minutes
minutes
Servings
10
slices
Calories
880
kcal
Author
Kim Strawn
Ingredients
For The Crust
16
graham crackers
½
cup
white sugar
⅓
cup
margarine
or butter
For The Cheesecake
32
oz
cream cheese
softened
1
cup
white sugar
4
eggs
1 ½
cup
sour cream
1 ½
teaspoon
vanilla extract
For The Cookie Dough
¼
cup
margarine
¼
cup
white sugar
¼
cup
packed brown sugar
2
teaspoon
vanilla extract
½
cup
all purpose flour
1
cup
semi-sweet chocolate chips
Instructions
Crush graham cracker crumbs in a food processor or by hand. Mix in sugar and melted butter
Place crumbs on the bottom and up the sides of a springform pan. Set aside
Mix cream cheese and sugar in a mixing bowl on medium speed until smooth
Add in sour cream and vanilla until blended
Add in eggs, one at a time, mixing each one just until blended
Pour cheesecake mixture into pan
For The Cookie Dough
In a separate bowl, mix together softened butter, white and brown sugar. Then add in vanilla and flour. Stir well. Then fold in the chocolate chips
Drop cookie dough by tablespoon full into the cheesecake batter. Make sure to completely cover the cookie dough with the batter
Bake at 350° for 50 minutes or until it tests down. Cheesecake is firm to the touch yet still slightly jiggly
Let cool in oven, with oven off and door slightly propped open for 20 minutes
Let cool completely on counter top for 1 hour, then move to fridge. Let chill for at least 8 hours or overnight
Serve
Preheat oven to 350°
Nutrition
Calories:
880
kcal
|
Carbohydrates:
77
g
|
Protein:
12
g
|
Fat:
59
g
|
Saturated Fat:
29
g
|
Trans Fat:
1
g
|
Cholesterol:
184
mg
|
Sodium:
620
mg
|
Potassium:
362
mg
|
Fiber:
2
g
|
Sugar:
56
g
|
Vitamin A:
2011
IU
|
Vitamin C:
1
mg
|
Calcium:
176
mg
|
Iron:
3
mg