Description
A rich and nostalgic baked cheesecake infused with edible cookie dough and chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup edible cookie dough (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust.
- Beat cream cheese, sugar, and vanilla extract in a large mixing bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in the edible cookie dough and chocolate chips.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room-temperature cream cheese and follow the cooling instructions to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg