If you love to nibble the cookie dough while you’re baking, this cookie dough cheesecake is for you. It’s studded with (eggless) cookie dough in every slice!
Instructions
1
Make the crust
2
In a small mixing bowl, combine the cookie crumbs and sugar and then stir in the melted butter. Press the crumb mixture into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Place the pan on a baking sheet.
3
Prepare the cheesecake filling
4
In a large bowl, beat the cream cheese and sugar until smooth. Next, add the sour cream and vanilla, then the eggs and beat on low speed until the filling is just mixed. Carefully pour this over the crust.
5
Mix the cookie dough
6
In a separate bowl, cream the butter and sugars until they’re light and fluffy, about five to seven minutes. Add the water and the vanilla, then slowly add the flour and mix until it’s thoroughly incorporated. Stir in 1 cup of the miniature chocolate chips.
7
Add the cookie dough to the cheesecake
8
Drop the dough over the cheesecake filling 1 teaspoon at a time, gently pushing each scoop of dough into the filling. The dough should be completely submerged.
9
Bake the cheesecake at 350°F until the center is almost set but still jiggly, approximately 45 to 55 minutes. Remove the cheesecake from the oven and cool it on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. It will shrink as it cools and if it clings to the sides of the pan, it’s more likely to crack. Cool for one hour longer, then refrigerate the cheesecake overnight.
10
Finish the cheesecake
11
The next day, loosen and remove the pan's sides and sprinkle the cheesecake's top with the remaining miniature chocolate chips. Any leftovers should be refrigerated promptly.
