This delightful Cookie Dough Cheesecake combines a cookie dough base and filling with cream cheese and hints of vanilla. It’s baked to perfection using a water bath for a creamy texture. Perfect for any sweet tooth craving!
1: Cream together butter and sugars for the cookie dough.
2: Add in egg and vanilla, then mix well.
3: In another bowl, whisk together the flour, baking soda, and salt.
4: Add the dry ingredients to the wet and gently fold, then mix in chocolate chips.
5: Use around 2/3 of the dough to press into the bottom of a 9-inch springform pan.
6: Bake at 325°F for 10-12 minutes.
7: Roll the rest of the dough into small balls and freeze while making the cheesecake batter.
8: For the cheesecake batter, cream together the cream cheese and sugar.
9: Mix in the vanilla and then the flour.
10: Add in sour cream and heavy cream until smooth, mixing gently.
11: Add in eggs one at a time, folding to combine.
12: Mix in the frozen cookie dough balls.
13: Pour batter onto the pre-baked cookie bottom, and use a water bath for baking.
14: Bake at 325°F for 45-55 minutes or until the sides are set and the middle is slightly jiggly.
15: Turn off the oven and let sit inside for 30 minutes, then crack open the door and let cool for another 20 minutes.
16: Refrigerate overnight.
