Ingredients
- 1 package chocolate chip cookie dough (refrigerated or similar, enough for a 9‑inch crust)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
Ingredients and Why They Matter
Chocolate chip cookie dough forms a thick, soft‑baked cookie crust with very little work—just press and bake with the cheesecake on top. Using a packaged dough keeps the recipe approachable and gives you familiar cookie flavor and texture under the creamy layer.
Cream cheese is the base of the filling; using it softened ensures you can beat it smooth, avoiding lumps in the cheesecake. Granulated sugar sweetens and helps create a silky texture, while vanilla extract adds a warm bakery aroma that complements both cheesecake and cookie layers.
Eggs provide structure so the cheesecake sets sliceable but still creamy. Sour cream contributes tang and moisture, making the filling smoother and more tender rather than dense. A small amount of flour helps stabilize the cheesecake and reduces cracking by binding some of the extra moisture.
Mini chocolate chips distribute evenly through the filling so each bite has tiny pockets of chocolate without sinking to the bottom. Minis work better than full‑size chips in cheesecake because they stay suspended and slice more cleanly.
Step-by-Step Instructions
Prepare the Pan and Crust
- Preheat the oven to 350°F (175°C).
- Grease a 9‑inch springform pan; for extra insurance, you can line the bottom with parchment and lightly grease the sides.
- Press the package of chocolate chip cookie dough evenly into the bottom of the pan to form a solid crust layer. Make sure there are no gaps.
(If your dough is very firm, let it sit at room temperature for a few minutes so it’s easier to press.)
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, scraping the bowl and beater as needed.
- Add the sugar and vanilla extract and beat again until smooth and slightly fluffy.
- Add the eggs one at a time, mixing on low‑medium just until each is incorporated; avoid whipping too much air into the batter.
- Stir in the sour cream and flour until just combined and no streaks remain. The batter should be smooth, thick, and pourable.
- Fold in the mini chocolate chips gently with a spatula so they are evenly distributed without overmixing.
Assemble and Bake
- Pour the cheesecake batter over the cookie dough crust, smoothing the top with a spatula.
- Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake at 350°F for about 50–60 minutes, or until the edges are set and lightly puffed and the center is mostly set but still has a slight jiggle when you gently shake the pan.
- Remove from the oven and run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides; this helps minimize cracking as it cools.
- Let the cheesecake cool completely at room temperature.
Chill and Serve
- Once cooled, cover the pan and refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully chilled and set.
- When ready to serve, release the springform ring.
- Slice with a sharp, clean knife, wiping the blade between cuts for neat slices that show both the cookie crust and chocolate‑flecked cheesecake.