Decadent Chocolate Chip Cookie Cheesecake Delight
A remarkable fusion of chocolate chip cookies and cheesecake, this dessert offers a symphony of flavors and textures.
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Ingredients
- 2 cups All-Purpose Flour Sifted to remove lumps.
- 1 cup Granulated Sugar For the cookie base.
- 3/4 cup Granulated Sugar For the cheesecake filling.
- 1/2 cup Brown Sugar Packed for added flavor.
- 1 cup Unsalted Butter Softened, at room temperature.
- 2 large Eggs For binding and moisture.
- 1 tablespoon Vanilla Extract Enhances flavor.
- 1 cup Semi-Sweet Chocolate Chips For the cookie layer.
- 16 ounces Cream Cheese Softened, at room temperature.
- 1 cup Sour Cream Provides tangy flavor.
- 1 teaspoon Baking Powder For rise and fluffiness.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1 cup of softened unsalted butter until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition, then incorporate 1 tablespoon of vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder. Gradually add to the wet ingredients until just combined.
- Fold in 1 cup of semi-sweet chocolate chips.
- Press two-thirds of the cookie dough into the bottom of a greased 9-inch springform pan.
- In another bowl, beat 16 ounces of softened cream cheese with 3/4 cup of granulated sugar until smooth. Add 1 cup of sour cream and 2 large eggs, mixing until silky.
- Pour the cheesecake filling over the cookie crust and spread evenly.
- Crumble the remaining cookie dough over the top of the cheesecake filling.
- Bake for 50-60 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
- Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Release the springform pan and slice into wedges to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.