Description
This Chocolate Chip Cookie Bottomed Cheesecake combines a chewy chocolate chip cookie crust with a smooth, creamy cheesecake filling for a rich, indulgent dessert perfect for celebrations, potlucks, or any sweet craving. Keywords: chocolate chip cookie cheesecake, layered cheesecake, cookie crust cheesecake, easy cheesecake recipe.
Ingredients
- For the Chocolate Chip Cookie Base:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
- For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- Optional Toppings:
- Whipped cream
- Mini chocolate chips
- Melted chocolate drizzle
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Make the cookie base: Cream butter and sugars until fluffy. Mix in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl, then stir into the wet mixture. Fold in chocolate chips.
- Press dough evenly into the bottom of the springform pan. Bake 15–18 minutes until set and lightly golden. Let cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
- Pour the filling over the cooled cookie crust. Smooth the top.
- Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool gradually. Then refrigerate for at least 4 hours or overnight.
- Top with whipped cream, mini chocolate chips, or melted chocolate before serving.
Notes
- For a time-saver, use store-bought cookie dough.
- To prevent cracks, allow the cheesecake to cool gradually in the oven.
- Cheesecake is best chilled, not reheated.
- Freeze individual slices for up to one month.
