Decadent Cheesecake Swirled with Cookie Dough

🍰 Decadent Cheesecake Swirled with Cookie Dough 🍰

Introduction

This Cheesecake Swirled with Cookie Dough is a match made in dessert heaven! Featuring a buttery graham cracker crust, creamy cheesecake filling, and swirls of rich, chocolate-studded cookie dough, this indulgent treat is perfect for any occasion. With its beautiful marbled design and irresistible flavor, it’s guaranteed to be the star of your dessert table!

Ingredients

For the Crust:

• 🍚 1 1/2 cups graham cracker crumbs
• 🍬 1/4 cup sugar
• 🥑 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 🥑 3 (8 oz) packages cream cheese, softened
• 🍬 1 cup sugar
• 🥚 3 large eggs
• 🥛 1 cup sour cream
• 🍯 1 teaspoon vanilla extract

For the Cookie Dough:

• 🥑 1/2 cup unsalted butter, softened
• 🥧 1/2 cup brown sugar
• 🍬 1/4 cup sugar
• 🍯 1 teaspoon vanilla extract
• 💦 2 tablespoons milk
• 🍚 1 cup all-purpose flour
• 🧐 1/2 teaspoon salt
• 🍪 1 cup mini chocolate chips

Directions

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream and vanilla extract until fully incorporated.

3. Create the Cookie Dough:

1. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the vanilla extract and milk, mixing until smooth.
3. Gradually add the flour and salt, stirring until a soft dough forms.
4. Fold in the mini chocolate chips.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake filling over the prepared crust in the springform pan.
2. Drop spoonfuls of cookie dough evenly over the cheesecake filling.
3. Top with the remaining cheesecake filling, spreading it evenly.
4. Drop additional spoonfuls of cookie dough on top, then use a knife to gently swirl the dough into the filling for a marbled effect.

5. Bake and Chill:

1. Place the cheesecake in the preheated oven and bake for 50-55 minutes, or until the center is almost set but still slightly jiggly.
2. Remove the cheesecake from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight, before serving for best results.

Tips for Perfect Results

1. Room-Temperature Ingredients: Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake filling.
2. Avoid Overmixing: Overmixing the cheesecake batter can introduce too much air, leading to cracks while baking.
3. Swirling the Dough: For a beautiful marbled effect, swirl the cookie dough gently with the tip of a knife.
4. Chill Time: Allow the cheesecake to chill for at least 4 hours—overnight is even better—for the best texture and flavor.
5. Crust Tip: Press the crust mixture firmly into the pan using the bottom of a measuring cup for an even, compact layer.

Frequently Asked Questions (FAQs)

Q: Can I make this cheesecake ahead of time? A: Yes! This cheesecake can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.

Q: How do I know when the cheesecake is done baking? A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.

Q: Is it safe to eat the raw cookie dough in this recipe? A: Yes! The cookie dough is made without eggs, making it completely safe to eat.

Q: How do I prevent cracks in my cheesecake? A: Avoid overbaking, and let the cheesecake cool gradually by turning off the oven and leaving the door slightly ajar.

Common Mistakes and Solutions

1. Mistake: Crust is crumbly or falling apart.
   • Solution: Ensure the crust is pressed firmly into the pan and use the correct amount of butter to bind the crumbs.
2. Mistake: Cheesecake cracks on top.
   • Solution: Do not overmix the batter, and bake the cheesecake with a water bath or place a pan of water on the oven’s bottom rack.
3. Mistake: Cheesecake is overbaked.
   • Solution: Remove the cheesecake when the center still has a slight jiggle. It will set fully as it cools.

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