yugo 
Decadent Cookie Dough Swirled Cheesecake 
Indulge in the perfect combination of rich, creamy cheesecake and chunks of irresistible cookie dough. This elegant dessert features a buttery graham cracker crust, silky cheesecake filling, and a delightful swirl of chocolate chip cookie dough for the ultimate treat! 
Ingredients
For the Graham Cracker Crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar 
– ½ cup unsalted butter, melted 
For the Cheesecake Filling:
– 3 (8 oz) packages cream cheese, softened 
– 1 cup granulated sugar
– 3 large eggs 
– 1 cup sour cream 
– 1 teaspoon vanilla extract 
For the Cookie Dough:
– ½ cup unsalted butter, softened
– ½ cup brown sugar 
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
– 2 tablespoons milk
– 1 cup all-purpose flour 
– ½ teaspoon salt 
– 1 cup mini chocolate chips 
Instructions
Prepare the Crust 
Preheat your oven to 325°F (163°C). 
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. 
Firmly press the mixture into the bottom of a 9-inch springform pan, creating an even base. Set aside.
Make the Cheesecake Filling 
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract, blending until fully combined. Set aside.
Prepare the Cookie Dough In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla extract and milk until smooth. Add flour and salt, stirring until fully incorporated. Fold in mini chocolate chips to complete the dough.
Assemble the Cheesecake Pour half of the cheesecake batter over the prepared crust. Drop spoonfuls of cookie dough evenly across the surface. Pour the remaining cheesecake batter on top, smoothing it out. Drop additional spoonfuls of cookie dough on top and use a knife to lightly swirl for a marbled effect.
Bake & Chill Place the cheesecake in the preheated oven and bake for 50-55 minutes, until the center is almost set but still slightly jiggly. 
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving. 
Pro Tips 
For a crisper crust, pre-bake it for 8-10 minutes before adding the cheesecake filling. Use pasteurized flour for safe edible cookie dough consumption. To achieve clean slices, wipe the knife with a warm, damp cloth between cuts.
Servings: 12 Prep Time: 20 minutes | Bake Time: 55 minutes | Chill Time: 4+ hours Calories: ~480 kcal per serving
Enjoy every bite of this creamy, cookie-dough-infused delight!
thank you
