Easy Chocolate Chip Cookie Dough Cheesecake
This creamy, rich cheesecake is layered with chocolate chip cookie dough for a playful dessert that blends smooth, tender filling with sweet crunchy topping. Baked to golden perfection and finished with a chill, it's the ultimate indulgent bite made easy with a pressure cooker and oven combo.
Equipment
- 1 Mixing bowl for beating cheesecake mixture
- 1 9x13-inch baking dish must fit in pressure cooker
- 1 Spatula for spreading mixture
- 1 Oven mitts for safe handling
Ingredients
Main ingredients
- 2 8 ounce packages cream cheese softened
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 18 ounce packages chocolate chip cookie dough
Instructions
Instructions
- Preheat oven to 350°F to prepare for baking after pressure cooking starter.
- Press one package of cookie dough into the greased 9x13-inch baking dish to form the crust base.
- Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Pour cheesecake filling over cookie crust in baking dish.
- Crumble second package of cookie dough evenly over the top of cheesecake mixture.
- Bake for about 30 minutes, until top is golden and center is set.
- Let cool completely, then refrigerate for at least 2 hours before serving.
Notes
Let cheesecake cool completely before chilling to ensure optimum texture. Store leftovers in airtight container or freeze individually wrapped squares for convenience.