Ingredients
Scale
- 1 cup chocolate chip cookie dough (prepared or homemade)
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup butterscotch sauce
- 3 large eggs
- Whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Press the chocolate chip cookie dough firmly into the base of the pan and bake for about 10 minutes until lightly golden. Let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Incorporate sour cream, melted butter, vanilla extract, and butterscotch sauce. Mix until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Pour the filling over the cooled cookie base and tap the pan gently to release air bubbles. Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let cool for about an hour.
- Refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and extra butterscotch sauce.
Notes
- This cheesecake can be made a day ahead; just refrigerate until serving.
- For a gluten-free version, substitute with gluten-free chocolate chip cookie dough.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg