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Chocolate Chip Cookie Dough Cheesecake

Decadent Chocolate Chip Cookie Dough Cheesecake Bliss

This Chocolate Chip Cookie Dough Cheesecake combines creamy cheesecake and cookie dough in one delectable dessert.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Chilling Time 6 hours
Total Time 8 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups all-purpose flour Gluten-free 1-to-1 flour makes a great substitute.
  • 0.5 teaspoon baking soda Adds leavening to the cookie crust.
  • 0.5 teaspoon salt Enhances sweetness and balances flavors.
  • 1 cup unsalted butter (room temperature) Do not swap with margarine for best results.
  • 0.5 cup brown sugar Adds moisture and deeper flavor.
  • 0.5 cup granulated sugar Provides sweetness.
  • 1 teaspoon vanilla extract Infuses aromatic flavor.
  • 1 large egg Acts as a binder.
  • 1 cup semi-sweet chocolate chips Feel free to use dark chocolate.
For the Edible Cookie Dough
  • 0.5 cup heat-treated all-purpose flour Crucial for safety.
  • 0.5 cup milk Moistens the dough.
  • 0.5 cup unsalted butter (softened) Keep softened for easy mixing.
  • 0.25 cup granulated sugar Sweetens the dough.
  • 0.25 cup brown sugar Contributes to chewy texture.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.5 cup semi-sweet chocolate chips For a chocolatey surprise.
For the Cheesecake Filling
  • 24 ounces cream cheese (room temperature) Base for creaminess.
  • 0.5 cup sour cream Adds tang and creaminess.
  • 0.75 cup heavy whipping cream Used for richness.
  • 1 cup granulated sugar Sweetens the filling.
  • 3 large eggs Mixed in one at a time.
  • 1 cup mini semi-sweet chocolate chips Provides delightful chocolate flavor.
For the Topping
  • 1 cup heavy whipping cream Makes the topping rich.
  • 0.25 cup powdered sugar Sweetens the topping.
  • remaining cookie dough balls Use to garnish.
  • additional chocolate chips For extra chocolatey delight.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Baking sheet
  • Small saucepan
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly.
  2. Cream together 1 cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until smooth. Mix in 1 tsp vanilla extract and 1 egg, then fold in the flour, baking soda, salt, and chocolate chips.
  3. Heat-treat ½ cup of flour by baking at 350°F for 5 minutes. Beat together ½ cup of softened butter, ¼ cup granulated sugar, and ¼ cup brown sugar until creamy. Add 2 tbsp of milk and 1 tsp vanilla extract, then fold in the heat-treated flour, salt, and chocolate chips.
  4. Lower the oven temperature to 325°F (163°C). Beat 24 oz of cream cheese until smooth, then gradually mix in 1 cup sugar, followed by sour cream, heavy cream, and vanilla. Add 3 eggs one at a time, mixing on low.
  5. Pour the cheesecake filling over the cooled crust. Bake for 75-90 minutes until edges are set. Cool in oven for 30 minutes, then refrigerate for at least 6 hours.
  6. Heat 1 cup of heavy cream until simmering. Pour over 1 cup of chocolate chips, let sit for 5 minutes, then stir until smooth and chill briefly to thicken.
  7. Beat 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Pipe onto cheesecake and garnish with cookie dough and chocolate chips.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure baked crust is cool before adding filling. Use a water bath to prevent cracks and keep cheesecake moist.

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