Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with cookie dough pockets and a crunchy chocolate crust.
# What You'll Need:
→ Chocolate Cookie Crust
01 - Approximately 9 ounces chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6 tablespoons packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon pure vanilla extract
08 - 1 cup heat-treated all-purpose flour
09 - 1/2 teaspoon kosher salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 24 ounces cream cheese, softened to room temperature
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon pure vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping (optional)
17 - 1/4 cup mini chocolate chips
18 - Reserved cookie dough balls
# Method:
01 - Preheat oven to 325°F (160°C). Grease and line the base of a 9-inch (23 cm) springform pan.
02 - Combine crushed chocolate cookies and melted butter until mixture resembles wet sand. Press firmly and evenly onto the base of the prepared pan. Place crust in freezer while preparing the dough and filling.
03 - Using an electric mixer, beat softened butter, brown sugar, and granulated sugar until light and creamy. Blend in milk and vanilla, then add heat-treated flour and salt, mixing until just combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving a portion for garnish. Refrigerate the dough balls until needed.
04 - Beat softened cream cheese with granulated sugar until completely smooth. Incorporate eggs one at a time, scraping down the bowl after each addition. Mix in sour cream, vanilla extract, and flour just until blended.
05 - Spread half the cheesecake batter over the chilled crust. Evenly distribute half of the cookie dough balls over the batter. Gently pour the remaining batter on top and smooth the surface. Arrange reserved cookie dough balls on top, if desired.
06 - Bake in the center of the oven for 55 to 65 minutes, until the edges are set but the center remains slightly wobbly. Turn the oven off, crack the door, and allow cake to cool inside for 1 hour.
07 - Remove cheesecake from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight until fully set.
08 - Before serving, scatter mini chocolate chips and reserved cookie dough balls on top. Slice with a sharp knife and present chilled.
# Expert Hints:
01 -
- You get the thrill of sneaking bites of cookie dough without any guilt – it's all part of the plan.
- The contrast of crisp chocolate crust, velvety cheesecake, and sweet dough makes every forkful a mini celebration.
02 -
- Learn from my mess: overmixing the batter brings in cracks, so stir lovingly but briefly.
- Letting it chill overnight produces a slice that cuts clean and tastes even richer than rushing it.
03 -
- Bake your flour before using in the dough: it only takes 5 minutes and brings peace of mind.
- A pan of hot water on the oven floor helps keep the cheesecake moist and free of cracks.