Chocolate Chip Cookie Dough Cheesecake (Printable Version)
Creamy cheesecake studded with chocolate chip cookie dough on a crisp chocolate crust; chill before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces (about 24) chocolate sandwich cookies, crushed
02 - 5.5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 1/3 cup plus 2 teaspoons brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons milk
07 - 1 teaspoon vanilla extract
08 - 1 cup plus 1 tablespoon all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 21 ounces cream cheese, softened
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping (optional)
17 - 1/4 cup mini chocolate chips
18 - Cookie dough balls (reserved)
# How To Make:
01 - Preheat oven to 325°F (160°C). Lightly grease and line the bottom of a 9-inch (23 cm) springform pan.
02 - Combine crushed chocolate sandwich cookies with melted butter in a bowl. Mix until thoroughly blended. Firmly press the mixture into the bottom of the prepared springform pan. Freeze the crust while you prepare the remaining components.
03 - In a mixing bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Add milk and vanilla extract, and mix to combine. Gently mix in heat-treated flour and salt until just incorporated. Fold in mini chocolate chips. Roll most of the dough into small marble-sized balls, reserving some dough for topping if desired. Refrigerate cookie dough balls until ready to use.
04 - Beat softened cream cheese with granulated sugar until smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and all-purpose flour, mixing until just combined.
05 - Pour half of the cheesecake batter over the prepared crust. Scatter half of the cookie dough balls evenly onto the batter. Pour the remaining cheesecake batter over and smooth the surface. Arrange the rest of the cookie dough balls on top for garnish if desired.
06 - Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
07 - Remove cheesecake from the oven and cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours or ideally overnight. Before serving, sprinkle mini chocolate chips and any reserved cookie dough balls over the top. Slice and serve chilled.
# Expert Advice:
01 -
- Imagine biting into creamy cheesecake only to find hidden gems of real chocolate chip cookie dough—it's like a two-for-one dessert secret.
- No slice ever lasts long, and it's always the recipe friends remember and request.
02 -
- Not letting my flour cool enough once turned my dough weirdly sticky—patience here truly pays off.
- Layering the cookie dough balls in the middle rather than on top creates magical little 'cookie' pockets that guests always rave about.
03 -
- Testing doneness by the gentle jiggle—never a knife—means you avoid unwanted cracks.
- Letting the cheesecake cool slowly in the oven helps prevent sinking and splitting.