Chocolate Chip Cookie Dough Cheesecake
A delightful dessert that combines rich, creamy cheesecake with sweet cookie dough, perfect for any occasion.
Ingredients
For the cheesecake crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
For the cheesecake filling
- 24 oz cream cheese, softened 3 packages of 8 oz each
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup mini chocolate chips
For the cookie dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- 1/2 cup mini chocolate chips
For the ganache and topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Preparation
- Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with foil.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan.
- Bake for 8 minutes, then cool slightly.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and mix again until fluffy.
- Add eggs one at a time, mixing on low speed.
- Stir in vanilla and sour cream until silky smooth.
- Fold in mini chocolate chips.
- Pour the cheesecake filling over the crust.
- Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill for at least 6 hours or overnight for the best texture.
Make the Cookie Dough
- Cream butter and sugars together until fluffy.
- Mix in milk and vanilla.
- Stir in heat-treated flour, then fold in chocolate chips.
- Roll the cookie dough into small balls and chill for 20 minutes.
Make the Ganache and Assemble
- Heat heavy cream until steaming, then pour over chocolate chips.
- Let sit for 2 minutes and stir until glossy and smooth.
- Pour the ganache over the chilled cheesecake, letting it drip down the sides.
- Top with cookie dough bites and extra chocolate chips.
- Slice thick and serve cold for an ultra-creamy, gooey cheesecake texture.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Do not overbake the cheesecake; it should be set but still slightly jiggly in the center. Use a small ice cream scoop for uniform cookie dough bites. For smoother ganache, finely chop the chocolate chips before adding the hot cream. Consider substituting the graham cracker crust with Oreo crumbs for a chocolatey twist or adding a layer of fresh fruit for variation.