Chocolate Chip Cookie Dough Cheesecake

Name: Chocolate Chip Cookie Dough Cheesecake
Prep time: 10 h 45 min
Cook time: 1 h
Total time: 11 h 45 min
Yield: 15 Servings
Ingredients: ½ ½ cup butter; ½ ½ cup granulated sugar; ½ ½ cup packed light brown sugar; 2 2 tablespoon milk; 2 2 teaspoon vanilla extract; 1 1 cup all-purpose flour; ¼ ¼ teaspoon salt; 1 1 cup mini chocolate chips; 6 6 tablespoons butter; 2 ½ 2 ½ cups chocolate cookie crumbs; 4 packages 4 packages (8-ounces each) cream cheese; 1 1 cup granulated sugar; 1 1 teaspoon all-purpose flour; 4 4 large eggs; 1 1 teaspoon vanilla; 1 1 cup sour cream; 1 1 cup mini chocolate chips; 1 1 cup heavy whipping cream; Mini chocolate chips or shaved chocolate

User Reviews

4.5

171 reviews

Excellent

Prep Time
10 hrs 45 mins
Cook Time
1 hr
Total Time
11 hrs 45 mins
Servings
15 Servings
Calories
745 kcal
Course
Dessert
Cuisine
American

Chocolate Chip Cookie Dough Cheesecake

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cookie Dough:

½ ½ cup butter softened
½ ½ cup granulated sugar
½ ½ cup packed light brown sugar
2 2 tablespoon milk
2 2 teaspoon vanilla extract
1 1 cup all-purpose flour
¼ ¼ teaspoon salt
1 1 cup mini chocolate chips

Crust:

6 6 tablespoons butter melted
2 ½ 2 ½ cups chocolate cookie crumbs

Filling:

4 packages 4 packages (8-ounces each) cream cheese softened to room temperature
1 1 cup granulated sugar
1 1 teaspoon all-purpose flour
4 4 large eggs
1 1 teaspoon vanilla
1 1 cup sour cream
1 1 cup mini chocolate chips

Garnish:

1 1 cup heavy whipping cream whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips or shaved chocolate for sprinkling

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Instructions

For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and halfway up the sides of the prepared pan.
For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, and flour until smooth. Add the eggs, vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust.
Gently stir the cookie dough balls and the one cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can).
Bake the cheesecake at 325 degrees for 60-70 minutes until the sides are set and the center is still a bit jiggly. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes.
Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. To serve, cut into slices and top with whipped cream and mini chocolate chips.

Notes

Refrigerate Overnight: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

Nutrition Information

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Serving 1 Serving Calories 745kcal (37%) Carbohydrates 67g (22%) Protein 9g (18%) Fat 50g (77%) Saturated Fat 29g (145%) Cholesterol 178mg (59%) Sodium 513mg (21%) Fiber 2g (8%) Sugar 50g (100%)