Chocolate Chip Cookie Dough Cheesecake
User Reviews
4.5
Chocolate Chip Cookie Dough Cheesecake
Description
The dessert starts with a crust made from melted butter and chocolate cookie crumbs pressed into a springform pan. The filling is a smooth blend of softened cream cheese, sugar, flour, eggs, sour cream, vanilla, and mini chocolate chips, mixed just until combined to avoid cracks. Half the batter is poured over the crust, then the frozen cookie dough balls are added before covering with the remaining cheesecake batter.
The cookie dough itself contains butter, sugars, milk, vanilla, flour, salt, and mini chocolate chips, formed into small balls and frozen before assembly. After baking and cooling, the cheesecake is topped with whipped cream and sprinkled with additional mini chocolate chips or shaved chocolate.
This dessert is best served well chilled and benefits from an overnight refrigeration to allow flavors to meld and a firm texture to develop.
Ingredients
Cookie Dough:
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tablespoon milk
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Crust:
- 6 tablespoons butter melted
- 2 ½ cups chocolate cookie crumbs
Filling:
- 4 packages packages (8-ounces each) cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon all-purpose flour
- 4 large egg
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 cup mini chocolate chips
Garnish:
- 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 for sprinkling, or shaved chocolate
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
- Freeze the cookie dough balls ahead of time to prevent them from melting into the cheesecake while baking.
- Refrigerate the cheesecake overnight for optimal flavor and texture before serving.
- Handle the cheesecake batter gently to minimize air incorporation and reduce cracking during baking.
- Add powdered sugar while whipping cream for a mildly sweet whipped topping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 745 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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