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Chocolate Chip Cookie Dough Cheesecake

Indulge in Chocolate Chip Cookie Dough Cheesecake Bliss

This decadent Chocolate Chip Cookie Dough Cheesecake features a buttery cookie crust and creamy filling, topped with edible cookie dough balls—a perfect treat for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1 cup All-purpose flour Substitute with gluten-free 1-to-1 flour if needed.
  • 1/2 cup Unsalted butter (room temperature) Adds richness to the crust and filling.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1/4 teaspoon Salt Enhances flavor in crust and dough.
  • 1/2 cup Brown sugar Sweetens and moistens the crust.
  • 1/4 cup Granulated sugar Balances sweetness in filling and topping.
  • 1 teaspoon Vanilla extract Adds an aromatic flavor.
  • 1 large Egg Binds ingredients in the crust.
  • 1 cup Semi-sweet chocolate chips Provides classic chocolate flavor.
For the Edible Cookie Dough
  • 1 cup Heat-treated all-purpose flour Made safe for eating raw.
  • 2 tablespoons Milk Moistens and combines ingredients.
  • 1/2 cup Unsalted butter Adds richness.
  • 1/2 cup Brown sugar Sweetens the cookie dough.
  • 1/4 cup Granulated sugar Balances sweetness.
  • 1 teaspoon Vanilla extract Infuses flavor.
  • 1 cup Semi-sweet chocolate chips Provides chocolate bits.
For the Cheesecake Filling
  • 16 ounces Cream cheese (room temperature) Creates the creamy base.
  • 1/2 cup Sour cream Adds tang and richness.
  • 1 cup Heavy whipping cream Used for ganache and topping.
  • 3/4 cup Granulated sugar Sweetens the mix.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 3 large Eggs Ensures a rich texture.
  • 1 cup Semi-sweet chocolate chips Adds delightful chocolate bits.
For the Ganache and Whipped Cream
  • 1 cup Heavy whipping cream Used for ganache and whipped topping.
  • 1 cup Semi-sweet chocolate chips Melts into ganache.
  • 2 tablespoons Powdered sugar Sweetens the whipped cream.
  • 1 teaspoon Vanilla extract Enhances flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter.
  2. In a mixing bowl, cream together room temperature butter, brown sugar, and granulated sugar until light and fluffy. Incorporate vanilla extract and an egg.
  3. Gradually fold in the all-purpose flour, baking soda, salt, and semi-sweet chocolate chips. Press into the prepared pan and bake for 18-23 minutes until golden brown. Allow to cool completely.
  4. Heat-treat the all-purpose flour by toasting it at 300°F (150°C) for 7-8 minutes and letting it cool. Beat together unsalted butter, brown sugar, granulated sugar, vanilla extract, and milk until creamy.
  5. Gradually mix in cooled flour and chocolate chips to form a dough. Roll into small balls and freeze for at least 10 minutes.
  6. Lower the oven to 325°F (163°C). Beat together cream cheese and granulated sugar until smooth. Mix in sour cream, heavy cream, and vanilla extract, followed by eggs one at a time. Gently fold in mini chocolate chips and two-thirds of the frozen cookie dough balls.
  7. Pour the cheesecake batter over the cooled cookie crust, smoothing with a spatula. Bake in a water bath for 75-90 minutes, until the edges are set. Let cool in the oven for 30 minutes before removing.
  8. Transfer to the refrigerator to chill for at least 6 hours or overnight.
  9. To create the ganache, heat heavy cream until steaming, pour over chocolate chips, and stir until smooth. Place in the freezer for 10 minutes to firm slightly.
  10. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread ganache over cheesecake and pipe whipped cream on top.
  11. Chill again briefly before slicing. Serve chilled and enjoy every indulgent bite.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cheesecake to chill for at least 6 hours, but 2-4 days is optimal for flavor development.

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