Chocolate Chip Cookie Dough Cheesecake (Print Version)
Creamy cheesecake with pockets of cookie dough and a crunchy chocolate cookie crust, chilled until set.
# What You Need:
→ Chocolate Cookie Crust
01 - 25 chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6 1/2 tablespoons packed brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon kosher salt
10 - 3/4 cup mini chocolate chips
→ Cheesecake Filling
11 - 3 packages (8 ounces each) 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 - Reserved cookie dough balls
# Preparation Steps:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed chocolate cookies and melted butter until fully incorporated. Press mixture evenly into the bottom of the prepared pan. Place crust in freezer while preparing other components.
03 - In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until pale and fluffy. Beat in milk and vanilla extract. Add heat-treated flour and salt, mixing just until dough forms. Gently fold in mini chocolate chips.
04 - Roll most of the cookie dough into marble-sized balls, reserving a portion if desired for garnishing. Refrigerate dough balls until ready to assemble.
05 - Using an electric mixer, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well between each. Blend in sour cream, vanilla extract, and flour, mixing just until combined.
06 - Pour half of the cheesecake batter over the prepared crust. Scatter half of the cookie dough balls across the batter. Top with the remaining cheesecake batter and smooth surface. Distribute reserved cookie dough balls on top, if using.
07 - Bake on center rack for 55 to 65 minutes, or until cheesecake edges are set and center is just slightly wobbly. Turn oven off, crack oven door open, and allow cheesecake to cool inside oven for 1 hour.
08 - Remove cheesecake from oven and let cool completely at room temperature. Refrigerate for a minimum of 4 hours or overnight until thoroughly chilled.
09 - Before serving, sprinkle with mini chocolate chips and extra cookie dough balls. Slice and serve chilled.
# Expert Advice:
01 -
- This cheesecake hides pockets of soft, safe-to-eat cookie dough in every creamy wedge.
- If you love the thrill of combining desserts, there’s a little magic in every bite.
02 -
- Don’t skip heat-treating the flour for the dough, or you risk a not-so-sweet surprise.
- Letting the cheesecake fully chill overnight prevents it from collapsing into a sticky mess upon cutting.
03 -
- Wrap the springform base in foil to catch leaks and give you a perfect bottom crust every time.
- Avoid overbaking—the middle should still wobble a touch, as it’ll set right in the fridge.