Description
Indulge in this decadent Chocolate Chip Cookie Dough Cheesecake featuring a buttery chocolate-chip cookie crust, edible cookie dough balls folded into a creamy cheesecake filling, and topped with a luscious chocolate ganache and fluffy whipped cream. Perfect for cookie dough lovers looking for a rich, creamy dessert with delightful texture and chocolatey goodness.
Ingredients
Scale
Chocolate‑Chip Cookie Crust:
- 1¼ cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 cup semi‑sweet chocolate chips
Edible Cookie Dough Balls:
- 1½ cups all‑purpose flour, heat‑treated
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp milk
- ½ cup semi‑sweet chocolate chips
- ½ cup mini semi‑sweet chocolate chips
Cheesecake Filling:
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- ¾ cup mini chocolate chips
- ⅔ of prepared frozen cookie‑dough balls
Chocolate Ganache:
- 1 cup semi‑sweet chocolate chips
- ½ cup heavy whipping cream
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350 °F (175 °C). Butter a 9-inch springform pan, line it with parchment paper, and spray the parchment with non-stick spray to ensure easy removal after baking.
- Make the Cookie Crust: Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract and egg until combined. In a separate bowl, whisk together the flour, baking soda, and salt; gradually add this to the butter mixture. Fold in the semi-sweet chocolate chips. Press this dough evenly into the bottom of the prepared pan and bake for 18–23 minutes until the crust turns golden. Allow it to cool slightly before proceeding.
- Heat-Treat Flour for Cookie Dough: Spread the 1½ cups of flour on a parchment-lined baking sheet and bake at 300 °F (149 °C) until the internal temperature reaches 160 °F (71 °C) to ensure safety. Allow the flour to cool completely before use.
- Form Edible Cookie Dough Balls: Beat butter, brown sugar, and granulated sugar until fluffy. Add vanilla extract and milk, mixing well. Stir in the heat-treated flour and salt, then fold in both regular and mini semi-sweet chocolate chips. Roll the dough into approximately 1½ teaspoon-sized balls and freeze for at least 10 minutes to solidify.
- Lower Oven Temperature: Reduce the oven temperature to 325 °F (163 °C) for baking the cheesecake.
- Prepare Cheesecake Filling: Beat cream cheese on high speed until smooth and creamy. Add granulated sugar and beat again to combine. Mix in sour cream, heavy cream, and vanilla extract on low speed, then increase to medium-high, scraping down the bowl as needed. Add eggs one at a time on low speed, ensuring they are fully incorporated before adding the next. Gently fold in mini chocolate chips and two-thirds of the frozen cookie dough balls to incorporate them without breaking up.
- Assemble and Bake: Pour the cheesecake batter over the cooled cookie crust. Prepare a water bath by placing the springform pan inside a larger cake pan, and then setting the cake pan inside a roasting pan filled halfway with hot water. Alternatively, wrap the springform pan in foil to prevent water from leaking in. Bake for 75–90 minutes until the edges are set and the center still jiggles slightly when nudged.
- Cool the Cheesecake: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 30 minutes to prevent cracking. Remove from oven and let cool completely on a wire rack. Chill in the refrigerator overnight for at least 6 hours to fully set.
- Prepare Chocolate Ganache: Heat heavy whipping cream over medium-low heat until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1½ minutes. Stir gently until smooth and glossy. Refrigerate for 10 minutes to thicken slightly before using.
- Make Whipped Cream Topping and Decorate: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread whipped cream over the chilled cheesecake. Garnish with the remaining frozen cookie dough balls and extra mini chocolate chips on top. Chill until ready to serve.
Notes
- Heat-treating the flour is crucial for making edible cookie dough safe to eat.
- Freezing the cookie dough balls before folding into the cheesecake helps maintain their shape during baking.
- The water bath ensures gentle, even baking and prevents cracks on the cheesecake surface.
- Bring all dairy ingredients to room temperature for smooth batter and even baking.
- Letting the cheesecake cool gradually in the oven minimizes cracks on the surface.
- Chill the cheesecake overnight for the best texture and flavor development.
