Chocolate Chip Cookie Dough Cheesecake (Printable Format)
Creamy cheesecake with pockets of sweet cookie dough and a crunchy chocolate cookie crust, chilled before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies, finely crushed
02 - 5.3 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.3 tablespoons brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 1/2 cup mini chocolate chips
→ Cheesecake Filling
11 - 21 ounces 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
# How-To Steps:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter until evenly coated. Press the mixture firmly into the pan to form an even base. Freeze while assembling the filling and cookie dough.
03 - In a bowl, cream softened butter with brown sugar and granulated sugar until light in color and fluffy in texture. Mix in milk and vanilla extract. Add heat-treated flour and salt, blending just to combine. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for garnish. Refrigerate the dough balls until needed.
04 - Beat softened cream cheese and sugar until smooth and creamy. Incorporate eggs one at a time, mixing briefly after each addition. Blend in sour cream, vanilla, and flour until just combined.
05 - Pour half of the cheesecake mixture over the crust. Evenly distribute half the cookie dough balls over the batter. Pour the remaining cheesecake filling on top and smooth the surface. Gently place the remaining cookie dough balls on the surface if desired.
06 - Bake for 55 to 65 minutes, or until the edges are set and the center is just slightly wobbly. Turn off the oven, crack the door, and allow the cheesecake to cool for 1 hour in the oven.
07 - Remove from oven. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for optimal texture.
08 - Before serving, sprinkle with mini chocolate chips and extra cookie dough balls, if desired. Slice with a sharp knife and serve well-chilled.
# Expert Suggestions:
01 -
- Every slice comes with a secret stash of homemade cookie dough, turning cheesecake into an adventure.
- The chocolate cookie crust adds just enough crunch to balance the creamy filling, making it irresistible for any gathering.
02 -
- If you skip heat-treating the flour for the dough, your mind won't relax until the last bite’s gone.
- I used to forget to bring cream cheese to room temperature, resulting in lumpy batter. Set it out early for silkiness.
03 -
- Wrap the outside of your springform pan with foil to avoid buttery leaks in the oven.
- Slicing the cake with a knife dipped in hot water yields perfectly smooth cuts that show off every layer.