Chocolate Chip Cookie Dough Cheesecake (Print Layout)
Creamy cheesecake filled with chocolate chip cookie dough and a crisp chocolate cookie crust; chill until firm.
# What You Need:
→ Chocolate Cookie Crust
01 - about 9 ounces chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 1/3 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - about 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
# Directions:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Mix crushed chocolate sandwich cookies with melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Place in the freezer while preparing the next layers.
03 - In a mixing bowl, beat softened butter with brown sugar and granulated sugar until light and creamy. Mix in milk and vanilla extract. Add heat-treated flour and salt; combine just until a dough forms. Fold in mini chocolate chips. Shape most of the dough into small marble-sized balls, reserving some for topping. Refrigerate dough balls until ready to use.
04 - In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Blend in sour cream, vanilla extract, and all-purpose flour, mixing until just incorporated.
05 - Pour half of the cheesecake batter over the frozen cookie crust. Evenly distribute half the cookie dough balls over the batter. Gently spread the remaining cheesecake batter on top, smoothing the surface. Optionally, arrange reserved cookie dough balls on the surface.
06 - Bake for 55 to 65 minutes, until edges are set and the center is slightly wobbly. Turn off oven, crack the door open, and let cheesecake cool inside the oven for 1 hour.
07 - Remove from oven and allow cheesecake to cool fully at room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
08 - Before serving, garnish with mini chocolate chips and extra cookie dough balls if desired. Slice with a large, sharp knife and serve chilled.
# Expert Suggestions:
01 -
- It feels like you&aposs eating two desserts in one: pure cheesecake bliss packed with bites of nostalgic cookie dough.
- Every step rewards you with edible moments–from taste-testing dough to admiring those perfect marbled layers.
02 -
- Rushing the chilling time will make slicing a total mess, so patience really is a virtue here.
- Bringing cream cheese to room temperature is the small step that guarantees velvety filling with no lumps.
03 -
- Always crush the chocolate cookies as fine as possible so your crust holds up under the creamy filling.
- Baking low and slow prevents overcooked edges and keeps the center just-so dreamy.