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–+ servings
Chocolate Chip Cookie Dough Cheesecake

Heavenly Chocolate Chip Cookie Dough Cheesecake Delight

Indulge in this Chocolate Chip Cookie Dough Cheesecake that perfectly blends the creaminess of cheesecake and the charm of cookie dough.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Substitution note: Gluten-free 1-to-1 flour can be used.
  • 1 tsp Baking Soda Ensure it's fresh for proper rise.
  • 1 tsp Salt Use kosher salt if available for best flavor.
  • 1 cup Unsalted Butter Make sure it's at room temperature for easy creaming.
  • 1 cup Brown Sugar Light or dark brown sugar will both work; dark adds more depth.
  • 1 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1 large Egg Can be omitted if making mini versions with less structure needed.
  • 1 cup Semi-Sweet Chocolate Chips
For the Cookie Dough
  • 1 cup Heat-Treated All-Purpose Flour Bake flour at 300°F for 7-8 minutes before using.
  • 1/2 cup Unsalted Butter Use the same as the crust for consistency.
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1/2 cup Mini Chocolate Chips
  • 1 cup Frozen Edible Cookie Dough Balls
For the Cheesecake Filling
  • 16 oz Cream Cheese Should be softened to room temperature for easy mixing.
  • 1 cup Sour Cream
  • 1 cup Heavy Whipping Cream
For the Topping
  • 1 cup Heavy Whipping Cream Chill before whipping for better results.
  • 1/4 cup Powdered Sugar
  • 1/4 cup Mini Chocolate Chips Use to garnish the cheesecake for added flair.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Hand mixer
  • measuring cups
  • Piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9" springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, cream together unsalted butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 3-4 minutes. Gradually mix in all-purpose flour, baking soda, salt, and semi-sweet chocolate chips until combined. Press this mixture into the bottom of the prepared pan and bake for 18-23 minutes.
  3. While the crust is cooling, heat-treat the all-purpose flour by baking it at 300°F (150°C) for 7-8 minutes. In another bowl, cream together unsalted butter, brown sugar, and granulated sugar. Mix in vanilla extract, then add heat-treated flour and stir until combined. Fold in mini chocolate chips and freeze rolled dough balls for about 10 minutes.
  4. Lower the oven temperature to 325°F (160°C). Beat softened cream cheese until smooth, then add sugar gradually. Mix in sour cream, heavy cream, and vanilla extract. Incorporate eggs gently and fold in mini chocolate chips and 2/3 of cookie dough balls.
  5. Pour cheesecake filling over the cooled crust, smoothing the top. Bake in a water bath for 75-90 minutes. Once baked, turn off the oven and let it cool for 30 minutes.
  6. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
  7. For ganache, heat heavy cream until simmering, pour over semi-sweet chocolate chips and stir until smooth. Cool slightly.
  8. Whip the heavy cream with powdered sugar until stiff peaks form. Transfer to a piping bag.
  9. Pour ganache over chilled cheesecake, pipe whipped cream on top, and garnish with remaining cookie dough balls and mini chocolate chips. Chill briefly before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Ensure room temperature ingredients for a silky filling. Always use a water bath to prevent cracks and allow for proper chilling to enhance the flavor.

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