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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Dough Cheesecake. Combining a rich chocolate chip cookie crust with a creamy cheesecake filling infused with edible cookie dough, this delightful treat is perfect for birthdays, holidays, or simply satisfying your sweet tooth. Each slice offers an irresistible blend of textures—from the crunchy crust to the smooth, decadent filling—making it a showstopper at any gathering. Topped with luscious chocolate ganache and fluffy whipped cream, this cheesecake is not only delicious but also visually stunning, ensuring it will impress family and friends alike.

  • Total Time: 1 hour 40 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (packed light or dark)
  • 1/4 cup white granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 large egg (room temperature)
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cup all-purpose flour (heat treated)
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (packed light or dark)
  • 1/2 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp milk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 24 oz cream cheese (room temperature)
  • 3/4 cup white granulated sugar
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup heavy whipping cream (room temperature)
  • 1 tsp pure vanilla extract
  • 3 large eggs (room temperature)
  • 3/4 cup mini chocolate chips
  • 2/3 cookie dough balls
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking soda, and salt. In another bowl, beat together the butter, brown sugar, white sugar, and vanilla until creamy. Add in the egg and mix well. Gradually blend in the dry ingredients until combined. Stir in the semi-sweet chocolate chips.
  3. Press the cookie dough mixture evenly into the bottom of a greased springform pan. Bake for about 10-12 minutes until just set. Remove from oven and let cool while you prepare the fillings.
  4. In a bowl, mix together heat-treated flour with salt. Cream together butter, brown sugar, white sugar, and vanilla until smooth. Add milk and stir in chocolate chips. Set aside.
  5. In a separate large bowl, beat room temperature cream cheese with white sugar until fluffy. Mix in sour cream and heavy whipping cream until smooth. Add vanilla extract then mix in eggs one at a time until just combined.
  6. Pour half of the cheesecake mixture over the cooled cookie crust. Drop spoonfuls of edible cookie dough on top followed by remaining cheesecake batter.
  7. Bake at 325°F (160°C) for about 60-70 minutes or until edges are set but center slightly jiggles. Turn off oven and let cheesecake cool inside with door ajar for an hour.
  8. Refrigerate for at least 4 hours or overnight before serving. Once chilled, prepare ganache by heating heavy whipping cream then pouring it over semi-sweet chocolate chips until melted. Drizzle ganache over top of cheesecake before adding whipped cream dollops.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (120g)
  • Calories: 410
  • Sugar: 30g
  • Sodium: 290mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: Use room-temperature ingredients for a smoother batter. Ensure flour is heat-treated for safety when making edible cookie dough. Chill the cheesecake overnight for best results.

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