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Chocolate Chip Cookie Dough Cheesecake

Irresistible Chocolate Chip Cookie Dough Cheesecake Delight

This Chocolate Chip Cookie Dough Cheesecake combines a rich, buttery crust with creamy cheesecake and edible cookie dough for a decadent dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour or gluten-free 1-to-1 flour
  • 1 cup unsalted butter at room temperature
  • ¾ cup brown sugar preferably dark brown
  • ½ cup granulated sugar reduce for less sweetness
  • 1 large egg or a flax egg for vegan option
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • 1 cup mini chocolate chips
  • ½ cup frozen edible cookie dough balls for filling and garnishing
For the Ganache and Topping
  • ½ cup heavy cream for ganache
  • 1 cup semi-sweet chocolate chips for ganache
  • 2 tablespoons powdered sugar for whipped cream topping
  • 1 teaspoon vanilla extract for whipped cream topping
  • 1 cup heavy cream for whipped cream topping

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Baking sheet
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the egg and vanilla extract, mixing until fully combined.
  4. Incorporate the all-purpose flour, baking soda, and salt, followed by the semi-sweet chocolate chips.
  5. Press the dough into the bottom of the prepared pan and bake for 18-23 minutes until golden brown.
  6. Cool the crust while preparing the edible cookie dough.
  7. Heat-treat the all-purpose flour by baking it. Mix with butter, sugars, and vanilla extract.
  8. Stir in mini chocolate chips and freeze the dough balls for at least 10 minutes.
  9. For the cheesecake filling, beat the cream cheese until smooth, then add the sugars, sour cream, and heavy cream.
  10. Mix in the eggs, one at a time, folding in mini chocolate chips and cookie dough balls.
  11. Pour the filling over the cooled crust, bake in a water bath at 325°F (160°C) for 75-90 minutes.
  12. Cool the cheesecake in the oven with the door cracked for 30 minutes before cooling at room temperature.
  13. Prepare the ganache by simmering heavy cream and pouring it over the chocolate chips, stirring until smooth.
  14. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form and spread over the cheesecake.
  15. Top with reserved cookie dough balls and mini chocolate chips before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

For best flavor, chill the cheesecake for 2-4 days before serving. Use a water bath to prevent cracks during baking. Ensure all ingredients are at room temperature for a smoother filling.

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