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Chocolate Chip Cookie Dough Cheesecake Recipe

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4 from 8 reviews

This Chocolate Chip Cookie Dough Cheesecake is a decadent, crowd-pleasing dessert that combines a creamy classic cheesecake with chunks of edible cookie dough and a buttery graham cracker crust. Perfect for celebrations or as a comforting treat, this rich and indulgent cake layers sweet cookie dough and chocolate chips within a smooth cheesecake filling, creating a luscious blend of textures and flavors.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar

Cookie Dough

  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 teaspoon salt

Optional Layer

  • 1/3 cup sweetened condensed milk or fudge sauce

Toppings

  • Extra mini chocolate chips
  • Cookie dough chunks

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar, mixing until the texture resembles wet sand. Press this mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then allow to cool completely.
  2. Make the edible cookie dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and mix well. Gradually incorporate the flour and salt, mixing just until combined. Stir in the mini chocolate chips. Set aside some cookie dough to use as chunks for the topping.
  3. Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract, mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Add salt and mix briefly.
  4. Assemble the layers: Spread half of the cheesecake filling over the cooled crust. Dollop spoonfuls of the cookie dough evenly over the cheesecake layer. If using, drizzle sweetened condensed milk or fudge sauce over the cookie dough layer. Pour the remaining cheesecake filling over the top, smoothing it out evenly.
  5. Bake the cheesecake: Bake in the preheated oven at 325°F (160°C) for approximately 50 to 60 minutes, or until the edges are set but the center still slightly jiggles. Avoid overbaking to maintain a creamy texture.
  6. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
  7. Decorate and serve: Before serving, top the cheesecake with extra mini chocolate chips and reserved cookie dough chunks for an added decorative and flavorful touch. Slice into 12 pieces and enjoy.

Notes

  • Make sure to use heat-treated flour for the cookie dough to ensure it is safe to eat raw.
  • If you prefer, you can substitute the sweetened condensed milk with fudge sauce or omit this layer entirely.
  • For best results, chill the cheesecake overnight to allow flavors to meld and the texture to set perfectly.
  • Use a water bath during baking if you want to prevent cracking on the cheesecake surface.
  • Allow the cheesecake to come to room temperature for 15-20 minutes before serving for optimal creaminess.

Find it online: https://zaracooking.com/chocolate-chip-cookie-dough-cheesecake-recipe/