Description
Indulge in a slice of this Chocolate Chip Cookie Dough Cheesecake, a divine dessert that combines the beloved flavors of chocolate chip cookies and creamy cheesecake. This recipe features a delectable cookie crust, a rich cheesecake filling dotted with mini chocolate chips, and luscious edible cookie dough balls on top. Finished with a silky chocolate ganache and airy whipped cream, this cheesecake is not only visually stunning but also irresistibly delicious—ideal for birthdays, gatherings, or simply treating yourself.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup brown sugar (packed)
- 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 cups all-purpose flour (heat treated)
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar (packed)
- 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 cup 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
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine flour, baking soda, and salt.
- In another bowl, mix butter with brown sugar and white sugar until creamy. Add vanilla extract and egg; mix well. Gradually blend in dry ingredients until combined. Stir in chocolate chips. Press this mixture into the bottom of a greased springform pan.
- In a medium bowl, mix heat-treated flour with salt. Cream together butter, brown sugar, white sugar, and vanilla extract until smooth. Add milk gradually while mixing. Fold in semi-sweet chocolate chips and mini chocolate chips. Set aside.
- In a large bowl, beat cream cheese until smooth using an electric mixer. Gradually add white sugar; mix until incorporated. Add sour cream and heavy whipping cream; blend well. Incorporate vanilla extract followed by eggs one at a time; beat until just combined. Gently fold in mini chocolate chips.
- Pour half of the cheesecake filling over the cookie crust in the springform pan. Drop spoonfuls of cookie dough on top. Pour remaining cheesecake filling over it. Bake for about 90 minutes or until set but slightly jiggly in center.
- After baking, let cool completely before refrigerating for several hours or overnight. Prepare ganache by melting semi-sweet chocolate chips in heavy whipping cream; pour over cooled cheesecake. Whip remaining heavy cream with powdered sugar and vanilla extract; pipe onto cheesecake as desired.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 380
- Sugar: 29g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg