Imagine sinking your fork into a slice of Cookie Dough Cheesecake, where each layer tells a story of texture and taste. The base, a golden-brown chocolate chip cookie crust, offers a delightful crunch, leading to the creamy, rich heart of the cheesecake. Scattered throughout this velvety base are chunks of edible cookie dough, offering a surprise burst of texture and flavor. The experience is crowned with a smooth chocolate ganache, a touch of elegance that balances the sweetness with its silky texture. Each bite is a harmonious blend of comfort and luxury, making it a perfect dessert for those who cherish the nostalgia of cookie dough and the sophistication of cheesecake.
Ingredients Overview
This indulgent dessert is not just another cheesecake. The combination of a cookie crust, edible cookie dough, and a rich cheesecake filling makes it an unforgettable treat. Here’s a breakdown of what you’ll need to create this masterpiece:
For the Chocolate Chip Cookie Crust:
- Flour and baking soda for structure
- Unsalted butter, providing that soft, buttery texture
- A combination of brown sugar and white granulated sugar for sweetness and moisture
- Chocolate chips that melt into gooey pockets of chocolate
For the Edible Cookie Dough:
- Heat-treated flour to make it safe to eat raw
- Unsalted butter and sugars for that classic cookie dough taste
- A splash of vanilla extract and milk to bind the dough together
- Chocolate chips, both mini and regular, for that perfect chocolatey bite
For the Cheesecake Filling:
- A creamy base of cream cheese, balanced with sour cream and heavy cream for smoothness
- Sugar to sweeten the filling, and vanilla extract for that classic flavor
- Eggs for setting the cheesecake into a perfect, silky texture
- Mini chocolate chips and frozen cookie dough balls that add delightful chunks throughout
For the Chocolate Ganache:
- Semi-sweet chocolate chips paired with heavy cream to create a smooth and glossy finish
- A final flourish of whipped cream adds an airy, light sweetness that complements the richness of the cheesecake.
Step-by-Step Directions
Step 1: Make the Chocolate Chip Cookie Crust
The foundation of this cheesecake is a buttery, slightly crisp chocolate chip cookie crust. Begin by preheating your oven to 350°F (177°C). Prepare your 9-inch springform pan with a parchment circle at the bottom and a layer of non-stick spray. Sift together the flour, baking soda, and salt. In another bowl, cream the butter and sugars until light and fluffy. Add the vanilla and egg, mixing well. Gradually add the dry ingredients and chocolate chips, mixing until combined. Press the dough evenly into the bottom of your pan and bake for 18-23 minutes until the edges are golden.
Step 2: Prepare the Edible Cookie Dough
While the crust bakes, prepare the edible cookie dough. First, sift the flour and salt (remember, the flour needs to be heat-treated for safety). Beat the butter and sugars together until fluffy, then add the vanilla and milk. Gradually mix in the dry ingredients and chocolate chips. Roll the dough into small balls and freeze them – this step ensures the dough retains its shape during baking.
Step 3: Assemble and Bake the Cheesecake
Lower your oven temperature to 325°F (163°C). In a large bowl, beat the cream cheese and sugar until smooth. Mix in the vanilla, sour cream, and heavy cream. Add the eggs one at a time, ensuring they are fully incorporated before adding the next. Fold in the mini chocolate chips and frozen cookie dough balls. Pour the mixture over the baked crust and place the pan in a water bath. Bake for 75-90 minutes until the center is just set. Let the cheesecake cool completely.
Step 4: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it’s simmering but not boiling. Pour it over the semi-sweet chocolate chips in a bowl, letting the heat melt the chocolate. Stir until smooth and pour the ganache over the cooled cheesecake, spreading it evenly.
Step 5: Add Whipped Cream and Garnish
For an extra layer of indulgence, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe the whipped cream around the edge of the cheesecake and top with extra cookie dough balls and mini chocolate chips for decoration.
Presentation Tips
When serving your Cookie Dough Cheesecake, consider adding a drizzle of caramel or a dusting of cocoa powder for an elegant touch. The contrast of the rich chocolate ganache against the fluffy whipped cream makes this dessert visually stunning. The layers—the cookie crust, creamy cheesecake, chunks of cookie dough, and silky ganache—create a slice that’s a feast for the eyes and the palate.
Why You’ll Love This Cheesecake
This Cookie Dough Cheesecake offers the best of both worlds—classic cookie dough nostalgia combined with the luxurious texture of a baked cheesecake. The buttery cookie crust provides the perfect crunch, while the cheesecake layer is smooth and creamy, with hidden cookie dough bites that bring a delightful surprise in every bite. The rich chocolate ganache adds just the right amount of sophistication, making this dessert suitable for any occasion, from casual get-togethers to fancy celebrations.
Whether you’re a cookie dough lover or a cheesecake enthusiast, this recipe offers a decadent dessert experience that will have everyone asking for seconds.
Cookie Dough Cheesecake
- Total Time: 2 hours 15 minutes + chilling
- Yield: 12 1x
Description
Imagine sinking your fork into a slice of Cookie Dough Cheesecake, where each layer tells a story of texture and taste. The base, a golden-brown chocolate chip cookie crust, offers a delightful crunch, leading to the creamy, rich heart of the cheesecake. Scattered throughout this velvety base are chunks of edible cookie dough, offering a surprise burst of texture and flavor. The experience is crowned with a smooth chocolate ganache, a touch of elegance that balances the sweetness with its silky texture. Each bite is a harmonious blend of comfort and luxury, making it a perfect dessert for those who cherish the nostalgia of cookie dough and the sophistication of cheesecake.
Ingredients
Chocolate Chip Cookie Crust:
1 ¼ cup All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Unsalted butter, room temperature
½ cup Brown sugar, packed light or dark
¼ cup White granulated sugar
½ teaspoon Pure vanilla extract
1 Large egg, room temperature
1 cup Semi-sweet chocolate chips
Edible Cookie Dough:
1 ½ cup All-purpose flour, heat treated (see notes)
¼ teaspoon Salt
½ cup Unsalted butter, room temperature
½ cup Brown sugar, packed light or dark
½ cup White granulated sugar
1 teaspoon Pure vanilla extract
3 tablespoon Milk
½ cup Semi-sweet chocolate chips
½ cup Mini chocolate chips
Chocolate Chip Cheesecake:
24 oz Cream cheese, room temperature
¾ cup White granulated sugar
½ cup Sour cream, room temperature
¼ cup Heavy whipping cream, room temperature
1 teaspoon Pure vanilla extract
3 Large eggs, room temperature
¾ cup Mini chocolate chips
⅔ Cookie dough balls
Chocolate Ganache:
1 cup Semi-sweet chocolate chips
½ cup Heavy whipping cream
Whipped Cream:
1 cup Heavy whipping cream
2 tablespoon Powdered sugar
½ teaspoon Pure vanilla extract
Instructions
Chocolate Chip Cookie Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with non-stick baking spray. Place a 9-inch parchment circle on the bottom of the pan and spray again. Sift together flour, baking soda, and salt. Beat butter, brown sugar, and white sugar until fluffy. Mix in vanilla and egg. Gradually add dry ingredients and chocolate chips. Press dough into pan and bake for 18-23 minutes.
Edible Cookie Dough: While crust bakes, sift flour and salt. Beat butter and sugars until fluffy. Add vanilla and milk. Mix in dry ingredients and chocolate chips. Roll tiny dough balls and freeze.
Chocolate Chip Cheesecake: Lower oven to 325°F. Beat cream cheese and sugar. Mix in vanilla, sour cream, and heavy cream. Add eggs one at a time, then stir in mini chocolate chips and frozen dough balls. Bake in water bath for 75-90 minutes.
Chocolate Ganache: Heat cream and pour over chocolate chips. Stir until smooth. Spread over cooled cheesecake.
Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff. Pipe onto cheesecake and top with cookie dough balls and mini chocolate chips.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
Nutrition
- Calories: 860 kcal