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