Chocolate Chip Cookie Dough Cheesecake (Print Version)
Creamy cheesecake studded with cookie dough balls and mini chips on a crisp chocolate cookie crust.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies, finely crushed
02 - 5.3 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.3 tablespoons brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 0.6 cup mini chocolate chips
→ Cheesecake Filling
11 - 21.2 ounces cream cheese, softened
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping
17 - 2.8 tablespoons mini chocolate chips
18 - Reserved cookie dough balls
# How to Cook:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
02 - Mix crushed chocolate sandwich cookies and melted butter in a bowl until well blended. Press firmly into the bottom of prepared pan and freeze while making other layers.
03 - In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until pale and fluffy. Add milk and vanilla, then blend until combined. Mix in heat-treated flour and salt just until incorporated. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for topping. Chill cookie dough balls in the refrigerator until needed.
04 - Using an electric mixer, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla, and flour only until combined, avoiding overmixing.
05 - Pour half of the cheesecake batter over the chilled cookie crust. Evenly distribute half of the cookie dough balls over the batter. Pour the remaining cheesecake batter over the top and smooth the surface. Arrange reserved cookie dough balls on top if desired.
06 - Bake for 55 to 65 minutes, or until the edges are set and the center is just slightly wobbly. Switch off the oven, crack the door, and allow cheesecake to cool inside for 1 hour.
07 - Remove cheesecake from oven, cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight.
08 - Before serving, garnish with mini chocolate chips and extra cookie dough balls if desired. Slice and serve chilled.
# Expert Advice:
01 -
- You get pockets of gooey cookie dough and luscious cheesecake in every bite, like a secret only your fork discovers.
- This one always draws gasps at the table since it looks impressive but is secretly simple to make with a few clever steps.
02 -
- One time, I rushed and skipped heat-treating the flour, only to discover that raw flour isn&apost safe—never again.
- Letting the cheesecake cool gradually in the oven prevents those heart-breaking cracks across the surface.
03 -
- Softening all chilled ingredients before mixing avoids lumps and gives you a super-smooth filling.
- Resist the urge to overbake—pull it while the center still jiggles for that perfect creamy texture.