Description
Indulge in the decadent delight of our Chocolate Chip Cookie Dough Cheesecake, a perfect fusion of rich cheesecake and edible cookie dough. This show-stopping dessert features a buttery cookie crust, creamy cheesecake filling studded with mini chocolate chips, and a luscious chocolate ganache topping. Ideal for birthdays, holidays, or just a cozy night in, it’s guaranteed to impress your guests and satisfy your sweet tooth. The straightforward preparation method ensures that both novice bakers and seasoned pros can create this irresistible treat with ease.
Ingredients
Scale
- 1 1/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1/2 cup Brown sugar (packed light or dark)
- 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 cup All-purpose flour (heat treated)
- 1/4 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1/2 cup Brown sugar (packed light or dark)
- 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 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 (160°C). Prepare a 9-inch springform pan by greasing it lightly.
- For the cookie crust, mix flour, baking soda, and salt in one bowl. In another bowl, cream together room-temperature butter, brown sugar, white sugar, vanilla extract, and egg until smooth. Combine the two mixtures and fold in chocolate chips before pressing into the bottom of the prepared pan.
- For the edible cookie dough, combine heat-treated flour with salt, then beat together butter and sugars with vanilla and milk until smooth. Stir in chocolate chips.
- For the cheesecake filling, beat together cream cheese and sugar until creamy. Add sour cream, heavy whipping cream, vanilla extract, then mix in eggs one at a time until fully incorporated. Fold in mini chocolate chips.
- Pour half of the cheesecake batter over the crust, add dollops of cookie dough on top, then pour over the remaining batter.
- Bake for about 90 minutes or until set but slightly jiggly in the center. Allow to cool before chilling for at least four hours.
- Top with ganache made from heated heavy cream poured over chocolate chips until melted and smooth.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg