Oh, where do I even begin with the mouthwatering delight that is the Chocolate Chip Cookie Dough Cheesecake recipe? Brace yourself for a heavenly fusion of two of my all-time favorite treats. This recipe takes the classic indulgence of chocolate chip cookie dough and marries it with the creamy richness of cheesecake.
The result? Pure dessert bliss! Picture a buttery graham cracker crust, a luscious vanilla cheesecake filling studded with chunks of gooey cookie dough, and a generous drizzle of chocolate ganache on top. It’s a dessert lover’s dream come true. Trust me, one bite of this delectable creation and you’ll have your taste buds singing a sweet symphony of delight!
Ingredients Needed for This Recipe
CHOCOLATE CHIP GRAHAM CRACKER CRUST
- 1 1/2 cups (180g) ground graham crackers (about 1 1/2 sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter, melted
- 1/2 cup (80g) mini chocolate chips
COOKIE DOUGH
- 1/2 cup (110g) unsalted butter, room temp
- 1 cup (205g) light brown sugar, packed
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup (132g) all-purpose flour, heat treated*
- 1/2 tsp kosher salt
- 3/4 cup (120g) mini chocolate chips
COOKIE DOUGH CHEESECAKE
- 4 8oz blocks full fat cream cheese, room temp
- 1 cup (200g) granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk, room temp
- 1 tbsp vanilla extract
- 1 cup (250g) sour cream, room temp
- 3/4 cup (120g) mini chocolate chips, plus more for topping
WHIPPED CREAM
- 1 cup (240g) heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
Instructions for Making Chocolate Chip Cookie Dough Cheesecake
CHOCOLATE CHIP GRAHAM CRACKER CRUST
- To begin, microwave the flour for the cookie dough for approximately 90 seconds to undergo heat treatment. This process eliminates any potential bacteria since a portion of the dough will be eaten uncooked. It is important to do this step initially because the flour requires sufficient time to cool down before it can be used.
- To make the crust, place one oven rack in the center of the oven and another rack at the bottom.
- To begin, preheat the oven to 350°F and prepare a 9-inch springform pan by greasing and lining the bottom and sides with parchment paper. Make sure the paper extends about an inch above the sides of the pan.
- Combine the crushed graham crackers, sugar, and salt before adding the butter.
- After the mixture has been evenly moistened, incorporate the chocolate chips.
- Press the crust firmly into the bottom and edges of the pan, making sure it is tightly packed. It is helpful to use a measuring cup or similar object with a flat bottom, such as a jar or cup, to assist in pressing the crust into place.
- Bake on the middle rack for 8 minutes.
- After the task is completed, lower the oven heat to 325F.
COOKIE DOUGH
- As the crust is in the oven, prepare the cookie dough.
- Combine the softened butter and brown sugar using a wooden spoon to avoid incorporating air into the cookie dough. If air is trapped, it may create cracks on the surface of the cheesecake while baking.
- After achieving a smooth consistency, incorporate the milk and vanilla.
- After that, incorporate the flour that has undergone heat treatment and salt into the mixture, and then add the chocolate chips. The dough should have a fairly soft and sticky consistency. Place it to the side.
COOKIE DOUGH CHEESECAKE
- Put a sizable roasting pan on the lowest shelf in the oven. Take a pot of medium size and fill it with approximately 5 cups of water, then place it on high heat until it boils.
- Once the water starts to heat up, put the cream cheese, sugar, and cornstarch into a big bowl. Use either a hand mixer or a stand mixer with the paddle attachment and mix at a slow speed until the mixture becomes smooth.
- Carefully remove any remaining mixture from the bowl and gradually add the eggs, one by one, while the mixer is set on a low speed.
- Once the eggs have been fully incorporated and the mixture is free of lumps, scrape the sides of the bowl and add the vanilla to the mixture.
- Incorporate the sour cream into the mixture, using the low speed setting, and afterwards take the bowl out of the mixer.
- Scrape the bowl once more and then add the chocolate chips, mixing them gently.
- To start the process, take 8 portions of cookie dough, each the size of a tablespoon, from the bowl. Put these portions on a plate that is covered with parchment paper and place it in the refrigerator. These portions will later be used for decoration on the top.
- Take the remaining dough and place spoonfuls evenly on the bottom of the crust. If the crust is moving around excessively, spread the dough as evenly as possible. It does not need to be flawless!
- You should pour the cheesecake batter onto the top and ensure it is evenly spread. The batter should fill the entire pan, while the parchment paper will assist in keeping the batter contained.
- Now, let’s return to the water. At this point, it should be boiling. Therefore, switch off the heat and cautiously transfer the boiling water into the roast pan located in the oven.
- Next, promptly position the pan containing the cheesecake on the central rack directly above the pan filled with water and roast.
- Close the door promptly and put in the oven to cook for approximately 1 hour and 20-30 minutes.
- When the edges are nicely swollen and the center has a slight movement when the pan is pushed, it is considered to be done.
- Once the cheesecake is finished, leave it in the oven and turn off the heat. Open the oven door slightly and let the cheesecake remain inside for 45 minutes.
- Once 45 minutes have passed, take out the cheesecake from the oven and gently scatter a small amount of mini chocolate chips over the top. The heat from the cake will make the chips adhere to the surface.
- Allow the cheesecake to cool down for 30 minutes at room temperature, and then place it in the refrigerator uncovered to chill overnight.
WHIPPED CREAM
- Prepare the whipped cream once the cheesecake has been chilled and just before you are about to serve it.
- In the bowl of a hand or stand mixer, combine the whipping cream, vanilla, sugar, and dry milk powder (optional – used for stability).
- Beat at a high speed until the mixture forms stiff peaks.
- Use a piping bag to create 8 big swirls along the edges of the cheesecake and then add the cookie dough balls on top. You can also sprinkle extra chocolate chips for added taste and enjoyment.
Tips for Perfecting the Recipe
Understand Your Ingredients: The quality of your ingredients can significantly impact the final outcome of your cheesecake. Full-fat cream cheese will give you a richer and creamier texture, which is essential for a decadent cheesecake. Using high-quality chocolate chips and real vanilla extract can also make a noticeable difference in flavor.
Room Temperature Ingredients: To ensure a smooth batter without lumps, make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start mixing. This facilitates easier blending and a more uniform texture in the final product.
Heat Treating Flour: For the cookie dough, it’s crucial to heat treat the flour to eliminate any potential bacteria. This step is simple but essential for making the raw cookie dough safe to consume. Simply microwave the flour for about 90 seconds, stirring every 30 seconds to ensure even heat distribution.
The Water Bath Method: Cheesecakes are notorious for cracking on the top. A water bath (or bain-marie) can help prevent this by providing a moist and even heat environment around the cheesecake. This method helps the cheesecake cook more evenly and prevents sudden temperature changes that can lead to cracks.
Avoid Overmixing: When combining your ingredients, especially after adding the eggs, mix just until incorporated. Overmixing can incorporate too much air into the batter, leading to surface cracks as the cheesecake bakes and settles.
Cooling Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly ajar once it’s done baking. This slow cooling process helps prevent the cheesecake from sinking in the middle or cracking due to sudden temperature changes.
Storage Tips
Refrigerating: Once cooled, the cheesecake should be refrigerated for at least 12 hours, but ideally overnight. This not only helps the flavors to meld but also ensures the cheesecake sets properly for slicing. Cover the cheesecake with plastic wrap or store it in an airtight container to keep it from absorbing any odors from the refrigerator.
Freezing: Cookie dough cheesecake freezes exceptionally well. To freeze, place the cooled cheesecake on a baking sheet and freeze until solid. Wrap the cheesecake tightly in plastic wrap followed by a layer of aluminum foil. Frozen cheesecake can last up to 2 months. Thaw overnight in the refrigerator before serving.
Slices: For easier serving, you can cut the cheesecake into slices before freezing. Wrap each slice individually using the same method described above. This way, you can enjoy a piece of cheesecake whenever the craving strikes without having to thaw the entire dessert.
Serving Suggestions
Garnishing: Before serving, garnish the cheesecake with additional mini chocolate chips, whipped cream, and cookie dough balls to enhance its appearance and flavor. A drizzle of caramel or chocolate sauce can also add a delightful touch.
Pairing with Beverages: Serve your cookie dough cheesecake with a cup of coffee or a glass of milk to complement its rich flavors. For a more adult beverage, a dessert wine or a cup of espresso makes an excellent pairing.
Temperature: While this cheesecake is best served chilled, letting it sit at room temperature for about 10 minutes before serving can enhance its flavors and make the texture slightly softer, making it even more enjoyable.
Frequently Asked Questions
Can I make this cheesecake gluten-free? Yes, you can easily make this cheesecake gluten-free by substituting the graham crackers for a gluten-free alternative and using gluten-free all-purpose flour for the cookie dough.
What if my cheesecake cracks? If your cheesecake cracks, don’t worry. You can cover the top with whipped cream, chocolate chips, or even a thin layer of chocolate ganache. Cracks do not affect the taste of the cheesecake.
Can I use store-bought cookie dough? While homemade cookie dough is recommended for this recipe due to its specific consistency and safety considerations (like heat-treated flour), you can use store-bought cookie dough in a pinch. Ensure it’s safe to consume raw or bake according to the recipe’s instructions.
How do I know when the cheesecake is done baking? The cheesecake is done when the edges are set, but a small area in the center is slightly wobbly. The residual heat will continue to cook the center as the cheesecake cools, ensuring a creamy texture throughout.
Why do I need to use full-fat cream cheese? Full-fat cream cheese provides the necessary fat content for the creamy, rich texture that is characteristic of a great cheesecake. Reduced-fat or non-fat cream cheeses can result in a less satisfying texture and can affect the cheesecake’s ability to set properly.
Chocolate Chip Cookie Dough Cheesecake
INGREDIENTS
CHOCOLATE CHIP GRAHAM CRACKER CRUST
- 1 1/2 cups 180g ground graham crackers (about 1 1/2 sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter melted
- 1/2 cup 80g mini chocolate chips
COOKIE DOUGH
- 1/2 cup 110g unsalted butter, room temp
- 1 cup 205g light brown sugar, packed
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup 132g all-purpose flour, heat treated*
- 1/2 tsp kosher salt
- 3/4 cup 120g mini chocolate chips
COOKIE DOUGH CHEESECAKE
- 4 8 oz blocks full fat cream cheese room temp
- 1 cup 200g granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk room temp
- 1 tbsp vanilla extract
- 1 cup 250g sour cream, room temp
- 3/4 cup 120g mini chocolate chips, plus more for topping
WHIPPED CREAM
- 1 cup 240g heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder optional
INSTRUCTIONS
CHOCOLATE CHIP GRAHAM CRACKER CRUST
- To begin, microwave the flour for the cookie dough for approximately 90 seconds to undergo heat treatment. This process eliminates any potential bacteria since a portion of the dough will be eaten uncooked. It is important to do this step initially because the flour requires sufficient time to cool down before it can be used.
- To make the crust, place one oven rack in the center of the oven and another rack at the bottom.
- To begin, preheat the oven to 350°F and prepare a 9-inch springform pan by greasing and lining the bottom and sides with parchment paper. Make sure the paper extends about an inch above the sides of the pan.
- Combine the crushed graham crackers, sugar, and salt before adding the butter.
- After the mixture has been evenly moistened, incorporate the chocolate chips.
- Press the crust firmly into the bottom and edges of the pan, making sure it is tightly packed. It is helpful to use a measuring cup or similar object with a flat bottom, such as a jar or cup, to assist in pressing the crust into place.
- Bake on the middle rack for 8 minutes.
- After the task is completed, lower the oven heat to 325F.
COOKIE DOUGH
- As the crust is in the oven, prepare the cookie dough.
- Combine the softened butter and brown sugar using a wooden spoon to avoid incorporating air into the cookie dough. If air is trapped, it may create cracks on the surface of the cheesecake while baking.
- After achieving a smooth consistency, incorporate the milk and vanilla.
- After that, incorporate the flour that has undergone heat treatment and salt into the mixture, and then add the chocolate chips. The dough should have a fairly soft and sticky consistency. Place it to the side.
COOKIE DOUGH CHEESECAKE
- Put a sizable roasting pan on the lowest shelf in the oven. Take a pot of medium size and fill it with approximately 5 cups of water, then place it on high heat until it boils.
- Once the water starts to heat up, put the cream cheese, sugar, and cornstarch into a big bowl. Use either a hand mixer or a stand mixer with the paddle attachment and mix at a slow speed until the mixture becomes smooth.
- Carefully remove any remaining mixture from the bowl and gradually add the eggs, one by one, while the mixer is set on a low speed.
- Once the eggs have been fully incorporated and the mixture is free of lumps, scrape the sides of the bowl and add the vanilla to the mixture.
- Incorporate the sour cream into the mixture, using the low speed setting, and afterwards take the bowl out of the mixer.
- Scrape the bowl once more and then add the chocolate chips, mixing them gently.
- To start the process, take 8 portions of cookie dough, each the size of a tablespoon, from the bowl. Put these portions on a plate that is covered with parchment paper and place it in the refrigerator. These portions will later be used for decoration on the top.
- Take the remaining dough and place spoonfuls evenly on the bottom of the crust. If the crust is moving around excessively, spread the dough as evenly as possible. It does not need to be flawless!
- You should pour the cheesecake batter onto the top and ensure it is evenly spread. The batter should fill the entire pan, while the parchment paper will assist in keeping the batter contained.
- Now, let’s return to the water. At this point, it should be boiling. Therefore, switch off the heat and cautiously transfer the boiling water into the roast pan located in the oven.
- Next, promptly position the pan containing the cheesecake on the central rack directly above the pan filled with water and roast.
- Close the door promptly and put in the oven to cook for approximately 1 hour and 20-30 minutes.
- When the edges are nicely swollen and the center has a slight movement when the pan is pushed, it is considered to be done.
- Once the cheesecake is finished, leave it in the oven and turn off the heat. Open the oven door slightly and let the cheesecake remain inside for 45 minutes.
- Once 45 minutes have passed, take out the cheesecake from the oven and gently scatter a small amount of mini chocolate chips over the top. The heat from the cake will make the chips adhere to the surface.
- Allow the cheesecake to cool down for 30 minutes at room temperature, and then place it in the refrigerator uncovered to chill overnight.
WHIPPED CREAM
- Prepare the whipped cream once the cheesecake has been chilled and just before you are about to serve it.
- In the bowl of a hand or stand mixer, combine the whipping cream, vanilla, sugar, and dry milk powder (optional – used for stability).
- Beat at a high speed until the mixture forms stiff peaks.
- Use a piping bag to create 8 big swirls along the edges of the cheesecake and then add the cookie dough balls on top. You can also sprinkle extra chocolate chips for added taste and enjoyment.
