This Chocolate Chip Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout! This dessert is a show stopper!
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Whenever a special holiday like my birthday or Mother’s Day would come around my husband would ask me if there was a special dessert I had in mind. I always gave him a few choices including this cheesecake but he always chose one of the other options.
Instead he’s made this Strawberry Shortcake with Almond Glaze, this Chocolate Cake, and these Cheesecake Stuffed Strawberries. He’s not too shabby in the kitchen.
Cheesecakes can be a little intimidating and so frustrating when they don’t turn out. This comes together beautifully. And did I mention it’s a cheesecake loaded with chunks of cookie dough throughout?
Half of my cookie dough balls. The dough will be kind of wet but harden up in the freezer while you prepare the rest of the cheesecake.
I used graham cracker crumbs for my crust but you can use Oreos as well. Feel free to use whatever you prefer. Spread half of the cheesecake batter in the pan.
Then fold in your cookie dough balls and some chocolate chips.
Spread it all into a pan and bake away.
Look at those chunks of cookie dough.
There’s a reason Cheesecake Factory tops all of its cheesecakes with fresh whipped cream. The cream cuts the rich dense cheesecake and is the perfect compliment. Don’t skip this part!
HOW TO HEAT TREAT FLOUR
Flour should be treated before eating raw. Here’s how you do it. Microwave flour on high in a microwave safe bowl for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
OTHER CHEESECAKE RECIPES
Cookie Dough Cheesecake
Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout!
Crust:
- 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
Garnish:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Mini chocolate chips, for sprinkling
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Preheat oven to 325 degrees. Lightly grease the bottom and sides of a 10-inch springform pan.
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For the cookie dough: In a medium bowl, beat the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. Gently roll the dough into small balls about 1 1/2 teaspoons small and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
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For the crust: In a medium bowl, combine the graham crackers crumbs, sugar, and butter. Press onto the bottom and about an inch up the sides of the prepared springform pan. Bake in the oven for 6 minutes. Remove from the oven.
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For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Do not overmix. Too much air in the batter can cause the cheesecake to crack on top during baking.
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Pour half the batter into the prepared crust. Reserve a few of the cookie dough balls for the top of the cheesecake and gently stir in the remaining cookie dough balls and the 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter evenly. Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
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Bake the cheesecake at 325 degrees for 60 minutes. You can use a water bath or not (see note). Turn off the oven and prop the door open several inches. Let the cheesecake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. For best results chill overnight.
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For whipped cream garnish: Whip cream with sugar until soft peaks form.
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To serve, cut into slices and top with whipped cream and mini chocolate chips.
HOW TO HEAT TREAT FLOUR
Flour should be treated before eating raw. Here’s how you do it. Microwave flour on high in a microwave safe bowl for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
WATER BATH
A water bath helps the cheesecake not to crack on top. I personally don’t love with messing with the water bath so I fill a casserole dish halfway with water and place it on the rack below the cheesecake. This helps and isn’t messy.
