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Chocolate Chip Cookie Dough Cheesecake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this rich and creamy Chocolate Chip Cookie Dough Cheesecake featuring a buttery cookie dough crust layered with a luscious chocolate-studded cheesecake filling. Perfectly baked to achieve a smooth, slightly jiggle-centered texture, this decadent dessert is a chocolate lover’s dream come true with a delightful blend of cookie crunch and velvety cheesecake.

Ingredients

Scale

FOR THE COOKIE DOUGH BASE

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1/2 cup (85g) semi-sweet chocolate chunks (roughly chopped chocolate bar or store-bought chunks)

FOR THE CHEESECAKE FILLING

  • 3 (8 oz / 680g total) packages cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120g) sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 3/4 cup (130g) chocolate chunks
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. PREPARE THE PAN: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to ensure easy release of the cheesecake later.
  2. MAKE THE COOKIE DOUGH BASE: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes using a hand mixer or stand mixer. This creates the rich base for the crust.
  3. ADD EGG AND VANILLA: Mix in the egg and vanilla extract until the mixture is smooth and fully incorporated, ensuring even flavor distribution.
  4. ADD DRY INGREDIENTS: Add the all-purpose flour, baking soda, and salt. Mix until just combined to avoid overworking the dough which can toughen the crust.
  5. FOLD IN CHOCOLATE: Fold in the semi-sweet chocolate chips and chunks gently using a spatula until distributed evenly in the dough.
  6. PRESS INTO PAN: Press the cookie dough evenly into the bottom of the prepared springform pan, creating a uniform and level crust layer. Set aside while preparing the cheesecake filling.
  7. MAKE THE CHEESECAKE FILLING: In a clean bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and fluffy, about 2–3 minutes, to ensure a creamy texture.
  8. ADD SOUR CREAM AND VANILLA: Incorporate the sour cream and vanilla extract. Mix until combined, scraping down the sides of the bowl to incorporate all ingredients evenly.
  9. ADD EGGS: Beat in the eggs one at a time on low speed, mixing just until each is incorporated to prevent air bubbles and overmixing which can cause cracks.
  10. ADD FLOUR: Add the flour and stir until just blended to maintain smooth consistency.
  11. FOLD IN CHOCOLATE: Gently fold in the chocolate chunks and mini chocolate chips until evenly distributed throughout the cheesecake batter.
  12. ASSEMBLE THE CHEESECAKE: Pour the cheesecake filling over the prepared cookie dough crust, spreading it evenly with a spatula to create a smooth surface.
  13. REMOVE AIR BUBBLES: Gently tap the pan on the counter a few times to help release any trapped air bubbles for an even bake.
  14. BAKE: Place the cheesecake in the center of the oven and bake for 55–65 minutes, until the edges are set but the center has a slight jiggle when the pan is gently shaken.
  15. COOL IN OVEN: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking from rapid temperature changes.
  16. COOL COMPLETELY: Remove the pan from the oven and place on a wire rack. Allow the cheesecake to cool to room temperature fully.
  17. CHILL: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely before slicing and serving.

Notes

  • Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Do not overmix the batter once eggs are added to prevent cracks during baking.
  • Using a springform pan makes it easier to remove the cheesecake without damaging the crust.
  • Let the cheesecake chill sufficiently for clean slices and optimal flavor.
  • Line the pan bottom with parchment paper to avoid sticking and improve removal.
  • The slight jiggle at the center after baking indicates the perfect creamy texture once chilled.

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Find it online: https://flavorfulkitchentable.com/chocolate-chip-cookie-dough-cheesecake-recipe/