This Chocolate Chip Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout!I have been lusting after this Chocolate Chip Cookie Dough Cheesecake over at Mel’s Kitchen Café ever since I discovered food blogs. No joke, I’ve had this recipe bookmarked for three years. 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.
I think he went with the other choices because this has more steps than the usual recipe but honestly it came together so quickly. Yep. This year I decided to make this for myself for Mother’s Day. I’m sure we might end up with additional dessert as well but that’s just how we roll.
Cheesecakes can be a little intimidating and so frustrating when they don’t turn out. This came together beautifully. And did I mention it’s a cheesecake loaded with chunks of cookie dough throughout?
I used graham cracker crumbs for my crust since I didn’t have any Oreos or chocolate crumbs on hand. Feel free to use whatever you prefer. Spread half of the cheesecake batter in the pan.
- ½ cup (113g) butter, softened
- ½ cup (100g) sugar
- ½ cup (110g) packed light brown sugar
- 2 tablespoons (30ml) milk
- 2 teaspoons vanilla extract
- 1 cup (136g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (180g) mini chocolate chips
- Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
- 4 tablespoons (57g) butter, melted
- 2½ cups (320g) graham cracker crumbs or chocolate cookie crumbs (like Oreos)
- 4 (8-ounce) (900g) packages cream cheese, softened to room temperature
- 1 cup (200g) sugar
- 4 large eggs
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup (240g) sour cream
- 1 cup (240g) heavy whipping cream
- ⅓ cup (40g) powdered sugar
- Mini chocolate chips, for sprinkling
- Preheat oven to 325 degrees.
- For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be wet. Gently roll the dough into small teaspoons size balls 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.
- For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the graham crackers or cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.
- 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. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
- Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
- Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches (make sure no kids are around!). Let the cake 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.
- For whipped cream garnish: Whip cream with sugar until soft peaks form.
- To serve, cut into slices and top with whipped cream and mini chocolate chips.
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