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Chocolate Chip Cookie Dough Cheesecake

This Chocolate Chip Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 12 servings

Ingredients

Cookie Dough:

  • ½ cup butter, softened 113g
  • ½ cup sugar 100g
  • ½ cup packed light brown sugar 110g
  • 2 tablespoons milk 30ml
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour 136g
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips 180g
  • Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Crust:

  • 4 tablespoons butter, melted 57g
  • 2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos) 320g

Filling:

  • 4 packages cream cheese, softened to room temperature 8-ounce (900g)
  • 1 cup sugar 200g
  • 4 large eggs
  • 1 teaspoon all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup sour cream 240g

Garnish:

  • 1 cup heavy whipping cream 240g
  • 1/3 cup powdered sugar 40g
  • Mini chocolate chips, for sprinkling

Instructions

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For whipped cream garnish: Whip cream with sugar until soft peaks form.
  8. To serve, cut into slices and top with whipped cream and mini chocolate chips.

Recipe Notes

Source: Mel's Kitchen Café