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Chocolate Chip Cookie Dough Cheesecake

Decadent Chocolate Chip Cookie Dough Cheesecake Delight

This decadent Chocolate Chip Cookie Dough Cheesecake combines two beloved desserts into one irresistible treat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups all-purpose flour Substitute with gluten-free 1-to-1 flour for a gluten-free version.
  • 1 tsp baking soda Acts as a leavening agent.
  • 1/2 tsp salt Enhances flavors.
  • 1/2 cup unsalted butter Ensure it’s at room temperature.
  • 3/4 cup brown sugar Provides moisture.
  • 1/4 cup granulated sugar Contributes to sweetness.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 large egg Binds ingredients.
  • 1 cup semi-sweet chocolate chips Infuses chocolate flavor.
For the Cheesecake Filling
  • 1/2 cup heat-treated all-purpose flour Use certified heat-treated for safety.
  • 16 oz cream cheese Use at room temperature.
  • 1/2 cup sour cream Adds tanginess.
  • 1 cup heavy whipping cream For decadence.
  • 1/2 cup mini chocolate chips For chocolate flavors.
  • 1 cup frozen cookie dough balls Provides chewy surprises.
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips Creates a smooth topping.
  • 1/2 cup heavy cream To melt the chocolate.
For the Whipped Topping
  • 1 cup powdered sugar Sweetens and stabilizes.
  • 1 tsp vanilla extract Enhances flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Baking sheet
  • whisk
  • spatula
  • Saucepan
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter and lining with parchment.
  2. Cream together softened unsalted butter, brown sugar, granulated sugar, and vanilla until light.
  3. Add an egg and mix well, then incorporate all-purpose flour, baking soda, salt, and semi-sweet chocolate chips.
  4. Press into the pan and bake for 18-23 minutes until golden brown. Cool completely.
  5. Heat-treat the all-purpose flour by spreading on a baking sheet and roasting at 300°F (150°C) for 5-10 minutes.
  6. In a bowl, beat butter with sugars, mix in vanilla and milk, and fold in heat-treated flour and chocolate chips.
  7. Shape into balls and freeze for 10 minutes.
  8. Lower oven to 325°F (163°C), beat cream cheese until smooth, then add sugar, sour cream, heavy cream, and vanilla.
  9. Incorporate eggs one at a time, then mix in mini chocolate chips and two-thirds of the cookie dough balls.
  10. Pour filling over cooled crust and bake for 75-90 minutes, until set but wobbly in the center.
  11. Cool in the oven for 30 minutes before transferring to the fridge to chill for 6 hours.
  12. To make ganache, heat heavy cream and pour over chocolate chips, stir until smooth and chill for 10 minutes.
  13. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  14. Pipe whipped cream onto the cheesecake, garnish with remaining cookie dough and mini chocolate chips.
  15. Chill until ready to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results.

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