Description
This decadent Chocolate Chip Cookie Dough Cheesecake combines a buttery chocolate-chip cookie crust, luscious and creamy cheesecake filling studded with edible cookie dough balls and mini chocolate chips, topped with a smooth chocolate ganache and whipped cream. Perfectly baked in a water bath for a silky texture, this dessert is a sweet treat for any special occasion or cookie lover’s delight.
Ingredients
Scale
Chocolate‑Chip Cookie Crust:
- 1¼ cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 cup semi‑sweet chocolate chips
Edible Cookie Dough Balls:
- 1½ cups all‑purpose flour, heat‑treated
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp milk
- ½ cup semi‑sweet chocolate chips
- ½ cup mini semi‑sweet chocolate chips
Cheesecake Filling:
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- ¾ cup mini chocolate chips
- ⅔ of prepared frozen cookie‑dough balls
Chocolate Ganache:
- 1 cup semi‑sweet chocolate chips
- ½ cup heavy whipping cream
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Prepare pan and preheat oven: Preheat your oven to 350 °F (175 °C). Butter and line a 9-inch springform pan with parchment paper, then spray it again to ensure easy removal of the cheesecake.
- Make the chocolate-chip cookie crust: Beat the unsalted butter together with both brown and granulated sugars until the mixture is light and fluffy. Add the vanilla extract and egg, mixing until combined. Whisk together the flour, baking soda, and salt, then fold this dry mixture into the butter mixture. Stir in the semi-sweet chocolate chips. Press this dough evenly into the bottom of the prepared springform pan and bake for 18 to 23 minutes until the crust is golden. Remove and allow to cool slightly.
- Heat-treat flour for edible cookie dough: Spread the 1½ cups of all-purpose flour on a parchment-lined baking sheet. Bake in the oven at 300 °F until the internal temperature reaches 160 °F to kill any bacteria. Cool the flour completely before using it in the dough.
- Prepare the edible cookie dough balls: Beat the butter with both the brown and granulated sugars until fluffy. Add vanilla extract and milk, mixing to combine. Stir in the heat-treated flour and salt, then fold in both the semi-sweet and mini semi-sweet chocolate chips. Roll the cookie dough into approximately 1½ teaspoon-sized balls and freeze for at least 10 minutes to firm up.
- Lower oven temperature: Reduce oven temperature to 325 °F (163 °C) to prepare for baking the cheesecake.
- Make the cheesecake filling: Beat cream cheese on high speed until smooth. Add granulated sugar and beat again until incorporated. Mix in sour cream, heavy whipping cream, and vanilla extract starting at low speed then increasing to medium-high, scraping the bowl as needed. Add eggs one at a time on low speed, mixing just enough to combine. Fold in mini chocolate chips and about two-thirds of the frozen cookie dough balls gently to distribute evenly.
- Assemble and bake cheesecake: Pour the cheesecake batter over the cookie crust in the springform pan. Set up a water bath by placing the springform pan inside a larger cake pan, which is then placed in a roasting pan partially filled with hot water about halfway up the sides. Alternatively, wrap the springform pan tightly in foil to prevent water leakage. Bake the cheesecake for 75 to 90 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
- Cool the cheesecake: Turn off the oven, prop the oven door open, and allow the cheesecake to cool inside for 30 minutes. Remove from the oven and finish cooling on a wire rack. Then chill the cheesecake in the refrigerator overnight for at least 6 hours to fully set.
- Prepare the chocolate ganache: Heat heavy cream over medium-low heat until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 1½ minutes, then stir gently until the ganache is smooth and glossy. Refrigerate the ganache for 10 minutes to slightly thicken before use.
- Make whipped cream topping and garnish the cake: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe the whipped cream elegantly onto the chilled cheesecake. Garnish with the remaining frozen cookie dough balls and sprinkle extra mini chocolate chips on top. Chill again until ready to serve.
Notes
- Heat-treating the flour is essential for safe consumption of edible cookie dough as it kills harmful bacteria.
- Using a water bath ensures gentle, even baking for a creamy cheesecake texture without cracks.
- Allow the cheesecake to chill thoroughly for best slicing and flavor development.
- Freezing the cookie dough balls before integrating and garnishing helps them maintain shape and texture during baking and chilling.
- Room temperature ingredients like cream cheese, eggs, and dairy promote smoother batter and even baking.
