Print

Chocolate Chip Cookie Dough Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This rich and creamy Chocolate Chip Cookie Dough Cheesecake combines a buttery homemade cookie dough crust loaded with chocolate chips and chunks, topped with a smooth and fluffy cream cheese filling studded with mini chocolate chips and chunks. Baked until just set with a slightly jiggly center, this indulgent dessert offers a delightful contrast of textures and flavors, perfect for celebrations or anytime you crave a nostalgic, decadent treat.

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 prevent sticking.
  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.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and fully incorporated.
  4. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt. Mix until just combined—avoid overmixing to prevent a tough crust.
  5. Fold in Chocolate: Using a spatula, fold in the chocolate chips and chocolate chunks evenly throughout the dough.
  6. Press into Pan: Press the cookie dough evenly into the bottom of the prepared springform pan to create a level crust. Set the pan aside while preparing the 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.
  8. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract, scraping down the sides as needed to ensure even blending.
  9. Add Eggs: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.
  10. Add Flour: Stir in the flour until just blended; do not overmix to keep a smooth texture.
  11. Fold in Chocolate: Gently fold in the chocolate chunks and mini chocolate chips until evenly distributed.
  12. Assemble the Cheesecake: Pour the cheesecake filling over the cookie dough crust. Use a spatula to smooth the top evenly.
  13. Remove Air Bubbles: Gently tap the pan on the counter a few times to release trapped air bubbles and ensure a smooth surface.
  14. Bake: Place the cheesecake in the center of the preheated oven and bake for 55–65 minutes, or until the edges are set and the center jiggles slightly when 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.
  16. Cool Completely: Remove from the oven and place on a wire rack to cool to room temperature completely.
  17. Chill: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

Notes

  • Use a 9-inch springform pan lined with parchment and greased sides for best results.
  • Let all dairy ingredients and eggs come to room temperature before mixing to avoid lumps.
  • Do not overmix the crust or filling; overmixing can cause a tough crust and cracked cheesecake tops.
  • If the top begins to brown during baking, tent loosely with foil to prevent over-browning.
  • For clean slices, dip a sharp knife into hot water and wipe clean between cuts.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze slices individually wrapped for longer storage; thaw overnight in fridge.
  • Do not microwave leftovers as this affects texture and separation.
  • Optional variations include adding chopped walnuts to the base, substituting peanut butter chips for mini chips, or swirling in caramel before baking.

Keywords: Chocolate Chip Cookie Dough Cheesecake, cookie dough cheesecake recipe, chocolate chip cheesecake, homemade cheesecake, chocolate dessert, holiday cheesecake, cookie crust cheesecake

Find it online: https://cheframi.com/chocolate-chip-cookie-dough-cheesecake-recipe-2/