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Chocolate Chip Cookie Dough Cheesecake Recipe

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★★★★★

4.9 from 74 reviews

This decadent Chocolate Chip Cookie Dough Cheesecake combines the best of two beloved desserts into one irresistible treat. A buttery chocolate-chip cookie crust supports a creamy cheesecake filling studded with mini chocolate chips and edible cookie dough balls. Topped with rich chocolate ganache and fluffy whipped cream, this dessert is perfect for special occasions and indulgent moments.

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

  1. Prepare the crust: Preheat oven to 350°F (175°C). Butter and line a 9-inch springform pan with parchment paper, then butter and spray again. Beat the butter with brown and white sugar until light and fluffy. Add vanilla extract and egg, mixing until combined. Whisk together the flour, baking soda, and salt separately, then gradually mix them into the wet ingredients. Fold in chocolate chips. Press this dough evenly into the bottom of the prepared pan and bake for 18–23 minutes until golden brown. Let cool slightly.
  2. Heat-treat the flour for edible cookie dough: Spread the flour on a parchment-lined baking sheet and bake at 300°F until the internal temperature reaches 160°F. Remove and let cool completely.
  3. Make the edible cookie dough balls: Beat the butter and sugars until fluffy. Add vanilla extract and milk and incorporate. Stir in the heat-treated flour and salt. Fold in both semi-sweet and mini semi-sweet chocolate chips. Roll the dough into approximately 1½ teaspoon-sized balls. Freeze the dough balls for at least 10 minutes.
  4. Lower oven temperature: Reduce oven to 325°F (163°C) in preparation for baking cheesecake.
  5. Mix the cheesecake filling: Beat the cream cheese on high speed until smooth. Add granulated sugar and beat again until combined. Mix in sour cream, heavy cream, and vanilla extract on low speed, then increase to medium-high, scraping the bowl as needed. Add eggs one at a time on low speed, mixing just until incorporated. Fold in mini chocolate chips and two-thirds of the frozen cookie dough balls.
  6. Assemble and bake the cheesecake: Pour the cheesecake batter over the cookie crust. Set up a water bath by placing the springform pan inside a larger cake pan and then placing both inside a roasting pan filled halfway with hot water, or tightly wrap the springform pan in foil to prevent leaks. Bake for 75–90 minutes until the edges are set but the center jiggles slightly when gently shaken.
  7. Cool the cheesecake: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 30 minutes to prevent cracking. Remove from oven and cool completely on a wire rack. Refrigerate overnight (minimum 6 hours).
  8. Prepare the chocolate ganache: Heat heavy cream over medium-low heat until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips. Let sit undisturbed for 1½ minutes, then stir until smooth. Chill the ganache in the refrigerator for about 10 minutes to set slightly.
  9. Make the whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread onto the chilled cheesecake.
  10. Garnish and serve: Decorate the top of the cheesecake with the remaining cookie dough balls and extra mini chocolate chips. Chill until ready to serve. Enjoy this rich and indulgent dessert!

Notes

  • Heat-treating the flour is necessary to make the cookie dough safe to eat raw by killing any potential bacteria.
  • Using a water bath while baking the cheesecake helps ensure even baking and prevents cracking.
  • Bring all dairy ingredients to room temperature for a smooth cheesecake batter and even baking.
  • Refrigerate the cheesecake overnight to allow it to fully set and develop flavor.
  • Use a springform pan for easy removal of the cheesecake without damaging its shape.
  • Freezing cookie dough balls before adding them to the cheesecake filling prevents them from melting during baking.

Keywords: Chocolate chip cookie dough, cheesecake, chocolate ganache, edible cookie dough, dessert, creamy cheesecake, chocolate chips

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