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Chocolate Chip Cookie Dough Cheesecake Recipe

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4.4 from 3 reviews

This Chocolate Chip Cookie Dough Cheesecake is a decadent dessert that beautifully combines creamy cheesecake with chunks of edible cookie dough and a buttery graham cracker crust. Perfect for celebrations or indulgent nights in, it offers a rich texture and a delicious blend of flavors, making it a standout treat for dessert lovers.

  • Total Time: 6 hours 40 minutes
  • Yield: 12 slices

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar

Edible Cookie Dough

  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 teaspoon salt

Optional Layer & Topping

  • 1/3 cup sweetened condensed milk or fudge sauce (optional, for layering)
  • Extra mini chocolate chips and cookie dough chunks for topping

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake it in the oven for 10 minutes, then allow it to cool completely before proceeding.
  2. Make the edible cookie dough: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add vanilla extract and mix well. Gradually add flour and salt, stirring until just combined. Fold in mini chocolate chips. This dough is safe to eat raw since it uses heat-treated flour and no eggs.
  3. Prepare the cheesecake filling: Using an electric mixer, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue to mix until well combined. Gently blend in sour cream, vanilla extract, and salt. Add eggs one at a time, mixing gently after each addition to avoid overbeating which can cause cracking.
  4. Assemble the cheesecake: Pour about half of the cheesecake filling over the cooled crust, spreading evenly. Optionally, drizzle sweetened condensed milk or fudge sauce over the filling layer. Dollop and gently incorporate chunks of cookie dough into the filling, then pour the remaining cheesecake filling over the top. Add extra mini chocolate chips and cookie dough chunks on top for garnish.
  5. Bake the cheesecake: Place the springform pan in the preheated oven and bake at 325°F (160°C) for approximately 50 to 60 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid opening the oven frequently to prevent cracking.
  6. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly cracked to cool gradually for about 1 hour. Remove from the oven and cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop optimum flavor.
  7. Serve: Once chilled, remove the cheesecake from the springform pan, slice into 12 pieces, and serve chilled. Enjoy the creamy, rich cheesecake paired with sweet cookie dough bites!

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • This recipe uses heat-treated flour in cookie dough to avoid raw flour safety issues.
  • Do not overbeat the cheesecake batter to prevent cracks during baking.
  • If using fudge sauce, spread it gently to avoid mixing too much into the filling.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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