Description
Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Dough Cheesecake. This decadent treat artfully combines a rich chocolate chip cookie crust with a creamy cheesecake filling and delightful edible cookie dough balls. Topped with luscious chocolate ganache and fluffy whipped cream, it’s a showstopper that is perfect for celebrations or simply satisfying your sweet tooth. Easy to make and visually impressive, this cheesecake is sure to become a favorite at any gathering.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar (packed light or dark)
- 1/4 cup white granulated sugar
- 1/2 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups all-purpose flour (heat treated)
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar (packed light or dark)
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 3 tbsp milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- 24 oz cream cheese (room temperature)
- 3/4 cup white granulated sugar
- 1/2 cup sour cream (room temperature)
- 1/4 cup heavy whipping cream (room temperature)
- 1 tsp pure vanilla extract
- 3 large eggs (room temperature)
- 3/4 cup mini chocolate chips
- 2/3 cup cookie dough balls
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
- In another bowl, beat together butter, brown sugar, white sugar, and vanilla until creamy. Add the egg and mix well. Gradually stir in the dry ingredients until combined. Fold in semi-sweet chocolate chips.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let it cool while you prepare the next layers.
- In a mixing bowl, combine heat-treated flour and salt. Cream together butter, brown sugar, white sugar, and vanilla until smooth. Mix in milk gradually until combined. Stir in semi-sweet chocolate chips and mini chocolate chips.
- In another large mixing bowl, beat cream cheese until smooth. Gradually add white sugar while mixing. Add sour cream, heavy whipping cream, and vanilla extract; blend until fully incorporated. Add eggs one at a time while mixing on low speed. Finally, fold in mini chocolate chips.
- Spread half of the cheesecake filling over the cooled cookie crust. Drop spoonfuls of edible cookie dough onto this layer. Pour remaining cheesecake filling over everything.
- Bake at 325°F (160°C) for approximately 90 minutes or until set but slightly jiggly in center. Turn off oven and leave cheesecake inside with door ajar for an hour before removing.
- Let it cool completely before refrigerating for at least four hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cheesecake. Drizzle melted semi-sweet chocolate on top before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 32g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg