Cookie Dough Cheesecake
Cookie Dough Cheesecake
Ingredients
For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For the Chocolate Whipped Cream
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the edible cookie dough: In a medium bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the milk, vanilla extract, and salt. Gradually add the all-purpose flour until just combined. Stir in the mini chocolate chips. Set aside 1 cup of cookie dough for the crust, 1/2 cup for baking into the cheesecake, and 1/2 cup for topping. Roll the 1/2 cup portion for baking into small, 1/2-inch balls and chill all portions.
⏱️ 15 min
- 2
Preheat oven to 350°F (175°C). Press the 1 cup portion of cookie dough evenly into the bottom of a 9-inch springform pan. Bake for 12-15 minutes, or until lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 350
- 3
Reduce oven temperature to 325°F (160°C). Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and all-purpose flour, mixing until just combined. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
⏱️ 15 min
- 4
Pour half of the cheesecake batter over the cooled cookie dough crust. Sprinkle 1/4 cup of mini chocolate chips over the batter. Arrange the chilled cookie dough balls evenly over the chocolate chips. Sprinkle another 1/4 cup of mini chocolate chips around the cookie dough balls. Carefully pour the remaining cheesecake batter over the top, gently spreading it to cover the cookie dough pieces and chocolate chips.
⏱️ 10 min
- 5
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min•🌡️ 325
- 6
Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until thickened but still pourable.
⏱️ 10 min
- 7
Prepare the chocolate whipped cream: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract on high speed until stiff peaks form. Transfer to a piping bag fitted with a star tip.
⏱️ 5 min
- 8
Once the cheesecake is chilled and firm, carefully remove it from the springform pan. Pour the cooled ganache onto the center of the cheesecake. Using an offset spatula, gently spread the ganache evenly over the entire top surface. Allow the ganache to set slightly in the refrigerator for 15 minutes.
⏱️ 20 min
- 9
Pipe decorative swirls of chocolate whipped cream around the outer edge of the ganache-covered cheesecake. Place small scoops of the reserved raw cookie dough (from Step 1) on top of each chocolate whipped cream swirl.
⏱️ 5 min
- 10
Slice the cookie dough cheesecake and serve. Store any leftovers in the refrigerator.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Dough Cheesecake
For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For the Chocolate Whipped Cream
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the edible cookie dough: In a medium bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the milk, vanilla extract, and salt. Gradually add the all-purpose flour until just combined. Stir in the mini chocolate chips. Set aside 1 cup of cookie dough for the crust, 1/2 cup for baking into the cheesecake, and 1/2 cup for topping. Roll the 1/2 cup portion for baking into small, 1/2-inch balls and chill all portions.
⏱️ 15 min - 2
Preheat oven to 350°F (175°C). Press the 1 cup portion of cookie dough evenly into the bottom of a 9-inch springform pan. Bake for 12-15 minutes, or until lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 350 - 3
Reduce oven temperature to 325°F (160°C). Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and all-purpose flour, mixing until just combined. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
⏱️ 15 min - 4
Pour half of the cheesecake batter over the cooled cookie dough crust. Sprinkle 1/4 cup of mini chocolate chips over the batter. Arrange the chilled cookie dough balls evenly over the chocolate chips. Sprinkle another 1/4 cup of mini chocolate chips around the cookie dough balls. Carefully pour the remaining cheesecake batter over the top, gently spreading it to cover the cookie dough pieces and chocolate chips.
⏱️ 10 min - 5
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min•🌡️ 325 - 6
Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until thickened but still pourable.
⏱️ 10 min - 7
Prepare the chocolate whipped cream: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract on high speed until stiff peaks form. Transfer to a piping bag fitted with a star tip.
⏱️ 5 min - 8
Once the cheesecake is chilled and firm, carefully remove it from the springform pan. Pour the cooled ganache onto the center of the cheesecake. Using an offset spatula, gently spread the ganache evenly over the entire top surface. Allow the ganache to set slightly in the refrigerator for 15 minutes.
⏱️ 20 min - 9
Pipe decorative swirls of chocolate whipped cream around the outer edge of the ganache-covered cheesecake. Place small scoops of the reserved raw cookie dough (from Step 1) on top of each chocolate whipped cream swirl.
⏱️ 5 min - 10
Slice the cookie dough cheesecake and serve. Store any leftovers in the refrigerator.
⏱️ 5 min