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Chocolate Chip Cookie Dough Cheesecake

Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Dough Cheesecake. A rich and creamy cheesecake loaded with chunks of cookie dough and studded with mini chocolate chips, this recipe combines the best of two beloved treats. The buttery graham cracker crust provides the perfect foundation, while the whipped cream and optional chocolate ganache topping elevate every bite. Whether you’re a cheesecake connoisseur or a cookie dough fanatic, this dessert promises to impress and delight your taste buds. Let’s dive into the process and tips for creating this show-stopping dessert at home.

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Chocolate Chip Cookie Dough Cheesecake

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Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Dough Cheesecake. A rich and creamy cheesecake loaded with chunks of cookie dough and studded with mini chocolate chips, this recipe combines the best of two beloved treats. The buttery graham cracker crust provides the perfect foundation, while the whipped cream and optional chocolate ganache topping elevate every bite. Whether you’re a cheesecake connoisseur or a cookie dough fanatic, this dessert promises to impress and delight your taste buds. Let’s dive into the process and tips for creating this show-stopping dessert at home.

  • Total Time: 30 minutes

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1 cup mini chocolate chips
  • 1 cup cookie dough (pre-made or homemade)

Instructions

  • Prepare the Crust:
    • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
    • Press the mixture firmly into the bottom of the springform pan to create an even crust.
    • Bake the crust for 10 minutes, then set it aside to cool completely.
  • Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar together until the mixture is smooth and creamy.
    • Add the vanilla extract and heavy cream. Mix until fully incorporated, ensuring a silky texture.
    • Gently fold in the mini chocolate chips and cookie dough pieces. Be careful not to overmix to keep the dough chunks intact.
  • Assemble the Cheesecake:
    • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Smooth the surface for a polished look.
    • Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 6 hours, or ideally overnight, to allow it to set properly.
  • Add the Toppings:
    • Before serving, garnish the cheesecake with dollops of whipped cream around the edges.
    • Sprinkle extra mini chocolate chips on top for added crunch and aesthetic appeal.
    • If desired, drizzle a generous layer of chocolate ganache over the cheesecake for a decadent finishing touch.

Notes

  • Use Oreo cookie crumbs instead of graham cracker crumbs for a chocolatey crust variation.
  • Swap heavy cream with sour cream for a tangier filling.
  • Replace mini chocolate chips with dark or white chocolate chips for a different flavor profile.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1 cup mini chocolate chips
  • 1 cup cookie dough (pre-made or homemade)

For the Topping:

  • Whipped cream
  • Extra mini chocolate chips
  • Chocolate ganache (optional)

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
    • Press the mixture firmly into the bottom of the springform pan to create an even crust.
    • Bake the crust for 10 minutes, then set it aside to cool completely.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar together until the mixture is smooth and creamy.
    • Add the vanilla extract and heavy cream. Mix until fully incorporated, ensuring a silky texture.
    • Gently fold in the mini chocolate chips and cookie dough pieces. Be careful not to overmix to keep the dough chunks intact.
  3. Assemble the Cheesecake:
    • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Smooth the surface for a polished look.
    • Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 6 hours, or ideally overnight, to allow it to set properly.
  4. Add the Toppings:
    • Before serving, garnish the cheesecake with dollops of whipped cream around the edges.
    • Sprinkle extra mini chocolate chips on top for added crunch and aesthetic appeal.
    • If desired, drizzle a generous layer of chocolate ganache over the cheesecake for a decadent finishing touch.

Tips and Variations

  • Ingredient Substitutions:
    • Use Oreo cookie crumbs instead of graham cracker crumbs for a chocolatey crust variation.
    • Swap heavy cream with sour cream for a tangier filling.
    • Replace mini chocolate chips with dark or white chocolate chips for a different flavor profile.
  • Serving Suggestions:
    • Pair slices of the cheesecake with a drizzle of caramel or butterscotch sauce.
    • Serve chilled with a side of fresh berries to balance the richness.
    • Enjoy with a hot cup of coffee or a glass of cold milk for the ultimate dessert experience.
  • Make-Ahead Tips:
    • Prepare the crust and filling the day before and let it chill overnight for the best results.
    • The cheesecake can be stored in the refrigerator for up to five days or frozen for up to two months.
  • Variations to Try:
    • Add a swirl of peanut butter to the filling for a nutty twist.
    • Incorporate crushed pretzels into the crust for a sweet-and-salty contrast.
    • Use edible cookie dough balls for a safer, no-bake version.

Flavor and Texture Highlights

Each bite of this Chocolate Chip Cookie Dough Cheesecake is a harmonious blend of flavors and textures. The crunchy graham cracker crust contrasts beautifully with the velvety cheesecake filling, while the cookie dough chunks add a chewy, nostalgic touch. The mini chocolate chips provide bursts of chocolatey goodness, and the whipped cream adds a light, airy element. For those who opt for the chocolate ganache, it introduces a rich, glossy finish that ties everything together.

This cheesecake is not just a dessert—it’s an experience, offering layers of indulgence that will leave you craving more. Prepare it for special occasions, family gatherings, or simply to treat yourself to a luxurious homemade delight.

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