Description
Indulgent cookie dough cheesecake blends creamy cheesecake with chunks of chocolate chip cookie dough for an irresistible dessert. Sweet layers promise pure delight, inviting you to savor each rich, delectable bite.
Ingredients
Scale
Crust:
- 2 1/4 cups (191 grams) chocolate chip cookie crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Cookie Dough Layer:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (106.5 grams) brown sugar
- 1/4 cup (49.5 grams) granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (88.5 grams) mini chocolate chips
Cheesecake Filling:
- 32 ounces (908 grams) cream cheese, room temperature
- 1 cup (198 grams) granulated sugar
- 2/3 cup (151 grams) sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 eggs, room temperature
- 1 cup (177 grams) mini chocolate chips
Instructions
- Craft the foundation by pulverizing chocolate chip cookies into fine crumbs and blending with melted butter. Press the mixture firmly across the bottom and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator for 10 minutes to solidify.
- Create edible cookie dough by whisking melted butter with brown and granulated sugars until harmonious. Incorporate heavy cream, vanilla extract, and salt, mixing thoroughly. Gently fold in flour and mini chocolate chips. Refrigerate the dough for 1 hour until it reaches a firm consistency.
- Craft the cheesecake base by whipping cream cheese and granulated sugar until velvety smooth. Introduce sour cream, vanilla, and salt, blending until uniform. Gradually incorporate eggs, stirring minimally to maintain a silky texture.
- Layer the cheesecake by pouring half the batter over the chilled crust. Strategically distribute cookie dough spheres throughout the initial layer. Cascade the remaining batter, completely enveloping the cookie dough morsels.
- Bake the cheesecake using a water bath technique, ensuring water reaches midway up the pan. Roast at 325F for 70 minutes, watching for set edges and a subtle center jiggle. Allow the cheesecake to rest in the oven with the door slightly ajar for 30 minutes. Cool at room temperature for 1 hour before chilling in the refrigerator for a minimum of 4 hours or preferably overnight.
Notes
- Chill the cookie dough thoroughly to prevent melting during baking and ensure distinct cookie dough pieces throughout the cheesecake.
- Use room temperature ingredients like cream cheese and eggs to achieve a smoother, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping into the crust during the water bath baking method.
- For gluten-free adaptation, substitute regular flour with almond flour or gluten-free flour blend in both the cookie dough and crust components.
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 585
- Sugar: 43 g
- Sodium: 266 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 104 mg