Chocolate Chip Cookie Dough Cheesecake Recipe

Introduction

This Chocolate Chip Cookie Dough Cheesecake is a delightful treat combining the best of creamy cheesecake with chunks of edible cookie dough and rich chocolate ganache. It’s a crowd-pleaser perfect for special occasions or whenever you want an indulgent dessert.

Ingredients

• Chocolate‑Chip Cookie Crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• Edible Cookie Dough Balls:
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ⅓ cup granulated sugar
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup mini chocolate chips
• Cheesecake Filling:
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup mini chocolate chips
• Chocolate Ganache:
• 1 cup dark chocolate chips
• ½ cup heavy cream
• Whipped Cream Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a greased springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool.
2. Step 2: Make the cheesecake filling by beating the cream cheese and sugar together until smooth. Add vanilla extract and eggs, mixing until fully combined.
3. Step 3: Gently fold the mini chocolate chips into the cheesecake filling.
4. Step 4: Prepare the edible cookie dough by creaming the softened butter with brown and granulated sugar until light. Mix in flour, baking soda, salt, and mini chocolate chips until combined.
5. Step 5: Spread the cheesecake filling evenly over the cooled crust. Drop spoonfuls of the cookie dough on top of the filling, then swirl gently with a knife to incorporate.
6. Step 6: Bake the assembled cheesecake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set but the center still slightly jiggles. Let it cool in the oven with the door ajar.
7. Step 7: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
8. Step 8: Prepare the chocolate ganache by heating the heavy cream until just simmering. Pour over the dark chocolate chips and stir until smooth and glossy.
9. Step 9: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create the whipped cream topping.
10. Step 10: Before serving, drizzle ganache over the cheesecake and add dollops of whipped cream for a beautiful finish.

Tips & Variations

• Use room temperature ingredients for a smoother cheesecake batter and even baking.
• For a nutty twist, add chopped walnuts or pecans to the cookie dough.
• If you prefer, substitute dark chocolate chips with milk or white chocolate for different flavor profiles.
• Make sure not to overbake; cheesecake should remain slightly jiggly in the center when removed from the oven.
• Edible cookie dough flour is heat-treated to ensure safety for raw consumption.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To keep the ganache and whipped cream fresh, add them just before serving. For longer storage, you can freeze the cheesecake (without toppings) for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw in this recipe?

Yes, this edible cookie dough uses heat-treated flour and contains no eggs, making it safe to eat raw and perfect for adding to the cheesecake.

Can I make this cheesecake gluten-free?

Yes, substitute the graham cracker crumbs and all-purpose flour in the cookie dough with gluten-free alternatives to make this dessert gluten-free.

Chocolate Chip Cookie Dough Cheesecake Recipe

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★★★★★

4.8 from 94 reviews

• Author: Ethan
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x

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Description

This decadent Chocolate Chip Cookie Dough Cheesecake combines a buttery graham cracker crust with rich, creamy cheesecake filling studded with mini chocolate chips and topped swirled with edible cookie dough balls. Finished with a luscious dark chocolate ganache and fluffy whipped cream, this dessert offers the perfect balance of classic flavors and indulgent textures, ideal for special occasions or any time you crave a luxurious treat.

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Ingredients

Scale 1x2x3x

Chocolate‑Chip Cookie Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

Edible Cookie Dough Balls

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ⅓ cup granulated sugar
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup mini chocolate chips

Cheesecake Filling

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup mini chocolate chips

Chocolate Ganache

• 1 cup dark chocolate chips
• ½ cup heavy cream

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake in a preheated 350°F (175°C) oven for 10 minutes, then remove and allow it to cool completely.
2. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy without lumps. Add vanilla extract and eggs one at a time, mixing well after each addition to incorporate fully.
3. Fold in Chips: Gently fold in the mini chocolate chips using a spatula to distribute them evenly without overmixing.
4. Prepare Cookie Dough: In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Gradually mix in all-purpose flour, baking soda, salt, and mini chocolate chips until well combined, forming the edible cookie dough.
5. Assemble: Pour the prepared cheesecake filling over the cooled crust, smoothing the surface. Drop spoonfuls of the cookie dough evenly over the top. Use a spatula or knife to gently swirl the cookie dough into the cheesecake filling, creating a marbled effect.
6. Bake: Bake the assembled cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and allow it to cool gradually inside the oven with the door slightly open to prevent cracking.
7. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop flavor.
8. Make Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth and glossy. Let it cool slightly before using.
9. Whip Cream: In a cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, being careful not to overbeat.
10. Serve: Pour the slightly cooled chocolate ganache evenly over the chilled cheesecake. Top with dollops of freshly whipped cream before slicing and serving for a rich, elegant dessert experience.

Notes

• Make sure to use heat-treated flour or cook the flour to make the cookie dough safe to eat raw.
• Do not overmix the cheesecake filling to avoid cracking during baking.
• For best results, allow the cheesecake to chill overnight to fully set and enhance flavors.
• The ganache should be slightly cooled before pouring to avoid melting the cheesecake surface.
• Use a springform pan to easily remove the cheesecake without damage.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookie dough, cheesecake, dessert, chocolate ganache, whipped cream, creamy cheesecake, chocolate chip dessert