Cookie Dough Cheesecake
This Cookie Dough Cheesecake combines creamy cheesecake with chunks of cookie dough, a buttery graham cracker crust, and chocolate chips throughout. A decadent dessert perfect for any occasion!
12 Servings
Ingredients
For the Chocolate Chip Graham Cracker Crust
- 1 ½ cups 180g ground graham crackers (approximately 1 ½ sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter melted
- ½ cup 80g mini chocolate chips
For the Cookie Dough
- ½ cup 110g unsalted butter, room temperature
- 1 cup 205g packed light brown sugar
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup 132g all-purpose flour, heat-treated
- ½ tsp kosher salt
- ¾ cup 120g mini chocolate chips
For the Cheesecake
- 4 8oz blocks full-fat cream cheese, room temperature
- 1 cup 200g granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk room temperature
- 1 tbsp vanilla extract
- 1 cup 250g sour cream, room temperature
- ¾ cup 120g mini chocolate chips, plus extra for topping
For the Whipped Cream (Optional)
- 1 cup 240g heavy whipping cream
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder optional, for stability
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, ensuring the paper extends about an inch above the pan’s edges. Combine the ground graham crackers, sugar, and salt in a bowl. Stir in the melted butter until the mixture resembles wet sand, then fold in the mini chocolate chips. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then reduce the oven temperature to 325°F.
Prepare the Cookie Dough
- In a mixing bowl, cream together the softened butter and brown sugar until smooth. Stir in the milk and vanilla extract. Add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips. Reserve a small portion (about 8 tablespoon-sized scoops) for topping and refrigerate these. Set the remaining dough aside.
Make the Cheesecake Filling
- Using a hand or stand mixer with a paddle attachment, beat the cream cheese, sugar, and cornstarch on low speed until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Finally, fold in the mini chocolate chips.
Assemble the Cheesecake
- Spread the reserved cookie dough evenly over the baked crust. Pour the cheesecake batter on top, smoothing it with a spatula. Place a roasting pan filled with hot water on the lower rack of the oven to create a water bath, which helps prevent cracks. Bake the cheesecake on the middle rack for 1 hour and 20–30 minutes, or until the edges are puffed and the center jiggles slightly when nudged.
Cool and Chill
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 45 minutes. Remove the cheesecake from the oven, sprinkle the top with mini chocolate chips, and let it cool at room temperature for 30 minutes. Cover the cheesecake and refrigerate it overnight to fully set.
Prepare the Whipped Cream (Optional)
- Before serving, whip the heavy cream, vanilla extract, and powdered sugar (along with the optional dry milk powder for stability) until stiff peaks form. Pipe swirls around the edges of the cheesecake and place the reserved cookie dough balls on top. Garnish with additional chocolate chips, if desired.
Notes
To make this recipe gluten-free, substitute the graham crackers with gluten-free graham crackers and replace the all-purpose flour in the cookie dough with a 1:1 gluten-free flour blend. Ensure all other ingredients, such as the chocolate chips, are certified gluten-free.