If you’re searching for a dessert that perfectly marries two all-time favorites, look no further than this incredible Chocolate Chip Cookie Dough Cheesecake. This recipe delivers a decadent, creamy cheesecake base loaded with delicious, safe-to-eat chocolate chip cookie dough pieces, creating a textural and flavor experience that will have everyone begging for more. It’s the ultimate treat for any cookie dough enthusiast and cheesecake lover alike, designed to impress yet surprisingly easy to make. Get ready to elevate your dessert game with this show-stopping creation!
Key Ingredients for Chocolate Chip Cookie Dough Cheesecake
To craft this delightful Chocolate Chip Cookie Dough Cheesecake, you’ll need the following stellar cast of ingredients:
For the Oreo Crust:
- 24 Oreo cookies, crushed finely (about 2 ½ cups of crumbs) – Don’t remove the cream filling!
- 6 tablespoons unsalted butter, melted
For the Edible Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon milk (or non-dairy alternative)
- ½ teaspoon salt
- 1 cup all-purpose flour, heat-treated (see Pro Tip #1 for instructions)
- ¾ cup mini chocolate chips
For the Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream (full-fat is best)
- ¼ cup heavy cream
For the Chocolate Ganache (Optional Garnish):
- ½ cup semi-sweet chocolate chips
- ½ cup heavy cream
How to Make Chocolate Chip Cookie Dough Cheesecake
This Chocolate Chip Cookie Dough Cheesecake is surprisingly easy to make, delivering a rich, creamy, and undeniably satisfying dessert experience. The beauty lies in its straightforward steps and the brilliant combination of textures – from the crunchy Oreo crust to the smooth, tangy cheesecake, all studded with delectable edible cookie dough pieces. Expect to spend about 45 minutes on active preparation before the baking and chilling time.
- Step-by-Step Instructions:
Prepare the Oreo Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well incorporated.
- Press the mixture evenly into the bottom of a 9-inch springform pan. You can use the back of a spoon or the bottom of a flat glass to get it compact.
- Bake for 8-10 minutes. Remove from oven and let cool completely on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Make the Edible Cookie Dough:
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Stir in the vanilla extract, milk, and salt.
- Gradually add the heat-treated flour, mixing until just combined. Do not overmix.
- Fold in the mini chocolate chips.
- Roll the cookie dough into small, pea-sized balls. Place them on a parchment-lined plate or baking sheet and refrigerate while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
- Gradually add the granulated sugar, beating until just combined and smooth. Be careful not to overbeat, as this can incorporate too much air.
- Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
- Stir in the vanilla extract, sour cream, and heavy cream until fully combined and the mixture is smooth.
Assemble and Bake the Cheesecake:
- Pour about half of the cheesecake filling over the cooled Oreo crust in the springform pan.
- Evenly sprinkle about two-thirds of the edible cookie dough pieces over the filling.
- Carefully pour the remaining cheesecake filling over the cookie dough layer.
- Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
- Turn off the oven, crack the door open slightly, and leave the cheesecake in the oven for 1 hour to cool gradually. This helps prevent cracking.
- Remove from the oven, let cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
Prepare Optional Chocolate Ganache and Garnish:
- Once the cheesecake is fully chilled, if desired, make the ganache: Place chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy.
- Pour the ganache over the top of the chilled cheesecake, spreading evenly.
- Arrange the remaining edible cookie dough pieces on top of the ganache before it sets.
- Refrigerate for another 30 minutes to an hour to allow the ganache to firm up.
Why You’ll Love This Chocolate Chip Cookie Dough Cheesecake
You’ll absolutely adore this Chocolate Chip Cookie Dough Cheesecake because it expertly merges the nostalgic joy of eating raw cookie dough with the sophisticated creaminess of a classic cheesecake. The main highlight is undoubtedly the generous pockets of safe-to-eat chocolate chip cookie dough scattered throughout, adding a delightful chew and burst of chocolatey goodness to every forkful. Making this at home saves you a significant amount compared to buying a gourmet cheesecake, plus you get to control the quality of ingredients, ensuring a fresher and more personalized dessert. The rich, tangy cream cheese filling provides a perfect contrast to the sweet cookie dough, all resting on a crunchy, buttery Oreo crust. It’s a symphony of textures and flavors that will tantalize your taste buds!
This dessert is a step up from a simple chocolate chip cookie yet offers the same comforting flavors in a more elegant presentation. If you love this, you might also enjoy our recipe for Brownie Batter Cheesecake Bars – they offer a similar decadent experience! Don’t wait; dive into the world of homemade dessert bliss and give this Chocolate Chip Cookie Dough Cheesecake a try this weekend. Your taste buds will thank you!
What to Serve Chocolate Chip Cookie Dough Cheesecake With
This rich Chocolate Chip Cookie Dough Cheesecake is a dessert star on its own, but a few complementary pairings can elevate the experience even further:
- Fresh Berries: A light scattering of fresh raspberries, strawberries, or blueberries provides a tart contrast to the sweetness and adds a beautiful pop of color.
- Coffee or Espresso: The bitterness of a good cup of coffee or a shot of espresso cuts through the richness of the cheesecake wonderfully, making it an ideal after-dinner treat.
- Cold Milk: For the ultimate cookie dough experience, a tall glass of cold milk is a classic and comforting pairing.
- Vanilla Bean Ice Cream: A small scoop of high-quality vanilla bean ice cream on the side adds another layer of creamy decadence.
- Simple Whipped Cream: A dollop of lightly sweetened homemade whipped cream can add a touch of airy elegance without overpowering the main flavors.
Top Tips for Perfecting Chocolate Chip Cookie Dough Cheesecake
Achieving cheesecake perfection is all about the details. Here are some invaluable tips to make your Chocolate Chip Cookie Dough Cheesecake shine:
- Heat-Treat Your Flour: For a truly edible (and safe!) cookie dough, you must heat-treat your flour. Spread the flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F (71°C) internal temperature. This kills any potential bacteria. Let it cool completely before using.
- Room Temperature Ingredients are Key: Ensure your cream cheese, eggs, and sour cream are at proper room temperature. This allows them to mix smoothly without lumps and prevents over-mixing, which can incorporate too much air and lead to cracks.
- Don’t Overmix the Filling: Once you add the eggs, mix only until just combined. Overmixing incorporates excess air, which expands during baking and then collapses during cooling, causing cracks.
- Water Bath (Optional but Recommended): While not strictly required for this recipe, a water bath creates a moist, even baking environment that significantly reduces the risk of cracks and yields an incredibly creamy texture. Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil, place it in a larger roasting pan, and fill the roasting pan with hot water halfway up the sides of the springform pan before putting it in the oven.
- Slow and Gradual Cooling: Don’t pull the cheesecake from the oven immediately. The gradual cooling process (leaving it in the turned-off oven with the door ajar) is crucial for preventing temperature shock, which is a major cause of cracks.
- Chill, Chill, Chill: Cheesecake needs ample time to set properly. A minimum of 6 hours, but ideally overnight, in the refrigerator will ensure it’s firm, sliceable, and has the best texture and flavor.
Storing and Reheating Tips
Proper storage is essential to maintain the freshness and deliciousness of your Chocolate Chip Cookie Dough Cheesecake.
- Storing Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator. An airtight container or wrapping tightly with plastic wrap prevents the cheesecake from absorbing odors from other foods and keeps it from drying out. It will stay fresh and delicious for up to 5-7 days.
- Freezing for Later: This cheesecake freezes wonderfully! Once fully chilled and set, you can freeze individual slices or the whole cheesecake (without any ganache or fresh garnishes, add these after thawing) for longer storage.
- To freeze individual slices: Place slices on a baking sheet and freeze until firm (about 1-2 hours). Then, wrap each slice tightly in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag or container.
- To freeze a whole cheesecake: Remove the outer ring of the springform pan. Loosely cover the cheesecake with plastic wrap and freeze until firm. Once firm, remove the plastic wrap and wrap the entire cheesecake tightly in several layers of plastic wrap, then a layer of aluminum foil.
- Frozen cheesecake can be stored for up to 2-3 months.
- Thawing: To thaw, transfer the frozen cheesecake (or slices) to the refrigerator and let it thaw slowly overnight. Do not attempt to thaw at room temperature, as this can affect the texture.
- Reheating: Cheesecake is typically served cold or at room temperature, so reheating is not recommended. It would compromise the creamy texture and could cause it to become oily.
Final Thoughts
This Chocolate Chip Cookie Dough Cheesecake isn’t just a dessert; it’s a celebration! It’s the perfect blend of childhood nostalgia and sophisticated decadence, guaranteed to be a showstopper at any gathering or a delightful indulgence for a quiet evening at home.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chocolate Chip Cookie Dough Cheesecake FAQs
Q1: Can I make the edible cookie dough ahead of time?
A1: Yes, absolutely! You can prepare the edible cookie dough up to 3-4 days in advance. Store it in an airtight container in the refrigerator until ready to use. If it’s too firm, let it sit at room temperature for 10-15 minutes before rolling.
Q2: My cheesecake cracked! What went wrong?
A2: Cracks are common in cheesecakes and usually result from temperature shock or overmixing. Ensure your ingredients are at room temperature, mix until just combined (especially after adding eggs), and allow the cheesecake to cool slowly in the oven before refrigerating. A water bath can also significantly help prevent cracks. Even if it cracks, it will still taste amazing, and you can always cover it with ganache or whipped cream!
Q3: Can I use different types of cookies for the crust?
A3: Yes! While Oreos provide a classic and beloved chocolate flavor, you can certainly experiment. Graham crackers, Nilla wafers, or even chocolate chip cookies would make delicious alternatives for the crust. Adjust the amount of melted butter as needed to achieve a packable consistency.
Q4: Is the flour in the cookie dough really safe to eat raw?
A4: Yes, as long as it’s heat-treated. Raw flour can contain bacteria, so baking it (as described in the “Top Tips”) makes it safe for consumption in raw cookie dough. This step is crucial and should not be skipped.
Q5: How far in advance can I make this cheesecake?
A5: This cheesecake is a fantastic make-ahead dessert! You can prepare it up to 2-3 days in advance and keep it properly covered in the refrigerator. In fact, its flavor and texture often improve after a day or two, as the flavors meld together.
Q6: Can I skip the chocolate ganache topping?
A6: Absolutely! The chocolate ganache is an optional flourish. The Chocolate Chip Cookie Dough Cheesecake is perfectly delicious on its own, or you can opt for a dusting of cocoa powder, a swirl of whipped cream, or extra cookie dough pieces instead.
Chocolate Chip Cookie Dough Cheesecake
Ingredients
Equipment
Method
- ### Prepare the Oreo Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F (160°C).24 Oreo cookies, 6 tablespoons unsalted butter
- ### Make the Edible Cookie Dough: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract, milk, and salt. Gradually add the heat-treated flour, mixing until just combined. Fold in the mini chocolate chips. Roll the cookie dough into small, pea-sized balls, place on a parchment-lined plate, and refrigerate.½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon milk, ½ teaspoon salt, 1 cup all-purpose flour, ¾ cup mini chocolate chips
- ### Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating until smooth. Add the eggs one at a time, beating on low speed until just incorporated after each. Do not overmix. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.3 8-ounce packages full-fat cream cheese, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup heavy cream
- ### Assemble and Bake the Cheesecake: Pour about half of the cheesecake filling over the cooled Oreo crust. Evenly sprinkle about two-thirds of the edible cookie dough pieces over the filling. Carefully pour the remaining cheesecake filling over the cookie dough layer. Bake at 325°F (160°C) for 60-75 minutes, or until edges are set but the center still wobbles slightly. Turn off the oven, crack the door, and leave the cheesecake in the oven for 1 hour to cool gradually.
- ### Prepare Optional Chocolate Ganache and Garnish: Remove from the oven, let cool completely on a wire rack, then cover and refrigerate for at least 6 hours (preferably overnight). If using ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate chips. Let sit 5 minutes, then whisk until smooth. Pour over chilled cheesecake, spread evenly. Arrange remaining edible cookie dough pieces on top of the ganache before it sets. Refrigerate for another 30-60 minutes.½ cup semi-sweet chocolate chips, ½ cup heavy cream