Description
This Chocolate Chip Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the nostalgic delight of edible cookie dough pieces. A buttery graham cracker crust forms the base, topped with smooth, tangy cheesecake filling interspersed with chunks of safe-to-eat chocolate chip cookie dough. Perfect for dessert lovers who want the best of both worlds in one decadent, crowd-pleasing treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- Pinch of salt
Cookie Dough
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Cheesecake Filling
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat-Treat the Flour: Spread the all-purpose flour evenly on a baking sheet and bake in a preheated 350°F oven for 5 minutes. This step eliminates any harmful bacteria, making the flour safe to use in raw cookie dough. Allow it to cool completely before incorporating into the dough.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt. Mix until the texture resembles wet sand and the mixture holds together when squeezed. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake the crust in a 350°F oven for 10 minutes until it turns lightly golden. Set aside to cool.
- Make the Cookie Dough: Cream the softened unsalted butter with the brown and granulated sugars until the mixture is light and fluffy. Add milk, vanilla extract, and salt, blending until combined. Gradually mix in the cooled, heat-treated flour until fully incorporated. Fold in the mini chocolate chips gently. Roll the cookie dough into small bite-sized balls and refrigerate them while preparing the cheesecake filling.
- Prepare the Cheesecake Filling: Using a mixer, beat the room-temperature cream cheese until completely smooth to avoid lumps. Gradually add the granulated sugar, beating until the mixture becomes light and fluffy. Mix in the sour cream thoroughly. Add the eggs one at a time, beating just until each egg is incorporated—overbeating can cause cracking during baking. Finally, stir in the vanilla extract and salt.
- Assemble and Bake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Evenly distribute half of the cookie dough balls over the filling by dotting them around the surface. Pour the remaining cheesecake filling on top, followed by the rest of the cookie dough pieces. Bake the assembled cheesecake at 325°F for 55-60 minutes, until the edges are set but the center is still slightly jiggly.
- Cool Properly: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for one hour to prevent cracks caused by sudden temperature changes. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
Notes
- Heat-treating the flour is essential for making safe edible cookie dough by killing harmful bacteria.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake batter.
- Do not overbeat the cheesecake batter after adding eggs to prevent cracking.
- Gradual cooling inside the oven helps avoid cracks in the finished cheesecake.
- Refrigerate the cheesecake adequately to improve texture and flavor before serving.
- Using mini chocolate chips creates smaller bursts of chocolate and blends well with the cookie dough pieces.
