Introduction
Indulging in a Chocolate Chip Cookie Dough Cheesecake is like combining two beloved treats into one decadent dessert. The smooth, creamy cheesecake, studded with bits of edible cookie dough, sits on a rich chocolate chip cookie crust. Topped with a luscious ganache, this dessert delivers layer after layer of indulgence. Whether for a special occasion or just a personal treat, this cheesecake is bound to be the star of any dessert table. Follow our detailed recipe to create this show-stopping dessert in your own kitchen.
History of Cheesecake and Cookie Dough
Cheesecake, dating back to ancient Greece, has evolved into many variations across the world. The combination of cookie dough with cheesecake is a more recent invention, which merges the best of traditional dessert with the raw deliciousness of cookie dough. This fusion elevates cheesecake from a standard dessert to a delightful treat that balances both rich creaminess and the soft, chocolatey texture of cookie dough.
Ingredients
For the Cookie Crust:
- 2 cups of chocolate chip cookies (crushed into crumbs)
- 1/4 cup of granulated sugar
- 1/2 cup of melted butter
For the Cheesecake Filling:
- 24 oz (3 packages) of cream cheese (softened)
- 1 cup of granulated sugar
- 1/2 cup of sour cream
- 3 large eggs
- 2 teaspoons of vanilla extract
For the Edible Cookie Dough:
- 1/2 cup of butter (softened)
- 1/2 cup of light brown sugar
- 1/4 cup of granulated sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour (heat-treated to make it safe to eat)
- 1/2 cup of mini chocolate chips
For the Chocolate Ganache:
- 1 cup of heavy cream
- 1 1/2 cups of semi-sweet chocolate chips
Instructions
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside. In a medium bowl, combine the crushed chocolate chip cookies, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for about 10 minutes, then remove from the oven and let it cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the sugar and beat until well combined. Mix in the sour cream and vanilla extract until smooth. Add the eggs one at a time, beating after each addition, but be careful not to overmix, as this can cause cracks in your cheesecake. Set the filling aside while preparing the cookie dough.
Step 3: Prepare the Edible Cookie Dough
In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the milk and vanilla extract and continue mixing. Gradually add the heat-treated flour (to eliminate any bacteria) and stir until combined. Fold in the mini chocolate chips.
Roll the cookie dough into small balls (about the size of a teaspoon) and gently fold half of them into the cheesecake filling, reserving the rest for garnish.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake filling over the cooled cookie crust in the springform pan. Smooth the top with a spatula to ensure even distribution. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for about 1 hour. Then transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight.
Step 5: Make the Chocolate Ganache
To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from the heat and pour it over the semi-sweet chocolate chips in a separate bowl. Let the mixture sit for about a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Step 6: Garnish and Serve
Once the ganache has been poured over the cheesecake, sprinkle the remaining cookie dough balls on top for garnish. You can also add a sprinkle of mini chocolate chips for extra flair. Allow the ganache to set before slicing.
Tips for Perfect Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
- Avoid Overmixing: When beating the eggs into the cheesecake mixture, mix on low speed to avoid incorporating too much air, which can cause cracks.
- Water Bath: If you want an extra-smooth cheesecake, consider using a water bath during baking. Wrap the springform pan in foil and place it in a large roasting pan filled with hot water. This helps prevent cracking.
- Chill Time: Don’t skip the chilling step! Cheesecake needs time to set properly, and chilling it overnight yields the best texture.
Serving Suggestions
This Chocolate Chip Cookie Dough Cheesecake is a rich and indulgent dessert that can be served on its own or with a dollop of whipped cream. Pair it with a hot cup of coffee or a glass of milk to balance out the sweetness. Whether for a birthday, holiday, or casual gathering, this dessert is sure to impress.
Storage and Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage—just wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the cheesecake in the refrigerator overnight.
Conclusion
This Chocolate Chip Cookie Dough Cheesecake is the perfect marriage of two classic desserts. The creamy, tangy cheesecake complements the chewy, sweet cookie dough, all brought together by a smooth chocolate ganache. Whether you’re a cheesecake lover or a cookie dough enthusiast, this dessert is sure to satisfy your cravings and become a favorite for years to come.