Chocolate Chip Cookie Dough Cheesecake: A Decadent Delight You Need to Try!

Prepare yourself for a dessert experience that will redefine your understanding of indulgence. This Chocolate Chip Cookie Dough Cheesecake combines the best of three worlds: creamy cheesecake, gooey chocolate chip cookie dough, and a buttery graham cracker crust. It’s a symphony of textures and flavors that will have everyone begging for seconds. This isn’t just a cheesecake; it’s a celebration of everything delicious!

This recipe might seem intimidating at first glance, but trust me, it’s surprisingly manageable. We’ll break it down into easy-to-follow steps, ensuring your success. From the perfectly crisp crust to the luscious, cookie dough-studded filling, you’ll be amazed at what you can create in your own kitchen.

Why This Chocolate Chip Cookie Dough Cheesecake is a Winner:

• The Perfect Combination: Cheesecake and cookie dough are a match made in heaven. The tanginess of the cheesecake balances the sweetness of the cookie dough beautifully.
• Amazing Texture: The creamy cheesecake, the chewy cookie dough, and the crunchy crust create a delightful textural contrast.
• Crowd-Pleaser: This cheesecake is guaranteed to impress at any gathering. It’s a showstopper dessert that everyone will rave about.
• Make-Ahead Friendly: You can make this cheesecake a day or two in advance, making it perfect for entertaining.
• Customizable: Feel free to adjust the amount of chocolate chips, add different extracts, or experiment with different types of cookies in the dough.

Ingredients You’ll Need:

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
• 5 tablespoons (70g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• Pinch of salt

For the Chocolate Chip Cookie Dough:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• ½ cup chocolate chips

For the Cheesecake Filling:

• 32 ounces (907g) cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 cup (240ml) sour cream
• 2 teaspoons vanilla extract

Equipment You’ll Need:

• 9-inch springform pan
• Mixing bowls
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Measuring cups and spoons
• Aluminum foil (optional, for water bath)
• Large roasting pan (optional, for water bath)

Step-by-Step Instructions:

Step 1: Make the Graham Cracker Crust

1. Preheat oven to 350°F (175°C).
2. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until evenly moistened.
3. Press into Pan: Press the mixture firmly into the bottom of the springform pan. You can use the bottom of a measuring cup to help press it in evenly.
4. Bake: Bake for 8-10 minutes, or until the crust is lightly golden brown.
5. Cool Completely: Let the crust cool completely before adding the filling.

Step 2: Make the Chocolate Chip Cookie Dough

Important Note: We’re making an eggless cookie dough for safety reasons. No raw eggs in this cheesecake!

1. Cream Butter and Sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes 2-3 minutes with an electric mixer.
2. Add Vanilla and Salt: Beat in the vanilla extract and salt.
3. Add Flour: Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix.
4. Stir in Chocolate Chips: Stir in the chocolate chips until evenly distributed.
5. Chill: Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to work with later.

Step 3: Make the Cheesecake Filling

Key to Success: Make sure your cream cheese is at room temperature! This is crucial for a smooth, lump-free cheesecake.

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This may take several minutes, so be patient. Scrape down the sides of the bowl as needed.
2. Add Sugar: Gradually add the granulated sugar, beating until well combined.
3. Add Eggs and Yolks: Add the eggs and egg yolks, one at a time, beating well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
4. Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until just combined.

Step 4: Assemble the Cheesecake

1. Layer Cookie Dough: Crumble half of the chilled cookie dough over the cooled graham cracker crust. Gently press it into the crust, creating an even layer. You don’t need to cover the entire crust, just create a nice base of cookie dough.
2. Pour Cheesecake Filling: Pour the cheesecake filling over the cookie dough layer.
3. Top with Remaining Cookie Dough: Crumble the remaining cookie dough over the top of the cheesecake filling. You can create a random pattern or arrange the cookie dough pieces more intentionally.

Step 5: Bake the Cheesecake

Water Bath Method (Recommended):

A water bath helps to ensure even baking and prevents the cheesecake from cracking. If you don’t want to use a water bath, you can skip this step, but be aware that your cheesecake might be more prone to cracking.

1. Wrap the Springform Pan: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in.
2. Place in Roasting Pan: Place the wrapped springform pan inside a large roasting pan.
3. Add Hot Water: Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
4. Bake: Bake in the preheated oven for 60-75 minutes, or until the edges of the cheesecake are set but the center is still slightly jiggly.

No Water Bath Method:

1. Bake: Bake in the preheated oven for 50-60 minutes, or until the edges of the cheesecake are set but the center is still slightly jiggly.

Step 6: Cool the Cheesecake

Important: Cooling the cheesecake properly is crucial for preventing cracks and ensuring a smooth texture.

1. Turn Off Oven: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually.
2. Remove from Oven: Remove the cheesecake from the oven (and the water bath, if you used one) and let it cool completely at room temperature.
3. Chill: Cover the cheesecake and chill it in the refrigerator for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely.

Step 7: Serve and Enjoy!

1. Remove from Pan: Carefully remove the sides of the springform pan.
2. Slice and Serve: Slice the cheesecake with a sharp knife and serve.
3. Optional Garnishes: You can garnish the cheesecake with extra chocolate chips, a drizzle of chocolate sauce, or a sprinkle of sea salt.

Tips for Cheesecake Success:

• Use Room Temperature Ingredients: As mentioned before, room temperature cream cheese is essential for a smooth, lump-free cheesecake. Let your cream cheese, eggs, and sour cream sit at room temperature for at least an hour before you start baking.
• Don’t Overmix the Batter: Overmixing the batter can incorporate too much air, which can cause the cheesecake to crack. Mix until just combined.
• Use a Water Bath (Recommended): A water bath helps to ensure even baking and prevents the cheesecake from cracking.
• Cool Slowly: Cooling the cheesecake slowly in the oven helps to prevent cracks.
• Chill Thoroughly: Chilling the cheesecake for at least 4 hours allows it to set completely and develop its flavor.
• Clean Cuts: To get clean slices, run a long, thin knife under hot water and wipe it dry before each slice.
• Don’t Be Afraid to Experiment: Feel free to adjust the recipe to your liking. You can add different extracts, use different types of chocolate chips, or even add nuts to the cookie dough.
• Preventing a Soggy Crust: Make sure your graham cracker crumbs are finely ground and that you press the crust firmly into the pan. Baking the crust before adding the filling also helps to prevent it from becoming soggy.
• Cracks Happen! Don’t worry if your cheesecake cracks. It will still taste delicious! You can cover the cracks with whipped cream, chocolate shavings, or cookie dough crumbles.
• Adjust Baking Time: Oven temperatures vary, so keep an eye on your cheesecake while it’s baking. If the top is browning too quickly, you can tent it with foil.

Variations and Substitutions:

• Different Cookie Dough Flavors: Use different types of cookies to make the cookie dough. Oatmeal raisin, peanut butter, or snickerdoodle cookie dough would all be delicious.
• Different Extracts: Add a different extract to the cheesecake filling, such as almond extract, lemon extract, or peppermint extract.
• Different Chocolate Chips: Use different types of chocolate chips, such as dark chocolate chips, white chocolate chips, or milk chocolate chips.
• Add Nuts: Add chopped nuts to the cookie dough or the cheesecake filling. Pecans, walnuts, or almonds would all be good choices.
• Gluten-Free Option: Use gluten-free graham crackers and gluten-free flour to make a gluten-free version of this cheesecake.
• Dairy-Free Option: Use dairy-free cream cheese and dairy-free butter to make a dairy-free version of this cheesecake. Be aware that the texture and flavor may be slightly different.
• Mini Cheesecakes: You can also make this recipe as individual mini cheesecakes using muffin tins lined with cupcake liners. Adjust the baking time accordingly.
• Chocolate Crust: For a richer flavor, use chocolate graham crackers or make a chocolate cookie crust instead of a graham cracker crust.
• Caramel Drizzle: Drizzle caramel sauce over the top of the cheesecake before serving for an extra touch of sweetness.

Storing and Freezing:

• Storing: Store leftover cheesecake in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight.

Nutrition Information (approximate, per slice):

Please note that this is an approximate calculation and may vary depending on the specific ingredients used.

• Calories: 600-800
• Fat: 40-50g
• Saturated Fat: 25-30g
• Cholesterol: 200-250mg
• Sodium: 300-400mg
• Carbohydrates: 50-60g
• Sugar: 40-50g
• Protein: 8-10g

This Chocolate Chip Cookie Dough Cheesecake is a truly decadent treat that’s perfect for any occasion. With its creamy texture, rich flavor, and delightful combination of cheesecake and cookie dough, it’s sure to be a hit with everyone. So, gather your ingredients, follow the instructions, and get ready to experience cheesecake bliss!

Enjoy!

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• Classic New York Cheesecake Recipe
• Oreo Cheesecake: A Chocolate Lover’s Dream
• Strawberry Swirl Cheesecake Bars

I hope you enjoy this recipe! Let me know in the comments if you try it and how it turns out. Happy baking!