Decadent Chocolate Chip Cookie Dough Cheesecake
Indulge in the ultimate dessert experience with this Decadent Chocolate Chip Cookie Dough Cheesecake! Layered with a rich and creamy cheesecake filling, complemented by chunks of luscious cookie dough and a crunchy chocolate cookie crust, this dessert is perfect for any occasion. Whether you're celebrating a birthday, hosting a gathering, or simply treating yourself, this cheesecake promises to impress and delight your guests. Share it at your next party, or keep it all for yourself and savor every delicious bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
1/4 cup (softened)
brown sugar
1/4 cup (packed)
sugar
1/4 cup
water
2 tablespoons
vanilla extract
1 teaspoon
all-purpose flour
1/2 cup
mini chocolate chips
1 cup
chocolate cookie crumbs
1 1/2 cups
sugar
1/4 cup
butter
3 tablespoons (melted)
cream cheese
24 ounces (softened (3 packages))
sweetened condensed milk
14 ounces (1 can)
eggs
3
vanilla extract
1 teaspoon
Instructions
1
Begin by preparing the chocolate chip cookie dough. In a medium mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar until fully combined and smooth.
2
Stir in the water and vanilla extract until well incorporated.
3
Gradually add in the all-purpose flour, mixing until the dough comes together. Fold in the mini chocolate chips, ensuring they are evenly distributed.
4
Now, preheat your oven to 350°F (175°C). For the cheesecake layer, combine the chocolate cookie crumbs, granulated sugar, and melted butter in a bowl, mixing until the mixture resembles wet sand.
5
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
6
In a large mixing bowl, beat the softened cream cheese until fluffy and smooth. Gradually pour in the sweetened condensed milk, mixing continuously until fully combined and creamy.
7
Add the eggs one at a time, blending well after each addition. Finally, stir in the vanilla extract until just combined.
8
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
9
Using a small spoon, drop dollops of the prepared cookie dough on top of the cheesecake batter, spacing them evenly. Gently push each dough ball down into the batter with your spoon.
10
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden. A slight jiggle is acceptable in the center as it will firm up while cooling.
11
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
12
Once chilled, remove the sides of the springform pan, slice, and serve. Enjoy your deliciously decadent cheesecake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Chip Cookie Dough Cheesecake?
It is a rich and creamy cheesecake layered with chunks of cookie dough and a crunchy chocolate cookie crust, perfect for special occasions.
What kind of crust is used for this recipe?
This recipe uses a chocolate cookie crust made from chocolate cookie crumbs, granulated sugar, and melted butter.
How do I make the cookie dough for the cheesecake?
Beat together softened butter, brown sugar, and granulated sugar, then stir in water, vanilla, and flour before folding in mini chocolate chips.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking the cheesecake.
How long does the cheesecake need to bake?
The cheesecake should bake for 45 to 50 minutes or until the center is set with a slight jiggle.
How much cream cheese is required?
This recipe requires 24 ounces of softened cream cheese, which is typically three standard 8-ounce packages.
What type of milk is used in the cheesecake filling?
The recipe calls for one 14-ounce can of sweetened condensed milk to achieve a creamy texture.
How many eggs are needed for the filling?
You will need 3 eggs, added one at a time to the cream cheese mixture.
What size springform pan should I use?
A 9-inch springform pan is recommended for this recipe to ensure proper thickness and even baking.
How do I incorporate the cookie dough into the cheesecake?
Drop small dollops of the prepared dough onto the cheesecake batter and gently push them down with a spoon before baking.
How long should the cheesecake chill before serving?
It should be refrigerated for at least 4 hours, though letting it sit overnight is best for the flavor and texture to set fully.
Can I use regular chocolate chips instead of mini ones?
While the recipe specifies mini chocolate chips for even distribution in the cookie dough, regular chips can be used as a substitute.
Does the cheesecake need to cool before going into the fridge?
Yes, you should allow the cheesecake to cool to room temperature before placing it in the refrigerator.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the edges are slightly golden and the center is set, though a slight jiggle in the middle is normal.
What is the secret to a smooth cheesecake filling?
Ensure your cream cheese is softened and beat it until fluffy before gradually adding the sweetened condensed milk.
Can I make this dessert ahead of time?
Yes, because it requires several hours of chilling, this is an excellent dessert to make a day in advance.
Is the cookie dough in this recipe safe to eat raw?
This dough contains raw flour and is intended to be baked inside the cheesecake. It is not recommended to eat the dough separately without baking.
How do I prepare the chocolate cookie crumbs for the crust?
Mix the crumbs with sugar and melted butter until the mixture resembles wet sand, then press firmly into the pan.
How many total teaspoons of vanilla extract are needed?
You will need a total of 2 teaspoons of vanilla extract: 1 for the cookie dough and 1 for the cheesecake filling.
What ingredients are in the cookie dough layer?
The dough consists of butter, brown sugar, granulated sugar, water, vanilla, all-purpose flour, and mini chocolate chips.
How should I store leftovers?
Leftover cheesecake should be covered and stored in the refrigerator to maintain its freshness and texture.
Can I use different types of cookie crumbs for the crust?
Yes, while chocolate cookie crumbs are suggested, graham cracker crumbs would also work well with this flavor profile.
Why do I add the eggs one at a time?
Adding eggs one at a time ensures they are properly emulsified into the cream cheese mixture without over-beating the batter.
Should the butter for the dough be melted or softened?
The butter for the cookie dough should be softened, while the butter for the crust should be melted.
Is there any flour in the cheesecake batter itself?
No, the flour is only used in the cookie dough portion of the recipe.
What is the texture of the finished cheesecake?
The result is a rich, creamy filling contrasted by soft cookie dough chunks and a firm, crunchy crust.
Do I need a water bath for this cheesecake?
The provided instructions do not require a water bath; simply baking it in a preheated oven is sufficient.
How many total ingredients are used in this recipe?
There are 14 ingredients used across the crust, cookie dough, and cheesecake filling layers.
How do I remove the cheesecake from the springform pan?
Wait until the cheesecake is fully chilled, then release the latch on the side of the pan and carefully lift the ring away.
What occasions are best for this dessert?
This decadent dessert is ideal for birthdays, parties, bake sales, or as a special treat for yourself.