Cookie Dough Cheesecake with Edible Chocolate Chip Cookie Dough
By Nora Kim
Prep
30 min
Cook
70 min
Total
100 min
Servings
12
Level
Medium
This cookie dough cheesecake recipe takes about 1 hour and 40 minutes to make‚ including baking and cooling times․ I enjoy making this cheesecake recipe when I want a variation on traditional cheesecake‚ sour cream adds flavor‚ and cookie dough balls are visible in slices of cooled cheesecake․
I use cream cheese and sour cream at room temperature and beat the cream cheese smooth before adding eggs․ At this stage‚ the batter is smooth․ Add eggs and other ingredients on low speed to prevent overbeating‚ which can lead to bubbles forming in the baked cheesecake and cracking as it cools․
The water bath is my top recommendation․ Double-layered foil around a springform pan helps keep water out․ Let the crust cool before adding other ingredients․ Partially bake the crumb base so that the filling is mostly set but still slightly runny in the middle․ After turning off the oven‚ leave the door ajar for 1 hour to let the finished pie cool gradually․
Cookie dough is blended into and sprinkled on top of the filling to create pockets of cookie dough within the pie and on the surface․ This recipe suggests using mini chocolate chips to avoid large pockets of cookie dough in the pie slices‚ especially if the pie will be served cold․ A hot‚ clean knife that is wiped between slices can help avoid cookie dough dragging through each cut when serving․
Why you'll love this recipe
- It features both cheesecake and egg-free cookie dough baked together in one pan․
- Most of the work and labor required in this process come from mixing and pressing operations․ Firing in a kiln takes more time than other steps in the process․
- No special equipment needed․ Electric mixer and a 9-inch springform pan and one roasting pan lined with two layers of foil․
- The 10-minute crust bake precooks the crust to keep it from becoming soggy with filling․
- Twelve slices makes this a suitable option for a dessert to serve to a large group of people․
- Chilled dough balls can be seen dotted through each slice․
Ingredients
- •1 ½ cups graham cracker crumbs (about 10 full sheets)
- •2 tablespoons granulated sugar (for the crust)
- •6 tablespoons unsalted butter (melted, for the crust)
- •½ cup unsalted butter (softened, for the cookie dough)
- •¼ cup granulated sugar (for the cookie dough)
- •½ cup light brown sugar (packed)
- •2 tablespoons milk or heavy cream (for the cookie dough)
- •1 teaspoon vanilla extract (for the cookie dough)
- •1 cup all-purpose flour (heat-treated)
- •1 cup mini semi-sweet chocolate chips
- •32 ounces full-fat cream cheese (four 8-ounce blocks, at room temperature)
- •1 cup granulated sugar (for the cheesecake filling)
- •4 large eggs (at room temperature)
- •½ cup sour cream (at room temperature)
- •¼ cup heavy cream (for the cheesecake filling)
- •1 teaspoon vanilla extract (for the cheesecake filling)
- •water (hot, for the water bath)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Spread the 1 cup all-purpose flour on a baking sheet and bake for 5-7 minutes.
- 3
Let the heat-treated flour cool completely.
- 4
Beat the 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a medium bowl until light and fluffy.
- 5
Beat in the 2 tablespoons milk or heavy cream and 1 teaspoon vanilla extract.
- 6
Gradually mix in the cooled flour until combined.
- 7
Fold in the 1 cup mini semi-sweet chocolate chips.
- 8
Roll the dough into small balls and freeze them on a parchment-lined plate for at least 30 minutes.
- 9
Preheat the oven to 325°F (163°C).
- 10
Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- 11
Combine the 1.5 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 2 tablespoons granulated sugar.
- 12
Press the crumb mixture into the bottom and slightly up the sides of the prepared pan.
- 13
Bake the crust for 10 minutes.
- 14
Cool the crust completely on a wire rack.
- 15
Beat the 32 ounces room-temperature cream cheese in a large bowl until completely smooth and free of lumps.
- 16
Mix in the 1 cup granulated sugar until smooth.
- 17
Beat in the 4 eggs one at a time on low speed, mixing only until combined after each addition.
- 18
Stir in the 1/2 cup sour cream, 1/4 cup heavy cream, and 1 teaspoon vanilla extract.
- 19
Gently fold about two-thirds of the chilled cookie dough balls into the cheesecake batter.
- 20
Pour the filling over the cooled crust.
- 21
Scatter the remaining cookie dough balls over the top.
- 22
Place the foil-wrapped springform pan inside a larger roasting pan.
- 23
Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- 24
Bake at 325°F (163°C) for 60-70 minutes, until the edges are set and the center has a slight wobble.
- 25
Turn off the oven and cool the cheesecake inside with the door cracked for 1 hour.
- 26
Remove the cheesecake from the water bath and run a thin knife around the edge.
- 27
Cool the cheesecake completely at room temperature.
- 28
Cover and refrigerate for at least 6 hours or overnight before serving.
FAQ
Nutrition (per serving)
Calories
650
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