Chocolate Chip Cookie Dough Cheesecake. An ultimately indulgent cheesecake packed with chunks of cookie dough and topped with chocolate ganache and vanilla whipped cream.
One of our regular readers provided the inspiration for this sinful cheesecake. She had taken our recipe for Chocolate Chip Cookie Dough Cheesecake Bars and turned it into an actual cheesecake by doubling the recipe and putting it into a spring form pan.
I thought perhaps the cheesecake from that recipe might be a bit dense for that purpose so I set out to see if it would work with a creamier cheesecake recipe. I did cut back a little on the whipping cream that I normally put into a cheesecake to make it a little thicker to hold the cookie dough better and it worked very well.
The cookie dough in this recipe is the same as used in those decadent cheesecake cookie bars. It should be should be very cold when it’s folded into the cheesecake batter so be sure to make it an hour or more in advance of the rest of the recipe.
Like this Chocolate Chip Cookie Dough Cheesecake recipe?
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- ½ cup butter
- ⅓ cup white sugar
- ⅓ cup dark brown sugar
- 1½ tsp vanilla extract
- 1 cup plus 2 tbsp flour
- pinch salt
- 1 cup chocolate chips
- 1⅓ cups graham cracker crumbs
- 3 tbsp sugar
- ⅓ cup melted butter
- 2 eight ounce packages ounces cream cheese
- ⅔ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup whipping cream
- ⅓ cup whipping cream
- 1⅓ cups chocolate chips
- 1 cup whipping cream
- 3 rounded tbsp icing sugar (powdered sugar)
- 1 tsp pure vanilla extract
Cream together the butter, white sugar, brown sugar and vanilla extract very well.
Fold in the flour and salt just until a dough forms, then mix in the chocolate chips.
Chill the dough in the fridge for at least an hour.
Break off small nuggets of the dough about the size of the top of your forefinger. Place them on a parchment lined tray and keep chilled in the fridge. About ¾ of these dough nuggets will go into the cheesecake batter. Reserve the other ¼ to garnish the cheesecake after it is baked, cooled and glazed.
In a small bowl, combine the graham cracker crumbs, sugar and melted butter.
Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.
Cream together the cream cheese and ⅔ cup sugar until smooth.
Add the eggs, one at a time, beating well after each addition.
Finally blend in the vanilla extract and whipping cream.
Fold in ¾ of the chilled cookie dough pieces. Pour over the prepared base and bake at 300 degrees F for 60 - 70 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.
Top with chocolate ganache and vanilla whipped cream as well as the reserved cookie dough pieces.
In a small saucepan heat the whipping cream to almost to boiling.
Remove from heat and pour over the chocolate chips in large cup or small bowl.
Let stand for 5 minutes, then stir until smooth. Pour evenly over the cheesecake when it is still in the pan. Return to the fridge to let the chocolate set.
Beat the cream, icing sugar and vanilla together to firm peaks and use to garnish the edges of the cheesecake. If you don't have a piping bag just cut a half inch opening off the corner of a large Ziploc bag and use that to squeeze the whipped cream onto the cheesecake.
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