Chocolate Chip Cookie Dough Cheesecake
The best cheesecake recipe loaded with chunks of chocolate chip cookie dough and mini chocolate chips – a cookie dough lover’s dream!
Cheesecake! My all-time, numero uno, will-choose-above-any-other-dessert, favorite indulgence.
If I can combine cheesecake with chocolate in any form, even better! It’s been too long since I’ve shared a cheesecake recipe with you (last summer I shared a s’mores cheesecake and Oreo cheesecake), right? Given how popular my chocolate chip cookie dough dip has been, I got the idea in my head that pairing eggless cookie dough with my favorite cheesecake recipe would be absolutely divine.
AND… it was.
When my husband wandered into the kitchen last week and asked what I was making, I said, “chocolate chip cookie dough cheesecake!” My proclamation was met with a pretty lukewarm response, which stunned me because he is the king of chocolate chip cookie dough. I save a spoonful for him anytime I make cookies!
I asked why he wasn’t more excited, given his love for cookie dough, and he said he just didn’t think he’d like the combination of cookie dough with cheesecake. Fair enough.
Fast forward to the cheesecake being prepped, baked, chilled and sliced. I gave a piece to my husband to see what he thought, aaaaaaaand… he loved it. So did I! The cheesecake is loaded with mini chocolate chips so you get some in every bite, and then there are the large chunks of chocolate chip cookie dough… it’s the perfect complement to the smooth and creamy cheesecake.
We’re less than one week from Valentine’s Day, can you believe it?!
While there are tons of chocoholics out there who would totally appreciate something like a molten lava cake, if your significant other is a chocolate chip cookie dough fanatic, you owe them this cheesecake. They will be forever indebted to you!
Chocolate Chip Cookie Dough Cheesecake
For the Chocolate Chip Cookie Dough:
- ½ cup (113.5 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (135 g) mini chocolate chips
For the Crust:
- 24 Oreo cookies, whole cookie, filling included, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces (907.19 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- ½ cup (119 ml) heavy cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- ½ cup (90 g) mini chocolate chips
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
- Make the Chocolate Chip Cookie Dough: Using an electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until blended. Reduce the mixer speed to low and blend in the flour and salt, just until combined. Using a rubber spatula, stir in the mini chocolate chip. Scoop teaspoon-size portions of the dough and place on a large plate (you can roll them into smooth balls if you'd like, but it's not necessary). Place in the freezer while you prepare the rest of the cheesecake.
- Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the mini chocolate chips.
- Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
- After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.