Cookie Dough Cheesecake
Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout!
Ingredients
Cookie Dough:
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, (heat treated - see note)
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Crust:
- 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
Filling:
- 4 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup mini chocolate chips
Garnish:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Mini chocolate chips, for sprinkling
Instructions
- Preheat oven to 325 degrees. Lightly grease the bottom and sides of a 10-inch springform pan.
- For the cookie dough: In a medium bowl, beat the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. Gently roll the dough into small balls about 1 1/2 teaspoons small and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
- For the crust: In a medium bowl, combine the graham crackers crumbs, sugar, and melted butter. Press onto the bottom and about an inch up the sides of the prepared springform pan. Bake in the oven for 6 minutes. Remove from the oven.
- For the cheesecake: In a large bowl, using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Scrape down the sides as needed. Add the vanilla and sour cream and mix just until blended. Do not overmix. Too much air in the batter can cause the cheesecake to crack on top during baking.
- Pour half the batter into the prepared crust. Reserve a few of the cookie dough balls for the top of the cheesecake and gently stir in the remaining cookie dough balls and the 1 cup mini chocolate chips into the remaining cream cheese mixture. Pour into the pan, spreading the batter evenly. Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
- Bake the cheesecake at 325 degrees for 60 minutes. You can use a water bath or not (see note). Center will have a slight jiggle after 60 minutes. Turn off the oven and prop the door open several inches. Let the cheesecake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. For best results chill overnight.
- For whipped cream garnish: Whip cream with sugar until soft peaks form.
- To serve, cut into slices and top with whipped cream and mini chocolate chips.
Notes
HOW TO HEAT TREAT FLOUR
Flour should be treated before eating raw. Here's how you do it. Microwave flour on high in a microwave safe bowl for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.