If you are a dessert lover with a weakness for rich, creamy, and indulgently delicious treats, then the Chocolate Chip Cookie Dough Cheesecake Recipe is going to become your absolute new favorite. Imagine the nostalgic flavors of chocolate chip cookie dough perfectly nestled into a luscious, smooth cheesecake base, all baked to perfection with a golden crust that has just the right amount of buttery crispness. This recipe masterfully combines the best of both worlds—cookie dough and cheesecake—into one irresistible dessert that will leave everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is delightfully simple, yet each component plays an essential role in building this flavor-packed masterpiece. From the creamy tang of cream cheese to the sweet crunch of chocolate chips, every item is a key player, contributing to the texture, flavor, and that classic cookie dough taste we all adore.
- Chocolate chip cookie dough (prepared): The foundation for your crust, giving that authentic cookie flavor and a perfect chewy base.
- Cream cheese (5 packages, 8 oz each): The star ingredient for the creamy cheesecake filling, providing richness and smoothness.
- Sugar (1 cup): Sweetens the cheesecake filling evenly, balancing the tanginess of the cream cheese.
- Eggs (4): Essential for setting the cheesecake and adding structure without heaviness.
- Vanilla extract (2 tablespoons): Adds depth and enhances the sweet, comforting flavors.
- Powdered sugar (1/2 cup): Helps to create a velvety texture in the cheesecake layer.
- Heavy cream (divided – 1/3 cup + 1/2 cup): Adds luscious creaminess and improves mouthfeel in both the filling and chocolate layer.
- Flour (2 tablespoons): Gives the cheesecake just enough structure to hold together while remaining soft.
- Lemon juice (1 teaspoon): Brightens up the flavors and balances richness.
- Chocolate almond bark (8 ounces): Ideal for making a smooth chocolate topping with a glossy finish.
- Milk chocolate chips (8 ounces + extra for topping): Brings a sweet melty chocolate component that perfectly complements the cookie dough.
- Flour (3 cups for cookie dough): The base dry ingredient making the cookie dough crust work beautifully.
- Salt (1 teaspoon for cookie dough): Enhances flavor and balances sweetness in the dough.
- Butter (2 sticks for cookie dough): Provides richness and tenderness to the cookie dough.
- Sugar and brown sugar (1 cup each for cookie dough): Combine for a deep, caramelized sweetness in the crust.
- Vanilla (2 teaspoons for cookie dough): Lends warmth and enhances the cookie flavor.
- Mini milk chocolate chips (1 cup for cookie dough): Adds little bursts of chocolate throughout the crust for extra texture and sweetness.
How to Make Chocolate Chip Cookie Dough Cheesecake Recipe
Step 1: Prepare the Pan and Crust
Start by lining a 9-inch springform pan with parchment paper to ensure the cheesecake releases easily once baked. Then take your pre-made chocolate chip cookie dough—this will be the crust—and press it evenly into the pan, making sure the edges are even and the dough covers the entire base. This cookie dough crust will give the cheesecake that perfect chewy foundation, which sets the tone for the whole dessert.
Step 2: Bake the Crust
Bake the crust at 350 degrees Fahrenheit for about 12 to 16 minutes until it turns a gorgeous golden brown. This step is key to locking in the cookie crust’s flavor and achieving the right texture. Once done, remove it from the oven and let it cool completely on a wire rack to prepare for the creamy filling.
Step 3: Create the Cheesecake Filling
In the bowl of a stand mixer, combine softened cream cheese, heavy cream, vanilla extract, and lemon juice. Start mixing on low speed until the mixture is luxuriously smooth, scrapping down the bowl’s sides as needed to ensure everything blends evenly. Then, add the sugar, flour, and powdered sugar and mix until fully incorporated. Finally, toss in the eggs all at once and blend on low just until combined. Crank the mixer to medium-high speed and whip the batter until it is wonderfully smooth and creamy, the perfect cheesecake texture.
Step 4: Prepare for Baking
Wrap two large sheets of foil together and place the foil under and around the sides of the springform pan. This foil wrap will protect your cheesecake from water damage during the water bath baking method often used to keep cheesecakes moist and crack-free.
Step 5: Bake the Cheesecake
Pour the creamy batter gently over the cooled cookie dough crust in the springform pan. Bake initially at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees and continue baking for about 1 hour. The cheesecake is done when the center is just slightly jiggly if you gently shake the pan—this means it will set perfectly as it cools.
Step 6: Cover to Prevent Over-Browning
When the top starts to brown, tent a sheet of foil over the cheesecake to prevent burning. You want to cover it loosely, allowing heat to circulate while protecting the surface.
Step 7: Let the Cheesecake Cool
Once baking is complete, remove the pan from the oven, peel away the foil tent, and let the cheesecake cool at room temperature before transferring it to the refrigerator for several hours or ideally overnight. This resting period is crucial for the cheesecake to fully set with that melt-in-your-mouth texture.
Step 8: Make the Chocolate Topping
Melt the chocolate almond bark together with half a cup of heavy cream until smooth and glossy, then pour it over the chilled cheesecake. Sprinkle additional milk chocolate chips on top for a beautiful and delicious finishing touch that adds both texture and chocolatey goodness.
How to Serve Chocolate Chip Cookie Dough Cheesecake Recipe
Garnishes
Elevate your presentation by adding a few extra mini chocolate chips or even edible glitter for sparkle. Fresh berries like raspberries or strawberries create a refreshing tartness that balances the rich sweetness. A dollop of whipped cream on the side never hurts either, providing a light contrast to this decadent dessert.
Side Dishes
Although this cheesecake is a showstopper on its own, it pairs wonderfully with a fresh fruit salad, a scoop of vanilla bean ice cream, or even a drizzle of salted caramel sauce for those who love a touch of saltiness counterbalancing the sweet flavors.
Creative Ways to Present
Impress guests by serving individual cheesecake slices in clear glass jars topped with extra cookie dough chunks and chocolate shavings. You can also cut bite-sized cheesecake bars and dip the edges in melted chocolate to create elegant, portable desserts perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container. It keeps beautifully in the refrigerator for up to 5 days without losing moisture or flavor, making it perfect for enjoying well after your initial celebration.
Freezing
This Chocolate Chip Cookie Dough Cheesecake Recipe freezes wonderfully. Wrap individual slices or the whole cheesecake securely in foil and place it inside a freezer-safe bag. Freeze for up to 3 months, then thaw overnight in the fridge before serving to maintain texture and taste.
Reheating
Reheating cheesecake is not typically recommended, but if you prefer it slightly warmer, let it sit at room temperature for about 30 minutes before serving. This brings out the flavors without compromising the creamy texture.
FAQs
Can I use homemade cookie dough instead of store-bought?
Absolutely! Homemade cookie dough works just as well and allows you to customize ingredients, but make sure it is safe to eat raw or pre-baked to avoid any food safety concerns.
How do I prevent cracks on the cheesecake surface?
Using the foil water bath technique, baking at the right temperature, and avoiding over-mixing the batter are key steps that prevent cracking. Also, cooling the cheesecake gradually helps maintain a smooth surface.
What is the best way to soften cream cheese for this recipe?
Leave cream cheese out at room temperature for about 30 minutes before starting, or microwave it for a few seconds on low power. The cream cheese should be soft but not melted.
Can I substitute almond bark with regular chocolate?
You can use high-quality chocolate chips or baking chocolate instead, but almond bark melts more smoothly and creates a perfect shiny finish for the topping without seizing.
Is it necessary to use a springform pan?
Using a springform pan is highly recommended because it allows you to release the cheesecake gently without damaging the edges or presentation.
Final Thoughts
This Chocolate Chip Cookie Dough Cheesecake Recipe is pure magic and a guaranteed crowd-pleaser. Whether you’re baking for a birthday, holiday, or simply to treat yourself, it combines nostalgic comfort with elegant indulgence. Once you try it, it will become a beloved staple in your recipe collection—so go ahead, gather your ingredients, and dive into this delicious adventure!
Print
Chocolate Chip Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Chip Cookie Dough Cheesecake combines a rich, creamy cheesecake with a buttery chocolate chip cookie dough crust. Loaded with chocolate chips and a smooth vanilla-infused filling, it’s a delightful dessert perfect for celebrations or satisfying any sweet tooth craving.
Ingredients
Crust
- Already prepared chocolate chip cookie dough – quantity to fit a 9 inch spring-form pan
Cheesecake Filling
- 5 packages cream cheese (8 ounces each), softened
- 1 cup sugar
- 2 Tablespoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup powdered sugar
- 2 Tablespoons all-purpose flour
- 4 large eggs
- 1/3 cup heavy cream
Chocolate Ganache Topping
- 8 ounces chocolate almond bark
- 8 ounces milk chocolate chips
- 1/2 cup heavy cream
Additional Cookie Dough (Optional for Garnish or Layering)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 1 cup mini milk chocolate chips
Instructions
- Prepare the Crust: Line a 9-inch spring-form pan with parchment paper. Remove the chocolate chip cookie dough from its package and press it evenly into the pan over the parchment paper to form the crust.
- Bake the Crust: Preheat the oven to 350°F (175°C). Place the crust in the oven and bake for 12 to 16 minutes, or until it turns golden brown. Remove from the oven and set on a wire rack to cool completely.
- Make the Cheesecake Batter: In a stand mixer bowl, combine the 5 packages of softened cream cheese, 1/3 cup heavy cream, 2 tablespoons vanilla extract, and 1 teaspoon lemon juice. Mix on low speed until smooth and creamy, scraping the sides occasionally.
- Add Dry Ingredients: Add 1 cup sugar, 2 tablespoons all-purpose flour, and 1/2 cup powdered sugar to the cream cheese mixture. Mix until completely blended.
- Incorporate Eggs: Add all 4 eggs at once, blending on low speed just until combined. Then increase the mixer speed to medium-high and beat until the batter is smooth, creamy, and well blended.
- Prepare for Baking: Tear off two large pieces of aluminum foil and layer one on top of the other. Place the spring-form pan in the center of the foil and bring the foil up and around the sides of the pan to create a secure water bath seal.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the spring-form pan. Place in a preheated oven at 425°F (218°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 1 hour, or until the center is barely jiggly when the pan is gently shaken.
- Prevent Over-Browning: When the cheesecake begins to brown on top, create a foil tent by tearing a large piece of foil, folding it lengthwise, and placing it loosely over the pan to shield the top while allowing heat to escape.
- Cool the Cheesecake: Once baking is complete, remove the foil tent and allow the cheesecake to cool in the pan on a wire rack until completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine 8 ounces of chocolate almond bark, 8 ounces milk chocolate chips, and 1/2 cup heavy cream. Heat in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
- Top the Cheesecake: Pour the ganache evenly over the chilled cheesecake and spread gently with a spatula. Optionally, garnish with additional mini milk chocolate chips or cookie dough pieces if desired.
- Serve: Remove the cheesecake from the spring-form pan, slice into 12 portions, and serve chilled for a rich, creamy dessert experience.
Notes
- Use softened cream cheese to ensure a smooth batter without lumps.
- Wrap the spring-form pan well in foil to prevent water from leaking in if using a water bath method; this recipe wraps the pan but does not specifically call for a water bath.
- Allow the cheesecake ample time to chill to guarantee a clean slice.
- For best results, use high-quality chocolate for the ganache topping.
- If you want to include homemade cookie dough garnish, prepare extra dough per the additional ingredient list.
- Make sure not to overbeat the eggs to avoid incorporating too much air that can cause cracking.
