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
Scale
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.
