Chocolate Chip Cookie Dough Cheesecake Recipe (Printer-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
1 cup all-purpose flour
02 -
1/2 cup salted butter, softened
03 -
2/3 cup light brown sugar, packed
04 -
3 tablespoons granulated sugar
05 -
2 tablespoons cream or milk
06 -
2 teaspoons vanilla extract
07 -
1/4 teaspoon salt
08 -
1 cup mini chocolate chips
→ Crust
09 -
2/3 package Oreos (about 2 1/2 cups crumbs)
10 -
4 tablespoons salted butter, melted
→ Cheesecake
11 -
32 ounces cream cheese, softened
12 -
1 cup granulated sugar
13 -
4 eggs, room temperature
14 -
2 tablespoons all-purpose flour
15 -
2 teaspoons vanilla extract
16 -
1 cup sour cream, room temperature
17 -
1 cup mini chocolate chips
→ Garnish
18 -
Additional cookie dough balls
19 -
2 cups sweetened whipped cream
20 -
Additional mini chocolate chips
# Let's Cook!:
01 -
Heat flour in a microwave-safe bowl for 1 minute; cool. Beat butter and sugars until light. Add cream and vanilla, then mix in flour and salt. Fold in chocolate chips. Roll into small balls and freeze for 10-20 minutes.
02 -
Crush Oreos into fine crumbs. Mix in melted butter; press into the bottom and sides of a 10-inch springform pan.
03 -
Beat cream cheese, sugar, and flour until smooth. Add eggs, sour cream, and vanilla; mix on low. Avoid overmixing to keep the texture creamy.
04 -
Pour half the filling over the crust. Add most of the cookie dough balls and chocolate chips to the remaining filling, then add this to the pan.
05 -
Preheat oven to 325°F (165°C). Wrap pan base with foil. Place in a larger pan, fill with water for a water bath. Bake 80-90 minutes until set but slightly jiggly in the center.
06 -
Turn off oven, crack door open, and let the cheesecake cool gradually. Chill in the fridge until firm.
07 -
Top with whipped cream, reserved cookie dough balls, and chocolate chips.
# Cook's Notes:
01 -
Use a water bath and avoid opening the oven door during baking to prevent cracks.
02 -
Freeze individual slices wrapped in plastic and foil for up to 3 months.