Chocolate Chip Cookie Dough Cheesecake
This cheesecake brings together a classic creamy filling and spoonfuls of chocolate chip cookie dough pressed into the top before baking. The dough bakes into soft, cookie-like pieces that contrast nicely with the smooth cheesecake. It is a crowd-pleasing dessert for birthdays and gatherings.
Preparation Steps
Heat the oven to 325°F (165°C). Mix the graham crumbs, sugar and melted butter, press firmly into the bottom of a 9-inch (23 cm) springform pan and bake for 10 minutes. Let it cool.
Beat the cream cheese and sugar until smooth, then mix in the vanilla. Add the eggs one at a time on low speed, followed by the sour cream and heavy cream, mixing just until smooth. Pour the filling over the crust.
For the cookie dough, beat the softened butter with the brown and white sugars until fluffy, then mix in the vanilla.
Add the flour and salt and mix until a dough forms. Stir in the chocolate chips. If the dough is crumbly, add milk 1 tablespoon at a time until soft and scoopable.
Drop small spoonfuls of cookie dough over the filling and press them in lightly.
Bake for 55 to 60 minutes, until the edges are set and the center still has a slight wobble.
Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. Sprinkle with extra chocolate chips before slicing.
Tips & Variations
- Run a thin knife around the edge of the pan after baking so the cheesecake can shrink away cleanly as it cools, which helps prevent cracks.
- Use semisweet chunks or chopped dark chocolate instead of mini chips, or swap the graham crust for crushed chocolate sandwich cookies.
- Keep covered in the fridge for up to 4 days. Slices can be frozen, well wrapped, for up to 2 months.
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