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Chocolate Chip Cookie Dough Cheesecake

Serving Chocolate Chip Cookie Dough Cheesecake
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Indulge in the ultimate fusion of creamy cheesecake and irresistible cookie dough. This decadent dessert features a rich Oreo crust, chunks of edible cookie dough, and a velvety cheesecake filling, topped with chocolate chips and whipped cream.

Ingredients

Scale

Cookie Dough

  • 1 cup all-purpose flour
  • 1/2 cup salted butter, softened
  • 2/3 cup light brown sugar, packed
  • 3 tablespoons granulated sugar
  • 2 tablespoons cream or milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips

Crust

  • 2/3 package Oreos (about 2 ½ cups crumbs)
  • 4 tablespoons salted butter, melted

Cheesecake

  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, room temperature
  • 1 cup mini chocolate chips

Garnish

  • Additional cookie dough balls
  • 2 cups sweetened whipped cream
  • Additional mini chocolate chips

Instructions

1. Prepare Cookie Dough Balls:

  • 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.

Pro Tip: Ensure flour is completely cooled before adding to avoid melting the butter.

2. Make the Crust:

  • Crush Oreos into fine crumbs. Mix in melted butter; press into the bottom and sides of a 10-inch springform pan.

Visual Cue: Crust should cover the pan evenly without gaps.

3. Prepare Cheesecake Filling:

  • Beat cream cheese, sugar, and flour until smooth. Add eggs, sour cream, and vanilla; mix on low. Avoid overmixing to keep the texture creamy.

Common Mistake: Overbeating can cause cracks during baking.

4. Assemble the Cheesecake:

  • 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.

5. Bake:

  • 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.

6. Cool and Chill:

  • Turn off oven, crack door open, and let the cheesecake cool gradually. Chill in the fridge until firm.

7. Decorate:

  • Top with whipped cream, reserved cookie dough balls, and chocolate chips.

Notes

Serving Suggestions: For clean slices, dip a knife in hot water and wipe clean between each cut.

Storage: Refrigerate in an airtight container for up to 4 days. Freeze individual slices wrapped in plastic and foil for up to 3 months.

Reheating: Thaw frozen slices overnight in the refrigerator before serving.

Tips & Tricks: To prevent cracks, use a water bath and avoid opening the oven door during baking.

Find it online: https://cakeshungry.com/chocolate-chip-cookie-dough-cheesecake/