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If you are searching for a show-stopping dessert that combines two irresistible favorites, look no further than this Chocolate Chip Cookie Dough Cheesecake Recipe. It brings together the creamy, dreamy richness of cheesecake with the nostalgic, chewy delight of chocolate chip cookie dough in a way that will have your friends and family begging for seconds. Every bite melts in your mouth with a perfect balance of textures and flavors, making it an unforgettable treat whether you’re celebrating a special occasion or just craving something spectacularly sweet.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step towards making this luscious Chocolate Chip Cookie Dough Cheesecake Recipe a success. Each component plays a vital role—whether it’s creating a velvety texture, adding bursts of chocolatey goodness, or building the perfect buttery crust.
- Chocolate chip cookie dough (prepared): This forms the wonderfully chewy and flavorful base that sets the tone for the entire cheesecake.
- Cream cheese (5 packages, 8 oz each): The star ingredient, delivering that rich and smooth cheesecake consistency you crave.
- Sugar (1 cup): Balances the tanginess of the cream cheese with a touch of sweetness.
- Eggs (4 large): Essential for binding ingredients and giving the cheesecake its silky texture.
- Vanilla extract (2 tablespoons): Lifts all the flavors to new heights with its comforting aroma.
- Powdered sugar (1/2 cup): Adds a subtle sweetness and smoothness to the batter.
- Heavy cream (1/3 cup + 1/2 cup): Enhances creaminess and helps achieve the perfect mouthfeel.
- Flour (2 tablespoons + 3 cups): Provides structure in both the cheesecake batter and cookie dough crust.
- Lemon juice (1 teaspoon): Adds a slight brightness that balances the dessert’s richness.
- Chocolate almond bark (8 ounces): Melts beautifully for drizzling or decorating your cheesecake.
- Milk chocolate chips (8 ounces + 1 cup mini): Offers melty, melty pockets of chocolate throughout the cheesecake and dough.
- Salt (1 teaspoon): Enhances all the sweet and savory notes in the recipe.
- Butter (2 sticks): Vital for that buttery, tender cookie dough crust everyone will love.
- Brown sugar (1 cup): Gives the cookie dough an irresistible depth of caramel flavor.
How to Make Chocolate Chip Cookie Dough Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal later. Then, press your prepared chocolate chip cookie dough evenly into the bottom of the pan. This dough will bake into a golden-brown crust perfect for holding all that creamy cheesecake goodness.
Step 2: Bake the Crust
Place the pan in a preheated 350-degree oven for 12 to 16 minutes until the edges turn a beautiful golden brown. This step sets the crust’s texture to tender but sturdy enough to support the cheesecake layer.
Step 3: Cool the Crust and Begin Cheesecake Batter
Once baked, allow the crust to cool completely on a wire rack. Meanwhile, in a stand mixer bowl, combine the softened cream cheese, heavy cream, vanilla, and lemon juice. Beat on low speed until the mixture is smooth, scraping down the sides of the bowl frequently to blend everything thoroughly.
Step 4: Blend Remaining Batter Ingredients
Add sugar, flour, and powdered sugar to the cream cheese mixture, blending until fully incorporated. Then, add all four eggs at once and start on low to combine, before increasing to medium-high to achieve a luxuriously creamy batter with no lumps.
Step 5: Prepare for Baking the Cheesecake
To avoid water damage during baking, fold two large sheets of foil around the sides of the springform pan, ensuring it’s wrapped securely but still letting the top breathe. Pour your cheesecake batter gently over the cooled cookie dough crust, spreading it evenly with a spatula.
Step 6: Bake the Cheesecake
Set your oven to 425 degrees and bake the cheesecake for 15 minutes to start the cooking process. Then, lower the temperature to 350 degrees and continue baking for one hour until the edges are set but the center still jiggles slightly when shaken. To prevent the top from browning too much, tent the cheesecake with foil during the last part of baking.
How to Serve Chocolate Chip Cookie Dough Cheesecake Recipe
Garnishes
For a beautiful finishing touch, drizzle melted chocolate almond bark over the cooled cheesecake or sprinkle extra mini milk chocolate chips on top. You could also add a dollop of whipped cream to complement the richness with lightness and creaminess.
Side Dishes
This decadent dessert pairs wonderfully with fresh berries or lightly sweetened fruit coulis, which add a tart contrast that brightens every bite. A cup of robust coffee or a glass of cold milk also complements the indulgent flavors perfectly.
Creative Ways to Present
Slice your cheesecake into generous wedges and place on elegant dessert plates for entertaining. Alternatively, serve individual portions in clear glasses layered with cookie crumbles and chocolate chips for a playful, layered presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, cover any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. Proper storage keeps it fresh and creamy for up to five days, so you can savor this delicious Chocolate Chip Cookie Dough Cheesecake Recipe even later.
Freezing
If you want to save some for a future treat, wrap the cheesecake securely with plastic wrap and then aluminum foil before freezing. Thaw in the fridge overnight when ready to eat, and it will taste just as wonderful as freshly made.
Reheating
This dessert is best enjoyed chilled or at room temperature. Avoid microwaving as it affects the texture of the creamy cheesecake and cookie dough components—simply let slices sit out for about 20 minutes before serving to take the chill off.
FAQs
Can I make the chocolate chip cookie dough from scratch?
Absolutely! While this recipe uses prepared dough for convenience, homemade cookie dough can add a personalized touch. Just be sure to avoid raw eggs or use heat-treated flour if you’re serving it without further baking.
What type of cream cheese works best?
Use full-fat, softened cream cheese for the creamiest, richest cheesecake texture. Low-fat or cold cream cheese can result in a denser or grainy outcome.
How do I prevent cracks in the cheesecake?
Wrapping the springform pan with foil and baking with a water bath or using the foil tent technique helps maintain even moisture and temperature, reducing the chance of cracks as the cheesecake bakes and cools.
Can I substitute chocolate almond bark with other chocolates?
Yes, you can swap almond bark for good-quality white or semi-sweet chocolate, depending on your preference. Just make sure it melts smoothly for perfect drizzling and decoration.
Is this recipe suitable for special occasions?
Definitely! Its impressive combination of cookie dough and cheesecake layers makes it a stunning centerpiece dessert for birthdays, holidays, or any festive gathering.
Final Thoughts
Now that you have this incredible Chocolate Chip Cookie Dough Cheesecake Recipe in your culinary arsenal, you’re ready to wow your taste buds and guests alike. It’s a truly delightful treat that feels special yet comes together with ease. So go ahead, dive into this rich, creamy, and chocolate-studded masterpiece—you won’t regret it!
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Chocolate Chip Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Chip Cookie Dough Cheesecake combines creamy, rich cheesecake with a buttery chocolate chip cookie dough crust and a luscious chocolate topping. Perfect for dessert lovers who enjoy the blend of classic cookie dough flavors with the silky texture of cheesecake, this recipe delivers a crowd-pleasing treat ideal for special occasions or indulgent gatherings.
Ingredients
Cookie Dough Crust
- Already prepared chocolate chip cookie dough (enough to line a 9-inch springform 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
- 1/3 cup heavy cream
- 2 tablespoons flour
- 4 eggs
Chocolate Topping
- 8 ounces chocolate almond bark
- 8 ounces milk chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the pan: Line a 9-inch springform pan with parchment paper to prevent sticking and ease removal after baking.
- Make the crust: Remove the chocolate chip cookie dough from its package. Press the dough evenly into the bottom of the lined pan to form the crust layer.
- Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for 12 to 16 minutes until it turns golden brown. Then, remove it from the oven and place it on a wire rack to cool completely.
- Mix cream cheese base: In a stand mixer bowl, combine the softened cream cheese, heavy cream, vanilla extract, and lemon juice. Mix on low speed until the cream cheese is smooth and creamy, scraping down the sides as needed.
- Add dry ingredients: Add the sugar, flour, and powdered sugar to the cream cheese mixture. Mix until all ingredients are fully incorporated and smooth.
- Incorporate eggs: Add all four eggs at once. Blend on low just until combined, then increase mixer speed to medium-high and whip until the batter is completely smooth and creamy.
- Prepare pan for water bath: Tear off two large pieces of aluminum foil, place one on top of the other, and set the springform pan in the center of the foil. Fold up the sides tightly around the pan to create a secure waterproof wrap to prevent water from leaking in during baking.
- Pour batter: Pour the cheesecake batter over the cooled cookie dough crust inside the wrapped springform pan.
- Bake initial phase: Place the pan in the oven preheated to 425°F (220°C) for 15 minutes to set the top layer quickly.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for 1 hour more. The cheesecake is done when the edges are mostly set but the center still jiggles slightly when gently shaken.
- Shield cheesecake from browning: When the cheesecake starts to brown too much on top, create a foil tent by tearing a large piece of foil, folding it lengthwise in half, and loosely covering the pan’s top. This prevents burning while allowing heat to circulate.
- Cool the cheesecake: After baking, remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for several hours or overnight to fully set before serving.
- Prepare chocolate topping: Melt the chocolate almond bark and milk chocolate chips together with 1/2 cup heavy cream over a double boiler or gentle heat until smooth. Pour this ganache over the chilled cheesecake just before serving, spreading evenly.
Notes
- Make sure cream cheese is softened for a smooth batter without lumps.
- Wrapping the springform pan with foil is crucial to prevent water from a water bath leaking into the cheesecake.
- Do not overbake; the center should remain slightly jiggly to keep the cheesecake creamy.
- Allow the cheesecake to chill fully for the best texture and flavor.
- You can prepare the chocolate ganache topping ahead of time and refrigerate it; gently warm before pouring if it hardens.
