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
Scale
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.
