I made this cheesecake for my fiance’s birthday last weekend (and we are still recovering from the experience). A few weeks ago, he showed me a screenshot of a cookie dough cheesecake he had seen on Instagram, and I knew it was the perfect birthday cake to make for him. The cheesecake in the picture he found had globs of chocolate chip cookie dough mixed into a classic-style cheesecake, all sitting on top of a graham cracker crust. As I drooled over the Insta, I realized that there are only so many times a year that you can literally bake an entire batch of cookie dough into an already gluttonous cheesecake, and a birthday is one of those times.
I’m not going to lie, this recipe is slightly time consuming. Luckily, I had the week off from school for our October break (thank you school calendar gods), so I had plenty of time for some experimenting in the kitchen. First, I whipped up a batch of my all-time favorite chocolate chip cookie dough. If you are looking to save some time, you can always buy some pre-made cookie dough (I won’t tell!) but I’m partial toward the classic recipe found on the back of Nestle chocolate chip bags. After making the cookie dough, I then put together a graham cracker crust, followed by the cheesecake batter in which I mixed the entire batch of cookie dough. Once the cheesecake was baked, I melted together some heavy cream and chocolate for a deep, rich ganache, and used the remaining heavy cream for a small portion of home made whipped cream. I told you this recipe was time consuming, but as they say, good things are worth the wait!
The final product is a creamy, delicious, original cheesecake riddled with chunks of cookie dough. The cookie dough pieces near the top of the cake come out of the oven gooey and half-baked, and mini chocolate chips are laced throughout. The top of the cheesecake is covered with a thick layer of indulgent chocolate ganache, and pillows of freshly whipped cream line the perimeter, each topped with a chocolate chunk cookie.Thank god birthdays only comes one time a year; just writing about this cheesecake is making my pants feel tighter. I better wrap this post up and get on with the recipe already.
Chocolate Chip Cookie Dough Cheesecake
Ingredients
For the Cheesecake:
- 1 1/2 cups of graham cracker crumbs about 12 full crackers
- 3 tbsp sugar
- 1/3 cup of butter melted
- 4 8 oz bars of Philadelphia cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
For the Cookie Dough:
- 1 cup 2 sticks butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate plus another 1/2 cup for putting on top
- 1 cup plain m&ms plus another 1/2 cup for putting on top
For the Ganache:
- 8 oz semi-sweet or dark chocolate
- 1 cup heavy cream
Other:
- 8-12 chocolate chip cookies feel free to use your favorite store bought- I just used Chips Ahoy!
- Whipped cream
Instructions
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Preheat your oven to 325° F. Mix the graham cracker crumbs with 3 tbsp of sugar and butter, and press into the bottom of a 9 inch spring form cake pan. Beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Set aside while you make the cookie dough.
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To make the cookie dough, beat together the butter and the sugars until creamy with an electric mixer. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition. In a separate bowl, combine the flour, baking soda and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips. break the cookie dough into small chunks and fold into the cheesecake batter. Pour the batter into a 9" springform pan, and bake for 55 minutes, until the edges are slightly golden and the center is just set.
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To make the ganache, Heat heavy cream in a microwave-safe bowl or on the stove until hot. Remove from heat and add the chocolate, stirring until the chocolate melts and the mixture begins to come together smoothly. Let the ganache thicken for a few minutes, before spreading over the top of the cheesecake. Top the cheesecake with whipped cream and chocolate chips cookies. Place the cheesecake in the fridge for at least 4 hours before cutting and serving. Enjoy!
I love cookie dough and I love cheescake…this just seems like a perfect pair. I have to give this recipe a try one day!
Hi! I want to try this cheesecake but the recipe seems to be missing. Can you help?
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