Chocolate Chip Cookie Dough Cheesecake

Rich, creamy cheesecake meets gooey chocolate chip cookie dough in this show-stopping dessert.

With a graham cracker crust, a velvety cheesecake filling, and chunks of cookie dough scattered throughout, this decadent treat is sure to satisfy any sweet tooth.

It’s a match made in heaven!

Ready Time

2 hrs 45 mins

Yields

9 servings

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake:
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup sour cream
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chocolate chip cookie dough balls (homemade or store-bought)
For the chocolate drizzle:
1/2 cup semi-sweet chocolate chips
1 tablespoon unsalted butter

Instructions

Preheat your oven to 350°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the prepared pan and bake for 10 minutes, then set aside. In a large mixing bowl, beat the cream cheese until smooth.

Add the granulated sugar and beat until combined.

Beat in the egg yolks one at a time, followed by the vanilla extract. In a separate bowl, whisk together the sour cream, granulated sugar, flour, baking powder, and salt.

Beat in the egg whites until stiff peaks form.

Beat the sour cream mixture into the cream cheese mixture until well combined. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly.

Fold the chocolate into the cheesecake batter, then gently fold in the chocolate chip cookie dough balls. Pour the cheesecake batter into the prepared pan over the crust and smooth the top.

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Avoid overbaking. Let the cheesecake cool completely in the pan.

Melt the chocolate chips and butter for the drizzle in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Drizzle over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Slice and serve!

Notes

Use high-quality chocolate for the best flavor. Make sure to not overmix the cheesecake batter, especially when folding in the chocolate chip cookie dough balls.

To ensure a smooth cheesecake, make sure to beat the cream cheese until it’s very smooth.

Don’t open the oven door during the baking time to prevent the cheesecake from cracking. Let the cheesecake cool completely in the pan to prevent it from breaking.

If using homemade cookie dough balls, make sure they’re chilled before folding them into the cheesecake batter.

For an extra smooth cheesecake, bake it in a water bath. If you want a gooey cheesecake, bake it for 50-52 minutes.

If you prefer a firmer cheesecake, bake it for the full 60 minutes.