Cookie Dough Cheesecake
Total Time
14 hours
Prep Time
40 minutes
Cook Time
1 hour 20 minutes
Rating
4.9 out of 5 stars
(8)
Ingredients
12 slices
- 1 1/2 cups (180g) ground graham crackers (about 1 1/2 sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter, melted
- 1/2 cup (80g) mini chocolate chips
- 1/2 cup (110g) unsalted butter, room temp
- 1 cup (205g) light brown sugar, packed
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup (132g) all-purpose flour, heat treated
- 1/2 tsp kosher salt
- 3/4 cup (120g) mini chocolate chips
- 4 8oz blocks full fat cream cheese, room temp
- 1 cup (200g) granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk, room temp
- 1 tbsp vanilla extract
- 1 cup (250g) sour cream, room temp
- 3/4 cup (120g) mini chocolate chips, plus more for topping
- 1 cup (240g) heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
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Preparation
Step 1
Heat treat the flour for the cookie dough by microwaving it for about 90 seconds.
Step 2
Preheat the oven to 350F and grease and line the bottom and sides of a 9″ springform pan with parchment paper.
Step 3
Mix together the ground graham crackers, sugar, and salt, followed by the butter.
Step 4
Mix in the chocolate chips and pack the crust into the pan.
Step 5
Bake the crust on the middle rack for 8 minutes, then reduce the oven temperature to 325F.
Step 6
For the cookie dough, mix the softened butter and brown sugar by hand, then add milk and vanilla.
Step 7
Mix in the heat-treated flour and salt, followed by the chocolate chips, and set aside.
Step 8
Prepare a water bath by placing a roasting pan on the bottom rack of the oven and boiling water in a pot.
Step 9
Mix cream cheese, sugar, and cornstarch until smooth.
Step 10
Add eggs one at a time on low speed, mix in vanilla and sour cream, and fold in chocolate chips.
Step 11
Scoop out some cookie dough for decoration and chill.
Step 12
Spread remaining cookie dough in the crust, pour cheesecake batter on top, and bake above the water bath for 1 hour and 20-30 minutes.
Step 13
Turn off the oven, crack the door open, and let it cool for 45 minutes inside the oven.
Step 14
Sprinkle chocolate chips on top and let it cool at room temperature for 30 minutes before refrigerating overnight.
Step 15
Before serving, whip the cream with vanilla, sugar, and optional dry milk powder until stiff peaks form.
Step 16
Pipe whipped cream onto the cheesecake and add the chilled cookie dough balls for decoration.
Step 17
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Chef's notes
Use parchment paper to line the edges of the pan to prevent cracks.
Use Philadelphia Full Fat Cream Cheese for the best flavor and texture.
Ensure all ingredients are at room temperature to avoid lumps.
Mix at low speed to keep the cheesecake smooth and crack-free.
Bake in a water bath to avoid drying out and cracking.
