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
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.