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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

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This showstopper Cookie Dough Cheesecake is a true cheesecake recipe! Scroll down to find out how to make your own!

chocolate chip cookie dough cheesecake pinterest

Chocolate Chip Cookie Dough Cheesecake

I have been a lifelong fan of chocolate chip cookies. I love them all ways: soft and gooey out of the oven, as a giant cookie-cake, with ice cream, or even a day-old in the cookie container on the counter! YUM!

For the chocolate chip cookie lover, this Cookie Dough Cheesecake is a must-make. It takes the classic flavors and combines them with a true made-from-scratch cheesecake.

While it’s a fact that there are so many short cuts to making a cheesecake now (whether it be Instant Pot, no bake, or as a frozen dessert) a true oven-baked cheesecake is hard to top!

Bake Your Cookie Dough Cheesecake:

The first step for this cookie dough cheesecake is to make the cookie dough crust. I used a premade cookie dough.  Honestly with this recipe, saving a step is crucial: there are a LOT of steps to this dessert and this one is a must.  

This recipe calls for 1 package of dough. This chocolate chip cookie layer does not need to be thick. Be sure to grease the bottom of a spring form pan with cooking spray, and press enough to get an even layer.

You can use anywhere from 3/4 to the entire prepared tube of dough.  Cooking times will vary if you use less than the full package of dough. Bake according to the directions in a large Springform Pan (8″-9″ round).  While it’s in the oven, mix up the cheesecake filling! The best part! 

Bake cheesecake

The cheesecake layer is fairly straightforward as cheesecake recipes go.  Remember, we aren’t going for a perfectly even and gorgeous top- it is going to actually be covered in chocolate! So it’s OK if it is dented, cracked, uneven or…anything else! 

There are two important things not to skip on when making a cheesecake:

One is to use softened cream cheese. It will blend much better at (or close to) room temp.

The second thing is: it really needs to refrigerate overnight after the cheesecake is done baking! If you are going to skip a step on this recipe (we all do it!) please don’t skip this step.  Cheesecakes need to rest overnight to allow the flavors to develop. Also, for food safety reasons, store in the refrigerator.

Make the Chocolate Ganache:

Melt chocolate

To make the Ganache (Second Step), follow the detailed instructions in the recipe. You can use what you prefer here, but the recipe uses 8 ounces of chocolate almond bark (linked to show product; these are available in store), and heavy cream.

Make this after your cheesecake has refrigerated overnight, and is now ready to serve!

My main tip on making chocolate ganache is, don’t leave unattended while it cooks! Stir frequently to avoid hot spots allowing the chocolate to overheat and scorch. I like to mix on the double broiler with a fork, gently scraping the sides of the dish as it heats up. A whisk works but also extra cleanup. And cheesecakes are known for using up a lot of dishes in the kitchen already ;).

You can alternately melt chocolate in the microwave, but stir frequently.

Assemble The Cheesecake:

This beautiful ganache will go right on top of your finished cheesecake. Allow to cool down some from the boiling point. The cooler it is, the faster it will set up!

pour on chocolate

Getting Good Consistency with Ganache…

The ganache pictured was still in the full liquid state, as you can see, but it’s already starting to thicken. A little extra over the sides of the cheesecake is fine, but if it’s too thin, consider stopping and waiting until the ganache has set a little.  Remove the sides to your Springform Pan and optionally, place on a wire rack with parchment under it, on the counter top.

You don’t want it to be a watery consistency!

And, just to be real here for a minute… There have been times I’ve messed up on making ganache. Yep, it happens to the best of us. Don’t let a minor kitchen fail like watery or too-thich ganache mess up the cheesecake you worked so hard on!

If the ganache is too thick, just add more heavy cream. Too-thin is a bigger problem, but can be fixed! I have been know to salvage a portion of it and just melt in more chocolate. Either way, make sure it’s good to go, before you top the cheesecake!

Chocolate chip cookie dough cheesecake chocolate topping

After it’s set, add all those chocolate chips on top. Shown below are some mini chocolate chips and larger (regular morsel size) milk chocolate chips to show give some depth.

Edible Cheesecake Balls (Optional)

chocolate chip cookie dough cheesecake

What really ties this Chocolate Chip Cookie Dough Cheesecake together are the edible cookie dough balls.

While the cheesecake is chilling is the best time to make these. They do require another step, but this is probably what everyone will be raving about!

chocolate chip cookie dough cheesecake top view

Follow the instructions in the last part of the recipe to make your cookie dough balls. You will add these around the top of the finished cheesecake.

Important Note: In the recipe, “cook” your flour in the microwave prior to mixing the other ingredients in. This is a food safety thing. We avoid using “raw” flour in foods that aren’t baked. So, since these cookie dough balls aren’t baked in the oven, heating the flour up is important! 🙂

Print this Cookie Dough Cheesecake Recipe Here:

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

This cheesecake features chocolate chip cookie crust, chocolate ganache glaze, chocolate chips, and edible chocolate chip cookie dough balls to top it off!

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Additional Time 12 hours
Total Time 14 hours 30 minutes

Ingredients

  • HERE'S WHAT YOU NEED:
  • Already prepared chocolate chip cookie dough - for the crust - see directions
  • 5 - 8 ounce packages of cream cheese - softened
  • 1 cup of sugar
  • 4 eggs
  • 2 Tablespoons of Vanilla
  • 1/2 cup of powdered sugar
  • 1/3 cup of heavy cream
  • 2 Tablespoons of flour
  • 1 teaspoon of lemon juice
  • FOR THE CHOCOLATE GANACHE:
  • 8 ounces of chocolate almond bark
  • 8 ounces of Milk chocolate chips
  • 1/2 cup (plus a little more if needed) of heavy cream
  • TO TOP:
  • Additional Milk chocolate chips
  • Mini Semi-Sweet Chocolate Chips
  • EDIBLE COOKIE DOUGH:
  • 3 cups of flour
  • 1 teaspoon of salt
  • 2 sticks of butter - softened
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 2 teaspoons of vanilla
  • 1/2 cup of heavy cream
  • 1 cup of mini milk chocolate chips

Instructions

    HERE'S WHAT YOU DO:
    First, line a 9 inch Spring-form pan with parchment paper. Remove the chocolate chip cookie dough from the package and place it in the spring-form pan on top of the parchment paper, and press it evenly into the pan, forming the crust.

    Place the pan in the oven at 350 degrees for 12 - 16 minutes, or until the crust is golden brown. Remove the crust from the oven to a wire rack and let cool.

    In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, heavy cream, vanilla, and lemon juice. Mix on low until the cream cheese is smooth and creamy, scraping down the sides of the mixing bowl while blending the cream cheese.

    Add the sugar, flour, and powdered sugar, and mix until completely blended.

    Add the eggs all at once, and blend on low just until mixed together, then turn the mixer up on medium high until the cheesecake batter is smooth, creamy and well blended.

    Tear off two large pieces of foil, lying one on top of the other on the counter, place the spring-form pan in the center of the foil.

    Bring the foil up the sides of the pan, wrapping it securely (see photos).

    Pour the cheesecake batter into the spring-form pan, and place it in the oven at 425 degrees for 15 minutes, then turn the oven down to 350, and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved.


    When the cheesecake starts to brown on top, make a foil tent over the top to prevent burning. Just tear off an extra large piece of foil, fold it in half - by length, and then place it over the Spring-form pan, to cover the top, but still allow the heat to bake the cheesecake.

    HOW TO TELL IF THE CHEESECAKE IS DONE: Gently move the pan back and forth, and if the middle of the cheesecake jiggles like thick liquid, leave it about another 15 minutes. Go back and check again; if it's just a little jiggly, that's what you want.

    It will finish setting up in the refrigerator, overnight. Go ahead and take the cheesecake out of the oven, and place it on a wire rack to cool. When it's cooled to room temperature, wrap it in parchment paper, and then in foil, tightly and place it in the refrigerator for at least 12 hours.

    After the cheesecake has set overnight - or for at least 12 hours, make the ganache; Melt the Chocolate Almond bark, milk chocolate chips, and heavy cream in a heavy sauce pan on low heat, stirring constantly, until the chocolate is completely melted, looks smooth and glassy, and not grainy.

    While your melting the chocolate, if it thickens, just add a little more cream, and keep stirring until it thins, smooths, and looks glassy, or shiny, almost mirror like.

    Don't be afraid of adding more cream, just add small amounts until the chocolate is smooth and shiny.

    Remove the cheesecake from the refrigerator, and set it on a wire rack with parchment paper underneath it. Remove the spring form from the pan, and pour the chocolate ganache over the top of the cheesecake. It will run over the sides, and down onto the parchment paper.

    Let sit until Ganache is firm, about 30 minutes.

    After it is set, place the Milk Chocolate Chips on the top of the ganache. Place the parchment and foil back over the cheesecake, and set it back in the refrigerator.

    EDIBLE COOKIE DOUGH BALLS (OPTIONAL FOR DECORATION):

    Place the flour in a microwave safe bowl, and microwave for 2 minutes on high, stopping at 15 second intervals, and stirring the flour well.

    Remove from the microwave, add salt, and stir well. Set aside.

    In the mixing bowl of a stand mixer, mix the butter, sugar, brown sugar and Vanilla, until light and fluffy.

    Add the heavy cream, and blend until smooth and creamy.

    Add the flour mixture, and mix until all ingredients are well blended.

    Scrape down the sides of the bowl, and remove the bowl from the mixer.

    Add the chocolate chips, and fold into the cookie dough.

    Place the dough in the refrigerator for 2 hours to chill.

    After the dough is chilled, remove from the refrigerator, and roll into small balls, about 2 inches, and place on a parchment paper lined cookie sheet, and refrigerate until time to serve the cheesecake.

    When you're ready to serve the cheesecake, place the cheesecake on a large cake plate. Place the edible cookie dough balls on top of the cheesecake (see photos). Cut the cheesecake with a sharp serrated knife into 2 inch pieces, serve, and Enjoy!

Notes

I used Pillsbury chocolate chip cookie dough for the crust, but you can use any prepared dough you prefer, or you can make your own cookie dough. I found this worked well, and made the cheesecake really delicious. I used about 3/4 of the large log of dough, but you can use the whole log of dough, or just half, depending on how thick you want the crust. You can also use Nestle's Toll House dough as well. It comes in a tub, so just scoop out as much as you'd like for the crust. Just make sure you line your Spring-form pan with parchment paper so the dough doesn't stick, or burn, and bakes evenly.

ALSO: DO NOT SKIP the step where you cook the flour in the microwave for the Edible cookie dough. Some Flour's have been known to carry traces of Salmonella, so do cook the flour to prevent any bacteria in the Edible cookie dough. The flour will be hot when you take it out of the microwave, so do be careful when stirring.

Did you make this recipe?

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