Chocolate Chip Cookie Dough Cheesecake

This dessert combines two favorites: cheesecake and chocolate chip cookies. The crust is made from chocolate chip cookie dough. The filling is a vanilla cheesecake. The top of the cheesecake is then dotted with chunks of cookie dough and baked.

If you want a more chocolatey cheesecake, you can stir additional chocolate chips into the cheesecake batter.

RECIPE:

Chocolate Chip Cookie Dough Cheesecake

Servings: 12
Print

Cookie Dough:
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup mini chocolate chips

Cheesecake:
3 packages (8 oz each) cream cheese, softened
1 cup sour cream
1 cup sugar
2 Tbs flour
1 Tbs vanilla extract
¼ tsp salt
3 eggs
Additional mini chocolate chips for garnish

Cookie Dough:
Preheat oven to 350°F. Spray a 9” springform pan with baking cooking spray.

In a mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk, and vanilla. In a medium bowl, mix together flour, cornstarch, baking powder, baking soda and salt. Beat into butter mixture. Stir in chocolate chips.

Press half of the cookie dough into the bottom of the bottom of the springform pan. Bake for 20 minutes. Cool for 5 minutes, or until pan is cool enough to handle. Wrap pan in a double layer of foil.

Cheesecake:
Preheat oven to 375°F. Place oven rack on its lowest position. To a large mixing bowl, add cream cheese, sour cream, sugar, flour, vanilla, and salt. Beat with a mixer until light and smooth. Add eggs and beat just until mixed. Pour cheesecake filling over the cookie dough crust.

With remaining cookie dough, roll dough into marble sized balls, then flatten slightly. Place these disks randomly around the outside edge of the top of the cheesecake batter (try not to sink them). You will not need all of the remaining cookie dough. (See below for cookie baking time)

Place wrapped springform pan in a larger roasting pan. Fill roasting pan halfway with very hot water. Bake for 45 minutes. Turn off the oven and leave cheesecake in the oven for an additional 20 minutes. Remove from oven and cool completely. Cover pan with plastic wrap and chill at least 8 hours or overnight. Remove sides of springform pan and move to a serving platter.

Sprinkle top of cheesecake and outside edge of serving platter with additional mini chocolate chips.

NOTES:
- If you want a more chocolatey cheesecake, stir 1 cup additional chocolate chips into the cheesecake batter.
- To bake excess cookie dough: Drop by tablespoonsful onto baking sheets. Bake at 375°F for 8-10 minutes.

NoEmptyChairs.me