Chocolate Chip Cookie Cheesecake
Super fancy and definitely over the top, this Chocolate Chip Cookie Cheesecake is everything “treat your self” is all about. It’s the perfect dessert to make this weekend because you’ll actually have the time to make it, but more importantly you’ll have time to devour it over the course of three days. So I’ll tell you how to go about this so that you don’t get it wrong. Make a batch of chocolate chip cookie dough tonight and pop it in the fridge. Then tomorrow, you can whip up the cheesecake and keep it chilled in the fridge. Then all day Sunday, just sit back, relax and enjoy your alone time on the couch with this cheesecake. Just you, the TV and a fork, that’s all you need.
If you want to switch things up a bit, feel free to use peanut butter cookie dough as the base/crust, and then instead of mini chocolate chips throughout the filling, try using those peanut butter chips that you can find in the baking aisle. Then decorate the top with peanut butter cookies! It’d would be just as delicious as this one!
Chocolate Chip Cookie Cheesecake
Equipment
- Baking sheet
- Springform pan
- Mixer
Ingredients
Cookie Dough Crust and Garnish:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling:
- 4 blocks cream cheese softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 cup mini chocolate chips
- Whipped cream topping:
- 1/2 cup heaving whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper, set aside.
- To make the chocolate chip cookie dough crust, using a mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. In a medium bowl, whisk or sift together the flour, baking soda, baking powder and salt. Add it to the mixing bowl and stir until well combined. Fold in the chocolate chips.
- Wrap the outside of a 9 or 10-inch springform pan tightly with aluminum foil, and spray the inside and sides with cooking spray. Add half of the cookie dough to the bottom of the pan and press it down onto the bottom in an even layer. Place in the fridge until ready to fill. In the meantime, scoop out the remaining cookie dough using a small ice cream scoop, onto the prepared baking sheets. Bake until golden brown around the edges, about 8 to 10 minutes. Remove from the oven and let cool on pans.
- To make the cheesecake filling, beat the cream cheese until light and fluffy, about 3 minutes. Add the granulated sugar and continue to beat for another 3 minutes. Stir in the salt and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until well combined.
- Pour a third of the cheesecake filling into the pan over the crust, spreading it out onto an even layer. Sprinkle with a third of the mini chocolate chips. Top with another third of the filling, spreading it out once again, and then sprinkle with another third of the chocolate chips. Spoon the remaining batter and sprinkle with the remaining chocolate chips. Place the cheesecake into a larger rectangular baking dish, with high sides. Pour hot water into the larger dish until it comes about half way up the cheesecake pan.
- Bake until puffed up, golden brown and the center no longer jiggles, about 1 hour 30 minutes. Turn off the oven and prop the door open with a wooden spoon and let it cool down in there for 1 hour. Cover with plastic wrap and chill until cold and set, at least 4 hours or overnight.
- Once you’re ready to cut and serve, make the homemade whipped cream. Beat the heavy whipping cream, powdered sugar and vanilla on high until soft peaks form, about 5 minutes. Transfer to a piping bag and pipe out whipped cream along the edge of the cheesecake. Cut those cookies we baked off earlier in half and decorate the top with it. Then just cut and serve. The cheesecake can be wrapped up with plastic wrap and stored in the fridge for up to 3 days. Enjoy!
