Indulge in a dessert that combines two favorites: creamy cheesecake and sweet chocolate chip cookie dough. This delicious treat features a buttery, cookie dough-flavored cheesecake base topped with chunks of edible cookie dough, then finished off with a rich, chocolatey swirl.
INGREDIENTS
For the Cookie Dough:
- Dry Ingredients:
- 2 1/2 cups (320g | 11.3oz) unbleached all-purpose flour
- 3/4 tsp salt (Himalayan salt preferred)
- Wet Ingredients:
- 1 cup (240g | 8.5oz) butter, at room temperature
- 1 1/4 cups (250g | 8.8oz) firmly packed light brown sugar
- 1/2 cup (100g | 3.5oz) granulated sugar
- 1/3 cup (60ml) heavy cream
- 1 tbsp pure vanilla extract (store-bought or homemade)
- 8-10 drops caramel extract
- Add-ins:
- 1 1/4 cups (225g | 7.9oz) milk chocolate chips
- 1 1/4 cups (225g | 7.9oz) semi-sweet chocolate chips
For the Cheesecake Filling:
- 3 (250g | 8oz) packages full-fat cream cheese
- 1 cup (250g | 8oz) sour cream (14% fat)
- 1 cup (200g | 7oz) light brown sugar
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup (180ml) heavy cream
- 3 tbsp corn starch
- 1 1/4 cups (225g | 7.9oz) semi-sweet chocolate chips
- Small cookie dough balls (prepared from above cookie dough recipe)
For the Ganache:
- 1 1/4 cups (225g | 7.9oz) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 3 tbsp butter, softened
- 3 tbsp corn syrup
To Garnish:
- 1 cup whipped cream
- Mini cookie dough balls (prepared from above cookie dough recipe)
- Semi-sweet and milk chocolate chips
INSTRUCTIONS
To Make the Cookie Dough:
- Prepare the Springform Pan: Line the bottom of a 9” springform pan with parchment paper. To do this, remove the ring, cover the base with parchment, and fold the excess paper under the plate. Reattach the ring and fold the excess paper back underneath without cutting it off.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt until well combined.
- Cream Butter and Sugars: In a separate bowl, beat the butter, granulated sugar, light brown sugar, heavy cream, vanilla, and caramel extract on high speed for 2-3 minutes until light and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture on low speed, mixing until just combined. Use a rubber spatula to fold in both the milk and semi-sweet chocolate chips.
- Form the Cookie Dough Layer: Transfer about 550g (19.5oz) of the dough into the prepared springform pan, pressing it evenly across the bottom and up about 1/4 of the way along the side. Roll the remaining dough (approximately 300g | 10.5oz) into small cookie dough balls the size of ping pong balls. Refrigerate both the dough layer and the cookie dough balls until ready to assemble.
To Make the Cheesecake Filling:
- Preheat and Prepare Bain-Marie: Preheat your oven to 350°F (175°C). Bring 4 cups of water to a boil for later use in the bain-marie.
- Blend the Filling: In a food processor, combine the cream cheese, sour cream, brown sugar, lemon juice, vanilla, and salt. Process until smooth and creamy, about 3 minutes, scraping the sides as needed. Add the eggs all at once and process until well combined. Stir in the heavy cream and corn starch, then blend until smooth.
- Add Cookie Dough Balls and Chocolate Chips: Stir in the small cookie dough balls (ping pong-sized) and chocolate chips by hand.
- Assemble the Cake: Take the prepared cookie dough crust out of the fridge. Wrap the pan with aluminum foil to prevent water from entering during baking. Place the pan in a roasting pan and pour in the cheesecake batter. Add the boiling water to the roasting pan until it reaches about 3/4 of the way up the springform pan. Bake for 25 minutes at 350°F, then reduce the temperature to 250°F and bake for an additional 85-90 minutes. The cheesecake should be set with a slightly jiggly center.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. Afterward, run a thin spatula or knife around the edges of the pan and refrigerate the cheesecake uncovered for at least 6 hours, preferably overnight.
To Make the Ganache:
- Prepare the Ganache: In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate, heavy cream, butter, and corn syrup. Microwave for 1 minute, then let rest for 1 minute. Stir for 1 minute until smooth, repeating the process if necessary.
To Assemble:
- Top the Cheesecake with Ganache: Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pour half of the ganache over the top, spreading it to the edges and allowing it to drip down the sides. Repeat with the remaining ganache. Let it set for about 15 minutes.
- Decorate: Pipe swirls of whipped cream around the top of the cheesecake and place one in the center. Garnish with mini cookie dough balls and chocolate chips.
- Serve: Chill the cheesecake until ready to serve. Store in the refrigerator in an airtight container for up to a week.
