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Cookie Dough Cheesecake

Cookie Dough Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup mini semisweet chocolate chips
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

Method
 

  1. Heat-treat the flour: microwave in 30-second bursts, stirring, until 165°F (74°C). Cool. Cream 1/2 cup butter, brown sugar, and 1/4 cup sugar until fluffy. Add milk, vanilla, flour, and chocolate chips. Form small chunks and refrigerate.
  2. Preheat oven to 350°F (175°C). Stir crumbs, 2 tbsp sugar, and melted butter; press into a 9-inch springform pan. Bake 8 minutes. Cool.
  3. Beat cream cheese until smooth. Add 1 cup sugar and cornstarch; beat. Mix in vanilla. Add eggs one at a time on low speed. Fold in sour cream.
  4. Fold most of the chilled dough chunks into batter. Pour over crust. Dot remaining chunks on top.
  5. Wrap pan in foil, place in a roasting pan with hot water halfway up. Bake 55-60 minutes until edges are set. Turn off oven, crack door, cool 1 hour. Remove, cool to room temp, then chill at least 4 hours.
  6. Run knife around edge, release sides. Slice and serve cold.

Notes

Chill the cheesecake for at least 4 hours, but overnight is even better for clean slices. The cookie dough can be made up to 2 days ahead and kept in the fridge.