Cookie Dough Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
1 ¼ cup All-purpose flour
02 -
½ teaspoon Baking soda
03 -
½ teaspoon Salt
04 -
½ cup Unsalted butter, room temperature
05 -
½ cup Brown sugar, packed
06 -
¼ cup White granulated sugar
07 -
½ teaspoon Pure vanilla extract
08 -
1 Large egg, room temperature
09 -
1 cup Semi-sweet chocolate chips
→ Edible Cookie Dough
10 -
1 ½ cup All-purpose flour, heat treated
11 -
¼ teaspoon Salt
12 -
½ cup Unsalted butter, room temperature
13 -
½ cup Brown sugar, packed
14 -
½ cup White granulated sugar
15 -
1 teaspoon Pure vanilla extract
16 -
3 tablespoon Milk
17 -
½ cup Semi-sweet chocolate chips
18 -
½ cup Mini chocolate chips
→ Cheesecake
19 -
24 oz Cream cheese, room temperature
20 -
¾ cup White granulated sugar
21 -
½ cup Sour cream, room temperature
22 -
¼ cup Heavy whipping cream, room temperature
23 -
1 teaspoon Pure vanilla extract
24 -
3 Large eggs, room temperature
25 -
¾ cup Mini chocolate chips
→ Toppings
26 -
1 cup Semi-sweet chocolate chips
27 -
½ cup Heavy whipping cream
28 -
1 cup Heavy whipping cream
29 -
2 tablespoon Powdered sugar
30 -
½ teaspoon Pure vanilla extract
# Instructions:
01 -
Preheat to 350°F. Mix dry ingredients. Beat butter and sugars, add vanilla and egg. Combine with dry ingredients and chocolate chips. Press into pan and bake 18-23 minutes.
02 -
Mix heat-treated flour and salt. Beat butter and sugars, add vanilla and milk. Combine with dry ingredients and chocolate chips. Roll into small balls and freeze.
03 -
Lower oven to 325°F. Beat cream cheese and sugar until fluffy. Add sour cream, heavy cream, and vanilla. Add eggs one at a time. Fold in chips and frozen cookie dough balls.
04 -
Prepare water bath. Bake 75-90 minutes until edges are set with slight center jiggle. Cool in oven 30 minutes, then completely before chilling 6+ hours.
05 -
Heat cream, pour over chocolate chips. Let sit, then stir until smooth. Pour over cheesecake and chill.
06 -
Make whipped cream with cold heavy cream, sugar, and vanilla. Pipe onto chilled cheesecake. Top with remaining cookie dough balls.
# Notes:
01 -
Make at least 1 day ahead
02 -
All ingredients should be room temperature
03 -
Flour must be heat treated for cookie dough