Chocolate Chip Cookie Cheesecake
A heavenly dessert that combines the rich, creamy texture of cheesecake with the comforting flavors of freshly baked chocolate chip cookies.
Equipment
- Mixing Bowl
- Springform Pan
- Oven
Ingredients
For the Cookie Crust
- 1.5 cups all-purpose flour Forms the base of your crust, providing structure and texture.
- 0.5 teaspoon baking soda Helps the crust rise slightly.
- 0.5 teaspoon salt Enhances the overall flavor of the crust.
- 0.5 cup unsalted butter, softened Adds richness and buttery flavor.
- 0.5 cup granulated sugar Sweetens the crust.
- 0.5 cup brown sugar, packed Adds moisture and deeper flavor.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances the flavor of the crust.
- 1 cup semi-sweet chocolate chips Gives the crust its signature chocolate chip flavor.
For the Cheesecake Filling
- 24 ounces cream cheese, softened Main ingredient for the cheesecake.
- 1 cup granulated sugar Sweetens the cheesecake.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 3 large eggs Adds structure and creaminess.
- 0.5 cup sour cream Introduces slight tanginess.
- 1 cup semi-sweet chocolate chips Folded into the cheesecake batter.
- 1 tablespoon all-purpose flour Helps stabilize the cheesecake filling.
For Topping (optional)
- chocolate syrup Drizzle over the top for decoration.
- whipped cream Serve alongside for contrast.
- cookie crumbles Sprinkle on top for added texture.
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the butter with the granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Grease a 9-inch springform pan with non-stick spray. Press the cookie dough evenly across the bottom of the pan.
- Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- In a large mixing bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth. Add the eggs one at a time, mixing on low speed after each addition. Stir in the sour cream and flour until fully incorporated. Fold in the chocolate chips gently.
- Pour the cheesecake filling over the pre-baked cookie crust, spreading it evenly.
- Bake for 50-60 minutes. The edges should be set, while the center will still jiggle. Turn off the oven, crack the door, and let cool in the oven for about one hour.
- After cooling, remove from the oven and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once chilled, carefully remove from the springform pan. Top with chocolate syrup, whipped cream, or cookie crumbles if desired. Slice and serve.
Notes
This cheesecake can be made ahead of time and stored in the refrigerator. For variations, consider using different cookie bases or adding nuts and fruit.