Chocolate Chip Cookie Cheesecake Recipe With Creamy Filling

Name: Chocolate Chip Cookie Cheesecake
Prep time: 12 h 40 min
Cook time: 1 h 30 min
Total time: 14 h
Cuisine: American
Ingredients: – 1 1/2 cups ground graham crackers (for the crust); – 2 tablespoons granulated sugar (for the crust); – Pinch of kosher salt (for the crust); – 6 tablespoons unsalted butter, melted (for the crust); – 1/2 cup mini chocolate chips (for the crust); – 1/2 cup unsalted butter, room temperature (for the cookie dough); – 1 cup light brown sugar, packed (for the cookie dough); – 3 tablespoons milk (for the cookie dough); – 2 teaspoons vanilla extract (for the cookie dough); – 1 cup all-purpose flour, heat treated (for the cookie dough); – 1/2 teaspoon kosher salt (for the cookie dough); – 3/4 cup mini chocolate chips (for the cookie dough); – 4 blocks (8 ounces each) full fat cream cheese, room temperature (for the cheesecake filling); – 1 cup granulated sugar (for the cheesecake filling); – 2 tablespoons cornstarch (for the cheesecake filling); – 3 large eggs plus 1 egg yolk, room temperature (for the cheesecake filling); – 1 tablespoon vanilla extract (for the cheesecake filling); – 1 cup sour cream, room temperature (for the cheesecake filling); – 3/4 cup mini chocolate chips, plus extra for topping (for the cheesecake filling); – 1 cup heavy whipping cream (for the whipped cream); – 1/2 teaspoon vanilla extract (for the whipped cream); – 2 tablespoons powdered sugar (for the whipped cream); – 1 tablespoon dry milk powder (optional) (for the whipped cream)

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This chocolate chip cookie cheesecake is a delightful treat that combines the best of both worlds: the creamy richness of cheesecake and the chewy goodness of chocolate chip cookies. It’s straightforward and quick to prepare, requiring minimal steps and ingredients you likely have on hand, making it perfect for novice bakers or anyone in a hurry. Plus, it offers nutritional perks like moderate calories when using balanced ingredients, and you can tweak it for wellness with options like less sugar.

Beyond its ease, this dessert adapts to various needs, such as vegan or gluten-free versions, so everyone at your table can enjoy it. The unique blend of flavors creates a satisfying crunch from the crust and a smooth, decadent filling that’s hard to resist. Whether you’re baking for a family gathering or a quiet night in, this recipe is sure to become a favorite due to its versatility and crowd-pleasing taste.

Imagine pulling this out of the oven and seeing the smiles it brings; it’s not just food, it’s a way to make memories. For those watching their diet, choosing reduced-sugar chocolate chips or alternative sweeteners keeps it light without losing that irresistible flavor. Overall, this chocolate chip cookie cheesecake stands out as a go-to dessert that balances fun and simplicity.

Jump To

1. Why You’ll Love This Chocolate Chip Cookie Cheesecake
2. Essential Ingredients for Chocolate Chip Cookie Cheesecake
3. How to Prepare the Perfect Chocolate Chip Cookie Cheesecake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Chocolate Chip Cookie Cheesecake
5. Mastering Chocolate Chip Cookie Cheesecake: Advanced Tips and Variations

6. How to Store Chocolate Chip Cookie Cheesecake: Best Practices
7. FAQs: Frequently Asked Questions About Chocolate Chip Cookie Cheesecake
8. Chocolate Chip Cookie Cheesecake

Gathering the right ingredients is key to making this chocolate chip cookie cheesecake, and we’ll break them down into clear categories for easy shopping and preparation. Each part of the recipe plays a role in creating that perfect balance of textures and flavors. Below is a comprehensive list of all the ingredients needed, formatted for clarity.

1 1/2 cups ground graham crackers (for the crust)
2 tablespoons granulated sugar (for the crust)
Pinch of kosher salt (for the crust)
6 tablespoons unsalted butter, melted (for the crust)
1/2 cup mini chocolate chips (for the crust)
1/2 cup unsalted butter, room temperature (for the cookie dough)
1 cup light brown sugar, packed (for the cookie dough)
3 tablespoons milk (for the cookie dough)
2 teaspoons vanilla extract (for the cookie dough)
1 cup all-purpose flour (heat treated) (for the cookie dough)

1/2 teaspoon kosher salt (for the cookie dough)
3/4 cup mini chocolate chips (for the cookie dough)
4 blocks (8 ounces each) full fat cream cheese, room temperature (for the cheesecake filling)
1 cup granulated sugar (for the cheesecake filling)
2 tablespoons cornstarch (for the cheesecake filling)
3 large eggs plus 1 egg yolk, room temperature (for the cheesecake filling)
1 tablespoon vanilla extract (for the cheesecake filling)
1 cup sour cream, room temperature (for the cheesecake filling)

3/4 cup mini chocolate chips, plus extra for topping (for the cheesecake filling)
1 cup heavy whipping cream (for the whipped cream)
1/2 teaspoon vanilla extract (for the whipped cream)
2 tablespoons powdered sugar (for the whipped cream)
1 tablespoon dry milk powder (optional) (for the whipped cream)

This list covers everything required to whip up the full recipe, from the chocolate chip graham cracker crust to the whipped cream topping. Make sure to measure each item accurately for the best results.

Getting started with this chocolate chip cookie cheesecake begins with a few simple steps to ensure success in your kitchen. First, heat treat the flour by microwaving it for about 90 seconds and let it cool completely this step is crucial for safety when using raw dough. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the base with parchment paper that extends an inch above the sides for easy removal.

Building the Crust

Combine 1 1/2 cups ground graham crackers, 2 tablespoons granulated sugar, a pinch of kosher salt, 6 tablespoons melted unsalted butter, and 1/2 cup mini chocolate chips in a bowl. Press this mixture firmly into the bottom and sides of your prepared pan to form a sturdy base. Bake it for 8 minutes, then reduce the oven temperature to 325°F (160°C) for the next steps.

This method creates a crunchy crust that pairs wonderfully with the creamy filling. For more ideas on stuffed desserts like this one, check out other recipes on the site.

Making the Cookie Dough Layer

Now, for the cookie dough, mix 1/2 cup room temperature unsalted butter and 1 cup packed light brown sugar by hand to keep it smooth and avoid incorporating too much air. Add 3 tablespoons milk and 2 teaspoons vanilla extract, then stir in the cooled, heat-treated flour, 1/2 teaspoon kosher salt, and 3/4 cup mini chocolate chips until you get a soft, sticky dough. Set this aside for now, but remember to chill 8 small balls of it for decoration later.

Preparing the Cheesecake Filling

Prepare a roasting pan on the bottom oven rack and boil 5 cups of water on the stove this will create a water bath to keep your cheesecake moist. In a mixing bowl, beat 4 blocks of room temperature full-fat cream cheese, 1 cup granulated sugar, and 2 tablespoons cornstarch on low speed until smooth. Add 3 large eggs plus 1 egg yolk one at a time, still on low speed, followed by 1 tablespoon vanilla extract and 1 cup room temperature sour cream.

Fold in 3/4 cup mini chocolate chips gently to maintain that even distribution. Evenly spread the remaining cookie dough over the baked crust, then pour the cheesecake batter on top and smooth it out for a polished look.

Baking and Cooling

Pour the boiling water into the roasting pan in the oven, place your cheesecake on the middle rack above it, and bake for 1 hour and 20 to 30 minutes. The edges should puff up while the center jiggles slightly, like Jello, indicating it’s done. Cool it gradually by leaving the cheesecake in the oven with the door cracked open for 45 minutes, then remove it, sprinkle extra chocolate chips on top, let it cool for 30 minutes at room temperature, and refrigerate uncovered overnight.

For the finishing touch, whip 1 cup heavy whipping cream with 1/2 teaspoon vanilla extract, 2 tablespoons powdered sugar, and 1 tablespoon dry milk powder (if using) until stiff peaks form. Pipe swirls around the edges and garnish with those chilled cookie dough balls and more chocolate chips before serving. This step-by-step guide, adapted for dietary needs, makes the process straightforward and enjoyable, with a total time of about 14 hours including preparation, cooking, and cooling.

Making this chocolate chip cookie cheesecake adaptable is simple with a few smart swaps. For instance, replace cream cheese with vegan options like cashew or tofu-based varieties to accommodate dairy-free diets. Use aquafaba or flaxseed meal as egg substitutes, ensuring the recipe stays allergen-friendly while keeping that creamy texture.

When it comes to flavors, add a hint of cinnamon or orange zest for a fresh twist. Opt for plant-based vanilla extracts and natural sweeteners to align with your preferences, and choose dairy-free or sugar-free chocolate chips to make it inclusive. These changes help maintain the dessert’s appeal for various health needs and tastes.

To take your chocolate chip cookie cheesecake to the next level, try using a water bath during baking; it helps prevent cracks and ensures even cooking for a smooth finish. For flavor variations, swap in white chocolate chips, add nuts, or swirl in caramel to create something unique. Presentation matters too top it with freshly whipped cream, chocolate shavings, or a drizzle of sauce for an eye-catching look.

If you’re planning ahead, make the cheesecake a day early to let flavors meld, which is great for parties. These tips encourage creativity while keeping the dessert’s signature creaminess. Remember, other cheesecake variations on the blog can inspire your next bake.

Tip Category	Details
Baking Technique	Use low speed mixing to minimize air bubbles.
Ingredient Prep	Ensure all items are at room temperature.
Variations	Experiment with add-ins like nuts.

Proper storage keeps your chocolate chip cookie cheesecake fresh and tasty. Store it covered in the refrigerator for up to 5 days to maintain its moisture. For longer keeping, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months.

When you’re ready to enjoy, let it thaw slowly in the fridge overnight instead of microwaving. Portion it into servings ahead of time for easy meals, helping with portion control and convenience. To learn more about chocolate’s role in desserts, check out this guide on the benefits of a healthy relationship with chocolate.

Can I make chocolate chip cookie cheesecake gluten free?

Yes, you can make a gluten-free chocolate chip cookie cheesecake by substituting regular graham crackers with gluten-free graham crackers or gluten-free cookies for the crust. Additionally, use gluten-free flour if the recipe calls for any flour in the cookie dough or cheesecake batter. Make sure all other ingredients, like chocolate chips, are certified gluten free to avoid cross-contamination.

How long does chocolate chip cookie cheesecake stay fresh in the fridge?

Chocolate chip cookie cheesecake can be stored in the refrigerator for up to 5 to 7 days. Keep it covered tightly with plastic wrap or in an airtight container to maintain freshness and prevent it from absorbing other odors. For best texture and flavor, consume it within this timeframe.

Can I use a chocolate cookie crust instead of graham crackers?

Absolutely! You can replace the traditional graham cracker crust with a chocolate cookie crust by using crushed chocolate sandwich cookies like Oreos. Simply pulse the cookies in a food processor, mix with melted butter, and press the mixture firmly into your pan before adding the cheesecake filling. This adds a rich chocolate flavor that pairs well with the cookie dough.

What should I do if my cheesecake cracks while baking?

If your cheesecake cracks, try gently melting chocolate chips and spreading them in a thin layer over the top while the cheesecake is still slightly warm. This can help conceal the cracks and add an attractive chocolate finish. To prevent cracks, avoid overbaking and bake the cheesecake in a water bath to provide even heat.

Is there a vegan version of chocolate chip cookie cheesecake?

Yes, you can make a vegan chocolate chip cookie cheesecake by using dairy-free cream cheese alternatives and plant-based butter or oils for the crust and cookie dough. Replace eggs with flax eggs or other egg substitutes, and choose vegan chocolate chips. This version can be just as creamy and flavorful with the right ingredient swaps.