Chocolate chip cookie crust topped with creamy vanilla bean cheesecake filling. Baked until firm and then chilled before serving. Finished cake decorated with edible cookie dough shapes. Individual slices garnished with a scoop of whipped cream, grated chocolate, and cookie crumbs.

Our cheesecake starts with a delicious chocolate chip cookie crust. Butter, brown and white sugars are combined and mixed until smooth and creamy. Eggs and vanilla are added. Flour and fine sea salt are stirred in and finally a big pile of chocolate chips are folded in. The cookie dough is pressed into the bottom of a parchment paper lined springform pan and baked until firm.

cookie dough cheesecake with hot chocolate

As our cookie crust cools, the vanilla cheesecake filling is prepared. Softened cream cheese is beaten on low. Sugar first, then crème fraiche (or sour cream), heavy cream, eggs, and vanilla bean paste are added to the mixer and each beaten with the mix until well incorporated.

The filling is poured over our cookie crust and spread evenly to cover. The cheesecake is baked until firm along the sides, slightly jiggly in the center. The oven is shut off, and the cheesecake remains in the oven for an extra hour or so, while the oven cools down. This finishes the baking process and ensures a slow steady decline in temperature. This gives the cheesecake the best chance to cool without rapid shrinkage and possibly cracking. The chocolate chip cookie dough cheesecake is cooled first to room temperature, and then placed in the refrigerator for several hours, or overnight to fully set.

Edible cookie dough starts with heat treated flour and the elimination of eggs in the dough.

cookie dough cheesecake whole with slice tall

Flour is a raw ingredient. Heat treating it kills any possible pathogens. Heat treating flour can be done a variety of ways. One is to place the flour in a microwave safe bowl and cook it in 30 second intervals until it reaches 160 degrees F. About 90 seconds total. Another way is to spread the flour on a parchment lined baking sheet and bake at 350 degrees F. for 10 minutes.

The heat treated flour is combined with fine sea salt, and set aside. Butter, brown sugar, and granulated sugar are beaten in a stand mixer until smooth and creamy. Vanilla bean paste is mixed in. The heat treated flour and salt are stirred in. The mini chocolate chips are next, followed by a little milk, if desired to thin the cookie dough mix. The edible cookie dough is ready to eat, or for use as dessert decoration. Here I made small cookie shapes to adorn the top of the chocolate chip cookie dough cheesecake, as well as serving a small scoop with a slice of the cake.

chocolate chip cookie dough cheesecake closeup wide

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Prep Time 1 hr

Cook Time 2 hrs

Total Time 3 hrs

Course Dessert

Cuisine American

Servings 12

Equipment

1 (9-inch) springform pan

Ingredients

113 grams unsalted butter (1/2 cup OR 1 stick), softened
100 grams light brown sugar (1/2 cup)
50 grams granulated sugar (1/4 cup)
50 grams egg (1 large)
5 grams vanilla bean paste (1 teaspoon)
160 grams all-purpose flour (1-1/4 cups)
2 grams fine sea salt (1/2 teaspoon)
175 grams semisweet chocolate chips (1 cup)

Vanilla Cheesecake Filling

450 grams 2 (8 ounces each) packages cream cheese, softened
160 grams granulated sugar (2/3 cup), blended fine
80 grams crème fraiche or sour cream (1/3 cup), room temperature
80 grams heavy cream (1/3 cup), room temperature
100 grams egg (2 large), room temperature
5 grams vanilla bean paste (1 teaspoon)

140 grams all-purpose flour (1-1/8 cup)
4 grams fine sea salt (1 teaspoon)
113 grams unsalted butter room temperature (1/2 cup OR 1 stick), room temperature
110 grams light brown sugar (1/2 cup packed)
50 grams granulated sugar (1/4 cup)
5 grams vanilla bean paste (1 teaspoon)
15 grams whole milk (1 tablespoon)
180 grams mini chocolate chips (1 cup)

Instructions

Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the springform pan in one ro two layers of heavy duty foil.
Add softened unsalted butter, brown sugar and granulated sugar to stand mixer. Beat on low speed for 4 minutes or until mixture is smooth and creamy. Scrape down sides of bowl, if necessary.
Add egg, and beat on low until well combined. Add vanilla bean paste and beat long enough to incorporate.
Remove bowl from mixer. Add all-purpose flour and fine sea salt to stand mixer bowl. Stir just until combined.
Fold in chocolate chips.
Transfer cookie dough to prepared springform pan. Press evenly across bottom of pan.
Bake in preheated oven for 20 minutes. Remove from oven and cool completely.

Vanilla Cheesecake Filling

Add the softened cream cheese to stand mixer. Using paddle attachment, beat on medium until smooth, about 4 minutes.
Add the sugar and beat on medium for 3 minutes.
Add the crème fraiche and heavy cream, Beat on low for 1 minute. Scrape down bowl, if necessary.
Add eggs one at a time and beat on low for 1 minute after each addition.
Add the vanilla bean paste and beat on low just until incorporated.
Pour the cheesecake batter over cooled chocolate chip cookie crust.
Place the springform pan into roasting pan. Place roasting pan on middle rack of preheated oven. Add enough water to the roasting pan to go about 1-inch up the side of the foil wrapped springform pan.
Bake the cheesecake for 45 to 50 minutes. Turn off the oven, do not open the door and let the cheesecake continue to bake while the oven cools, about 45 minutes. Remove the springform pan from the roaster and place on wire rack. Remove foil and cool cheesecake to room temperature.
Leave the cheesecake in the springform pan, cover with foil and refrigerate several hours, preferably overnight.
Unhinge springform pan and lift away. Remove cheesecake from bottom of springform pan.

Preheat oven to 350 degrees F, Line a baking sheet with parchment paper.
Spread flour evenly on baking sheet and bake for 10 minutes, or until flour reaches 160 degrees F. Sift flour into small bowl. Add fine sea salt to flour. Set aside.
Add unsalted butter, light brown sugar, and granulated sugar to mixing bowl. Beat on medium high until smooth and creamy, about 3 minutes.
Add vanilla bean paste and beat on low until incorporated.
Gradually add heat treated flour to sugar mixture. Beat on low after each addition, until flour is well combined.
Add whole milk. Beat on low to combine.
Fold in chocolate chips. Portion or shape as desired. Adorn cheesecake top with edible cookie dough. Chill until ready to serve. Serve at room temperature or slightly chilled.