Chocolate Chip Cookie Dough Cheesecake
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.
Equipment
- 1 (9-inch) springform pan
Ingredients
Chocolate Chip Cookie Crust
- 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)
Edible Chocolate Chip Cookie Dough
- 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
Chocolate Chip Cookie Crust
- 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.
Edible Chocolate Chip Cookie Dough
- 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.