Decadent Chocolate Chip Cookie Dough Cheesecake Recipe
This easy chocolate chip cookie dough cheesecake will be the best you’ve ever tasted! It’s a rich, homemade recipe everyone will love.
I have TWO favorite treats in the world: cookie dough and cheesecake. I’m not kidding – these are the two things that make me drop to my knees with desire.
That’s why I decided it was time to bring you the dessert recipe of my dreams: chocolate chip cookie dough cheesecake.
I really don’t think you’ve had a more delicious cheesecake, but I guess I’m biased. It’s rich, creamy, chocolate-y, chippy, and dough-y. Everything a cheesecake recipe could and should be, right?
There are several steps to this recipe (like any cheesecake), but I PROMISE you it’s worth it. Your family and friends will think you are a master chef, and everyone will melt and your feet and do your bidding once they’ve had a piece.
Okay, maybe not all that, but it’s really amazing. I can’t wait for you to try it!
One note: make sure that the cream cheese, eggs, egg yolks, and half and half are at room temperature when you use them. This is crucial to avoid lumps and make sure everything blends smoothly.
Are you ready to give this cookie dough cheesecake a try? Here’s what you’re going to need for this recipe.
Ingredients
- 5 8-ounce packages softened cream cheese
- 1 ¾ cups brown sugar
- 3 T all-purpose flour
- ¼ t salt
- 5 large eggs
- 2 large egg yolks
- ¼ cup half and half
- 1 t instant coffee
- 1 T vanilla extract
- 1 bag of mini chocolate chips
For the Crust
- 1/3 cup melted butter
- 1 ½ cups graham cracker crumbs
- 3 T sugar
Tools
- Springform pan
- Hand mixer or stand mixer
You can use heavy cream instead of half and half for an even creamier cheesecake (but warning, there’s more fat).
Cover and store leftover cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to three months.
If you eat more than one piece, I won’t say anything – nor will I judge you. This cheesecake is worth it. And if you add whipped cream on the top of the cheesecake? Respect.
Will you try this recipe? What is your favorite type of cheesecake? Let me know in the comments!
Cookie Dough Cheesecake
Equipment
Ingredients
For the Cheesecake
- 40 oz cream cheese 5 packages, softened
- 1 ¾ cups brown sugar
- 3 T all-purpose flour
- ¼ teaspoon salt
- 5 egg(s)
- 2 egg yolk(s)
- ¼ cup half and half
- 1 teaspoon instant coffee
- 1 T pure vanilla extract
- 12 oz mini chocolate chips 1 bag
For the Crust
- 1/3 cup butter melted
- 1 ½ cups graham cracker crumbs
- 3 T granulated sugar
Instructions
For the Crust
- Melt the butter in a microwave safe dish.
- Mix all ingredients together until they form a sand-like texture. Press down into the bottom of a 9-inch springform pan. Bake at 350º for 5 minutes.
For the Cheesecake
- Preheat oven to 375ºF. In a large bowl, mix cream cheese, sugar, flour, instant coffee, and salt until smooth and creamy.
- Stir in bag of chocolate chips. Add in the milk and vanilla and combine. Add the eggs and mix on low until just combined.
- Pour onto graham cracker crust and bake for 15 minutes. Without opening the oven door, reduce heat to 200ºF and bake for one hour. Turn off the oven and let the cheesecake sit for another 30 minutes with the door closed.
- Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour.
- Run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).
- Remove the springform pan and cut with a hot knife to serve.
Nutrition
I hope you loved this recipe! I also hope you’ll check out these other desserts:
