Chocolate Chip Cookie Dough Cheesecake with Eggless Cookie Dough
By Lucas Morgan
Prep
30 min
Cook
70 min
Total
100 min
Servings
12
Level
Medium
I use this recipe to make a homemade cheesecake for future consumption‚ the baked cookie crust stays firm under the cheesecake filling‚ and the unbaked cookie dough layer with mini chocolate chips remains soft (I like the distribution of mini chocolate chips on top)․ This cheesecake recipe serves 12 portions after a long chill․
Use full-fat dairy products and let dairy and eggs come to room temperature before baking with them․ I stir sugar into cream cheese until it's well blended and don't stir the batter after adding eggs and flour․ Stir the cream cheese and sugar together thoroughly before adding eggs to prevent overmixing‚ which can cause cracks as the cheesecake cools․
The water bath is a step I don't skip․ I wrap the springform pan with two layers of aluminum foil and bake the cheesecake until it's almost completely set but still a bit soft․ The cheesecake rests in the turned-off oven with the door cracked for 1 hour after baking․ I then cool it further on a rack before topping it with crumbled dough․
Heat flour in the oven at 350°F (175°C) for 5 minutes․ Let cool․ Mix with other ingredients․ Beat butter and sugars․ Mix in milk and vanilla․ Mix in salt and flour․ Mix in mini chips․ There are no eggs in the dough․
Why you'll love this recipe
- It yields 12 servings, I can portion dessert ahead and save the rest covered in the refrigerator․
- The cheesecake needs to be refrigerated, I can prepare it in advance for the day I want to serve it․
- Cookie dough goes on the cheesecake after baking and cooling to avoid a cooked‚ firm cookie crust-like layer on top of the cheesecake․
- A cold full cheesecake holds its shape when sliced‚ even with a deep pastry layer․
- The crust is baked first, The topping is added after baking․
- You can prepare and freeze the cold cheesecake to use as a dessert later․
Ingredients
- •2 cups chocolate chip cookies (crushed)
- •½ cup unsalted butter (melted)
- •32 ounces cream cheese (softened to room temperature)
- •1 ½ cups granulated sugar
- •4 large eggs (at room temperature)
- •1 cup sour cream (at room temperature)
- •2 teaspoons vanilla extract
- •¼ cup all-purpose flour
- •1 cup all-purpose flour (heat-treated)
- •½ cup unsalted butter (softened)
- •¾ cup light brown sugar (packed)
- •¼ cup granulated sugar
- •2 tablespoons milk
- •1 teaspoon vanilla extract
- •½ teaspoon salt
- •1 cup mini chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Mix the crushed chocolate chip cookies with the melted butter in a medium bowl.
- 3
Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan.
- 4
Bake the crust for 10 minutes, then set it aside to cool.
- 5
Beat the softened cream cheese and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until smooth and creamy.
- 6
Add the eggs one at a time, mixing well after each addition.
- 7
Scrape down the sides of the bowl as needed.
- 8
Mix in the sour cream, vanilla extract, and all-purpose flour until just combined.
- 9
Pour the cheesecake filling over the cooled crust and spread it evenly.
- 10
Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil.
- 11
Place the wrapped springform pan in a larger roasting pan.
- 12
Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- 13
Bake for 60-70 minutes, until the center is almost set but still has a slight wobble.
- 14
Turn off the oven and cool the cheesecake inside with the door cracked open for 1 hour.
- 15
Spread the flour for the cookie dough on a baking sheet and bake it at 350°F (175°C) for 5 minutes.
- 16
Let the heat-treated flour cool completely.
- 17
Cream the softened butter, light brown sugar, and granulated sugar together in a large bowl until light and fluffy.
- 18
Beat in the milk, vanilla extract, and salt.
- 19
Gradually mix in the heat-treated flour until just combined.
- 20
Stir the mini chocolate chips into the cookie dough.
- 21
Remove the cheesecake from the water bath and cool it on a wire rack for another hour.
- 22
Crumble the eggless cookie dough over the cooled cheesecake.
- 23
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
FAQ
Nutrition (per serving)
Calories
750
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