Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips?
Oh baby, sign me up for a cookie dough cheesecake IV. Immediately.
Hands down one of the best cheesecakes I’ve ever tasted. And I’ve tasted a lot, trust you me.
P.S. While you figure out how to get this cheesecake into IV form (please, anyone, please??), take note that as we speak, I am officially in route on a two-day cross-country trek from Wisconsin to Montana. With my husband and four young, lively boys. Pray for my sanity. This apparent lack of wits and the fact that I’ll be without internet for a few days will contribute to my delay in answering any comments or questions. I’ll connect as soon as I have detoxed from the drive. Peace out.
Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.
- 4 tablespoons butter, melted
- 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- 1 cup sugar
- 4 large eggs
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup sour cream (I used light and it worked just fine)
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed light brown sugar
- 2 tablespoon water or milk
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
- 1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
- Mini chocolate chips, for sprinkling
- In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
- Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
- Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
- Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.
Recipe Source: adapted from Nate and Kylie W. (my brother and sister-in-law)