Creamy cheesecake studded with decadent cookie dough pieces. If you like sneaking bites of cookie dough, you are going to go crazy oven this cheesecake.
Cream butter, white sugar, and brown sugar until light and fluffy. Stir in salt ,and vanilla extract.
Stir in flour until well combined. Then fold in chocolate chips.
Chill dough for 1-2 hours.
Once chilled, break into bite sized nuggets.
For The Cookie Dough Cheesecake Crust
1. In a small bowl, stir graham cracker crumbs, sugar, and melted butter together.
2. Press into a parchment lined 9 inch spring form pan.
For the Cookie Dough Cheesecake
Preheat oven to 300 degrees F.
Beat cream cheese and sugar together until smooth.
Add the eggs, one at a time. Then add vanilla, and heavy whipping cream.
Fold in ¾ of your cookie dough nuggets.
Pour cheesecake filling over prepared crust. Bake for 60-75 minutes.
Cool completely.
For the Chocolate Ganache
In a small saucepan heat the heavy whipping cream.
Remove from heat ,and pour over the chocolate chips. Let stand 3-5 minutes.
Stir until smooth.
Pour evenly over the cheesecake. Refrigerate until set.
For The Whipped Cream Topping
Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop onto cheesecake.
Top with reserved cookie dough pieces.
Notes
Ingredient Notes and Shopping Suggestions
Cream Cheese: Use full-fat softened cream cheese. For the best results soften at room temperature for around 30-60 minutes or chop into small pieces to soften faster if you don't have that amount of time.
Chocolate Chips: Because the cheesecake is so rich, I suggest semi-sweet chocolate chips. Dark chocolate would also be lovely.
Graham Cracker Crust: Avoid premade crusts as you're filling will likely not all fit.
Flour: If you're worried about eating raw flour I suggest toasting it first. You can also buy cookie dough that is made with heat-treated flour by popular brands such as Nestle.
Tips
Use room temperature ingredients: This is important for all baking, but especially for cheesecake. It helps everything combine and prevents lumps.
Prevent Sticking: Cut a round sheet of parchment paper and grease the edges of your pan with nonstick spray to make sure it doesn't get stuck in the pan.
Prevent Cracks
Don't overmix: This can incorporate too much air into the batter.
Avoid sudden temperature changes: Avoid opening the oven during the baking process. To cool I also shut the oven off and cool it in there for 30-60 minutes.
Avoid testing for doneness using a toothpick or baking skewer.
Doneness: Bake cheesecake until it is just set. It is okay if the center is still a little jiggly. Don't overbake.
Slicing: Dip your knife in hot water for perfect slices every time.