Chocolate Chip Cookie Dough Cheesecake
Chocolate Chip Cookie Dough Cheesecake is athick, creamy cheesecake loaded with edible cookie dough inside an Oreo crust —just like Cheesecake Factory, made at home.
Servings: 14
Ingredients
Crust
- 2/3 package of Oreos crushed
- 4 Tablespoons butter melted
Cheesecake
- 2 1/2 pounds cream cheese softened - cut into 1 inch chunks
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 6 whole large eggs plus 2 large egg yolks
- 1 Tablespoon butter melted
Cookie Dough
- 1/2 cup butter softened
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14 oz can sweetened condensed milk
- 1 cup mini chocolate chips
Instructions
Prepare the Cookie Dough
- In an electric mixer, beat together butter and sugar until smooth and combined. Mix in the vanilla extract.1/2 cup butter, 3/4 cup light brown sugar, 1 teaspoon vanilla extract
- With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips.2 cups all-purpose flour, 1 14 oz can sweetened condensed milk, 1 cup mini chocolate chips
- Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
To Make The Crust
- Preheat oven to 325º F.
- Mix together the cookie crumbs and the melted butter.2/3 package of Oreos, 4 Tablespoons butter
- Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides.
- Bake for 10 minutes. Let cool completely.
To Make The Cheesecake
- Increase oven heat to 500º F.
- Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides as necessary.2 1/2 pounds cream cheese
- Add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined.1 1/2 cups granulated sugar, 1/8 teaspoon salt
- Beat in the remaining 3/4 cup of sugar.
- Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute.1/3 cup sour cream, 2 teaspoons lemon juice, 2 teaspoons vanilla extract
- Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition.6 whole large eggs
- Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
- Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.1 Tablespoon butter
- Bake for 10 minutes. Without opening the oven door reduce the temperature to 200º F. Bake for about 90 minutes, or until the center of the cheesecake is 150º F,
- Remove from the oven and let cool on a wire rack for 5 minutes. Then run a knife around the edge to loosen the sides.
- Let the cheesecake cool until it is just about room temperature - 2 1/2-3 hours.
- Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours before serving.
- To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 14 slices, and top with whipped cream to serve.
Notes
Inspired by The Cheesecake Factory. Cheesecake base from Cook's Illustrated.
You will only use about half of the cookie dough. Dip the remaining cookie dough balls in melted chocolate for Cookie Dough Truffles! Or freeze for later.
Nutrition
Serving: 1g | Calories: 633kcal | Carbohydrates: 52g | Protein: 12g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Cholesterol: 231mg | Sodium: 403mg | Fiber: 1g | Sugar: 43g
