Cookie Dough Cheesecake is absolutely divine! Amazing. Truly. It’s a delicious way to celebrate any special occasions in your life!
Our Cookie Dough Cheesecake came about because little Miss Sidgie and I took to chef-ing it up in the kitchen not too long ago. Sidgie is gluten-free and so we used gluten-free chocolate chip cookies (from Trader Joes, but of course). If you don’t need to watch out for gluten then it’s simple enough to grab a “non-gluten free” kind of chocolate chip cookie. This recipe can be adapted to work both ways. YAY!!
A few historical tid-bits about the New York Style Cheesecake and how it came to be the famous dessert it is today…
The idea of a cheese-based cake came to America with the early immigrants. Traditional New York-style cheesecake—the slightly dense, moist, sweet dessert made with cream cheese—appeared in the 1870s. It was around this time that William Lawrence, a dairyman in upstate New York, developed modern cream cheese. His cream cheese was originally sold under the name Empire Cheese Company, later known as Philadelphia Brand Cream Cheese. Today, cream cheese is the essence of this classic dessert.
Cookie Dough Cheesecake simple enough to make- you’ll just need a spring form pan so it’ll release without damaging the beauty of it. Plus, 2 hours for it to cook, then an hour for it to cool in the oven, AND then completely chill it in the fridge. The processing time is lengthy but oh my! It’s worth every second once it’s all said and done.
- 2 (8-ounce) packages cream cheese, room temperature
- 1½ cups coconut sugar
- 5 eggs, room temperature
- 2 cups sour cream
- 2 tablespoons cornstarch or arrowroot
- 1 teaspoon pure vanilla extract
- ¼ cup semi sweet chocolate chunks
- 1¼ cup (6 ounces) crispy crunchy chocolate chip cookies ( I like Trader Joes brand)
- 4 tablespoons butter, softened
- additional cookies crumbs and chocolate chunks for garnishing
- Line the bottom of spring form pan with foil, assemble pan and set aside.
- Preheat oven to 250 degrees.
- Pulse cookies into crumbs in blender.
- Pour crumbs into mixing bowl, add softened butter, and mix with fork until butter is evenly distributed.
- Press into bottom of pan without going up sides.
- Place in fridge to set up.
- Beat the cream cheese until fluffy.
- Add the sugar and continue beating for a few minutes.
- Add eggs one at a time, beating with addition and scraping bowl.
- Add sour cream and vanilla; mix.
- Add cornstarch by lightly sprinkling onto batter while slowly mixing batter; mix until incorporated.
- Gently stir in chocolate chunks with wooden spoon.
- Remove pan with crust from fridge and place on cookie sheet.
- Pour the filling into a springform pan that contains crust.
- Bake on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard.
- Begin checking after 90 minutes. Internal temperature should be 150 degrees.
- Turn the oven off and leave the cheesecake inside for about an hour.
- Ten minutes after shutting off the oven,very gently run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles, complete cooling in oven.
- Remove cheesecake from the oven and cool completely by chilling in the refrigerator.
- Garnish top with additional chocolate chunks and cookie crumbs.
- Slice and serve.
Mother’s Day is May 10th so put this Cookie Dough Cheesecake on your list to make… all the mother’s in your life will love you forever!
I’m not going to lie the last couple bites of the last piece of our Cookie Dough Cheesecake were bitter sweet! It’s so absolutely divine you’ll know exactly what I’m talking about when it happens to you… or better yet! Hide the last piece to completely enjoy all by yourself 🙂 Just sayin’
Much Love and Peace~