Today’s Chocolate Chunk Cookie Dough Cheesecake Recipe will impress all your guests! Our homemade cheesecake is a lovely way to celebrate special occasions. We made our chocolate cheesecake gluten free so that our guest of honor could enjoy it too!
Why we love Chocolate Chunk Cookie Dough Cheesecake Recipe
Our Cookie Dough Cheesecake was made for Miss Sidgie–she eats gluten free so I used gluten free chocolate chip cookies (from Trader Joes, but of course). It’s simple to grab a “non gluten free” kind of chocolate chip cookie if you prefer.
This recipe can easily be adapted to work both ways. YAY!!
How to make Chocolate Chunk Cookie Dough Cheesecake Recipe
- 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.
Chocolate Chunk Cookie Dough Cheesecake Recipe
Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress even the pickiest guest!
Ingredients
- 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
- 1/4 cup semi sweet chocolate chunks, rough chopped very small to distribute evenly.
- Crust:
- 1 1/4 cup (approx 6 ounces) crispy crunchy chocolate chip cookies ( I like Trader Joes gluten free brand)
- 4 tablespoons butter, softened
- additional cookies crumbs and chocolate chunks for garnishing
Instructions
- 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.
- Enjoy your Chocolate Chunk Cookie Dough Cheesecake Recipe!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 362Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 135mgSodium: 121mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 6g
More Cake Recipes
- Carrot Cake with Lemon Cream Cheese Frosting
- Chocolate Mousse Cake with Fresh Berries
- Greek Lemon Yogurt Cake
- Caramel Apple Bundt Cake
- Irish Cream Bundt Cake
- Banana Cake with Browned Butter Frosting
- Classic Angel Flake Cake
- Chocolate Covered Cherry Bundt Cake
Our Chocolate Chunk Cookie Dough Cheesecake Recipe is a decadent way to celebrate special occasions!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
Meemz says
Hello,
Can I use brown sugar instead of coconut sugar? And can I also use chocolate chips instead of chocolate chunks? Also, what size of springform pan did you use?
Ruthie says
Hi! Yes, those substitutions will work great! I used a 9 inch spring form pan. You’ll simply adore this recipe. . . it’s heavenly! Have a wonderful weekend! ~Ruthie
Meemz says
Thank you very much Ruthie. I was about to try the recipe but noticed that the temperature you used is 250 degrees!!! Is there a mistake?
Ruthie says
Hi! Yes, 250 is correct. This recipe cooks for 2 hours and then sits in the oven for another hour with the oven off and the door closed. Some recipes have you use a water bath which works well if you have a convection oven but I prefer this method as it never cracks! Let me know how much you love it!! ~Ruthie
Meemz says
Hello Ruthie,
I just made this cheesecake yesterday and it smells and looks wonderful. I decorated it with stabilized whipped cream and chocolate chip cookie quarters. The only issue I faced was that all the chocolate chip cookies ended up in the center of the cake. How do you distribute them evenly when pouring the batter? I’ll give you an update on the flavor when my guests taste the cake.
Ruthie says
Hi! It sounds like your toppings will be delightful and I hope you and your guests enjoy this wonderful cheesecake! I find it is best to rough chop the chocolate very small so they distribute evenly through out. I will clarify that in the recipe. Thank you for the question and your help with making this recipe even better for our readers. ~Ruthie
Meemz says
Hello,
I just wanted to let you know that everyone loved the cheesecake and I got rave reviews 🙂 what I might do different next time is that I might pour in a little bit of the batter then sprinkle the chocolate chips on top and then pour the rest of the batter on top to get equal distribution of chocolate chips throughout the cheesecake. Other than that I wouldn’t change a thing. Thank you very much. I also used brown sugar instead of the coconut sugar and it still turned out beautifully. Thanks for the great recipe Ruthie.
Ruthie says
So happy to hear. . . that’s wonderful! There’s nothing better than happy guests giving rave reviews to you!! Also a really great idea for keeping the chocolate dispersed too. Fabulous all the way around and your welcome, so happy to help 🙂 If you like lemon cheesecake- try it too! OMG. Let’s just eat cheesecake everyday!! xoxo~ Ruthie