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.
Cookie Dough Cheesecake
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 6 ounces crispy crunchy chocolate chip cookies ( I like Trader Joes 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!
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’
Happy Thursday!
Much Love and Peace~
Ruthie
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