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Chocolate Chunk Cookie Dough Cheesecake Recipe

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!  

Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress all your guests! by cookingwithruthie.com

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!!

Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress all your guests! by cookingwithruthie.com

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.

Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress all your guests! by cookingwithruthie.com

  • 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.

Oreo Cheesecake2

Enjoy our No Bake Oreo Cheesecake Recipe too!

  • 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.
Yield: 10

Chocolate Chunk Cookie Dough Cheesecake Recipe

Cookie Dough Cheesecake is absolutely divine! Amazing. Truly. www.cookingwithruthie.com

Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress even the pickiest guest!

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

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

  1. Line the bottom of spring form pan with foil, assemble pan and set aside.
  2. Preheat oven to 250 degrees.
  3. Pulse cookies into crumbs in blender.
  4. Pour crumbs into mixing bowl, add softened butter, and mix with fork until butter is evenly distributed.
  5. Press into bottom of pan without going up sides.
  6. Place in fridge to set up.
  7. Beat the cream cheese until fluffy.
  8. Add the sugar and continue beating for a few minutes.
  9. Add eggs one at a time, beating with addition and scraping bowl.
  10. Add sour cream and vanilla; mix.
  11. Add cornstarch by lightly sprinkling onto batter while slowly mixing batter; mix until incorporated.
  12. Gently stir in chocolate chunks with wooden spoon.
  13. Remove pan with crust from fridge and place on cookie sheet.
  14. Pour the filling into a springform pan that contains crust.
  15. Bake on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard.
  16. Begin checking after 90 minutes. Internal temperature should be 150 degrees.
  17. Turn the oven off and leave the cheesecake inside for about an hour.
  18. 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.
  19. Remove cheesecake from the oven and cool completely by chilling in the refrigerator.
  20. Garnish top with additional chocolate chunks and cookie crumbs.
  21. Slice and serve.
  22. Enjoy your Chocolate Chunk Cookie Dough Cheesecake Recipe!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 362Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 135mgSodium: 121mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 6g

More Cake Recipes

Our Chocolate Chunk Cookie Dough Cheesecake Recipe is a decadent way to celebrate special occasions!

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Today's Chocolate Chunk Cookie Dough Cheesecake Recipe will impress all your guests! by cookingwithruthie.com

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  1. 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

  2. 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

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