Chocolate Chip Cookie Dough Cheesecake

    Chocolate Chip Cookie Dough Cheesecake


    159 people made this

    About this recipe: If you love Chocolate Chip Cookie Dough ice cream, you'll love this cheesecake recipe! It is extremely rich, so keep in mind that a small piece goes a long way! Kids seem to like this one, as well.

    Serves: 12 

    • 170g finely crushed chocolate biscuits
    • 2 tablespoons caster sugar
    • 4 tablespoons melted butter
    • 50g butter
    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons caster sugar
    • 2 tablespoons water
    • 1 teaspoon vanilla extract
    • 60g plain flour
    • 170g plain chocolate chips
    • 200g caster sugar
    • 450g cream cheese
    • 475ml soured cream, divided
    • 3 eggs
    • 2 teaspoons vanilla extract, divided
    • 2 teaspoons caster sugar

    Prep:30min  ›  Cook:48min  ›  Extra time:4hr chilling  ›  Ready in:5hr18min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix the chocolate biscuit crumbs with 2 tablespoons of the caster sugar and the melted butter. Press firmly into the bottom and 5cm up the sides of a 23cm springform cake tin. Bake at 180 C / Gas 4 for about 8 minutes.
    3. To Make Cookie Dough: In a bowl beat 50g butter or margarine with the dark brown soft sugar and 4 tablespoons of the caster sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the plain chocolate chips. Stir until combined.
    4. To Make Cheesecake: In a food processor or with a mixer beat 200g of the caster sugar with the cream cheese. Add 1/2 of the soured cream, the eggs and 1 teaspoon of the vanilla. Mix well and pour over prepared base.
    5. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface. Bake at 180 C / Gas 4 for about 40 minutes. Cake will jiggle slightly in centre. Spread topping over hot cake (see next step for topping). Let cake cool, then chill in a refrigerator until cold, at least 4 hours.
    6. To Make Topping: Mix the remaining 250ml soured cream, 1 teaspoon vanilla, and the 2 teaspoons caster sugar until smooth. Spread over hot cake.

    Perfect cheesecake tips

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews (1)


    I followed the instructions word for word and it turned out to be runny in the middle. - 26 Nov 2015

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