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Homemade Chocolate Chip Cookie Cheesecake with vanilla cheesecake filling

Chocolate Chip Cookie Cheesecake

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A rich Chocolate Chip Cookie Cheesecake made with a thick, creamy vanilla cheesecake center between two soft chocolate chip cookie layers. The bottom is lightly pre-baked for structure, while pieces of cookie dough bake into a golden, chewy top.

  • Total Time: 7 hours 50 minutes
  • Yield: 12 slices

Ingredients

Scale

Chocolate Chip Cookie Layers

  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (150 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (270 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (255 g) semisweet chocolate chips

Vanilla Cheesecake Filling

 

  • 24 oz (680 g) full-fat block cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (180 g) full-fat sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons (16 g) all-purpose flour
  • 1/4 teaspoon fine salt

Instructions

  • Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the bottom and sides.
  • Add the softened butter, brown sugar, and granulated sugar to a large bowl. Beat for 2–3 minutes, until creamy.
  • Add the eggs one at a time. Mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients gradually to the butter mixture. Mix just until no dry flour remains. Fold in the chocolate chips.
  • Reserve about 40–45% of the cookie dough for the top. Press the remaining 55–60% evenly into the bottom of the prepared springform pan.
  • Bake the cookie base for 10–12 minutes. It should look lightly set but should not be fully baked or deeply browned.
  • Remove the pan from the oven and let the cookie base cool for about 10 minutes. Reduce the oven temperature to 325°F (165°C).

  • Beat the softened cream cheese and granulated sugar on low to medium-low speed until smooth. A hand mixer with several low-speed settings is especially useful here because cheesecake batter should not be aggressively whipped. [This KitchenAid hand mixer is a useful option for this step.]. Scrape down the bowl.

  • Mix in the sour cream, vanilla extract, flour, and salt.
  • Add the eggs one at a time on low speed. Stop mixing once each egg has disappeared into the batter. Avoid whipping excess air into the filling.
  • Pour the cheesecake filling over the partially baked cookie base. Smooth the surface gently.
  • Take small pieces of reserved cookie dough and flatten them between your fingers to around 1/4 inch thick.
  • Arrange the flattened cookie pieces over the cheesecake. Cover most of the surface while leaving a few small openings between pieces. Do not push the dough into the filling.
  • Bake at 325°F (165°C) for 50–60 minutes. The outer cheesecake should be set, while the center should still have a gentle wobble.
  • If the cookie topping becomes too dark before the cheesecake is ready, place a loose sheet of aluminum foil over the pan.
  • Turn off the oven. Crack the oven door slightly and leave the cheesecake inside for 20–30 minutes.
  • Transfer the pan to a cooling rack and allow the cheesecake to cool completely.
  • Cover and refrigerate for at least 6 hours, preferably overnight.

 

  • Run a thin knife around the edge if necessary before releasing the springform ring. Slice with a sharp knife warmed in hot water and wiped dry between cuts.

Notes

  • Use full-fat block cream cheese, not whipped or spreadable cream cheese.
  • Cream cheese should be soft before mixing to prevent lumps.
  • Butter should be softened but not melted.
  • Room-temperature eggs and sour cream combine more smoothly.
  • Do not skip the short pre-bake of the cookie base. It gives the bottom enough structure to support the cheesecake.
  • Do not fully bake the bottom cookie during the first bake.
  • Avoid packing flour into measuring cups. A kitchen scale is preferred.
  • Mix the cheesecake eggs at low speed. Too much incorporated air can cause excessive rising followed by sinking.
  • The middle should still wobble slightly when baking ends.
  • Do not wait for the entire center to become firm in the oven.
  • Chill overnight for the thick, clean cheesecake layer shown in the reference presentation.
  • For slices that resemble the photo, use a warm, clean knife for every cut.
  • Keep the cookie topping relatively thick and rustic rather than breaking it into tiny crumbs.

 

  • Leave a few visible semisweet chocolate chips on the surface.
  • Author: Elian Cove
  • Prep Time: 30 minutes
  • Additional Cooling/Chilling Time:: 6 hours 40 minutes minimum
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesmind.com/chocolate-chip-cookie-cheesecake/