Dark chocolate cookie crust, with cookie dough filling, creamy chocolate chip cheesecake, and topped with even more edible cookie dough. It seriously is the best cookie dough cheesecake cake ever!
Course Dessert
Cuisine American
Keyword Cheesecake, cookie dough,, copy cat
Servings 12Slices
Author Molly Murphy
Ingredients
For The Crust
⅔cupsall-purpose flour
½cupgranulated sugar
⅔cupsdark cocoa powder
Pinchof salt
5Tablespoonsunsalted butter melted
For the Cookie Dough
1 ¾cupsall-purpose flour
¾teaspoonsalt
1cupunsalted butter room temperature
½cupgranulated sugar
1cupbrown sugar packed
2teaspoonspure vanilla extract
1cupmini chocolate chips
For The Cheesecake Filling
32ouncesfull fat cream cheese 4 blocks room temperature
Preheat your oven to 350 degrees F. Lightly spray the bottom and the sides of a 9 inch springform pan with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment Combine the flour, sugar, cocoa powder, and salt Mix on low until evenly combined. You can do this in a bowl and use your hands as well.
Add the melted butter and mix on low until the mixture starts to come together and forms small ball clusters.
Spread the chocolate crumbs on the bottom of the cake pan. Using the back of a spoon or your finger tips, press the crumbs together to form a crust. Bake for 10-12 minutes. The crust should become hard and resemble a hard cookie.
For the Cookie Dough
Preheat your oven to 165 degrees F, line a sheet pan with parchment paper and evenly spread the flour across the sheet pan. Bake for 7-10 minutes to kill any bacteria. Let it cool and set aside.
With a rubber spatula, mix the butter and sugars until light and fluffy, about 3 minutes. (Don’t incorporate too much air. That will make your cheesecake crack)
Add the vanilla extract and mix until combined.
Add in the (baked cooled) flour and salt, mix until the dry ingredients are incorporated.
Fold in the mini chocolate chips.
Set aside ½ of the dough for in between the cheesecake and the crust. Use the remaining cookie dough to place on top of the cheesecake.
place the rest of the cookie dough in plastic wrap inside an 8 inch cake pan and evenly spread to it the edges of the cake pan. Set aside.
For The Cheesecake Filling:
Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in a pinch of salt and the mini chocolate chips. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter. Set aside.
Carefully press the first half of the cookie dough onto the bottom of the cookie crust. Evenly spread it to the edges and the make sure the surface is flat!
Carefully pour the cheesecake batter onto the cookie dough. With the back of the spoon, evenly spread the cheesecake across the top.(optional: line the bottom of the spring form pan with tinfoil to prevent water from entering the pan.) Place the cheesecake in the prepped water bath.
Bake in the oven for 40-43 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don’t want any browning on the top.
Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!
Assembly
Once the cake has set, it’s time to assemble.
Start by whipping the whip cream and the sugar until it forms stiff peak.
Take the second half of the cookie dough disc and place it on top of the cheesecake. Add tiny dollops of piped whipped cream to the top, and sprinkle with extra chocolate chips