Chocolate Chip Cookie Dough Cheesecake

Mariah had her 19th birthday on Saturday. We stopped doing the store bought cakes a few years back, which kind of sucks because with graduation happening this time of year, there's always a deal on sheet cakes at the bakery. On the other hand, we aren't huge fans of cake here and usually end up throwing out quite a bit of the leftovers after a few days, so it's not really a deal if you end up throwing most of it away, is it? The girls now take after their mama when it comes to birthday cake. I have always insisted on having a cheesecake for mine, and now they are doing the same. The only thing is, Jason gets off the hook by buying mine from the store, whereas the girls want a homemade one. Mariah initially wanted me to make her my dulce de leche pie, but since we just had that on Cinco de Mayo, she changed her mind and asked for a Chocolate Chip Cookie Dough Cheesecake.

I was a little worried that this cheesecake wasn't going to go over well since we usually stick with plain cheesecake, not a chocolate variety. I even gave her the option to change her mind a few times, but she insisted it would be fine. I'm glad she did, too, because it turned out really good.

I'll admit, this was not my favorite cheesecake to make, simply because the recipe called for the cookie dough portion to be rolled into little balls, then mixed into the batter. It was a bit too tedious for my liking, and my dough balls turned out a little larger than I would have liked which make it a bit hard to bite through. The next time I make this, I will layer the cookie dough on top of the crust instead (and will reflect those changed in the recipe below) to make the process go a lot faster.

This cheesecake is very rich, so a small slice will go a long way in satisfying your sweet tooth!

Author: Original Recipe Adapted from "No Bake Treats"

 

No Bake Chocolate Chip Cookie Dough Cheesecake

INGREDIENTS:

Cookie Dough

• 1 stick (8 tbsp) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1¼ cup all-purpose flour
• ¼ tsp salt
• 2 tsp pure vanilla extract
• 1/2 cup mini chocolate chips

Crust

• (1) 13oz package chocolate chip cookies (I used Chips Ahoy)
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1 stick (8 tbsp) unsalted butter, melted

Filling

• 5oz dark chocolate chips
• 1 cup + 2 tbsp heavy whipping cream, divided
• 1/2 cup powdered sugar
• (2) 8oz bricks full fat cream cheese, room temperature
• 1/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 cup hot fudge sauce

Topping

• 1 tub store bought chocolate frosting

INSTRUCTIONS:

1. Make the cookie dough: In a medium sized bow, mix the softened butter with the sugar and brown sugar, beating until it's light and fluffy. Add in the salt, flour, and vanilla extract and mix until a soft dough forms. Mix in the mini chocolate chips, then set aside.
2. Make the crust: Spray a 9 inch springform pan with a light layer of cooking spray, then gently wipe over it with a paper towel. Using a blender or food processor, grind the cookies into fine crumbs. In a large bowl, combine the cookie crumbs, brown sugar, and flour. Pour in the melted butter, and stir until the mixture is just moistened. Pour the crust mixture into the bottom of the prepared springform pan, pressing it firmly onto the bottom of the pan and up the sides to create a thick crust.
3. Make the filling: Place the chocolate chips and 2 tbsp of heavy whipping cream in a microwave save bowl. Microwave in 30 second increments until chocolate is melted. Stir mixture until smooth. Set aside. 
4. Place a metal mixing bowl and beaters in the freeze for 10 to 15 minutes. Remove from freezer, then pour the remaining 1 cup of heavy whipping cream into the chilled bowl. Using an electric mixer, beat the whipping cream with your chilled beaters on medium-high speed until it becomes bubbly. Gradually add in the powdered sugar and beat until stiff peaks form. Set aside.
5. In a medium sized bowl, beat the softened cream cheese on medium speed until it is light and fluffy (2 to 3 minutes). Beat in the granulated sugar until it is well mixed. Pour the dark chocolate mixture into the cream cheese mixture and beat until it's well incorporated. Last, add in the cocoa powder and hot fudge topping, mixing until the batter is completely smooth, scraping the sides of the bowl as necessary.
6. Using a wood spoon or rubber spatula, fold the whipped cream mixture into the cheesecake mixture, turning over and over until well combined. 
7. Press 3/4 of the cookie dough mixture over the prepared crust layer. 
8. Pour the cheesecake batter over the cookie dough layer, then run a spatula over the top to smooth out. Cover and refrigerate for at least 4 hours. (I actually placed mine in the freezer because we like a stiff cheesecake)
9. Spread the store bought icing over the top of the cheesecake, or pipe on rosettes on the outer edges of the cheesecake. Sprinkle the remaining cookie dough crumbles over the top. Cut into thin slices. Serve.

What's your favorite cheesecake flavor?