Chocolate Chip Cookie Cheesecake

This dessert blends the nostalgic comfort of a chewy chocolate chip cookie base with the rich silkiness of a chocolate cheesecake filling and a charming cookie garnish on top. It’s perfect for those moments when you want something impressive yet approachable to share.

Ingredients

• Butter room temperature: adds richness and helps create the perfect cookie texture Use unsalted for full control over saltiness
• Light brown sugar: brings moisture and a subtle caramel note essential for a chewy cookie bottom
• Granulated sugar: balances sweetness and enhances browning
• Fresh egg: binds the dough and adds structure
• Vanilla extract: enriches flavor and rounds out the sweetness Use pure extract for best results
• All-purpose flour: provides structure while keeping the cookie tender
• Baking soda and baking powder: help the cookie rise slightly without making it cakey
• Salt: enhances the overall flavor and balances sweetness
• Semi-sweet chocolate chips: provide bursts of melty chocolate throughout the cookie base
• Cream cheese room temperature: ensures a smooth creamy filling without lumps
• Sugar: sweetens the cheesecake filling while balancing the cocoa
• Natural unsweetened cocoa powder: gives the filling its chocolate depth without extra sweetness
• Melted semi-sweet chocolate: intensifies the chocolate flavor in the filling
• Heavy whipping cream cold: helps whip into stiff peaks for lightness and structure in both filling and topping
• Powdered sugar: stabilizes the whipped cream and adds smooth sweetness
• Chopped chocolate chip cookies: add texture and reinforce the cookie flavor in the filling
• Additional whole cookies: decorate the edges for a beautiful presentation
• Mini chocolate chips: add a fun finishing touch to the whipped cream topping if desired

Step-by-Step Instructions

Sear the Oven and Prepare Pan:

Preheat your oven to 176 degrees Celsius. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides well to prevent sticking.

Cream the Base:

Using a mixer beat the room temperature butter with light brown sugar and granulated sugar until the mixture becomes light and fluffy. This usually takes about 3 to 4 minutes and is key for that tender chewiness.

Add Eggs and Vanilla:

Mix in the egg and vanilla extract thoroughly until fully incorporated with the butter and sugar mixture. This adds flavor and helps bind everything together.

Combine Dry Ingredients:

In a separate bowl whisk together the all-purpose flour baking soda baking powder and salt to evenly distribute the leavening agents.

Incorporate Dry with Wet:

Gradually add the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing. Fold in the semi-sweet chocolate chips carefully so they are evenly spread.

Press and Bake the Cookie Bottom:

Press the dough evenly into the prepared pan. Bake for about 16 to 18 minutes or until the edges turn a gentle golden brown. Remove and allow to cool completely in the pan before proceeding.

Prepare the Cheesecake Filling:

Beat the cream cheese with sugar and cocoa powder in a large bowl until smooth and creamy. Mix in vanilla extract and melted semi-sweet chocolate for a deep chocolate flavor.

Whip the Cream:

In a separate chilled bowl whip the heavy cream with powdered sugar until stiff peaks form. This lightens the cheesecake filling and adds silkiness.

Fold Filling Together:

Gently fold one third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until fully combined. Fold in the chopped cookies for added texture.

Assemble Cheesecake:

Place whole chocolate chip cookies around the sides of the springform pan along the cookie base. Spread the cheesecake filling evenly over the cooled cookie bottom.

Chill Until Set:

Refrigerate the cheesecake for at least 5 to 6 hours or overnight to allow it to fully firm up.

Make the Chocolate Whipped Cream:

Whip heavy cream with powdered sugar cocoa powder and vanilla extract until stiff peaks form. This topping adds a luscious final touch.

Decorate and Serve:

Remove the cheesecake from the pan carefully. Pipe the chocolate whipped cream in swirls around the edges. Garnish with additional cookies and mini chocolate chips if you like. Keep refrigerated until ready to enjoy.

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Storage Tips

Store any leftovers tightly covered in the refrigerator for up to three days to maintain freshness The cheesecake is also freezer friendly wrap tightly and freeze for up to one month Thaw overnight in the fridge before serving

Ingredient Substitutions

For a dairy free option use vegan cream cheese and coconut cream instead of heavy whipping cream Light brown sugar can be replaced with coconut sugar for a subtle caramel twist If you prefer a less sweet cheesecake reduce the sugar slightly in the filling but keep the powdered sugar in the whipped cream for stability

Serving Suggestions

Serve slices with a drizzle of warm chocolate sauce or a scoop of vanilla ice cream for an extra indulgence Pair with fresh berries to add a bright contrast to the rich chocolate flavors A cup of strong coffee or espresso complements the deep chocolate notes beautifully

Cultural Context

The cheesecake is a classic dessert with roots in European baking traditions while the chocolate chip cookie originated in America Combining the two celebrates the best of both worlds in a modern twist that appeals widely

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Common Recipe Questions

→ Can I use different chocolate chips?

Semi-sweet chocolate chips are recommended, but you can substitute with dark or milk chocolate chips based on preference.

→ How do I avoid cracks in the cheesecake?

Ensure the cream cheese is fully softened and avoid overmixing. Chill the dessert thoroughly to set before serving.

→ Can I prepare this dessert in advance?

Yes, refrigerate overnight to allow the cheesecake to firm up and flavors to meld for best results.

→ What is the purpose of powdered sugar in whipped cream?

Powdered sugar stabilizes the whipped cream, helping it hold peaks and maintain texture longer.

→ Can I substitute cream cheese with mascarpone?

Yes, mascarpone can be used for a richer and slightly sweeter filling, altering the texture slightly.