Chocolate Chip Cookie Cheesecake
Creamy, crunchy, and decadently chocolatey — this Chocolate Chip Cookie Cheesecake hits every dessert note you crave.
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Servings: 8 servings
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour spooned and leveled
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter softened to room temperature
- 1 cup Brown sugar packed
- 0.5 cup Granulated sugar
- 2 large Eggs room temperature
- 2 teaspoons Vanilla extract
Cheesecake Filling
- 2 cups Cream cheese softened to room temperature
- 1 cup Powdered sugar sifted if lumpy
- 1 cup Chocolate chips semi-sweet or your favorite, plus extra for topping if desired
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or nonstick spray and optionally line the bottom with parchment for easier removal.
- In a medium bowl, whisk together the flour, baking soda, and salt; set this dry mixture aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2–3 minutes. Scrape the bowl down as needed.
- Beat in the eggs one at a time, then add the vanilla extract. Mix until combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until incorporated. Avoid overmixing to keep the dough tender.
- Stir in the chocolate chips evenly with a spatula.
- Press half of the cookie dough firmly and evenly into the bottom of the prepared springform pan to form a base. Use the bottom of a measuring cup to smooth it out.
- In a separate bowl, beat the softened cream cheese until smooth using a mixer on medium speed. Add the powdered sugar and continue beating until silky and lump-free. Scrape the bowl and beat briefly to combine. Pour the cream cheese mixture over the cookie base and spread gently with an offset spatula.
- Crumble the remaining cookie dough into small pieces and scatter it over the cream cheese layer. Press very lightly — you want some crumbs embedded on top but not pushed down through the filling.
- Bake for 45–50 minutes until the edges are set and the center is just slightly jiggly. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes to reduce cracking. Then remove and cool to room temperature on a wire rack before chilling.
Notes
Store leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keeps well in the fridge for 4–5 days.