As if I would let a pandemic stop me from making myself a birthday cake! I look forward to this all year, and I didn’t care that I had nowhere to bring the leftovers. I also knew exactly what I wanted to make myself this year. I was a little bit burnt out on layer cakes after working on a few of them over the summer, so that led me directly to a very elaborate, multi-component Chocolate Chip Cookie Dough Cheesecake that I’ve had bookmarked for ages.

I even made a very special purchase to make this, which I try not to do. It’s just that I have so much kitchen stuff, but the tiniest kitchen to store it all in, so I really try to limit my purchases of any special or single purpose pans (i.e. fancy bundt pans). I made an exception this year though, and am now the owner of the cutest little 6″ springform pan.  I figure I use my 6″ cake pans all the time, so hopefully I’ll have the occasion to use this again!

Here’s what’s happening in this cheesecake:

1. Chocolate Chip Cookie Dough Crust
2. Brown Sugar Chocolate Chip Cheesecake Filling
3. Chocolate Chip Cookie Dough Balls (baked into the filling and as a decoration on top)
4. Chocolate Ganache Topping

Yup, it’s got a lot going on, but I’ve got lots of time on my hands, so why not? I followed the recipe exactly, and even used a water bath for the first time to minimize cracking, but I’m here to say that’s a waste of time, because I still had a few small cracks. Who cares if you’re going to be covering the top with ganache and cookie dough?

This is the richest, most decadent treat to come out of my kitchen this year! It was so good, but I knew having the whole thing around (even though it was a mini 6″ version) was going to be trouble, so I packaged up half of it and delivered it to my friend Judy who also loves cheesecake. Huge hit!

Chocolate Chip Cookie Dough Cheesecake

Source: Life, Love & Sugar

Yield: one 6″ mini cheesecake; just double it for a standard size springform pan

Ingredients

Chocolate Chip Cookie Crust

• 1/4 cup (1/2 stick) butter, room temperature
• 1/4 cup brown sugar
• 1 1/2 tbsp sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup flour
• 1/4 + 1/8 tsp baking soda
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/2 cup chocolate chips

Chocolate Chip Cookie Dough Balls

• 3 tbsp butter, room temperature
• 3 tbsp brown sugar
• 1/4 tsp vanilla
• 1/2 cup flour
• 1/8 tsp salt
• 1-2 tsp milk or cream
• 2 1/2 tbsp mini chocolate chips

Brown Sugar Cheesecake Filling

• 12 oz cream cheese (1 1/2 blocks), room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tbsp flour
• 1/2 cup sour cream, room temperature
• 1/2 tbsp vanilla
• 2 eggs, room temperature
• 1/2 cup chocolate chips

Chocolate Ganache

• 3/4 cup chocolate chips
• 1/4 cup + 2 tbsp whipping cream

Directions

1. For the cookie crust, preheat the oven to 350° and line the bottom of the springform pan with parchment paper.
2. In a medium bowl, beat together the butter, brown sugar and sugar until light and fluffy, then add the egg and vanilla and mix until combined. Add the flour, baking soda, baking powder and salt and mix until combined, then stir in the chocolate chips. Press the cookie dough into an even layer in the bottom of the springform pan. Bake for 16-18 minutes until light golden brown.
3. For the cookie dough balls, add the butter and sugar to a medium bowl and beat until until light and fluffy. Add the vanilla and mix again. Add the flour and salt and mix until combined, then beat in the milk/cream to help the dough come together. Stir in the mini chocolate chips. Roll the dough into little balls and set in the freezer on a parchment lined plate.
4. For the cheesecake, reduce the oven to 300° and add the cream cheese, sugar, brown sugar and flour to a large bowl. Mix on low speed until well combined and smooth. Scrape down the sides of the bowl, and add the sour cream and vanilla and mix again on low speed. Add the eggs one at a time, mixing on low after each one. Add the chocolate chips and most of the cookie dough balls (leaving some aside for the top of the cheesecake) and fold in gently. Pour the cheesecake into the springform pan and smooth the top with an offset spatula. Place the springform pan on top of a parchment lined baking sheet (just in case of leaks) and bake for 90 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes. Crack the oven door and leave the cheesecake inside for another 30 minutes.
5. Remove the cheesecake and let cool completely before adding the ganache topping.
6. For the ganache, add the chocolate chips and whipping cream to a microwave safe measuring cup and heat for one minute. Whisk until smooth and let cool until it thickens enough for piping (you can do this in the fridge, but stir it frequently).
7. When read to decorate, add the ganache to a piping bag with a large round tip and pipe little bursts all over the top of the cheesecake. Top with reserved cookie dough balls.