Chocolate Chip Cookie dough cheesecake

Gluten-Free Chocolate Chip Cookie Dough Cheesecake

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This recipe takes my Basic Cheesecake to the next level. Choose your crust—the graham cracker from my basic cheesecake or gluten-free oreo cookie crust (below). I make the cheesecake the night before and refrigerate before assembling with toppings.

Ingredients

Oreo Cookie Crust

  • 24 gluten-free oreo cookies, processed into crumbs
  • 4 tablespoons butter

 

Filling

  • 20 ounces cream cheese (brick style, not cream cheese in a container), room temperature
  • ¾ cup sugar
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg yolk 
  • 3 tablespoons heavy cream

Toppings

Cookie dough balls

  • 6 tablespoons salted butter, room temperature
  • 6 tablespoons light brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup Cup 4 Cup gluten-free flour

 

Light cream cheese frosting

  • ⅓ cup heavy cream
  • ¾ teaspoon vanilla 
  • ¼ cup granulated sugar
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons butter, softened to room temperature
  • ¾ cup powdered sugar

Chocolate shavings

  • 2 ounces semi-sweet chocolate
  • 2 teaspoons butter

 

Drizzle (optional)

  • Jar of hot fudge
  • Jar of caramel sauce

Instructions

For the cheesecake portion, use my basic cheesecake recipe.

To substitute an oreo crust for graham cracker crust:

  1. Add cookie crumbs to a medium bowl.
  2. Add melted butter and stir to combine well and all crumbs are moistened.
  3. Press into the bottom of a 9” springform pan.
  4. Set aside.

When cheesecake is ready to top, prepare all toppings below you wish to include.

Toppings:

Cookie dough balls

  1. Cream together butter and brown sugar.
  2. Add the vanilla extract and mix until well combined.
  3. Add the flour and mix until well combined.
  4. Add 2 tablespoons of milk, then stir in the mini chocolate chips. 
  5. Add additional milk, if needed to help everything come together.
  6. Make balls of cookie dough that are about a ½ to ¾ inch in size. 
  7. Set them in the freezer while you make the cheesecake filling.

Cream cheese frosting layer (this helps the cookie dough balls stick to the cheesecake)

  1. In a bowl of a stand mixer, add heaving cream. 
  2. Using a wire attachment begin mixing cream on low. 
  3. Add vanilla and granulated sugar.
  4. Beat until stiff peaks form (do not overbeat); set aside. 
  5. In a large bowl of a stand mixer combine mix cream cheese and butter with the flat paddle attachment; beat on medium to high speed until well combined and completely smooth without any lumps.
  6. Switch the mixer to low speed and add the powdered sugar ¼ cup at a time.
  7. After all powdered sugar has been added, beat on medium-high until smooth, scraping sides of the bowl as needed.
  8. Fold the cream mixture into the cream cheese mixture with a spatula. 
  9. Reattach the bowl to the stand mixer and mix slowly with the paddle attachment until incorporated. 

Chocolate shavings

  1. Melt chocolate & butter in the microwave on 50% power until smooth.
  2. Pour onto the back side of a cookie sheet and using an offset spatula, spread chocolate as thin as possible.
  3. Place in the freezer for 3-4 minutes or until firm. 
  4. Use a spatula or scraper to scrape the chocolate off the pan and make curls. 
  5. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
  6. Once curled, place them in the fridge until ready to use.

Assembling this beauty:

  1. Remove the cheesecake from the refrigerator.
  2. Spread the cream cheese frosting over the top.
  3. Place dough balls and chocolate curls on top of the frosting and push the cookie dough balls down a bit so that they stick to the frosting layer.
  4. Drizzle with hot fudge or caramel if desired.