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Cookie Dough Cheesecake

This cookie dough cheesecake boasts a crunchy chocolate chip cookie crust that is filled with creamy brown sugar mini chip cheesecake and topped with semisweet ganache, edible cookie dough, and brown sugar buttercream. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cheesecake, cookie dough, Cookies, cream cheese, Dessert
Cuisine: Cheesecake, Cookie Dough, cream cheese, Dessert, small batch
Keyword: 6 inch, cheesecake, cookie dough, cookies, edible cookie dough, small batch
Servings: 12 servings

Ingredients

For the Crust:

  • 1 ¼ Cups Annies Mini Chocolate Chip Cookies, crushed to fine crumbs
  • ¼ Cup Salted Butter, melted
  • 2 Tablespoons Granulated Sugar

For the Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • 1 ½ Cups Dark Brown Sugar (golden or light would work too), packed
  • ⅔ Cup Heavy Cream
  • 1 Tablespoon Pure Vanilla Bean Paste or Extract
  • 3 Large Eggs, room temperature
  • 1 Cup Mini Chocolate Chips

For the Edible Cookie Dough:

  • ½ Cup Salted Butter, softened
  • ¼ Cup Granulated Sugar
  • ¼ Cup Dark Brown Sugar, packed (golden or light would work too)
  • ¼ Cup Heavy Cream
  • ½ Teaspoon Salt
  • 1 ¼ Cup All Purpose Flour*
  • ¾ Cup Mini Chocolate Chips

For the Ganache:

  • ¼ Cup Heavy Cream
  • ½ Cup Semisweet Chips or Chunks

For the Buttercream:

  • ¼ Cup Salted Butter, softened
  • 2 Tablespoons Dark Brown Sugar, packed (golden or light would work too), packed
  • ½ Teaspoon Pure Vanilla Bean Paste or Extract
  • ½ Cup Powdered Sugar
  • Splash Of Heavy Cream

Instructions

  • For the crust:
    Place the cookies in a food processor, and blend to fine crumbs. Alternatively you can use a gallon baggie and a rolling pin, and crushed by hand. Mix the crumbs and the butter until the texture is like coarse sand. Press the crust into your parchment lined 9-inch spring-foam cheesecake pan, using the back end of a measuring cup or glass if needed to ensure it is firmly and evenly covering the pan and sides. Set this aside while you make the filling.
  • For the cheesecake filling:
    Beat the cream cheese and brown sugar on medium for about 2 minutes. Add the heavy cream and vanilla, and mix to incorporate. Add the eggs and mix until just incorporated. Do not overmix this part. Gently fold in the chips.
  • Pour the cheesecake filling into the prepared pan. Line the outer bottom and edges of the cheesecake pan to protect it from any water getting in through the water bath. Place the cheesecake pan into a slightly larger pan (I used a 10-inch round cake pan). Pour enough water into the pan to cover about an inch. Bake the cheesecake At 350° for 1 hour and 45 minutes. If your cheesecake is browning too fast, dome some foil over the top hallways through. Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool at room temperature for about thirty minutes. Refrigerate for an additional 2-3 hours or overnight. 
  • Make the edible cookie dough:
    Cream the butter and both sugars together in a small bowl. Add the heavy cream and mix well. Add the dry ingredients and mix until no powder remains. Gently fold in the mini chocolate chips.
    Roll into 2-tbsp balls and refrigerate while you make the ganache and buttercream.
  • Make the ganache:
    Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Pour the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set while you make the buttercream.
    Make the buttercream: 
    Combine all ingredient in a small bowl and mix well with a standing or hand mixer.
    Pipe or spread onto the Cheescake between the cookie dough balls. Top with additional mini chips and cookie crumbs if desired.
    Slice and serve. Store covered in the refrigerator for up to 4 days. 
    Enjoy! 
    *It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flour for 1 minute 15 seconds, or until a 160° temperature is reached. Allow it to cool completely and proceed with the edible cookie dough recipe. 

Notes

See blog for dietary substitutions on dairy and gluten.