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A close up photo of a Cookie Dough Cheesecake slice showing the light tan cookie dough chunks and mini chocolate chips.

Cookie Dough Cheesecake with Dark Chocolate Crust and Ganache

A decadent Cookie Dough Cheesecake featuring a dark chocolate crust, creamy vanilla filling packed with edible cookie dough spheres, and a glossy chocolate ganache drizzle. Perfect for Pinterest-worthy dessert displays.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Dark Chocolate Crust
  • 2 cups (240g) Dark chocolate cookie crumbs Finely crushed
  • 6 tbsp (85g) Unsalted butter Melted
Edible Cookie Dough Chunks
  • 1 cup (125g) All-purpose flour Heat-treated for safety
  • 1/2 cup (115g) Unsalted butter Softened
  • 1/2 cup (100g) Brown sugar Packed
  • 1/4 cup (50g) Granulated sugar
  • 1/2 cup (90g) Mini semi-sweet chocolate chips
Cheesecake Filling
  • 32 oz (900g) Full-fat cream cheese Room temperature
  • 1 cup (200g) Granulated sugar
  • 1 cup (240ml) Sour cream Full-fat, room temperature
  • 4 large Eggs Room temperature
  • 1 tbsp Vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Heavy-Duty Aluminum Foil To waterproof the pan for the water bath.
  • 1 Instant-Read Thermometer To ensure flour is heat-treated to 160°F.

Method
 

Prepare Crust
  1. Mix cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  2. Bake at 325°F (160°C) for 10 minutes. Set aside to cool.
Make Cookie Dough
  1. Microwave flour in 30-second bursts until it reaches 160°F (71°C) to ensure it is safe to eat.
  2. Cream butter and sugars. Add flour and mini chips. Roll into marble-sized spheres and freeze for 20 minutes.
Bake Cheesecake
  1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Incorporate eggs one at a time on low speed.
  2. Pour batter over crust, layering with cookie dough chunks. Place in a water bath and bake for 70-80 minutes.

Notes

Always use room temperature ingredients to prevent lumps in the batter.
Ensure the flour is heat-treated to 160°F to make the cookie dough chunks safe for consumption.