Description
Cookie bottomed chocolate cheesecake is a rich, indulgent dessert featuring a chewy chocolate chip cookie crust topped with a smooth, creamy chocolate cheesecake filling.
Ingredients
- 1 1/2 cups chocolate chip cookie dough (homemade or store-bought)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted
- 1/2 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9-inch springform pan.
- Press cookie dough evenly into the bottom of the pan to form the crust.
- Bake cookie crust for 12–15 minutes until lightly golden; set aside.
- Reduce oven temperature to 160°C (325°F).
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in vanilla extract, melted chocolate, cocoa powder, heavy cream, and salt.
- Pour chocolate cheesecake filling over the cookie crust.
- Bake for 45–50 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
Notes
- Do not overmix to prevent cracks.
- Chilling overnight gives the best texture.
- Serve with whipped cream or chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American