How to Make Chocolate Cookie Cheesecake - A Step-by-Step Guide

If you're a fan of indulgent desserts, then this Chocolate Cookie Cheesecake recipe is a must-try! This decadent and rich dessert combines the best of both worlds - a classic cheesecake with a chocolate cookie crust. It's the perfect treat for any chocolate lover, and it's sure to impress all of your guests at your next dinner party or gathering. Whether you're a seasoned baker or just starting out, this recipe is simple enough for anyone to master.

With its creamy and smooth cheeseca...

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Ingredients

  • 2 cups chocolate sandwich cookie crumbs
  • ¼ cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 2 pounds cream cheese, softened
  • 1 ½ cups white sugar, divided
  • ⅓ cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract, divided
  • 4 large eggs
  • 1 ½ cups chocolate sandwich cookie crumbs
  • 16 ounces sour cream
  • 1 ½ cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 9 hrs 30 mins
  • Total Time: 11 hrs
  • Servings: 14

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make the crust: Combine cookie crumbs, brown sugar, melted butter, and cinnamon in a medium bowl; firmly press mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
  • Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.
  • Bake in the preheated oven for 45 minutes. Remove cake from the oven.
  • Combine sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off, leaving cheesecake in for an additional 30 minutes. Remove cheesecake and let cool completely on a wire rack.
  • Make the chocolate topping: Combine chocolate chips and heavy whipping cream in a saucepan; stir over low heat until chocolate melts, then stir in vanilla. Pour mixture over cheesecake while still warm.
  • Refrigerate before serving, at least 8 hours or overnight. Remove about 1/2 hour to 1 hour before serving and remove the ring from the springform pan.
  • Nutrition

    754 cal.

    • Total Fat: 52g
    • Saturated Fat: 31g
    • Cholesterol: 174mg
    • Sodium: 348mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 11g
    • Vitamin C: 0mg
    • Calcium: 122mg
    • Iron: 2mg
    • Potassium: 207mg