Delicious Triple Chocolate Cookie Dough Cheesecake

This Triple Chocolate Cookie Dough Cheesecake is a dream come true for chocolate lovers! With a decadent cheesecake filling, chocolate chip cookie dough crust, and a rich chocolate ganache topping, it’s a luscious combination of creamy, chewy, and chocolatey goodness in every bite.

Ingredients

For the Cookie Dough Crust:

• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1/4 cup milk (or as needed for consistency)

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips, melted

For the Triple Chocolate Topping:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup white chocolate chips
• 1/4 cup milk chocolate chips
• Extra mini chocolate chips for garnish

Instructions

1. Prepare the Cookie Dough Crust:

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a small bowl, whisk together the flour, salt, and baking soda.
3. In a large bowl, beat the softened butter and brown sugar together until creamy and smooth.
4. Stir in the vanilla extract, followed by the dry ingredients, until fully combined.
5. Mix in the mini chocolate chips.
6. Press the cookie dough mixture evenly into the bottom of the prepared springform pan.
7. Bake for 10-12 minutes, until golden and slightly firm. Let it cool completely while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla extract, sour cream, and heavy cream.
5. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.
6. Fold the melted chocolate into the cheesecake batter until well incorporated.
7. Pour the cheesecake batter over the cooled cookie dough crust in the springform pan.

3. Bake the Cheesecake:

1. Bake the cheesecake at 325°F (160°C) for 55-65 minutes, or until the center is set and slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
3. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for best results.

4. Make the Triple Chocolate Topping:

1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Remove from the heat and stir in the semi-sweet chocolate chips until smooth.
3. Drizzle the melted chocolate over the cheesecake, then repeat with the milk chocolate and white chocolate chips for a triple-layer topping.
4. Optional: Garnish the cheesecake with extra mini chocolate chips for added texture and decoration.

5. Serve:

1. Carefully release the cheesecake from the springform pan and transfer it to a serving platter.
2. Slice and serve chilled, savoring every creamy, chocolatey bite of this Triple Chocolate Cookie Dough Cheesecake!

Tips:

• Cookie Dough Tip: If you’re concerned about eating raw cookie dough, you can bake the dough for a few minutes before pressing it into the pan to make it fully safe to consume.
• Add More Chocolate: If you love chocolate even more, feel free to fold in more chocolate chips into the cheesecake filling or use chocolate chunks in the cookie dough.
• No Bake Option: For a no-bake version, simply prepare the cheesecake filling, refrigerate it in the crust, and skip the baking step for the filling.

This Triple Chocolate Cookie Dough Cheesecake combines the best of both worlds—cookie dough and cheesecake, with layers of rich chocolate. It’s a dessert that will wow anyone lucky enough to enjoy it!