Milk & Cookies Cheesecake with Chocolate Chip Cookie Crust Recipe

Introduction

Milk & Cookies Cheesecake combines the beloved flavors of chocolate chip cookies and creamy cheesecake into one irresistible dessert. With a homemade cookie crust and rich cheesecake filling, this treat is perfect for sharing with family and friends.

Ingredients

• 6 Tbsp. softened butter
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg, at room temperature
• 1 tsp. vanilla
• 1 cup flour
• 1/2 tsp. baking soda
• 1 pinch sea salt
• 1 cup chocolate chips, morsels or chunks
• 4 pkg. (8oz. each) Philadelphia Cream Cheese
• 1 cup granulated sugar
• 4 eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• 2 tsp. vanilla extract

Instructions

1. Step 1: Set all ingredients out on the counter to come to room temperature to ensure a creamy cheesecake.
2. Step 2: Preheat the oven to 325ºF. Boil a large pot of water and pour it into a casserole dish or oven-safe pot placed on the bottom rack of the oven to create a water bath.
3. Step 3: For the cookie crust, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
4. Step 4: Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips gently.
5. Step 5: Press the cookie dough into the bottom and slightly up the sides of a greased 9-inch springform pan. Set aside.
6. Step 6: Beat the cream cheese in a large bowl for 30 seconds until smooth. Add the sugar and continue beating for about 1 minute.
7. Step 7: Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
8. Step 8: Crack the eggs into a separate bowl and add them to the cream cheese mixture one at a time, beating well after each addition to create a smooth batter.
9. Step 9: Pour the cheesecake filling over the cookie crust in the springform pan.
10. Step 10: Bake on the middle rack for 45-50 minutes, until the edges are set but the center slightly jiggles.
11. Step 11: Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour.
12. Step 12: Remove the cheesecake and let it cool completely at room temperature, then refrigerate for at least 2 hours before serving.
13. Step 13: Slice with a hot, clean knife and enjoy!

Tips & Variations

• Pressing the cookie dough slightly up the sides creates a sturdy crust that holds the cheesecake well.
• Allowing ingredients to reach room temperature helps avoid lumps and ensures a silky batter.
• Use mini chocolate chips for a more even distribution throughout the crust.
• For extra flavor, sprinkle a few chocolate chips on top of the cheesecake before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it tightly wrapped for up to 2 months. When ready to serve, thaw it overnight in the fridge. Reheat slices briefly at room temperature to soften, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate in the crust?

Yes, you can substitute chocolate chips with chunks, white chocolate, or even chopped nuts for a different texture and flavor.

Why do I need a water bath for this cheesecake?

The water bath creates steam in the oven, which prevents the crust from cracking and helps the cheesecake bake evenly with a creamy texture.

Milk & Cookies Cheesecake with Chocolate Chip Cookie Crust Recipe

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★★★★★

4.6 from 137 reviews

• Author: Matteo
• Total Time: 3 hours 20 minutes
• Yield: 16 servings 1x

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Description

This Milk & Cookies Cheesecake features a delicious chocolate chip cookie crust topped with a smooth and creamy cheesecake filling. The unique combination of cookie crust and classic cheesecake creates a nostalgic dessert perfect for any occasion. The cheesecake is baked in a water bath to ensure a creamy texture and prevent cracking, resulting in a decadent treat that serves 16.

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Ingredients

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Cookie Crust

• 6 Tbsp. softened butter
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg, at room temperature
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1 pinch sea salt
• 1 cup chocolate chips, morsels or chunks

Cheesecake Filling

• 4 packages (8 oz. each) Philadelphia Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• 2 tsp. vanilla extract

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Instructions

1. Prepare Ingredients: Set all ingredients out on the counter to come to room temperature, which is essential for achieving a smooth and creamy cheesecake texture.
2. Preheat Oven and Prepare Water Bath: Preheat the oven to 325ºF (163ºC). Boil a large pot of water, then carefully pour the boiling water into a casserole dish or oven-safe pot and place it on the bottom rack of the oven to create a steam bath. This prevents cracking of the crust during baking.
3. Make Cookie Crust: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until fully combined.
4. Add Dry Ingredients and Chocolate Chips: Gently mix in the flour, baking soda, and salt just until combined. Fold in the chocolate chips evenly throughout the dough.
5. Press Dough into Pan: Scoop the cookie dough into a greased 9-inch springform pan, pressing it firmly into the bottom and slightly up the sides to form a crust. Set aside.
6. Prepare Cheesecake Filling: Beat the cream cheese in a large bowl using a standing or handheld mixer for 30 seconds until smooth. Gradually add sugar and cream for about 1 minute until well combined. Mix in sour cream, heavy cream, and vanilla extract until smooth.
7. Add Eggs: Crack the eggs into a separate bowl and add them one at a time to the cream cheese mixture, mixing well and scraping the bowl sides after each addition until the batter is very smooth.
8. Pour Filling Over Crust: Pour the cheesecake batter evenly over the cookie crust inside the springform pan.
9. Bake: Place the springform pan on the middle rack of the oven and bake for 45–50 minutes. The sides should appear set while the center will still jiggle slightly when nudged.
10. Cool in Oven: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that can cause cracks.
11. Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to set fully before serving.
12. Serve: Slice the chilled cheesecake with a hot, clean knife and enjoy your rich and creamy Milk & Cookies Cheesecake.

Notes

• Ensure all ingredients are at room temperature before starting to avoid lumps and ensure a smooth batter.
• Using a water bath during baking helps to prevent cracks by maintaining moisture and gentle temperature.
• Press cookie dough up the sides of the pan for a thicker crust edge.
• Use a hot, clean knife to slice for clean servings.
• Refrigerate leftovers tightly covered; cheesecake keeps well for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Milk & Cookies Cheesecake, Chocolate Chip Cookie Crust, Cream Cheese Cheesecake, Dessert, Baked Cheesecake, Chocolate Chip Cookies