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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour Filling Over Crust: Pour the cheesecake batter evenly over the cookie crust inside the springform pan.
- 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.
- 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.
- 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.
- 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
