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Chocolate Cookie Cheesecake Recipe

Chocolate Cookie Cheesecake Recipe
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4.8 from 85 reviews

This decadent Chocolate Cookie Cheesecake features a crunchy chocolate cookie crust, layers of creamy cheesecake packed with cookie crumbs, and is finished with a rich chocolate ganache topping. Perfect for special occasions or whenever you need an ultimate chocolate fix, this make-ahead dessert is guaranteed to impress.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 11 hours
  • Yield: 14 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Crust

  • 2 cups chocolate sandwich cookie crumbs
  • ¼ cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon

For the Cheesecake

  • 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

For the Chocolate Topping

  • 1 ½ cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven – Set your oven to 350°F (175°C) to allow it to preheat while you prep the ingredients.
  2. Prepare the Crust – In a medium bowl, mix together the cookie crumbs, brown sugar, melted butter, and cinnamon. Firmly press the mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake for 5 minutes, then set aside to cool slightly.
  3. Make the Cheesecake Batter – Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually blend in 1 1/4 cups of the sugar, heavy cream, flour, and 1 teaspoon vanilla extract. Add the eggs one at a time, beating well after each addition until fully incorporated.
  4. Layer the Cheesecake – Pour one-third of the cheesecake batter into the prepared crust. Sprinkle on the chocolate sandwich cookie crumbs. Top with the remaining cheesecake batter and smooth the top.
  5. Bake the Cheesecake – Place the cheesecake in the oven and bake for 45 minutes. Carefully remove it from the oven.
  6. Add the Sour Cream Layer – In a small bowl, combine the sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread this mixture evenly over the hot cheesecake. Return to the oven and bake for an additional 7 minutes.
  7. Rest and Cool – Turn off the oven and leave the cheesecake inside for 30 minutes to gently finish setting. Remove it from the oven and let it cool completely on a wire rack.
  8. Prepare the Chocolate Topping – In a small saucepan, combine the semisweet chocolate chips and heavy cream. Stir gently over low heat until the chocolate melts and the mixture is smooth. Stir in vanilla extract and immediately pour over the cheesecake, spreading to the edges if needed.
  9. Chill – Refrigerate the cheesecake for at least 8 hours, or overnight, to set fully. Remove from the refrigerator 30 minutes to 1 hour before serving, and carefully remove the springform pan ring.

Notes

  • For clean slices, dip your knife in hot water and wipe it dry between cuts.
  • This cheesecake can be made up to two days in advance for best flavor and texture.
  • Feel free to swap semisweet chocolate for dark chocolate if you prefer a less sweet topping.
  • Use room temperature cream cheese to avoid lumps in the batter.
  • Store leftovers covered in the fridge for up to 5 days, or freeze by wrapping slices tightly in plastic wrap and foil for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/chocolate-cookie-cheesecake-recipe/