Introduction

This Chocolate Chip Cookie Bottomed Cheesecake combines the classic flavors of rich chocolate chip cookies with creamy, smooth cheesecake. It features a cookie base, a luscious cocoa-infused filling with chunks of cookies, and a decorative chocolate whipped cream topping. A delightful treat perfect for any special occasion or dessert craving.

A slice of cookie dough cheesecake sits on a white plate with a scalloped edge. The bottom layer is thick cookie dough filled with chocolate chips, topped with a creamy, light brown cheesecake layer that also has small bits of cookie dough mixed inside. The top has swirls of smooth chocolate frosting artfully piped around the edge, sprinkled with tiny chocolate chips and chocolate sprinkles. Two small chocolate chip cookies are placed upright in the frosting at the back of the slice. There is a drizzle of chocolate sauce on the plate beneath the cake. The background shows a white marbled surface with soft, out-of-focus elements in light colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (72g) light brown sugar

3 tbsp (39g) sugar
1 egg

1 1/2 tsp vanilla extract
1 1/2 cups (195g) all purpose flour

3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

1 1/4 cups (211g) semi-sweet chocolate chips
20 oz (565g) cream cheese, room temperature
1/2 cup (104g) sugar

5 tbsp (35g) natural unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup (42g) semi sweet chocolate chips, melted

1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup + 2 tbsp (73g) powdered sugar*
1 cup (100g) chopped chocolate chip cookies

Additional cookies, for edges**
3/4 cup (180ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar

3 tbsp (21g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
Mini chocolate chips, optional

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 2: Cream the butter, light brown sugar, and sugar together until light and fluffy, about 3-4 minutes.
Step 3: Mix in the egg and 1 1/2 tsp vanilla extract until combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Add the dry ingredients to the butter mixture and mix until well combined.
Step 6: Stir in the 1 1/4 cups semi-sweet chocolate chips. The dough will be thick.

Step 7: Press the dough evenly into the prepared springform pan.
Step 8: Bake for 16-18 minutes, or until the edges turn slightly golden.
Step 9: Remove from the oven and allow the cookie bottom to cool completely in the pan.

Step 10: To make the cheesecake filling, beat the cream cheese, 1/2 cup sugar, and cocoa powder together in a large bowl until smooth and well combined.
Step 11: Add the vanilla extract and melted chocolate chips, mixing until fully incorporated. Set aside.
Step 12: In another large bowl, whip 1 1/4 cups cold heavy whipping cream with 1/2 cup + 2 tbsp powdered sugar on high speed until stiff peaks form.

Step 13: Fold about one-third of the whipped cream gently into the cream cheese mixture to lighten it.
Step 14: Fold in the remaining whipped cream carefully until combined.
Step 15: Add the chopped cookies and fold until evenly distributed.

Step 16: Arrange additional cookies around the edges of the pan, standing them on the cookie bottom. If needed, use small amounts of cheesecake filling to hold them in place.
Step 17: Pour the remaining cheesecake filling into the pan and spread into an even layer.
Step 18: Refrigerate the cheesecake for 5-6 hours or overnight to set firmly.

Step 19: To prepare the chocolate whipped cream topping, whip 3/4 cup cold heavy cream with 1/4 cup powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
Step 20: Remove the cheesecake from the pan carefully and pipe or spread swirls of the chocolate whipped cream around the edges.
Step 21: Decorate the top with additional cookies and mini chocolate chips, if desired.

Step 22: Refrigerate until ready to serve. The cheesecake is at its best when consumed within 3-4 days.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Do not reduce the powdered sugar in the whipped cream; it stabilizes the topping to keep its structure.

Mini chocolate chip cookies, like Mini Chips Ahoy, work well for the cookie edges, but feel free to use your favorite brand.
For a nutty twist, consider adding chopped toasted nuts to the cheesecake filling along with the cookies.
Make sure the cream cheese and butter are at room temperature to ensure smooth mixing without lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, you can let it sit at room temperature for about 15 minutes for easier slicing. Refrain from freezing as the texture may be compromised by the whipped cream topping.

How to Serve

The image shows a round cake on a white scalloped edge cake stand, placed on a white marbled surface. The bottom layer is a thick, golden-brown cookie crust with visible chocolate chips, giving it a crumbly texture. On top of this is a smooth, light brown chocolate cream layer that covers the whole cake. Around the edge of the cake, there are swirls of darker brown chocolate frosting, with small, rectangular chocolate chips sprinkled over both the top surface and the frosting swirls. Mini chocolate chip cookies are placed vertically between each swirl around the edge and also encircle the base of the cake, pressed gently into the frosting. In the background, there are small white bowls filled with chocolate chips and mini cookies on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute chocolate chip cookies with other sturdy cookies like graham crackers or digestive biscuits, but the flavor and texture will vary slightly from the original recipe.

How do I prevent the cheesecake from cracking?

To avoid cracks, make sure all ingredients are at room temperature before mixing, and avoid overbeating the batter. Also, chill the cheesecake thoroughly before removing it from the pan.