If you can’t decide whether to you want to bake classic, delicious chocolate chip cookies or switch it up and try a cheesecake, why not make both?! This recipe combines my two favorite desserts of all time into one and I am so pleased with how it turned out. The base is thick and buttery topped with a rich cheesecake layer, giving the perfect balance with every bite. This was so easy to make and is the perfect dessert to bake for any occasion!
Baking Tips
- when combining the flour + baking power mixture into your wet ingredients, I would use an electric mixture at first, but when the dough starts forming I would go in and finish kneading with my hands
- If your dough isn’t sticking together or is falling apart/crumbling up, it’s too dry, Add a tsp of milk at a time and knead that in until you gave the right consistency. The dough should be thick and should not stick to your hands when you knead. if you want to test your consistency, try to mix your finished dough with the electric mixer. If the dough doesn’t stick to the mixing attachments but is still moist and easy to knead, then it’s perfect.
- You can sub out the chocolate chips for nay other mix-in. If you mix in Oreo crumbs and also put some Oreo chunks into the cheese cake batter, then you can make Cookies and Cream cheesecake
- Wait until the cake is fully cooled before trying to remove it from the springform pan base so it doesn’t crumble or deform
- The cookie base recipe also works for chocolate chip cookies if you have extra or want to make those instead
- If your dough is slightly sticking to your hands while kneading it, coat your hands in flour while doing so
How to Store
- If you want to save the cookie dough for later, you can store it in the freezer for as long as 2-3 months. When you are ready to use it simply let it defrost, and bake it.
- You can also prepare the cheesecake bater in advance: Just store it in an airtight container 2-4 days before using it for the best results. Make sure to stir it again before using it
Equipment
- Electric mixer (optional)
- Springform baking dish
Ingredients for Cookie Base
- 1 stick of butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp sea-salt
- 2 cups + 2 tbs all purpose flour
- 1 tbs milk of choice
- 1/3 cup + 1 tbs mini chocolate chips
Ingredients for Cheese Cake
- 3/4 cup (6 oz) plain cream cheese
- 3 tbs sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
How to Bake
- Start making your cookie base by combining the butter and sugar in a bowl. It’s okay if the texture is still clumpy after mixing
- Add in the egg and and vanilla extract and combine well
- In a separate bowl (I like to just use the measuring cup), combine the flour, baking powder, and sea salt
- Add the dry ingredients into the wet ingredients and knead until your dough forms. Once it does, add in the mini chocolate chips
- Spray the springform pan with cooking spray or coat the bottom/sides withal or butter. Make sure you do this well so the cake slips off the pan easily after baking
- Add your cookie base to the pan. Cover the entire bottom part and pinch your dough at the edges so it covers some of the sides as well. It should form a shallow bowl-like shape so your cheesecake filling can be poured inside
- Put the pan with the cookie dough in the freezer, allowing it to chill while your start your cheesecake
- To make the cake, begin by combining cream cheese, sour cream, and the egg into a bowl. Mix this thoroughly until everything is well combined and the texture is smooth
- Add in the vanilla extract and sugar
- Mix everything together until your cheesecake batter forms
- Remove the cookie base for the fridge and pour the cheesecake batter on top. The batter should cover the entire top surface, but it’s okay if the cookie base overlaps the batter in some spots.
- Bake at 350 degrees for 45 minutes and then reduce the temperature to 325 degrees for 15-20 minutes (60-65 minutes total).
- Check on your cake as it bakes and se a toothpick to see if it’s ready. The tooth pick should come out with only dry remnants of cheesecake filling. Do not wait for the top surface of the cake to turn golden/brown before removing
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