I’ve been dreaming about this Chocolate Chip Cookie Cheesecake with Chocolate Drip for weeks now, and let me tell you, it’s everything I hoped it would be! Picture this: creamy vanilla cheesecake sitting on a buttery chocolate chip cookie crust, all topped with glossy chocolate ganache that drips down the sides like pure heaven. After countless kitchen experiments, I finally nailed the perfect recipe that combines two of my favorite desserts into one show-stopping creation.
What Is Chocolate Chip Cookie Cheesecake with Chocolate Drip?
This dessert is basically my childhood dreams come true on a plate. We start with a homemade chocolate chip cookie base that’s firm enough to support the creamy cheesecake layer. Then comes the star of the show: rich, smooth cheesecake that’s perfectly sweetened and incredibly creamy. Finally, we top it all with a glossy chocolate ganache that creates those gorgeous drips down the sides.
Ingredients Overview for Chocolate Chip Cookie Cheesecake with Chocolate Drip
Don’t worry, this isn’t as complicated as it sounds! Most of these ingredients are probably already hanging out in your kitchen right now. I’ve broken everything down into three simple sections to make shopping and prep super easy.
For the Cookie Crust:
- All-purpose flour (2 cups) – The foundation of our cookie base. You can substitute with gluten-free flour blend if needed
- Butter (1 cup, softened) – Creates that perfect chewy texture. Room temperature is key here
- Brown sugar (3/4 cup) – Adds moisture and that classic cookie flavor. Light or dark brown sugar both work
- Granulated sugar (1/2 cup) – Balances the sweetness perfectly
- Eggs (2 large) – Binds everything together beautifully
- Vanilla extract (2 teaspoons) – Never skip this flavor booster
- Baking soda (1 teaspoon) – Helps create the perfect texture
- Salt (1/2 teaspoon) – Brings out all the flavors
- Chocolate chips (1 1/2 cups) – Semi-sweet works best, but use whatever you love
For the Cheesecake Layer:
- Cream cheese (32 oz, room temperature) – This is crucial for smoothness. Don’t skip the softening step
- Granulated sugar (1 cup) – Sweetens our creamy layer perfectly
- Eggs (4 large, room temperature) – Temperature matters for smooth mixing
- Vanilla extract (2 teaspoons) – Pure vanilla makes all the difference
- Sour cream (1/2 cup) – Creates that tangy richness we love in cheesecake
- Heavy cream (1/4 cup) – Makes everything extra smooth and creamy
For the Chocolate Drip:
- Heavy cream (1/2 cup) – Creates the perfect ganache consistency
- Dark chocolate chips (1 cup) – Choose good quality chocolate for best results
- Butter (2 tablespoons) – Adds shine and smooth texture
Step-by-Step Instructions for Chocolate Chip Cookie Cheesecake with Chocolate Drip
Prepare the Cookie Base: First, preheat your oven to 350°F and line a 9-inch springform pan with parchment paper. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Next, beat in eggs one at a time, then add vanilla extract.
Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to your butter mixture, mixing just until combined. Then, fold in those beautiful chocolate chips. Press this cookie dough firmly into the bottom of your prepared springform pan, creating an even layer.
Bake the Cookie Crust: Pop that cookie base into the oven for about 15-18 minutes, until the edges are lightly golden. Meanwhile, reduce your oven temperature to 325°F for the cheesecake layer. Let the cookie base cool while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until completely smooth and fluffy. This is super important for avoiding lumps! Gradually add sugar, beating until well combined. Then, add eggs one at a time, mixing on low speed after each addition. Finally, blend in vanilla extract, sour cream, and heavy cream until just combined.
Assemble and Bake: Pour the cheesecake mixture over your cooled cookie crust, spreading it evenly. Wrap the bottom of your springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water halfway up the sides of the springform pan.
Bake to Perfection: Bake for 55-65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Create the Chocolate Drip: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a bowl and let sit for 2 minutes. Then, gently stir until smooth and glossy. Stir in butter until fully incorporated. Let the ganache cool for 10-15 minutes until it’s thick enough to drip slowly.
Final Assembly: Remove the cheesecake from the springform pan and place on your serving plate. Pour the chocolate ganache over the center of the cheesecake, allowing it to spread and drip down the sides naturally. Refrigerate for another 30 minutes to set the drip before serving.
Serving Suggestions
This Chocolate Chip Cookie Cheesecake with Chocolate Drip is honestly perfect on its own, but I love adding a few special touches. Try serving it with fresh berries for a pop of color and tartness that cuts through the richness. A dollop of whipped cream never hurt anyone either! For special occasions, I sometimes sprinkle mini chocolate chips around the plate or add a few whole cookies as garnish.
Tips For The Perfect Chocolate Chip Cookie Cheesecake
- Room Temperature Ingredients: This is absolutely crucial for smooth cheesecake. Take your cream cheese and eggs out at least 2 hours before baking
- Don’t Overmix: Once you add the eggs to your cheesecake mixture, mix on low speed just until combined. Overmixing creates air bubbles that can cause cracks
- Water Bath Magic: The water bath keeps the temperature even and prevents cracking. Don’t skip this step, even though it seems fussy
- Test for Doneness: The center should still jiggle slightly when done. It will continue cooking as it cools
- Patience with Cooling: Let it cool gradually to prevent cracks. Rush this process and you might end up with a split top
- Ganache Consistency: If your chocolate drip is too thick, add a tablespoon of warm cream. Too thin? Let it cool a bit longer
Frequently Asked Questions
Can I make this Chocolate Chip Cookie Cheesecake with Chocolate Drip ahead of time? Absolutely! Actually, this dessert tastes even better the next day. Make it up to 3 days ahead and store covered in the refrigerator. Add the chocolate drip just before serving for the best presentation.
Why did my cheesecake crack? Usually, cracking happens from temperature shock or overmixing. Make sure all ingredients are room temperature, don’t overmix once you add eggs, and follow the gradual cooling process. The water bath also helps prevent cracks.
Can I freeze this dessert? Yes, but I recommend freezing it without the chocolate drip. Wrap the cooled cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then add fresh chocolate ganache before serving.
What if I don’t have a springform pan? While a springform pan makes removal much easier, you can use a regular 9-inch cake pan. Line it well with parchment paper, leaving overhang for easy lifting. The presentation might not be as clean, but it will taste just as amazing.
Why You’ll Absolutely Love This Recipe
This Chocolate Chip Cookie Cheesecake with Chocolate Drip combines the best of both worlds in one stunning dessert. You get that nostalgic cookie flavor from the base, paired with rich, creamy cheesecake that’s not too sweet. The chocolate drip adds drama and extra indulgence that makes every slice feel special. Plus, it’s surprisingly easier than you might think, and the wow factor is off the charts!
My Recipe Testing Adventures
Let me be real with you, this recipe took me four attempts to get just right! My first try resulted in a soggy cookie base because I didn’t pre-bake it long enough. The second attempt cracked because I was impatient with the cooling process. By the third try, I nailed the technique but the chocolate drip was too runny and made a mess. Finally, on attempt number four, everything came together perfectly. You can find more of my baking adventures and behind-the-scenes moments on my Pinterest page, where I share all my kitchen wins and fails!
Chocolate Chip Cookie Cheesecake with Chocolate Drip
Ingredients
Equipment
Method
- First, preheat your oven to 350°F and line a 9-inch springform pan with parchment paper. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes). Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture and mix until just combined. Fold in the chocolate chips, then press the dough evenly into the bottom of the prepared pan.
- Bake the cookie crust for 15–18 minutes, until edges are lightly golden. Reduce oven temperature to 325°F and let the crust cool while you prepare the filling.
- Beat room-temperature cream cheese in a large bowl until smooth. Gradually add sugar, then eggs one at a time on low speed. Blend in vanilla extract, sour cream, and heavy cream until just combined.
- Pour the cheesecake mixture over the cooled crust, wrapping the pan’s bottom in foil. Place in a larger roasting pan and pour hot water halfway up the sides of the springform pan.
- Bake for 55–65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour. Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Heat heavy cream in a small saucepan until it begins to simmer. Pour over chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Stir in butter and let ganache cool 10–15 minutes until thick enough to drip.
- Remove cheesecake from pan and place on serving plate. Pour ganache over the top, letting it drip down the sides naturally. Refrigerate 30 minutes to set before slicing and serving.