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Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

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4.9 from 93 reviews

This decadent Chocolate Chip Cookie Dough Pumpkin Cheesecake combines a rich Oreo crust with layers of creamy pumpkin-spiced cheesecake and pockets of edible cookie dough, all topped with a luscious chocolate ganache. Perfect for fall celebrations or any dessert lover craving a fusion of pumpkin and cookie dough flavors in a creamy cheesecake form.

Ingredients

Crust

  • 30 regular (not Double Stuf) Oreos or similar chocolate sandwich cookies (almost a full Family Size 19.1 oz. package)
  • 3 tbsp. granulated sugar
  • 5 tbsp. butter, melted

Cookie Dough

  • 1/3 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tbsp. water
  • 2 tsp. vanilla extract
  • 2/3 cup all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

Cheesecake Layer

  • 4 (8 oz.) packages cream cheese, softened (full fat or reduced fat)
  • 1 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature if possible
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. clove
  • 15 oz. can pumpkin puree (NOT pumpkin pie mix)

Ganache Topping

  • 4 oz. semi-sweet baking chocolate, broken into pieces
  • 3 tbsp. butter, sliced into pats
  • 1/3 cup heavy cream

Optional Garnish

  • Mini chocolate chips
  • Whipped cream mounds

Instructions

  1. Prepare the crust: Using a food processor, pulse the chocolate sandwich cookies into fine crumbs, or place cookies in a gallon-sized plastic bag and crush with a rolling pin. Transfer the crumbs to a medium bowl, add granulated sugar and stir to combine. Drizzle melted butter over crumbs and stir thoroughly until the crumbs start to slightly adhere together. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan.
  2. Make the cookie dough: In a small bowl, beat softened butter with granulated sugar and brown sugar until fully combined. Add water and vanilla extract and continue beating. Gradually beat in the flour; the batter will be very thick and mostly come together in a ball. Mix in mini semi-sweet chocolate chips by briefly beating with a mixer to evenly distribute without crushing the chips. Roll the dough into scant 1-inch balls and chill in the refrigerator while preparing the cheesecake layer.
  3. Prepare the cheesecake batter: In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract and beat until smooth. Add eggs one at a time, beating well and scraping the bowl after each addition to incorporate evenly. Beat in cinnamon, pumpkin pie spice, clove, and pumpkin puree until fully combined.
  4. Assemble and bake: Pour the pumpkin cheesecake batter over the prepared crust in the springform pan. Evenly distribute the chilled cookie dough balls on top of the batter, pressing down gently so they are completely covered and no edges are exposed. Bake in a preheated 350°F oven for about 75 minutes, or until the edges turn golden and the center appears set but still slightly jiggles when gently shaken. Remove from the oven and cool completely on a wire rack.
  5. Chill the cheesecake: Run a knife around the edges of the pan to loosen the cheesecake, then release the springform edges. Leave the cheesecake on the pan base and refrigerate until thoroughly chilled.
  6. Prepare ganache and garnish: In a small microwave-safe bowl, combine chopped semi-sweet baking chocolate and butter. Microwave for 30 seconds, then stir until partially melted. Add heavy cream and microwave another 30 seconds. Whisk the mixture until smooth and glossy, adding minimal additional heat in 10-second intervals if necessary to avoid scorching. Spread the ganache evenly over the top of the chilled cheesecake and allow to set for 15-20 minutes. Garnish with mini chocolate chips and whipped cream mounds if desired.
  7. Serve and store: Carefully remove the cheesecake from the pan base onto a serving plate. Slice and serve chilled. Store leftovers refrigerated for up to one week.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps and promote smooth batter.
  • Do not substitute pumpkin puree with pumpkin pie mix, which contains added sugars and spices altering the flavor.
  • Chilling the cookie dough balls before placing them on cheesecake prevents them from melting too quickly while baking.
  • Allow the ganache topping to set completely before slicing for clean cuts.
  • This cheesecake should be stored refrigerated and consumed within one week for best taste and freshness.

Find it online: https://forkvista.com/chocolate-chip-cookie-dough-pumpkin-cheesecake-recipe/