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» Pale Yellow

Cream together butter and sugar until pale yellow.

Chocolate Chip Cookie Dough Cheesecake Cake

Tracy Byrne

This cake was kind of a lot of work, but with careful planning and making a few things ahead, it wasn't too bad!  Here was my schedule:

Mon. - Bake the cake and cheesecake, wrap both in plastic wrap, freeze. (1 hour active time + 3-4 hours baking & cooling time)

Tues. - Make the cookie dough, wrap and freeze. (1/2 hour active time)

Sun. - Make the frosting, assemble, and serve. (1 hour active time)

That really isn't too much time when you consider this cake can easily serve 20 people, it's a lot of cake!  Plus, it's very rich and that is phrase I rarely use.  None of the parts are difficult on their own.  This is the type of baking project I still find challenging and really enjoy!

I made this cake in honor of my roommate Ruth's birthday.  Her parents were in town visiting for the weekend and I really wanted to make something impressive!  This is an impressive cake!  We enjoyed eating it very much!

My only complaint about the cake was the molasses.  I found the flavor very over powering and I would leave it out next time.  I usually like molasses, but I guess I like the flavor in a spice cookie, not a cheese cake.  Everything else was delicious, especially the cookie dough part!  One tip - let the cake, cheesecake, and cookie dough thaw a bit before assembly.  The frosting was freezing to the side causing to crack when I cut pieces.

Print the recipe.

Chocolate Chip Cookie Dough Cheesecake Cake Adapted from Sprinkle Bakes

Chocolate Cake 1 ounce bittersweet chocolate 1/4 cup + 2 tablespoons cocoa powder 1/2 cup hot coffee 1 egg + 1 yolk 2 tablespoons plain Greek yogurt, I used non-fat 1 teaspoon vanilla 1 cup + 2 tablespoons flour 3/4 cup packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, room temperature

  1. Preheat the oven to 350 F.  Grease the inside of a 9” cake pan (I used my springform) and then place a piece of parchment at the bottom.  Grease the parchment and dust the inside with extra cocoa powder, shake out the extra cocoa powder.
  2. Chop up the chocolate and add it and the cocoa powder to the hot coffee.  Stir to melt the chocolate and set aside.
  3. In a small bowl whisk together the eggs, yogurt, and vanilla.  Add in about half the chocolate mixture and whisk to combine.
  4. In your stand mixer, add the flour, sugar, soda, and salt.  Mix on low to combine with the paddle attachment.  Add the butter and the other half of the chocolate mixture and beat on low to combine.
  5. Add the egg mixture in two parts and scrape down the sides of the bowl as needed.
  6. Pour the batter into a prepared pan and bake 25-30 or until the cake is set and then let cool on a wire rack.  After about 10 minutes, remove the cake from the pan.
  7. Trim the top of the cake with a cake leveler so the top is flat.
  8. Once the cake is completely cooled, wrap completely in plastic wrap and freeze.

Chocolate Chip Cheesecake 8 tablespoons unsalted butter, room temperature 16 ounces cream cheese, room temperature 2 eggs 1/4 cup + 2 teaspoons cook and serve vanilla pudding mix 2 tablespoons molasses 2 teaspoons vanilla 1 teaspoon baking powder 1/2 cup bittersweet chocolate chips

  1. Preheat the oven to 325 F and grease a 9-in springform pan.  Line the bottom with parchment, grease the parchment, and then dust the inside with flour.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.  Add in the cream cheese a little at a time and beat until well combined.
  3. Scrap down the bowl and add the eggs one at a time and then the pudding, molasses, vanilla, and baking powder.  Mix on medium until everything is well incorporated.  Fold in the chocolate chips by hand.
  4. Pour the batter into the prepared pan and bake 50 minutes until the top is set.
  5. Let the cheesecake cool completely in the pan. Use a cake leveler to make the top of the cheesecake flat.
  6. Wrap in plastic and place in the freezer until assembly.

Chocolate Chip Cookie Dough 3 cups flour 3/4 teaspoon salt 1 1/4 cup packed light brown sugar 3/4 cup sugar 1 cup unsalted butter melted 1 1/4 teaspoon vanilla 1 cup bittersweet chocolate chips 6 tablespoons whole milk

  1. Line a 9-in springform pan with plastic wrap with plenty hanging over the side.
  2. Add the flour, salt, brown sugar, and sugar to the bowl of a stand mixer with a paddle attachment.  Mix on low until well combined.
  3. Pour in the butter and vanilla and mix until a dry dough forms.  Add in the chocolate chips.
  4. Add milk 1 tablespoon at a time until the dough becomes soft.
  5. Press into the springform pan and tightly wrap in plastic.  Freeze until assembly.

Buttercream Frosting 1 1/2 (3 sticks) unsalted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 2 tablespoons molasses 1 tablespoon cocoa powder 1/4 teaspoon salt

  1. Beat together the butter and powdered sugar in the bowl of stand mixer with paddle attachment on low to combine everything.  Then beat on high speed until the mixture is light and fluffy.
  2. Add in the vanilla, molasses, cocoa, and salt.  Again beat on high until everything is well combined.  Scrap the bowl as needed.

Assembly Chocolate chips for decoration

  1. Place the chocolate cake on the serving plate.  Places small strips of wax paper under the edges of the cake to assist with clean up.
  2. Spread a small layer of frosting on top of the cake.
  3. Top with the cheesecake.
  4. Top the cheesecake with the cookie dough.
  5. Frost the sides of the cake with an offset spatua.  No need to frost the top.
  6. With a piping bag and a star tip, pip stars on the top edge of the cake, place a chocolate chip in the center of each star. If you want candles on your cake, pipe a big swirl for each candle.  Place the candles in the middle of the swirls.
  7. Remove the wax paper, wipe down the edge of the plate, and pipe stars at the bottom.
  8. Refrigerate until serving.