Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with chocolate chip cookie dough on a crunchy chocolate crust, chilled before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 25 chocolate sandwich cookies (such as Oreos), finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 1/3 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 24 ounces cream cheese, softened
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping (optional)
17 - 1/4 cup mini chocolate chips
18 - Reserved cookie dough balls
# How-To Steps:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter in a bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan to form an even layer. Freeze while assembling the next layer.
03 - In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, and mix well. Blend in heat-treated flour and salt just until a dough forms. Fold in mini chocolate chips. Portion most of the dough into small marble-sized balls, reserving the remainder for the topping. Refrigerate dough balls until ready to use.
04 - In another large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Incorporate eggs one at a time, mixing after each addition. Add sour cream, vanilla extract, and flour. Mix until just combined.
05 - Pour half of the cheesecake batter over the prepared crust. Distribute half of the cookie dough balls evenly over the batter. Cover with remaining cheesecake batter and smooth the surface. Place reserved cookie dough balls on top if desired.
06 - Bake for 55 to 65 minutes until the edges are set but the center still has a slight wobble. Turn off the oven, crack open the oven door, and allow the cake to cool for 1 hour.
07 - Remove cheesecake from oven and cool completely at room temperature. Transfer to refrigerator and chill for at least 4 hours or overnight for best results.
08 - Before serving, sprinkle the top with mini chocolate chips and extra cookie dough balls if desired. Slice with a sharp knife and serve chilled.
# Expert Tips:
01 -
- This cheesecake hides surprises of soft, buttery cookie dough in every luscious bite—just between us, that’s the reason I never bother with plain cheesecake again.
- Layers of flavor and texture mean every slice truly impresses—even if your swirling technique (or patience) isn’t perfect.
02 -
- Skipping the heat-treating step for the flour in your cookie dough is tempting but unwise—I learned that food safety isn’t just for TV chefs.
- Letting your cheesecake chill overnight feels cruel, but the flavor and texture the next day are simply unbeatable.
03 -
- Let all cold ingredients come to room temperature; rushing this step leads to lumps and uneven baking.
- Bake low and slow, and always cool your cheesecake gradually in the oven—rushing can cause cracks and weeping.