Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with chocolate chip cookie dough and a crunchy chocolate cookie crust, chilled before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 9 ounces 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 light brown sugar, packed
05 - 1/4 cup granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated and cooled
09 - 1/2 teaspoon fine sea salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 21 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 Make:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine the finely crushed chocolate cookies with melted butter in a bowl, mixing until the crumbs are thoroughly moistened. Press firmly into the base of the prepared pan in an even layer. Freeze while preparing the next steps.
03 - In a clean bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy. Blend in the milk and vanilla extract until fully incorporated. Stir in the cooled heat-treated flour and salt until just combined, then fold in the mini chocolate chips. Roll most of the mixture into marble-sized balls for layering, reserving some for optional topping. Chill the dough balls in the refrigerator until needed.
04 - Using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and flour until just incorporated, taking care not to overmix.
05 - Pour half of the cheesecake batter over the chilled crust and smooth the top. Distribute half of the cookie dough balls evenly over the batter. Pour the remaining cheesecake batter over the cookie dough layer, smooth gently, and arrange the remaining cookie dough balls on top if desired.
06 - Place the pan in the oven and bake for 55 to 65 minutes until the edges are set and the center still has a slight wobble. Turn off the oven, crack the oven door open, and allow the cake to cool in the oven for 1 hour.
07 - Remove from the oven and cool completely at room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
08 - Before serving, sprinkle the top with additional mini chocolate chips and reserved cookie dough balls if desired. Slice with a sharp knife and serve chilled.
# Expert Hints:
01 -
- This is both a cheesecake and a cookie dough lover’s dream—no compromising required.
- Pillowy, rich filling and bursts of soft cookie dough surprise everyone who tries it at my table.
02 -
- If you rush the cooling, the top will crack and the middle might sink (I learned that the hard way the first time).
- Heat-treating the flour ensures the cookie dough is truly safe to eat—worth the tiny extra step.
03 -
- Measure flour for the cookie dough by weight, not cups—it's more reliable and prevents dry crumbs.
- If you’re short on time, freeze the crust for 10 minutes while prepping the filling to save a step.