Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with cookie dough bites and a crunchy chocolate cookie crust, chilled before serving.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies (such as Oreos), crushed
02 - 5.3 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.3 tablespoons brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 3.5 ounces mini chocolate chips
→ Cheesecake Filling
11 - 21.2 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 ounces mini chocolate chips
18 - Reserved cookie dough balls
# How to Make It:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed cookies and melted butter thoroughly. Press mixture evenly into the prepared pan. Freeze while assembling other layers.
03 - In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla, mixing to incorporate. Stir in heat-treated flour and salt until just combined. Fold in mini chocolate chips. Shape most of the dough into marble-sized balls, reserving a portion for the topping if desired. Refrigerate cookie dough balls until ready to use.
04 - Beat cream cheese and granulated sugar until completely smooth. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla, and all-purpose flour just until incorporated.
05 - Pour half the cheesecake batter over the chilled crust. Evenly scatter half of the cookie dough balls over the batter. Cover with remaining cheesecake batter, smoothing the surface. Arrange reserved cookie dough balls on top if desired.
06 - Bake for 55 to 65 minutes until edges are set and center maintains a slight wobble. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
07 - Remove cheesecake from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
08 - Top with additional mini chocolate chips and reserved cookie dough balls if desired. Slice with a sharp knife and serve chilled.
# Expert Tips:
01 -
- No one expects an avalanche of soft cookie dough hiding in their cheesecake, but it’s always the best kind of surprise.
- It balances rich, creamy filling with the nostalgic charm of fresh cookies, which is why it never gets old.
02 -
- Once, I rushed the cooling and my cheesecake cracked down the middle—patience during chilling is rewarded!
- Heat-treating flour for the dough is non-negotiable for safe, edible cookie dough—bake it briefly, then cool before mixing in.
03 -
- Use a parchment round at the base of your pan for mess-free removal every time.
- Save a few extra cookie dough balls for topping just before serving—they always steal the show.