Chocolate Chip Cookie Dough Cheesecake (Printable version)
Creamy cheesecake studded with cookie dough and a crisp chocolate cookie crust, chilled until firm.
# Ingredient List:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6 tablespoons brown sugar
05 - 4 tablespoons 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 - 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 It:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter until uniform. Press firmly into the bottom of the prepared pan and freeze while assembling other layers.
03 - Cream together softened butter, brown sugar, and granulated sugar until light and aerated. Mix in milk and vanilla extract. Add heat-treated flour and salt, mixing until just incorporated. Fold in mini chocolate chips. Shape most of the dough into small marble-sized balls; reserve some for garnish if desired. Refrigerate until needed.
04 - Blend cream cheese and granulated sugar on medium speed until completely smooth. Incorporate eggs one at a time, mixing after each addition. Add sour cream, vanilla extract, and flour; blend until just smooth.
05 - Pour half the cheesecake batter over chilled crust. Evenly distribute half the cookie dough balls over the batter. Cover with remaining cheesecake batter and smooth the surface. Garnish with reserved cookie dough balls if desired.
06 - Bake at 325°F for 55 to 65 minutes, until edges are set and center wobbles slightly. Turn oven off, crack the door, and allow cheesecake to cool for 1 hour inside.
07 - Remove from oven, let cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
08 - Before serving, sprinkle mini chocolate chips and extra cookie dough balls on top. Slice with a sharp knife and serve well chilled.
# Expert Suggestions:
01 -
- Every slice is a hidden treasure trove of cookie dough, so it feels like you get dessert within dessert.
- The contrast between the crunchy chocolate crust and the silky cheesecake is the sort of textural magic people ask about for years.
02 -
- Skip cooling the cake in the oven and you’ll likely meet a dramatic crack down the center—learned this after an impatient first attempt.
- Heat-treating your flour for the cookie dough is non-negotiable; it’s the only way to make it truly safe, even if it feels excessive.
03 -
- Blending the cream cheese thoroughly at the start is far more important than overmixing at the end—those first few minutes set up the texture for success.
- Reserve a handful of cookie dough balls to press into the top right after baking so they look perfectly soft and inviting on each wedge.