Chocolate Chip Cookie Dough Cheesecake (Printable Version)
Creamy cheesecake studded with cookie dough and chocolate chips on a crisp chocolate-cookie crust.
# What You Need:
→ Chocolate Cookie Crust
01 - About 27 chocolate sandwich cookies (such as Oreos), finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Chip Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6 tablespoons packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon kosher 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:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine cookie crumbs and melted butter in a bowl until fully moistened. Firmly press mixture into the bottom of prepared pan. Place in freezer while making other layers.
03 - In a mixing bowl, cream softened butter, brown sugar, and granulated sugar until fluffy. Mix in milk and vanilla extract. Stir in flour and salt just until incorporated, then fold in chocolate chips. Roll most of dough into small marble-sized balls, reserving a portion if desired for topping. Chill until ready to use.
04 - Beat softened cream cheese and granulated sugar with an electric mixer until completely smooth. Add eggs one at a time, blending well after each addition. Mix in sour cream, vanilla extract, and flour just until incorporated.
05 - Pour half of the cheesecake batter over chilled crust. Distribute half the cookie dough balls over the batter. Cover with remaining cheesecake batter and gently smooth surface. Arrange remaining cookie dough balls and additional mini chocolate chips on top, if using.
06 - Bake for 55 to 65 minutes, until edges are set and center is slightly wobbly. Turn off oven, crack oven door, and let cheesecake cool inside oven for 1 hour.
07 - Remove cheesecake from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
08 - Before serving, garnish with mini chocolate chips and reserved cookie dough balls if desired. Slice with a sharp knife and serve chilled.
# Expert Hints:
01 -
- The surprise bites of soft cookie dough peeking through each creamy slice are like finding hidden treasures.
- Every time I serve this, someone asks for the recipe before they’ve even finished dessert.
02 -
- If you don’t heat-treat the flour for the cookie dough, you risk biting into something that only feels safe—trust me, it’s worth the extra five minutes.
- Letting the cheesecake cool in the oven with the door cracked saves you from unsightly cracks down the middle (a lesson learned after a few broken-hearted unveilings).
03 -
- Always use room temperature ingredients for a super-smooth, lump-free filling.
- Freezing the crust before baking helps it hold together and keeps the base from going soggy.