Chocolate Chip Cookie Dough Cheesecake (Print View)
Creamy cheesecake studded with chocolate chip cookie dough on a crisp chocolate crust; chill before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 9 ounces chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Chip 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 - 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 Steps:
01 - Preheat oven to 325°F. Lightly grease and line the base of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies with melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Freeze the crust while preparing remaining components.
03 - In a mixing bowl, beat softened butter with brown and granulated sugars until light and fluffy. Mix in milk and vanilla extract. Add heat-treated flour and salt, stirring just until combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for topping. Refrigerate dough balls until needed.
04 - Using an electric mixer, blend softened cream cheese and granulated sugar until smooth. Beat in eggs one at a time, mixing briefly after each addition. Fold in sour cream, vanilla extract, and all-purpose flour just until incorporated.
05 - Pour half of the cheesecake batter onto the chilled crust. Distribute half the cookie dough balls over the batter. Cover with remaining cheesecake batter and smooth the surface. Arrange reserved cookie dough balls on top for visual appeal if desired.
06 - Bake for 55 to 65 minutes, until edges are set and center is slightly jiggly. Turn off the oven and prop the door ajar. Let cheesecake cool inside oven for 1 hour.
07 - Remove from oven and cool completely on a rack at room temperature. Refrigerate covered for at least 4 hours or overnight to ensure full firmness.
08 - Before serving, scatter mini chocolate chips and reserved cookie dough balls on top. Slice with a sharp knife, cleaning blade between cuts. Serve well-chilled.
# Expert Hints:
01 -
- This cheesecake is a showstopper with bursts of cookie dough in every creamy bite—people will beg for the recipe like it’s a secret handshake.
- The crisp chocolate base and pillowy filling make each forkful the kind you close your eyes for.
02 -
- I once tried to rush chilling time, and my cheesecake refused to slice neatly—patience is rewarded with perfect layers.
- Heat-treating the flour was something I skipped once; never again—the raw dough is only safe if you do it.
03 -
- Letting cream cheese come fully to room temperature makes the batter ultra-smooth.
- Bake the cheesecake low and slow, and never skip the gradual cooling—this is what prevents cracks every single time.