Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake layered with chocolate chip cookie dough and a crisp chocolate cookie crust.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies (about 24 Oreos), crushed
02 - 5.5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.5 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 Cook:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate cookies with melted butter until well mixed. Press firmly into the base of the prepared pan. Freeze while preparing the filling and dough.
03 - In a bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing to combine. Mix in heat-treated flour and salt until just incorporated, then fold in chocolate chips. Roll most of the dough into marble-sized balls, reserving some dough for garnishing. Refrigerate dough balls until needed.
04 - In a large bowl, beat cream cheese with granulated sugar until completely smooth and creamy. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, vanilla, and flour until just combined.
05 - Pour half of the cheesecake filling over the chilled crust. Scatter half the cookie dough balls across the batter. Top with remaining cheesecake filling and smooth the surface. Arrange remaining cookie dough balls on top if desired.
06 - Bake for 55 to 65 minutes, until the edges are set but center is slightly wobbly. Turn off oven, prop door ajar, and let cheesecake cool inside the oven for 1 hour.
07 - Remove cake from oven, cool completely at room temperature, then refrigerate at least 4 hours or overnight until fully set.
08 - Immediately before serving, garnish with remaining mini chocolate chips and extra cookie dough balls if using. Slice using a clean, sharp knife and serve chilled.
# Expert Advice:
01 -
- It sneaks in bite-sized cookie dough pieces, making each forkful a surprise.
- The chocolate cookie crust never goes soggy, so every slice holds together beautifully.
02 -
- Skipping the flour heat-treatment is risky—I learned this after one hasty attempt, so now I always bake it first.
- Letting the cake cool slowly in the oven really does prevent cracks, so resist the urge to rush this step.
03 -
- Bringing every dairy ingredient to room temperature makes the batter luxuriously smooth.
- If your cheesecake cracks, cover it with extra cookie dough or a dollop of whipped cream—no one will ever know.