Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with cookie dough and chocolate chips on a crisp chocolate-cookie crust.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 9 ounces chocolate sandwich cookies (such as Oreos), finely crushed
02 - 5.5 tablespoons unsalted butter, melted
→ 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
# Directions:
01 - Preheat oven to 325°F (160°C). Grease and line the base of a 9-inch (23 cm) springform pan.
02 - Mix crushed chocolate cookies and melted butter until evenly combined. Press the mixture firmly into the base of the prepared pan. Freeze while assembling the next components.
03 - In a bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy. Mix in milk and vanilla extract. Add heat-treated flour and salt, mixing just until incorporated. Fold in mini chocolate chips. Shape most of the dough into small balls, reserving some for garnish if desired. Refrigerate prepared dough balls.
04 - Beat cream cheese and granulated sugar until completely smooth. Add eggs one at a time, mixing briefly after each addition. Blend in sour cream, vanilla extract, and flour until just combined, avoiding overmixing.
05 - Pour half of the cheesecake filling over the chilled crust. Evenly distribute half of the cookie dough balls over the batter. Pour over the remaining cheesecake filling and gently smooth the surface. Dot the top with additional cookie dough balls if desired.
06 - Place the pan in the oven and bake for 55–65 minutes, until the edges are set but the center remains slightly wobbly. Turn off the oven and crack the oven door. Cool the cheesecake inside for 1 hour without disturbing.
07 - Remove cheesecake from oven and allow to cool fully at room temperature. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
08 - Before serving, sprinkle the cheesecake with mini chocolate chips and extra cookie dough balls if desired. Slice with a sharp knife and serve chilled.
# Expert Tips:
01 -
- Every bite bursts with creamy cheesecake and delicious chunks of real cookie dough—nobody can resist it.
- The contrast of the crisp chocolate cookie crust, pockets of dough, and silky filling is pure decadence—a true showstopper for gatherings.
02 -
- Don’t skip heat-treating the flour—it’s a step I once ignored, and I regretted it when I worried about serving raw dough.
- Letting the cheesecake chill overnight gives the best structure and taste, even though the wait can feel eternal.
03 -
- If you’re short on time, chill the crust in the freezer for speed—just five minutes makes it firm up fast.
- Sifting the flour before heat-treating helps it toast more evenly and prevents lumps in the finished dough.