Chocolate Chip Cookie Dough Cheesecake (Print Version)
Silky chilled cheesecake with pockets of chocolate chip cookie dough and a crunchy chocolate cookie crust.
# What You Need:
→ Chocolate Cookie Crust
01 - 9 ounces chocolate sandwich cookies, finely crushed
02 - 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 - 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 - Extra cookie dough balls (reserved)
# How-To Steps:
01 - Preheat oven to 325°F (160°C). Grease and line the base of a 9-inch springform pan with parchment paper.
02 - Combine crushed chocolate sandwich cookies with melted butter until uniformly moist. Press mixture firmly into the bottom of the prepared pan, creating an even layer. Freeze while preparing the next components.
03 - In a bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Blend in milk and vanilla. Add heat-treated flour and salt, mixing until just combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for decoration. Refrigerate until needed.
04 - In a separate bowl, beat cream cheese and granulated sugar until creamy and smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream, vanilla extract, and flour until just incorporated, avoiding over-mixing.
05 - Pour half of the cheesecake filling over the chilled crust. Distribute half of the chilled cookie dough balls over the filling. Cover with the remaining cheesecake batter and smooth the surface. Top with reserved cookie dough balls if desired.
06 - Bake for 55 to 65 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven, crack open the oven door, and cool for 1 hour inside.
07 - Remove from oven. Let cool completely at room temperature, then refrigerate at least 4 hours or preferably overnight for best texture.
08 - When ready to serve, sprinkle mini chocolate chips and reserved cookie dough balls over the top. Slice with a sharp knife and serve chilled.
# Expert Tips:
01 -
- This cheesecake hides soft pockets of cookie dough that surprise you in every bite.
- It became my go-to for celebrations because people never quite believe how much cookie dough is packed inside.
02 -
- One time I used cold flour in the dough and ended up with tiny floury lumps—always make sure to cool heat-treated flour totally!
- If you overmix the filling after adding eggs, the cake can crack more easily—gentle mixing changed everything for me.
03 -
- Wrap the outside of the springform pan with foil, especially if your pan isn’t perfectly tight; it prevents watery surprises from the water bath.
- Letting the cheesecake cool gradually in the oven avoids big cracks and keeps that top beautiful.