Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy baked cheesecake studded with mini cookie dough balls and a crisp chocolate cookie crust, chilled before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 18 chocolate sandwich cookies, 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 whole 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 - reserved cookie dough balls
# How To Make It:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter in a bowl. Mix until the crumbs are fully moistened. Press evenly and firmly into the bottom of the prepared pan. Place pan in the freezer while preparing the remaining components.
03 - In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Incorporate milk and vanilla extract. Add heat-treated flour and salt. Stir until a soft dough forms, then fold in mini chocolate chips. Shape most of the dough into small marble-sized balls, reserving some for topping if desired. Refrigerate until further use.
04 - In a large bowl, beat softened cream cheese with granulated sugar until completely smooth. Add eggs one at a time, blending thoroughly after each addition. Gently mix in sour cream, vanilla extract, and flour until just incorporated.
05 - Pour half of the cheesecake batter over the chilled crust. Scatter half the prepared cookie dough balls evenly over the batter. Add the remaining batter, smoothing the surface gently with a spatula. Arrange reserved cookie dough balls on top if desired.
06 - Bake in preheated oven for 55 to 65 minutes, or until the edges are set and the center slightly wobbles. Switch off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
07 - Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight for optimal texture and flavor.
08 - Before serving, top with additional mini chocolate chips and reserved cookie dough balls if desired. Slice with a sharp knife and serve well chilled.
# Expert Suggestions:
01 -
- The hidden cookie dough pockets turn every slice into a treasure hunt.
- This is the dessert that always gets whispered requests for seconds, even from “just a sliver” guests.
02 -
- Skipping the flour heat-treatment is tempting, but don’t—raw flour isn’t safe in cookie dough.
- Letting the cheesecake cool in the oven avoids a sunken, cracked top (learned after an early disaster involving a hasty fridge transfer).
03 -
- Sliding a thin knife around the pan edge right after baking helps prevent sticking and keeps your crust intact.
- Garnish just before serving to preserve the cookie dough's soft bite and the chocolate chips' shine.