Chocolate Chip Cookie Dough Cheesecake (Printable Version)
Creamy cheesecake layered with chocolate cookie crust and marble-size cookie dough balls studded with mini chocolate chips, chilled until firm.
# What You Need:
→ Chocolate Cookie Crust
01 - 25 chocolate sandwich cookies, finely crushed (such as Oreos, about 9 ounces)
02 - 5.5 tablespoons unsalted butter, melted
→ Chocolate Chip Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.5 tablespoons light brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon pure vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon kosher 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 pure 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 (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 well blended. Press mixture evenly into the bottom of the prepared pan. Place in freezer to set while preparing the next components.
03 - In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Incorporate milk and vanilla extract. Add heat-treated flour and salt, mixing until just combined. Fold in mini chocolate chips. Shape most of the dough into small balls about marble size, reserving a portion for the topping. Chill rolled dough in the refrigerator.
04 - Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Blend in sour cream, vanilla extract, and all-purpose flour until combined without overmixing.
05 - Pour half the cheesecake batter over the chilled cookie crust. Arrange half the chilled cookie dough balls over the batter. Pour remaining cheesecake batter on top and smooth the surface. Dot the top with reserved cookie dough balls if desired.
06 - Bake for 55 to 65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside.
07 - Remove cheesecake from oven and cool entirely at room temperature. Transfer to refrigerator and chill for at least 4 hours or overnight for best texture.
08 - Before serving, sprinkle with mini chocolate chips and additional cookie dough balls. Slice using a clean, sharp knife and serve chilled.
# Helpful Tips:
01 -
- You get little pockets of cookie dough magic that never bake hard, staying gooey under the cheesecake.
- Every slice is show-stopping—cheesecake lovers and cookie fanatics both give it rave reviews.
02 -
- Skipping the step of heat-treating flour makes raw dough risky—don’t take shortcuts here.
- Letting the cheesecake chill overnight radically improves the texture and helps flavors meld.
03 -
- Always use room temperature cream cheese for a lump-free, creamy filling every single time.
- Freezing the crust for just 10 minutes helps prevent cookie crumbs blending into the cheesecake batter.