Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with cookie-dough bites on a crisp chocolate cookie crust, chilled for clean slices.
# What's Needed:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies (such as Oreos), finely crushed
02 - 5.25 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6.5 tablespoons packed 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 Make It:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate cookies and melted butter in a bowl until evenly mixed. Press the mixture firmly into the bottom of the prepared pan. Place in the freezer while preparing the next steps.
03 - Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Mix in milk and vanilla extract. Add heat-treated flour and salt; stir until just combined. Fold in mini chocolate chips. Roll most of the dough into small marble-sized balls, reserving some for the topping. Refrigerate dough balls until needed.
04 - Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and all-purpose flour just until incorporated.
05 - Pour half of the cheesecake filling over the prepared crust. Evenly distribute half of the cookie dough balls over the batter. Pour on the remaining batter and gently smooth the surface. Arrange any reserved cookie dough balls on top if desired.
06 - Bake on the center rack for 55–65 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
07 - Remove cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight for best results.
08 - Before serving, top with mini chocolate chips and reserved cookie dough balls. Slice with a clean, sharp knife and serve chilled.
# Tips for Success:
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.