Chocolate Chip Cookie Dough Cheesecake (Print View)
Creamy cheesecake with chocolate cookie crust and bites of chocolate chip dough, chilled for indulgent slices.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 8.8 ounces chocolate sandwich cookies, finely crushed
02 - 5.3 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
# How To Make It:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch (23 cm) springform pan.
02 - Combine crushed chocolate sandwich cookies with melted butter until evenly mixed. Press firmly into the bottom of the prepared pan and freeze while preparing the next layers.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla. Add heat-treated flour and salt, blending until just combined. Fold in mini chocolate chips. Roll most of the dough into small balls (marble-sized), reserving some dough for topping. Chill until ready to use.
04 - In a mixing bowl, blend cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla, and flour until just combined.
05 - Pour half of the cheesecake filling over the prepared crust. Scatter half of the cookie dough balls across the batter. Cover with the remaining filling and smooth the surface. Arrange remaining cookie dough balls on top if desired.
06 - Bake for 55 to 65 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and allow cheesecake to cool inside for 1 hour.
07 - Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best texture.
08 - Before serving, garnish with mini chocolate chips and additional cookie dough balls if desired. Slice and serve chilled.
# Expert Hints:
01 -
- Every bite hides little pockets of cookie dough, making each forkful a happy surprise.
- The rich chocolate cookie crust brings out deep flavors and makes slicing a breeze.
02 -
- If you add warm cookie dough or overload the cheesecake, the pieces can sink or cause cracks — less is more.
- Making sure every ingredient is at room temperature will save you from a lumpy, disappointing filling.
03 -
- Wrap your springform pan’s bottom in foil if you’re worried about leaks — no soggy crusts on my watch.
- Rolling the cookie dough balls uniform in size ensures even distribution and bakes perfectly inside the cheesecake.