Chocolate Chip Cookie Dough Cheesecake (Print Version)
Creamy cheesecake with chocolate chip cookie dough pockets and a crunchy chocolate cookie crust, chilled before serving.
# What You Need:
→ Chocolate Cookie Crust
01 - 22 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 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 Make It:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed chocolate sandwich cookies with melted butter until fully coated. Press mixture evenly into the base of the prepared pan. Freeze crust while making remaining layers.
03 - In a mixing bowl, beat softened butter with both sugars until creamy and light. Blend in milk and vanilla until well mixed. Add heat-treated flour and salt; mix until just combined. Fold in mini chocolate chips. Roll most of the dough into small marble-sized balls, reserving some for topping if desired. Refrigerate until needed.
04 - With an electric mixer, beat cream cheese and granulated sugar until smooth and creamy. Add eggs individually, beating briefly after each. Blend in sour cream, vanilla, and flour just until combined.
05 - Spread half the cheesecake filling over the prepared crust. Distribute half the cookie dough balls across the surface. Gently pour remaining filling to cover. Smooth the top, then arrange additional cookie dough balls if desired.
06 - Bake for 55–65 minutes or until edges appear set with the center slightly jiggling. Turn off oven, crack the door, and allow to cool for 1 hour inside the oven.
07 - Remove cheesecake from oven and let cool completely at room temperature. Refrigerate at least 4 hours or overnight until thoroughly chilled.
08 - Before serving, garnish with mini chocolate chips and extra cookie dough balls, if desired. Slice and serve well chilled.
# Expert Hints:
01 -
- Each bite seriously delivers both creamy and chewy thrills—no negotiating for your favorite part.
- It always gets requested for celebrations, which means fewer leftovers (but that&rsquos a compliment).
02 -
- I once tried skipping the flour heat-treating because I was in a rush and instantly regretted it—your dough must be safe and smooth.
- Let the cheesecake chill the full time or longer; slicing it early leads to messy, sandy edges and a sad cake.
03 -
- Bake your crust before filling if you prefer an extra-crisp bottom—just 8 minutes does the trick.
- Lining the pan with a long strip of parchment that overhangs the edge makes for the gentlest removal later.