Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with cookie dough balls on a chocolate cookie crust, chilled until firm for neat slices.
# What You’ll Need:
→ Chocolate Cookie Crust
01 - 22 chocolate sandwich cookies (such as Oreos), 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 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 - 2 1/2 (8-ounce) packages 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 Steps:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, combine crushed chocolate sandwich cookies and melted butter until evenly moist. Press the mixture firmly into the bottom of the prepared pan to form a compact layer. Transfer to the freezer while proceeding with the next steps.
03 - In a bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy. Mix in milk and vanilla. Add heat-treated flour and salt, mixing just until a soft dough forms. Fold in mini chocolate chips. Shape most of the dough into marble-sized balls for the cheesecake, reserving some for optional topping. Chill until needed.
04 - In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth. Add eggs one at a time, mixing briefly after each, then blend in sour cream, vanilla, and flour just until combined.
05 - Pour half the cheesecake mixture over the chilled crust. Scatter half of the prepared cookie dough balls evenly across the surface. Cover with remaining cheesecake mixture, smoothing the top, and arrange the rest of the cookie dough balls over the batter for a decorative finish.
06 - Bake in preheated oven for 55 to 65 minutes, or until edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
07 - Transfer cheesecake to a wire rack and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight to fully set.
08 - Before serving, top with mini chocolate chips and extra cookie dough balls if desired. Slice with a sharp, clean knife and enjoy chilled.
# Expert Advice:
01 -
- No one suspects there are pockets of real cookie dough until they bite in, and it turns grown-ups into wide-eyed kids.
- You get the dreamy texture of cheesecake with playful, chewy chunks of cookie dough in every slice.
02 -
- Skipping the step of cooling in the oven brings on ugly cracks—trust me, I’ve tried to rush it before.
- Heat-treating the flour really is non-negotiable for safe, edible cookie dough—don’t let anyone tell you otherwise.
03 -
- Sneak a piece of parchment under the bottom of your springform pan so you can easily transfer the whole cheesecake from pan to plate.
- Resist the urge to overmix the cheesecake filling; gentle mixing is the secret to a silky, crack-free texture.