Chocolate Chip Cookie Dough Cheesecake (Printable)
A creamy cheesecake studded with cookie dough and a crisp chocolate crust, chilled for perfect slices.
# What You'll Need:
→ Chocolate Cookie Crust
01 - 28 chocolate sandwich cookies (e.g., 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 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 vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping (optional)
17 - 1/4 cup mini chocolate chips
18 - Reserved cookie dough balls
# Method:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, combine crushed chocolate sandwich cookies with melted butter until evenly moistened. Firmly press the mixture into the bottom of the prepared pan. Freeze while preparing the next layer.
03 - Beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla extract. Add heat-treated flour and salt, stirring until just incorporated. Fold in mini chocolate chips. Shape most of the dough into marble-sized balls, reserving some for topping if desired. Refrigerate until needed.
04 - Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream, vanilla extract, and flour until just combined.
05 - Pour half the cheesecake batter over the crust. Evenly scatter half the cookie dough balls onto the batter. Top with remaining batter and smooth the surface. Arrange extra cookie dough balls on top, if desired.
06 - Bake for 55–65 minutes, until edges are mostly set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
07 - Remove pan from oven and allow cheesecake to cool to room temperature. Chill in refrigerator for at least 4 hours or overnight.
08 - Before serving, garnish with mini chocolate chips and reserved cookie dough balls. Slice and serve chilled.
# Insider Tips:
01 -
- The chocolate cookie crust shatters against the creamy filling in the most satisfying way.
- Pockets of real cookie dough hide inside like little rewards for every forkful.
- It looks impossibly fancy but comes together with simple mixing and patience.
02 -
- Skipping the heat treatment on the flour is a food safety risk since its going into a filling that wont cook the dough through.
- Overbearing the filling after adding eggs traps air that causes deep cracks during baking.
- Letting the cheesecake cool gradually in the oven prevents the dramatic temperature shock that splits the surface.
03 -
- Freeze the cookie dough balls for 20 minutes before layering so they hold their shape and dont melt into the batter.
- A water bath isnt required here but wrapping the outside of the pan in foil and placing a pan of hot water on the rack below adds gentle steam that keeps cracks away.