Chocolate Chip Cookie Dough Cheesecake (Printer-Friendly)
Creamy cheesecake layered with heat-treated cookie dough bites and a crisp chocolate cookie crust; chill until firm before slicing.
# What You'll 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 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 - Cookie dough balls, reserved
# How-To Steps:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed chocolate sandwich cookies with melted butter until evenly moistened. Press mixture firmly into the base of the prepared pan. Freeze while preparing other layers.
03 - In a mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy. Blend in milk and vanilla extract. Add heat-treated flour and salt, mixing just to combine. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving a portion for optional topping. Refrigerate until use.
04 - Beat cream cheese and granulated sugar together until creamy and smooth. Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream, vanilla extract, and flour just until incorporated.
05 - Pour half the cheesecake batter over the chilled crust. Distribute half of the cookie dough balls over the batter. Pour the remaining cheesecake batter on top and gently smooth the surface. Arrange remaining cookie dough balls on top, if desired.
06 - Bake for 55 to 65 minutes, or until edges are set and the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
07 - Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results. Before serving, sprinkle with mini chocolate chips and reserved cookie dough balls if desired. Slice and serve chilled.
# Expert Advice:
01 -
- Imagine sneaking bites of cookie dough and cheesecake at the same time—that's the magic here.
- It manages to be crowd-pleasing, show-stopping, and deeply comforting all at once.
02 -
- Skipping the heat-treatment for flour can ruin the fun—always bake or microwave the flour for safe snacking.
- Let the cheesecake cool slowly in the turned-off oven or it will crack dramatically, which I learned after my first attempt collapsed into craters.
03 -
- Wipe your knife between slices for bakery-style presentation.
- Try adding a pinch of espresso powder to the crust for a subtle chocolate boost.