Chocolate Chip Cookie Dough Cheesecake (Print version)
Creamy cheesecake with marble-sized cookie dough bites and a crisp chocolate cookie crust, chilled before serving.
# What goes in:
→ Chocolate Cookie Crust
01 - 1 3/4 cups chocolate sandwich cookie crumbs (about 24 Oreos), finely crushed
02 - 5 1/3 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 - 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
# Cooking steps:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch (23 cm) springform pan.
02 - Combine chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press mixture firmly into the base of the prepared pan. Freeze while making the next layers.
03 - In a separate bowl, beat together softened butter, brown sugar, and granulated sugar until pale and fluffy. Mix in milk and vanilla. Add heat-treated flour and salt; blend just until incorporated. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving a portion for topping. Refrigerate until needed.
04 - With an electric mixer, beat cream cheese and granulated sugar until smooth. Incorporate eggs one at a time, mixing thoroughly between each addition. Blend in sour cream, vanilla extract, and flour until mixture is well combined and creamy.
05 - Pour half of the cheesecake batter over the chilled crust. Evenly distribute half of the cookie dough balls over the batter. Cover with the remaining cheesecake filling and gently smooth the surface. Arrange reserved cookie dough balls on top, if desired.
06 - Bake for 55 to 65 minutes, until edges are set but the center remains slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove and let cool to room temperature.
07 - Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
08 - Before serving, sprinkle mini chocolate chips and extra cookie dough balls over the top. Slice and serve cold.
# Tips from flavorandfeast:
01 -
- This cheesecake packs chewy cookie dough bites and a crisp chocolate base—like finding buried treasure in every slice.
- It’s a reliable hit for gatherings, and the leftovers taste even better chilled the next day.
02 -
- I skipped heat-treating the flour once and regretted it—food safety isn’t optional with cookie dough.
- Letting the cheesecake cool slowly in the oven gave me my first crack-free cake ever.
03 -
- Wrapping a damp towel around your cake pan while baking evens the temperature—no water bath required.
- A sharp hot knife gives the cleanest slices, especially straight from the fridge.