Chocolate Chip Cookie Dough Cheesecake (Printable Version)
Creamy cheesecake layered with mini cookie dough balls on a crisp chocolate cookie crust, chilled until perfectly set.
# What You Need:
→ 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
# How-To:
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.
# Expert Tips:
01 -
- You get the best of both worlds: creamy cheesecake and irresistible bits of cookie dough hidden inside.
- It somehow disappears from the fridge faster than any other dessert I make.
02 -
- One rushed attempt taught me that chilling overnight really is non-negotiable or you'll get messy slices.
- Heat-treating the flour for the dough stopped me from worrying about safety without changing the texture.
03 -
- If you see cracks forming, don't worry—a heap of cookie dough on top covers anything.
- Baking the crust first, even briefly, guarantees no soggy bottoms.