Chocolate Chip Cookie Dough Cheesecake (Print Version)
Creamy cheesecake with marble-sized chocolate chip dough and a crisp chocolate cookie crust.
# What You Need:
→ Chocolate Cookie Crust
01 - 2 1/2 cups (about 28) chocolate sandwich cookies, such as Oreos, crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 1/2 cup packed light 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
# How-To:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
02 - Mix crushed chocolate sandwich cookies with melted butter until well moistened. Press mixture firmly into the bottom of prepared pan. Place in freezer to chill while preparing other components.
03 - Beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Blend in milk and vanilla extract. Add heat-treated flour and salt; mix until just combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some dough for topping if desired. Refrigerate dough balls until needed.
04 - In a clean bowl, beat softened cream cheese with granulated sugar until smooth. Incorporate eggs one at a time, beating after each addition. Blend in sour cream, vanilla extract, and flour just until combined.
05 - Pour half of the cheesecake batter over the chilled crust. Distribute half the cookie dough balls evenly over the batter. Top with the remaining cheesecake batter, smoothing the surface gently. Arrange remaining cookie dough balls on top if desired.
06 - Bake in preheated oven for 55 to 65 minutes, or until edges are set and center is slightly wobbly. Turn oven off, crack door, and allow cake to cool inside oven for 1 hour.
07 - Remove cheesecake from oven and let cool at room temperature. Refrigerate for a minimum of 4 hours or overnight. Before serving, sprinkle top with mini chocolate chips and extra cookie dough balls if desired. Slice and serve chilled.
# Expert Advice:
01 -
- Secret pockets of homemade cookie dough hidden in every forkful give you a delightful surprise each time.
- It’s the perfect dessert to wow dessert skeptics – even my dad, a self-proclaimed cheesecake critic, is now a devotee.
02 -
- Rushing the chill time guarantees messy slices and a runny center—I learned this after a very impatient evening.
- Heating the flour isn’t optional; skipping this once led to strange aftertastes and I never risked it again.
03 -
- Set your cream cheese out well before baking—cold blocks lead to lumps you’ll never whisk away.
- Pressing the crust firmly and freezing it prevents soggy bottoms and gives exact slices every time.