Chocolate Chip Cookie Dough Cheesecake
This Chocolate Chip Cookie Dough Cheesecake is loaded with chocolate chips and chunks of cookie dough throughout! This dessert is a show stopper!
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Whenever a special holiday like my birthday or Mother’s Day would come around my husband would ask me if there was a special dessert I had in mind. I always gave him a few choices including this cheesecake but he always chose one of the other options. Instead he’s made this Strawberry Shortcake with Almond Glaze, this Chocolate Cake, and these Cheesecake Stuffed Strawberries. He’s not too shabby in the kitchen.
I think he went with the other choices because this has more steps than the usual recipe but honestly it came together so quickly. Yep. This year I decided to make this for myself for Mother’s Day. I’m sure we might end up with additional dessert as well but that’s just how we roll.
Cheesecakes can be a little intimidating and so frustrating when they don’t turn out. This came together beautifully. And did I mention it’s a cheesecake loaded with chunks of cookie dough throughout?
Half of my cookie dough balls. The dough will be kind of wet but harden up in the freezer while you prepare the rest of the cheesecake.
I used graham cracker crumbs for my crust since I didn’t have any Oreos or chocolate crumbs on hand. Feel free to use whatever you prefer. Spread half of the cheesecake batter in the pan.
Then fold in your cookie dough balls and some chocolate chips.Spread it all into a pan and bake away.
Look at those chunks of cookie dough.
There’s a reason Cheesecake Factory tops all of its cheesecakes with fresh whipped cream. The cream cuts the rich dense cheesecake and is the perfect compliment. Don’t skip this part!
OTHER CHEESECAKE RECIPES
- Caramel Apple Cheesecake Bars
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Carrot Cake Cheesecake
- Cookies and Cream Cheesecakes
- Turtle Cheesecake
Chocolate Chip Cookie Dough Cheesecake
- ½ cup butter, softened, 113g
- ½ cup sugar, 100g
- ½ cup packed light brown sugar, 110g
- 2 tablespoons milk, 30ml
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, 136g
- 1/4 teaspoon salt
- 1 cup mini chocolate chips, 180g
- Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
- 4 tablespoons butter, melted, 57g
- 2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos), 320g
- 4 packages cream cheese, softened to room temperature, 8-ounce (900g)
- 1 cup sugar, 200g
- 4 large eggs
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup sour cream, 240g
- 1 cup heavy whipping cream, 240g
- 1/3 cup powdered sugar, 40g
- Mini chocolate chips, for sprinkling
- Preheat oven to 325 degrees.
- For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be wet. Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.
- For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the graham crackers or cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.
- For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
- Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
- Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches (make sure no kids are around!). Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. For best results chill overnight.
- For whipped cream garnish: Whip cream with sugar until soft peaks form.
- To serve, cut into slices and top with whipped cream and mini chocolate chips.
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would using a water bath change the cook time?
no it shouldn’t!
Trying to make the chocolate chip dough cheesecake.
Do I use semi sweet or milk chocolate chips.
That’s personal preference- I like semi
Do not use all the batter! Cheesecake will overflow and leave a complete mess in your oven!!!
Is there supposed to be heavy cream in the cheesecake? This is the only recipe I’ve seen that doesn’t call for it
I’ve made many cheesecakes without heavy cream
Why would the cookie dough be runny? Is there a way to prevent this from happening?
It definitely should not be runny! Sounds like something went wrong.
It was around the cookie dough it may not have been the cookie dough itself
I have made this cake many times and it always turns out wonderful!! I would love to make this but as a sampler with other flavors. Do you think that would be possible and how would I go about doing that?
You could make them in a muffin tin with a cupcake liner. Not sure on the bake time since I haven’t tried it.
I followed all directions and my cheesecake too leaked when baking in the oven. I baked for an hour and 20 minutes and it still appeared too soft and didn’t set up. I’m very disappointed. 😞
I’m so sorry. You need to make sure that you have a good springform pan and not bent or it will leak.
Worth the time to make! A huge hit in my house. I’m sure I will be making this for many special occasions to come.
Yes, definitely takes some time but so good!
A question for the crust: once I add the butter to the crumbs do I need to bake the crust in the oven at all? Or just pour the cheesecake batter directly into it? Thanks and I can’t wait to make this!
You don’t have to bake it. You can pour the batter directly in it.
I want to make this for my 2 year old son’s Birthday tomorrow
Can i use paper cup to make this?
Sure! you could!
Cookie dough is the BEST! This looks so amazing!
Just saw this recipie and I can’t wait to try it but I’m curious. Would you be able to buy chocolate chip cookie dough at a grocery store and use that? Is there a disadvantage to cooking this recipie this way?
I haven’t tried it that way but I think you could?
Dear Ms. I am living in iran, and cooked this cheesecake again and again . it is wonderful and delicious . thanks a lot and I hope, always succeed and be happy.
Thank you Helen. You are so sweet.
Hi, I want to make this amazing cheesecake, but I’m confused when it comes to the amount of ingredients. Could you tell me how big should be the ‘cup’? How many ml, etc.?
I will be very thankful for this information 🙂
I updated the recipe to include the measurements. Good luck!
That you! Appreciate it! 🙂 now nothing can stop me:)
I was suggested this website by my cousin. I’m not sure whether
this post is written by him as nobody else know such detailed about my trouble.
You’re incredible! Thanks!
My sister and I absolutely love this recipe! I just made it again, this time using a water bath. I’ve heard that the cheesecake cooks much more evenly this way, so I’m excited to see how this one tastes!
When you say “4 blocks of cream cheese” do you mean 32 oz of cream cheese (4 individual boxes of cream cheese)?
I’m also curious about this! is it like 4×250 gr ?
Yes, in grams it would be 4x 224 grams.
Thank you Christy. It turned out really nice, although the cream cheese batter was very watery and the cookies dropped to the bottom. Any suggestions on that? Should I add more flour to make it thicker?
Oh no! The cream cheese batter should not be watery. As you see in my pics it is quite thick. Did you use extra-large eggs maybe? You could use less sour cream or more flour if you wished…
I used medium eggs. But maybe next time I could use fewer eggs or just the yolks. The sour cream I used is much thicker than the cream cheese itself. I could try to use lemon zest instead. Thanks for the answers! 🙂
Yes, I said 4 (8 ounce) packages but whatever measures out to 32 ounces will work.
Made this today for a family gathering we are having this weekend. Mine didn’t cook all the way through when I cooked it for 1 hour. Not sure why? I went a head and stuck it back in the oven to let it finish.
All ovens are very different. You could very well need additional time. Hopefully it turned out okay.
Is it 325 degrees Celsius?
Made this yesterday, tasted amazing! Everyone loved it and its not even hard to make!
I absolutely love all of your recipes! I’ve made the healthy three cheese chicken penne pasta before and it was a HIT with my family. I just make this cheesecake and your baked ziti recipe for my fiancé’s fathers day dinner. he absolutely amazing work!
Yum, this looks absolutely dangerous and delicious!! LOL
I mixed the batter very lightly and the cheesecake still cracked! Also it leaked from the pan while cooking. Did this happen to any of you?
Is your pan old? It should not leak from the pan. It’s okay to have a few cracks. After a day in the fridge they mend themselves usually.
I made this last night and we ate it for dessert tonight and wow! Love it! My husband says I need to make another one soon! So I was looking at your other cheesecakes and I appreciate that none take a water bath…thank you so much!
Oh good! And yes, bathing optional!
I am literally in heaven. Look at all of those huge chocolate chip cookie dough chunks!
Happy Belated Mother’s Day, Christy! 🙂
OMG this looks so heavenly!!! Drool! Hope you had a geat mother’s day!
Making this soon! It combines both of my & my daughter’s favorites! Thanks for posting!
You had me at cheesecake and cookie dough!! That is one gorgeous looking cheesecake!!! I love all the chunks inside!!!
Oh my heavens. I will never recover from this!
This cake looks sooo good!! Love, love, love!
I think I’m in the same boat. This is a perfect recipe I will be holding onto with the hopes of making sometime soon! I just hope it’s not 3 years before I get to make it!
Making this soon 🙂
This looks so amazing! And this whole house just LOVES cookie dough! Is there anything better!?! Well, except to load it into a cheesecake (our second favorite thing!)!!! Thanks for the recipe!
Oh my gosh!!! This is the best looking cheesecake! I can only imagine how wonderful it tastes!!
I LOVE THIS CHEESECAKE!!! I’ve been making it since I saw it on Mel’s site. I’m not a fan of covering everything with whipped cream so instead I top the cheesecake with a chocolate ganache. Everyone loves it.
Haha. I’ve had the exact same recipe bookmarked for almost three years as well. I need to follow your example and make it! It really does look amazing.
I’m sort of speechless right now. This is a work of art.
Omg cookie dough & cheesecake…. sounds like an amazing combination!! I’m scared to make this, I’ll probably end up eating it all by myself 😛 haha
Christy, we are so alike it’s scary. I make my own holiday desserts, too (Mother’s Day, birthday) and I read your comment on FB and laughed because I think I always have enough cream cheese on hand to make a cheesecake. You just never know when the need will arise, right? This cookie dough one is my all-time fave and that’s saying a lot because I love me some cheesecake.
Oh yum! Mel always has the best cheesecakes! This looks over the top decadent!
Yes she does!
Love that not only are there glorious chunks of cookie dough, but chocolate chips mixed in as well!