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4.5 from 171 votes

Chocolate Chip Cookie Dough Cheesecake

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 hrs 45 mins
Cook Time
1 hr
Total Time
11 hrs 45 mins
Servings: 15 Servings
Calories: 745 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookie Dough:
  • ½ cup butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 tablespoon milk
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup mini chocolate chips
Crust:
  • 6 tablespoons butter melted
  • 2 ½ cups chocolate cookie crumbs
Filling:
  • 4 packages packages (8-ounces each) cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon all-purpose flour
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 cup mini chocolate chips
Garnish:
  • 1 cup heavy whipping cream whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
  • Mini chocolate chips or shaved chocolate for sprinkling

Instructions

    Cup of Yum
  1. For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) 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.
  2. For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and halfway up the sides of the prepared pan.
  3. For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, and flour until smooth. Add the eggs, 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.
  4. Pour half the batter into the prepared crust.
  5. Gently stir the cookie dough balls and the one 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 (it is ok to see bumps of cookie dough here and there, smooth it the best you can).
  6. Bake the cheesecake at 325 degrees for 60-70 minutes until the sides are set and the center is still a bit jiggly. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes.
  7. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. To serve, cut into slices and top with whipped cream and mini chocolate chips.

Notes

  • Refrigerate Overnight: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

Nutrition Information

Serving 1 Serving Calories 745kcal (37%) Carbohydrates 67g (22%) Protein 9g (18%) Fat 50g (77%) Saturated Fat 29g (145%) Cholesterol 178mg (59%) Sodium 513mg (21%) Fiber 2g (8%) Sugar 50g (100%)

Nutrition Facts

Serving: 15Servings

Amount Per Serving

Calories 745

% Daily Value*

Serving 1 Serving
Calories 745kcal 37%
Carbohydrates 67g 22%
Protein 9g 18%
Fat 50g 77%
Saturated Fat 29g 145%
Cholesterol 178mg 59%
Sodium 513mg 21%
Fiber 2g 8%
Sugar 50g 100%

* Percent Daily Values are based on a 2,000 calorie diet.