Chocolate Chip Cookie Dough Cheesecake (Printable version)
Creamy cheesecake on a chocolate cookie crust studded with mini chocolate chip cookie dough balls; chill before serving.
# What you'll need:
→ Chocolate Cookie Crust
01 - 22 chocolate sandwich cookies (e.g., Oreos), finely crushed
02 - 5 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 whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 1/2 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
# Directions:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter in a bowl. Press mixture into the bottom of the prepared pan to form an even layer. Freeze crust while assembling remaining components.
03 - In a mixing bowl, cream softened butter, brown sugar, and granulated sugar until pale and fluffy. Beat in whole milk and vanilla extract. Add heat-treated flour and salt; blend until just combined. Stir in mini chocolate chips. Shape most of the dough into marble-sized balls, reserving a portion for topping. Chill balls until ready to use.
04 - Beat cream cheese and granulated sugar together with an electric mixer until smooth. Add eggs individually, mixing well after each. Blend in sour cream, vanilla extract, and all-purpose flour until batter is just smooth.
05 - Pour half of the cheesecake filling over the chilled crust. Evenly scatter half of the cookie dough balls over the batter. Cover with the remaining cheesecake filling, smoothing the surface. Distribute reserved cookie dough balls on top as desired.
06 - Bake for 55 to 65 minutes, until edges are set and the center remains slightly wobbly. Turn off the oven, crack the door open, and allow cheesecake to cool inside for 1 hour.
07 - Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight to ensure proper setting.
08 - Before serving, sprinkle cheesecake with mini chocolate chips and remaining cookie dough balls, if using. Slice and serve chilled.
# Expert Tips:
01 -
- This cheesecake hides little pockets of edible cookie dough in every slice, making it secretly playful as well as delicious.
- Even friends who claim cheesecake isn't their thing end up grabbing second (or third) helpings.
02 -
- I once forgot to heat-treat the flour for the cookie dough and wound up tossing the whole batch—don't skip that step.
- Letting the cheesecake chill overnight seems like torture, but it creates the creamiest, dreamiest texture imaginable.
03 -
- Bake the cheesecake with a pan of hot water on a lower rack to keep cracks away.
- Sprinkle extra mini chips just before serving for a snappy crunch.