Chocolate Chip Cookie Dough Cheesecake

Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips?

Oh baby, sign me up for a cookie dough cheesecake IV. Immediately.

Hands down one of the best cheesecakes I’ve ever tasted. And I’ve tasted a lot, trust you me.

P.S. While you figure out how to get this cheesecake into IV form (please, anyone, please??), take note that as we speak, I am officially in route on a two-day cross-country trek from Wisconsin to Montana. With my husband and four young, lively boys. Pray for my sanity. This apparent lack of wits and the fact that I’ll be without internet for a few days will contribute to my delay in answering any comments or questions. I’ll connect as soon as I have detoxed from the drive. Peace out.

Chocolate Chip Cookie Dough Cheesecake

One Year Ago: Cookie Dough Topped Brownies
Two Years Ago: The Best French Bread

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

Ingredients

    Crust:
  • 4 tablespoons butter, melted
  • 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)
  • Filling:
  • 4 (8-ounce) blocks cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup sour cream (I used light and it worked just fine)
  • Cookie Dough:
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2 tablespoon water or milk
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
  • 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, for sprinkling

Directions

    For the cookie dough:
  1. 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:
  3. Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
  4. For the cheesecake:
  5. 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.
  6. 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 (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. 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 (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.
http://www.melskitchencafe.com/chocolate-chip-cookie-dough-cheesecake/

Recipe Source: adapted from Nate and Kylie W. (my brother and sister-in-law)

163 Responses to Chocolate Chip Cookie Dough Cheesecake

  1. Jill says:

    Oh my goodness! This looks heavenly! Definitely something to make next time we have dinner guests, it will definitely impress.

  2. Oh yum! You got me at chocolate chip cookie dough. I can’t keep my hands off it. I need to make two batches of cookies because I end up eating too much :p

  3. Georgia says:

    Oh Em Geeeee! This was so good! I made it for the Fourth of July & everyone devoured it! I had to travel four hours with it, and it was still delicious. The only complaint I have is that the crust needs about 2 tablespoons more butter. Thank you so much for this recipe!

  4. Kel says:

    Made this cheesecake tonight, it tasted superb! Only thing for next time is I think it needs more than an hour to cook, maybe an extra 10 to 20 mins to let the middle set would be better for my oven. Thanks for the recipe! :-)

  5. Isaac Fall says:

    Could you use any cookie dough for it, or do you have to use the egg-less recipe provided?

  6. Mel says:

    Isaac – you could probably use any cookie dough recipe…I like the eggless so I don’t have to worry if the cookie dough gets completely baked through but I’m sure that’s not a huge issue.

  7. Isaac Fall says:

    Mel- Thank you so much for replying! I can’t wait to make this cheesecake!

  8. eloise says:

    wanting to make his cheesecake, but i would like to pipe on the whipped cream, for garnish. will it be possible?

  9. Theresa S. says:

    This looks amazing! Looks like something that I’ll be making for Christmas dinner. Pinned it!

  10. Carren Rosen says:

    I am making this this week!! So excited!! I have only made a handful of cheesecakes in my life and every I have used a waterbath. Is that something I don’t need with this recipe? Thanks for the recipe! I’m making it for a friend’s son’s birthday!

  11. Mel says:

    Carren – I don’t use a water bath with this cheesecake. Good luck – hope you love it!

  12. Hunter says:

    LOVE LOVE LOVE LOVE this recipe. Our cheesecake turned out so well. I was just wondering though, have you ever made these into mini-cheesecakes? If so, did you have to adjust the recipe at all?

    But anyways, soo delicious.

  13. Mel says:

    Hunter – I’ve never made this into mini cheesecakes. Sorry!

  14. jason hill says:

    Hi i’m new at baking and am gonna have a crack at making this,i don’t like sour cream so can i just leave that out of recipe or do i need to replace it i read up on internet that you can use yoghurt or greek style yoghurt or cottage cheese and milk ,what do you think i should do , i can’t wait to make and eat this , i’m nearly drooling many thanks
    jason

  15. Mel says:

    Jason – I haven’t tried subbing anything for the sour cream but I definitely wouldn’t leave it out. I don’t think it has an overly sour cream taste, so I would use it or else try one of the substitutions you’ve read about. Good luck!

  16. Zoe Smith says:

    I was so glad to find this recipe! My boyfriend served his mission in Wisconsin and always talked about this amazing cookie dough cheesecake someone made for him on his birthday. I have been trying to find the exact recipe so I could make it for his birthday in February and he said this is the one you made him on his birthday. He said it is the best thing he has ever eaten. I have never made cheesecake before but I am going to become a pro so that I can make this on his birthday. Thank you so much for sharing the recipe with all of us! :)

  17. […] For more details please visit this link : melskitchencafe […]

  18. […] Chocolate Chip Cookie Dough Cheesecake From Mels Kitchen […]

  19. Rachelle says:

    Hi :)

    Stumbledupon this… REALLY want to try it, but i’m not really sure of what the conversions are from cups for each thing! You wouldn’t be able to tell me roughly in lbs/ ozs or grams?

    • Mel says:

      Hi Rachelle – I’m not an expert at converting over cups to metric but I believe there are several online tools if you google the issue. Good luck!

  20. Rachelle says:

    Well, I gave it a go, and despite not being able to get enough cream cheese – it turned out great! We don’t really get much cookie dough here (besides Ben and Jerry’s ice cream) so everyone has gone crazy for it :) Will be posting a link to the recipe from my blog, share your genius!

  21. Rhonda says:

    Wow! That looks amazing! I’m totally trying that out, and soon!

  22. Courtney says:

    Hurray! I just made this cake and I think it turned out!! It was really jiggly in the middle at an hour so I let it stay in the oven a little longer…probably only five minutes which might not even be significant…but then after turning the oven off and leaving the door open for half an hour I closed the door and let it sit for another 45 minutes in the warm oven. Something weird though is that when I was checking on it part way through cooking, it was…sweating! It seemed to be dripping water into the bottom of my oven. Any idea why? I hope it doesn’t end up gooshy and overly moist on the inside. The sad thing is–Unless my husband bids on it, I might not know because it’s for a cake auction :) He’d better bid on one of them, but I’m making multiple cakes, so he can’t buy them all!

    • Mel says:

      Courtney – that’s odd about the cheesecake. I’ve never had that happen! Hopefully it won’t be a problem – my guess is it won’t if it baked up well overall.

  23. Alicia says:

    I made a cheesecake similar to this about a year ago but I put in brownie chunks as well, and topped it with chocolate gonache, it was incredible! It was inspired by Ben & Jerry’s Half Baked Ice cream.

  24. Hilary says:

    Hi Mel, I am writing to you from the UK as my son has asked for this cheesecake as this years birthday cake! I wonder if it would be possible for you to give me the ingredients in weights of either ounces or grams as I am not used to the cup weighing method. I have tried looking it up but things are confusing to me like a cup of sugar is a different weight when it comes to brown sugar and is the cup of sugar granulated or caster?

    Many thanks in advance and you will make my son a very happy boy!

    • Mel says:

      Hilary – unfortunately, I’m not familiar with the metric system of ingredients but the good news is that there are several online calculators that should be able to do the conversion for you if you google “ingredient conversion calculator” or something like that. I agree that it can be quite confusing! Good luck – I hope your son loves the cake!

  25. Hilary says:

    Hi Mel, sorry it has taken me a while to get back to you but I have now made the cheesecake. The good news is that actual cheesecake was lovely, really smooth and lush but the cookie dough balls were a bit of a disaster. On making them, with the same online conversion table as the cheesecake mix I thought the dough was a bit ‘wet’ but I stuck with the recipe and didn’t add anymore flour. I wish I had gone with my instinct because the dough balls just melted rather than stayed in balls! I am going persevere and make it again in the coming months and hopefully next time it will turn out as nice as yours :o)

  26. Liz Bernard says:

    There are cheesecakes and then there is THIS cheesecake. Hands down, no doubt, I’d give my last dollar for a slice of this stuff! I made it for Christmas a couple years ago and (no kidding here) I have thought about it at least once a month since. Everyone asked where I bought it so they could get one for themselves. Luckily I’m a nice person (unless I’m denied cookies or Coke Zero) and shared with them the magic that is this blog!

    A thought/question: could these be adapted into bar form? If so, what’s the best way to go about it?

    • Mel says:

      Liz – glad you love this cheesecake! Yes, I definitely think this could be converted into bar form. If it were me, I’d press the crust into a 9X13 and top it with the filling and bake it up with probably a slight decrease in baking time. Good luck if you try it!

  27. Tyler says:

    I bookmarked this months ago, and finally got around to making it. Followed the instructions to a T – It’s at least a close second for the best I’ve had! ( it was enjoyed thoroughly by others as well :P )

  28. Tamar says:

    After keeping my eye on this cake for several months, I finally made it tonight so I can bring it to work tomorrow as part of a cheesecake contest. It looks and smells amazing and I can’t wait to taste it! Everything I’ve made from your website so far has been wonderful so I knew this recipe just had to be good. Some small notes- I didn’t have sour cream so I substituted low-fat plain white yogurt and when I tasted the cheese mixture before pouring it in the pan, it tasted really good. Also, since I live in Israel, we also use grams, so I’ve looked up the cup to gram conversion so many times- it’s 1 cup butter to about 225 grams. Now I just have to translate your recipe into Hebrew for all my friends at work but I can already tell it’s gonna be great! Thankyou!!!

  29. Michelle S says:

    I second Tamar’s substitution. We used plain yogurt and it turned out wonderfully. (Just in case anyone wants a second opinion.) :)

  30. Colleen says:

    Amazing. My 14 year old son picked this out for his BD cake. Impatient, and I know better, I took out of pan still warm. We had a gooey mess – due to the run off and softness., salvaged into a bowl and chilled . ( don’t do what I did. I’ve many cheesecakes before). Remaking tonight the correct way. Thank you soooooo much for the recipe

  31. Abby Perkins says:

    This cheesecake knocked my family’s socks off! I took it to a church potluck and it was gone….FAST! This decadent dessert has some die-hard fans now!

  32. Travis says:

    This looks incredible. Do you think it’s doable in a 9″ pan without too many adjustments?

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