Chocolate Chip Cookie Dough Cheesecake

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This Chocolate Chip Cookie Dough Cheesecake is made with a chocolate chip cookie crust and brown sugar cheesecake filled with chocolate chips and cookie dough! It’s topped with chocolate ganache and more cookie dough for the ultimate treat!

Looking for more cheesecake recipes? Try this easy cheesecake recipe, or this no-bake cheesecake!

A Cheesecake Recipe for Cookie Dough Fans!

There’s not doubt that this cheesecake is for the chocolate chip cookie and cookie dough lovers out there! There’s loads of brown sugar chocolate chip goodness in every bite! From the crust to the topping, it’s the perfect way to indulge in cookie heaven!

How to Make Chocolate Chip Cookie Dough Cheesecake

There are several parts to this cheesecake. It’s not complicated, but it does take a little time. The end result is totally worth it though!

Chocolate Chip Cookie Crust

The crust is made just like a chocolate chip cookie. You’ll first cream the butter and sugars together, then add the egg and vanilla extract. Next, you’ll add the dry ingredients and finally, stir in the chocolate chips.

Press the cookie into the bottom of your springform pan to create the crust and bake it for about 16-18 minutes, or until the edges are getting lightly golden. Set the crust aside to cool a bit while you work on the rest of the cheesecake.

overhead image of cookie dough cheesecake with chocolate drizzle

Chocolate Chip Cookie Dough

The cookie dough is made similarly to the cookie crust. You’ll cream the butter and brown sugar together to start, then add some vanilla extract. Since we aren’t trying to actually bake cookies though, we’ll leave out the egg.

Next, add the dry ingredients. In this case, we also don’t need a leavener (baking soda or baking powder), since we aren’t actually making cookies.

Finally, stir in the mini chocolate chips. Since we are going to be making small balls of cookie dough, the mini chocolate chips will work better here than full sized ones.

Place the cookie dough balls in the freezer to firm up.

cheesecake with a bite taken, teal bowl in background

Cheesecake Filling

The cheesecake filling is pretty straight forward for a cheesecake. You’ve got your usual ingredients:

  • Cream cheese
  • Sugar – both white and brown sugar here to help lend that classic cookie flavor
  • A little flour – adds to a creamier cheesecake that isn’t quite as dense
  • Sour cream – for a nice, creamy texture
  • Vanilla Extract
  • Eggs
  • Chocolate chips

Once everything is combined, you’ll add about 2/3 of the cookie dough balls to the filling, keeping the remaining cookie dough for the topping. Pour the filling into the crust and bake.

I do use a water bath for this cheesecake (and most of my cheesecakes) because it produces a better end result. The cheesecake won’t brown as much while baking, fall in the center as it cools and it won’t crack. Definitely the way to go, even though it can be a pain.

side image of cookie dough cheesecake with blue bowl in background

Chocolate Ganache Topping

Once your cheesecake has baked and cooled, you’ll want to add the topping. I added both a chocolate ganache drizzle and some piping, but you could certainly go with just one of those or even use whipped cream instead.

The trick with the chocolate ganache for piping is just to have it at the right temperature before using it to pipe. If it’s too cool, it’ll be hard to pipe with. If it’s too soft, it won’t hold it’s shape. Prior to piping it onto the cheesecake, you could pipe a little bit onto a plate or something to make sure it’s right before adding it to the cheesecakes.

Finish it off with the remaining cookie dough and some chocolate chip cookie crumbles, if you like. The crumbles (which are just some crushed up cookies) add a little texture, but are really only decorative so feel free to leave them off.

Cookie Dough Love

This Chocolate Chip Cookie Dough Cheesecake is a labor of love! If you love cookie dough, you will love this cheesecake! It’s rich, indulgent and everything you could want it to be!

side image of cookie dough cheesecake slice

More Great Cookie Dough Treats

Chocolate Chip Cookie Dough Cheesecake Balls
Funfetti Cookie Dough Brownie Layer Cake
Chocolate Chip Cookie Dough Ice Cream Cake
Peanut Butter Cookie Dough Brownie Layer Cake
Chocolate Chip Cookie Dough Footballs

Watch How To Make It

Read transcript

Print
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slice of chocolate chip cookie dough cheesecake on teal napkin
Recipe

Chocolate Chip Cookie Dough Cheesecake

  • Author: Lindsay
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Chocolate Chip Cookie Dough Cheesecake is made with a chocolate chip cookie crust and brown sugar cheesecake filled with chocolate chips and cookie dough! It’s topped with chocolate ganache and more cookie dough for the ultimate treat!


Ingredients

Cookie Crust

  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (72g) light brown sugar
  • 3 tbsp (39g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (169g) semi-sweet chocolate chips

Chocolate Chip Cookie Dough

  • 6 tbsp (84g) unsalted butter, room temperature
  • 6 tbsp (54g) light brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup (130g) all-purpose flour, heat treated
  • 1/4 tsp salt
  • 23 tsp milk
  • 1/3 cup (56g) mini chocolate chips

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/2 cup (90g) light brown sugar
  • 3 tbsp (25g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (169g) semi sweet chocolate chips

Chocolate Ganache for Piping

  • 9 oz (254g | 1 1/2 cups) semi sweet chocolate chips
  • 3/4 cup (ml) heavy whipping cream

Chocolate Ganache Drizzle

  • 2 oz (57g | 1/3 cup) semi sweet chocolate chips
  • 3 tbsp heavy whipping cream

Additional

  • Crumbled chocolate chip cookies, store bought or homemade

Instructions

COOKIE CRUST

1. To make the cookie crust, preheat the oven to 350°F (176°C). Place parchment paper in the bottom of a 9-inch springform pan and grease the sides.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter and sugars to a large mixer bowl and beat together until light in color and fluffy in texture, about 3 minutes.
4. Add egg and vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until well combined, but don’t over mix.
6. Stir in the chocolate chips. The cookie dough will be thick.
7. Press the dough evenly into the springform pan and bake for 16-18 minutes or until the edges are lightly golden.

CHOCOLATE CHIP COOKIE DOUGH

1. While the cookie crust is baking, make the cookie dough balls. Add the butter and brown sugar to a large mixer bowl and beat together until light and fluffy.
2. Add the vanilla extract and mix until well combined.
3. Add the heat treated flour and salt and mix until well combined. *see Note below
4. Add 2 tablespoons of milk to help the cookie dough come together, then stir in the mini chocolate chips. Add additional milk, if needed to help everything come together.
5. Make balls of cookie dough that are about the size of chickpeas. Set them in the freezer while you make the cheesecake filling.

CHEESECAKE FILLING

1. Reduce oven temperature to 300°F (148°C). Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
2. In a large bowl, beat the cream cheese, sugar, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Add the chocolate chips and about 2/3 of the cookie dough balls to the filling (set the remaining cookie dough balls aside for later). You want to be sure the balls are firm enough from sitting in the freezer to hold their shape when you add them. Gently fold everything together.
6. Pour the cheesecake batter over the crust.
7. Make a water bath by place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping. Refrigerate until firm, 5-6 hours or overnight.

CHOCOLATE GANACHE TOPPINGS

1. A couple hours before you’re ready to put toppings on the cheesecake, make the chocolate piping ganache. Put the chocolate chips in a heat proof bowl.
2. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit undisturbed for 2-3 minutes, then whisk until smooth.
3. Allow the ganache to sit and cool to room temperature (about 2-3 hours), which should be the right consistency for piping. If desired, you can refrigerate it until it’s cold and firm. Before filling a piping bag, heat the piping ganache for about 10-15 seconds in the microwave and stir it so that it’s soft enough to pipe, but still stiff enough to hold its shape.
4. Remove the cool, firm cheesecake from the springform pan and set on a serving plate.
5. Prepare the chocolate ganache drizzle by putting the chocolate chips in a heat proof bowl.
6. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit undisturbed for 2-3 minutes, then whisk until smooth.
7. Drizzle the ganache over the cheesecake and allow it to firm up a bit by placing it in the fridge for 3-5 minutes.
8. Then, add the thicker chocolate ganache for the swirls to a piping bag fitted with a closed star piping tip and pipe swirls around the outer edge of the cheesecake. *see Note below
9. Finish off the cheesecake with the remaining chocolate chip cookie dough balls and sprinkle with some crumbled up chocolate chip cookies, if desired. *see Note below
10. Refrigerate until ready to serve. Store well covered. Cheesecake is best for 3-4 days.

Notes

* How to heat treat flour: Preheat your oven to 350° F, spread the flour into a thin, even layer on a cookie sheet, and bake it for about 5 minutes, or until it reaches 160° F. Let it cool completely, then use it in the recipe.

*How to get the right consistency for the chocolate piping ganache: The trick to using chocolate ganache for piping is to make sure it is at just the right temperature before using it. You’ll want to prepare it a few hours before you are ready to decorate the cheesecake. If it’s too firm/cool, it’ll be hard to pipe with. If it’s too soft/warm, it won’t hold it’s shape. Prior to piping it onto the cheesecake, I recommend piping a small amount onto a plate to make sure you like the consistency before committing to piping it onto the entire cheesecake. If the piping ganache is too firm/cool heat it for about 10-15 seconds in the microwave, and stir it so that it’s soft enough to pipe. If it is too soft/warm and won’t hold it’s shape, place it in the fridge for a few minutes, give it a good stir and see if it has firmed up enough to use. 

*How to crush the cookies to get crumbs: Place store bought or homemade chocolate chip cookies in a food processor to crush them. Or, place them in a plastic bag and crush with a rolling pin. Then sprinkle the crumbs over the cheesecake.

Nutrition

  • Serving Size:
  • Calories: 889
  • Sugar: 68.8 g
  • Sodium: 344.7 mg
  • Fat: 54.6 g
  • Carbohydrates: 94.2 g
  • Protein: 13.7 g
  • Cholesterol: 147.6 mg

Categories

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29