Cookie Dough Cheesecake
This is the ultimate chocolate chip cookie dough cheesecake. It has a chocolate chip cookie crust, cookie dough baked in a chocolate chip cheesecake, and it’s topped with chocolate and more edible cookie dough. If you are a cheesecake lover or a cookie dough lover, you are going to love this cheesecake!
This chocolate chip cookie dough cheesecake is the BEST cookie dough cheesecake. Besides the cookie crust, the best part of this cheesecake is the cookie dough balls baked inside. The cookie dough balls are frozen, so they stay in the cookie dough form after it bakes. It is SO good.
For more information on making edible cookie dough check out my edible cookie dough recipe!
I have tips and tricks and process photos to easily help you make this recipe! If you love cookie dough desserts, you have to try my cookie dough cheesecake bars.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to properly measure the flour for the crust and cookie dough balls. You need to spoon and level the flour, if you stick the measuring cup straight into the flour it will compact it. It will result in dry crust and cookie dough.
- Tip 2: Start with the crust. Make the crust first since it bakes for 18 minutes, while it bakes you can make the cookie dough balls.
- Tip 3: Each cookie dough ball is around 1 1/2 teaspoons. I just eyeballed it so there is some varying sizes.
- Tip 4: Mix the eggs on low speed. Adding too much air to the eggs, can cause air bubbles to form. These air bubbles will rise and pop quickly in the cheesecake, which can cause cracks.
How to decorate the cheesecake
For more cookie dough recipes, try my cookie dough cookies and cookie dough cake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chocolate Chip Cookie Dough Cheesecake
This chocolate chip cookie dough cheesecake is the ULTIMATE cheesecake. It has a chocolate chip cookie crust with a baked chocolate chip cheesecake. It has edible cookie dough balls baked into the cheesecake. The cheesecake is topped with chocolate ganache and whipped cream.
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Ingredients
Chocolate Chip Cookie Crust
- 1 1/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1/2 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 cup Semi-sweet chocolate chips
Edible Cookie Dough
- 1 1/2 cup All-purpose flour, heat treated see notes
- 1/4 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar , packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 TBSP Milk
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Mini chocolate chips
Chocolate Chip Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy whipping cream, room temperature
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 3/4 cup Mini chocolate chips
- 2/3 Cookie dough balls
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy whipping cream
Whipped Cream
- 1 cup Heavy whipping cream
- 2 TBSP Powdered sugar
- 1/2 tsp Pure vanilla extract
Instructions
Chocolate Chip Cookie Crust
- Preheat oven to 350°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan and spray again.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.1 1/4 cup All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Salt
- Use a mixer and beat the butter, brown sugar, and white sugar together for 2 minutes. The butter should be light and fluffy. Add in the vanilla and egg. Mix until combined.1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1/2 tsp Pure vanilla extract, 1 Large egg
- Slowly add in the dry ingredients. Add in chocolate chips and mix until all combined.1 cup Semi-sweet chocolate chips
- Pour all of the cookie dough into the pan. Compact the cookie dough on the bottom.
- Bake for 18-23 minutes. The crust should be golden brown.
Edible Cookie Dough
- White the crust is cooking, start on the edible cookie dough. In a medium bowl, sift the flour and salt together. Set aside.1 1/2 cup All-purpose flour, 1/4 tsp Salt
- Using a mixer, beat the butter, brown sugar, and white sugar together for 2 minutes on medium. The butter should be fluffy. Add in the vanilla and milk.1/2 cup Unsalted butter, 1/2 cup Brown sugar , 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 TBSP Milk
- Slowly add in the dry ingredients, once combined, scrape the bowl. Then, add in both chocolate chips. Mix again until combined.1/2 cup Semi-sweet chocolate chips, 1/2 cup Mini chocolate chips
- Grab a cookie sheet and top with parchment paper. Take a tiny amount of dough and roll it into a ball. The size should be the size of chick peas to the size of large blueberries. This will make a lot of cookie dough balls.
- Place cookie sheet with cookie dough balls in the freezer until ready to add into the cheesecake. The cookie dough should be very firm. It should be at least 15 minutes in the freezer.
Chocolate Chip Cheesecake
- Once the cookie crust is done baking, allow it to slightly cool while making cheesecake batter. Lower the heat to 325°F.
- Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. The cream cheese should be fluffy. Add in the sugar and beat again on high for 1 minute. Scrape the bowl. There should be no large chunks of cream cheese left.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the vanilla, sour cream, and heavy cream. Mix on low until combined, then turn to medium-high and beat for 30 seconds. It should be creamy with no chunks of cream cheese. Scrape the bowl. If there are cream cheese chunks beat again for 30 seconds.1/2 cup Sour cream, 1/4 cup Heavy whipping cream, 1 tsp Pure vanilla extract
- Add in the eggs one at a time on low. Mix until just combined. Scrape the bowl one more time and mix for 10 more seconds. Add in the mini chocolate chips and 2/3rds of the frozen cookie dough balls. Since it is frozen, it will remain as cookie dough as it bakes. Use a rubber spatula to gently stir it together.3/4 cup Mini chocolate chips, 2/3 Cookie dough balls, 3 Large eggs
- Water Bath. Use one of the two methods. Both methods will need hot steaming water and a roasting pan. 1. My favorite. Use a 10 inch cake pan and place the springform pan inside the cake pan. Then, put the cake pan in the roasting pan and fill roasting pan with hot water about halfway up the cake pan.. 2. Cover spring form pan 2 times with aluminum foil to prevent water getting into pan. Then, fill roasting pan with hot water and place spring form pan in the water.
- Bake for 75-90 minutes. The cheesecake should be light golden brown on the edges with no cracks. The cheesecake is done baking when there is a slight jiggle in the middle and the edges are set. Prop oven door open and turn off the oven. Let cheesecake slowly cool in oven for 30 minutes.
- Take cheesecake out of water bath and transfer to a cooling rack. Allow the cheesecake to cool completely before wrapping in aluminum foil and storing in the fridge. Cheesecake needs to cool for at least 6 hours or overnight.
Chocolate Ganache
- Take the pan off the cheesecake and remove the parchment circle. Pour chocolate chips in a small bowl. Take the cookie dough balls out of the freezer and place on the counter.1 cup Semi-sweet chocolate chips
- Use a saucepan on medium-low heat the heavy cream until hot and steaming. Pour heavy cream on top of chocolate chip and let it sit for 1 minute and 30 seconds. Then, use a rubber spatula to stir until ganache is smooth and silky.1/2 cup Heavy whipping cream
- If there is still chocolate chunks remaining, then heat in microwave for 10 second intervals until melted. If the chocolate gets too hot, let cool for 5 minutes before using.
- Pour the ganache into the middle of the cheesecake. Use an icing spatula to smooth the ganache.
- Place in the fridge for 10 minutes for the ganache to set.
Whipped Cream
- While the ganache is chilling, place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.
- Using a mixer, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.1 cup Heavy whipping cream, 2 TBSP Powdered sugar, 1/2 tsp Pure vanilla extract
- Pipe whipped cream on the cheesecake. Top with cookie dough balls and mini chocolate chips.
Notes
High altitude baking- For the cookie crust, add an extra 1 TBSP of flour
Flour- Make sure flour is spooned and leveled.
Make sure all dairy ingredients for cookie dough and cheesecake are room temperature. Take them out 2 hours before hand.
Make this cheesecake at least 1 day before hand.
Calories: 791kcal, Carbohydrates: 77g, Protein: 8g, Fat: 51g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 315mg, Potassium: 298mg, Fiber: 3g, Sugar: 53g, Vitamin A: 1403IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!
I had never tried to make a cheesecake before and it was my friend’s birthday so I decided to make her something. I know she likes chocolate chip cookie dough and cheesecake so I looked up some recipes and came across this one! I didn’t know cheesecakes are so time consuming to make. I said to myself I would not do this again. Then once it was ready, I brought it to my friend’s house, we ate it and oh my god it was the best thing I’ve ever made ever! I’m getting ready to make another one for my house since I couldn’t take hers because I made it for her for her birthday lol Im sure it won’t take me as long this time since I’ve made it already once this week. I’ll probably gain 20 lb this week but it will be worth it haha
Just seeking clarification, is the cheesecake filling baked on top of the cookie .. like together? or is the cheesecake made separately/water bathed/baked/cooled, then added to the cookie. i feel like i missed a step in the instructions. pls help
1. Bake the cookie.
2. Pour cheesecake batter on top of cookie crust (filled with 2/3rds of the cookie dough balls)
3. Bake in a water bath.
4. Chill
Hope this helps!
I was also confused about that. It seems baking the crust first and then another hour will make it hard.
So the cheesecake batter goes on top of the crust, so it stay soft even after baking for that long. If you don’t pre bake it, the crust won’t cook all the way.
Making this for my daughters birthday. Could I do it 2 days in advance and keep it in the fridge?
Yes you can! The only thing that needs to wait is the whipped cream. Otherwise you can make the cheesecake and top with chocolate after it chills ahead of time.
Awesome. Thank you. I’m making it today. I have so much cookie dough leftover after making a ton of the little dough balls. Any suggestions on another way to use it up?
Well 2/3rds of those cookie dough balls go into the cheesecake batter. Then, I top with extra cookie dough balls. The little extra I had over, I gave to my son to eat. Haha. You could also cut them even smaller and put it in ice cream!
Great idea, thanks!
Or dip the extra cookie dough balls into chocolate. Can you freeze the cheesecake and then thaw and add the cool whip topping?
Thank you!!
She could use stabilized whipped cream. That is what I am getting ready to do. My cheesecake is almost ready to emove from the oven to cool. I cannot wait to try it!
I hope you love it!
I made this for my birthday and it was delicious! Thank you for the fantastic recipe!
I have a 10 inch pan, will that work?
Yes, it will just make a more thinner cheesecake.
I followed this recipe exactly and let me tell you, it did NOT disappoint! Absolutely delectable and delicious!
My husband said, “Don’t think about it, just make it, it’s delicious!” We’ve made a number of cheesecakes and this one has become our favorite!
What temperature do you bake the cheesecake on?
I baked the cheesecake at 325F
The recipe doesn’t say to lower the temperature after baking the cookie crust. Could you update the printable recipe if it is supposed to be lowered?
You are right! I just changed it now.
This is without a single doubt the BEST cheesecake recipe I’ve ever used! My family and friends are obsessed with it and I love sharing it with my followers on Instagram. I wish I could demolish the whole thing on my own! If there was a sixth star I’d give it to this recipe!
Great recipe!! However, it should be noted flour is unsafe to eat raw and to heat treat flour for the edible cookie dough.
Heat treat the flour: spread a little more flour than needed out onto a parchment-lined rimmed baking sheet. Bake in preheated oven 300 degrees Fahrenheit for 7 minutes, or until flour temperature registers 160 degrees on an instant-read thermometer. Let cool completely before using or place in an air-tight container.
Sorry, is that 1100 calories per serving??!
Hello!
I went and took a look and updated it. It is 800 calories per serving. Which is a lot. It has a cookie crust, cheesecake, cookie dough balls in the middle, chocolate on top, whipped cream, and more cookie dough balls on top. It is worth every bite!
Hello. Is there a substitute for egg? Daughter has an egg allergy.
Seriously the entire family was obsessed!
Wow. I just had some of Stephanie’s chocolate chip crusted cheesecake. It’s delicious. A really nice crust. Very rich.
Hey What’s a replacement for sour cream in the recipe??
You can also use plain yogurt!