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!
Can you put the cookie dough base in raw rather than prebaking it? Seems like since it bakes over an hour, that would be long enough to cook it even under the cheesecake. It just seems like it would be way overdone if it’s already baked and then you cook it 70-90 minutes more. Does it not? Just want to make sure I do it right and be able to enjoy the base too. Tips appreciated!
It doesn’t get overbaked because of all the moisture from the cheesecake. You want to prebake it, otherwise it would be underdone.
Sounds good, thanks!!
i made this last Easter and it was delicious and looked beautiful! Can the cookie dough and cheesecake be made in advance and frozen, then thawed and add the toppings?
The cheesecake is in the oven, I have 1 concern it filled my 9 in spring form pan to the top. I pray it doesn’t spill over as its cooking. Did I do something wrong.
Is the mini chocolate chips semi-sweet? My store doesn’t have mini milk chocolate chips.
They are semi-sweet.
This looks amazing! Can you make the edible cookie dough ahead of time and freeze them overnight and then make the cheesecake the next day, or will this add too much moisture to the dough.
This for sure is a cookie dough cheesecake recipe!! Honestly, the cookie dough balls were a little time consuming because it’s meticulous having to make so many that are so small, and my husband felt like they weren’t really needed because the chocolate chips throughout and the cookie bottom was plenty sweet. We still really enjoyed it though, forget Cheesecake Factory!!
Hello! I plan on making this next week! It looks amazing. I see that it says to make 1 day ahead. Is 3-4 days ahead too much? Do you prepare the entire cheesecake ahead or should I leave off the ganache until closer?
Thank you!
My favorite recipe of all time and it got me into making cheesecakes! I’m wondering, is it possible to make mini cheesecakes out of these recipe?
Where are the notes about cooking the flour for the edible cookie dough? I can’t seem to find them.
Preheat the oven to 300F. Line your cookie sheet with the flour and bake for 8 minutes and cool completely before using.
I made this for my son’s birthday and it was a hit! I am baking it again today, can’t wait to eat it tomorrow! Great recipe!!!!
Very good cheesecake. My only issue, which still didn’t slow us down from devouring this thing, was the chocolate topping made such a hard shell that it was hard to cut. I’m sure it was my error, any tips or suggestions on how to remedy or be able to cut more easily?
I love to make cheesecake! My family and friends always come up with new ideas for me and I do a great deal of research on recipes. When my daughter requested a cookie dough cheesecake I found this one and am I so happy I did! This cheesecake is definitely worth all the work. The directions are easy to follow and the outcome is the most decadent chocolate chip cookie dough cheesecake imaginable. If you love chocolate chip this is the recipe for you. I wish I could give more than 5 stars. I will be making this again.
I have made a lot of cheesecakes in my day, but this was my favorite, and it is my son’s new favorite!
I changed up a couple of things. I used gluten-free flour, and you couldn’t even tell a difference. I also was out of heavy cream, so I subbed in sweetened condensed milk and left off the whipped cream layer. Wowza. It was amazing!
This cake was a lot of work, but it was well worth it b/c it was probably the best cheesecake I’ve ever made. And it was such a hit for my partner’s birthday! I can’t wait to make it again.
Hi Stephanie’s Sweets! Just wanted to take a minute to thank you for posting an amazing recipe! I followed this recipe to a T and it came out exactly how it was supposed to. I’ve made so many online recipes that don’t come out at all like they’re supposed to, but this is a true beauty! I took pictures to show, hopefully I can post them here.