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’ve just finished making this cheesecake and i have to say,it lives up to the hype both the images and reviews suggested. i do have a few suggestions/learnings for the process and ingredients.
the chocolate chips-in the UK we don’t get semi sweet chocolate chips like the recipie calls for. and after some googling i did learn they are more comparable to dark chocolate probably of a 50%-60% (general supermarket own level i believe). however i’m personally not a big fan of dark chocolate. In fact,I’m often disappointed if i get a nice chocolate chip cookie and bite into the bitterness of a dark chocolate chip. i was worried though about using milk chocolate chips instead making it potentially too sweet,so after a bit of debating i decided to do a mix of milk and dark to soften the blow. so in the end i ended up using milk chocolate for pretty much everything apart from 100g of dark in both the cookie crust and edible cookie dough.
the ganache-also after reading reviews i noticed a few mentioning the harder shell made by the ratio of the ganache and saw a recommendation to turn it into a 1:1 ratio for a more fudgy texture. and i completely agree with that suggestion,though i adapted it mainly on the chocolate amount meaning i kept the 180g of chocolate and upped the cream to match,however in my opinion that made slightly too much ganache so i’d recommend matching the chocolate to the recipies suggested 118g cream,or even meeting somehwere in the middle.
heat treating the flour-please do not forget to heat treat the flour! it was the first thing i did for this recipe. i just weighed it out,put it in a tray and put it in the oven on 150c for 8-10 minutes. then when that was done i was able to slightly up the temperature ready for the cookie crust.
where to start-my only change i made to the actual order of the recipe was that i decided to make the edible cookie dough before i made the crust. i had read that it was quite a time consuming process rolling all the edible balls and so it seemed unlikely that i would be able to heat treat the flour,make the dough,roll them,and get them in the freezer all withing the 23 minutes of the crust cooking. so i made the edible dough first,set it aside,made the cookie crust and got that in the oven,and then i used the full 23 minutes of cooking time(and like 5 minutes longer tbh) to roll the balls. then they went into the freezer for 20-25 minutes whilst the cookie base cooled, I straightened up the kitchen so it looked less like a cookie had exploded,and made the cheesecake filling. this was purely just a personal convenience decision,but i do believe it made a better use of my time during an already time consuming process.
Speaking of it being time consuming,like others have commented,i agree and disagree. technically it does take a long time to make and i agree that you should make it the day before you actually want it purely for the length of time it takes to cook in the oven,cool,rest in the fridge. it all really does add up and takes time. however its not the type of time consuming that has you stuck in the kitchen all day,feet hurting and hand cramping. during those lengthy waits you’re free to go on with whatever you need to day with your day (i even went and had a pint at the pub for the football). so if you’re reading the reviews about how time consuming it is,don’t let it put you off-sure it takes time,but i wouldn’t say it’s consuming.
water bath-this was my first time making a baked cheesecake and in turn my fist time making a water bath. and i have to admit it wasn’t as scary as it sounds. I did watch a quick youtube video on the process just for assurance and to answer a few questions i had. i used the technique suggested in the recipe of wrapping the tin in two layers of tin foil and placing it in a base filled with water. what i cleared up from my youtube video was that the water needs to be boiled before adding it to your pan and should be filled about half way up the sides of your cheesecake tin so i would highly recommend using a deep dish/roasting pan.
a lot of these comments where purely personal but i thought maybe some of them could help.
but yeah overall the instructions are very clear,i really like having the ingredient amounts under each step to avoid having to scroll up and down all the time. this was my first time making a baked cheesecake and i enjoyed trying something new.
would 100% recommend.
I made this for my son’s 22 birthday. It was so fun to make and it turned out beautifully. It was delicious and everyone loved it! Thank you for sharing such a great recipe.
This worked exactly as written, thanks!
My 19 year old son asked for a cookie dough cheesecake for his birthday. I made this one. He said ot was better than the Cheesecake Factory version! Everyone loved it. It’s just sweet enough. Thank you!
Phenomenal recipe! So decadent and delicious. The instructions are super easy to follow too!
What a great recipe, thanks so much for sharing it! Made this for my daughter’s birthday, it’s really good, crazy sweet, everyone loved it! Only change was making ganache with 1:1 ratio instead of double chocolate to cream, I read one post mentioning the topping was hard, standard ganache stays softer. Looking forward to trying more of your recipes! Oh, and your notes don’t include instructions for treating the flour, I found it in the comments.
I made this for my daughter’s birthday last year and everybody loved it! I am planning to make it again this year! So good!
There isn’t a note for the hear treated flour and didn’t do it for my cookie balls, will it be okay for the ones in the cheesecake since they will be cooking anyway and maybe leave the ones on top out of the decorations?