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Creamy cookie dough cheesecake slice topped with whipped cream, mini chocolate chips, and a mini chocolate chip cookie.

Cookie Dough Cheesecake

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Creamy cheesecake layered over soft cookie dough and a buttery chocolate chip crust creates an irresistible dessert everyone will remember.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Chill Time 12 minutes
Total Time 2 hours 22 minutes
Servings: 12 Slices
Course: Baking, Dessert
Cuisine: American
Calories: 685
Ingredients Method Nutrition Notes

Ingredients
  

Chocolate Chip Crust
  • 1½ cups ground graham crackers finely crushed
  • 2 tablespoons granulated sugar for sweetness
  • 1 pinch kosher salt balances flavor
  • 6 tablespoons unsalted butter melted
  • ½ cup mini chocolate chips evenly distributed
Cookie Dough Layer
  • ½ cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed firmly
  • 3 tablespoons milk room temperature
  • 2 teaspoons vanilla extract pure preferred
  • 1 cup all-purpose flour heat-treated and cooled
  • ½ teaspoon kosher salt enhances flavor
  • ¾ cup mini chocolate chips folded into dough
Cheesecake Filling
  • 32 ounces full-fat cream cheese softened
  • 1 cup granulated sugar for sweetness
  • 2 tablespoons cornstarch helps stabilize filling
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla extract pure preferred
  • 1 cup sour cream room temperature
  • ¾ cup mini chocolate chips folded into batter
  • Extra mini chocolate chips for garnish
Whipped Cream
  • 1 cup heavy whipping cream well chilled
  • ½ teaspoon vanilla extract pure preferred
  • 2 tablespoons powdered sugar sifted
  • 1 tablespoon dry milk powder optional for stability

Method
 

  1. Heat-treat the flour in the microwave until it reaches a safe temperature, then allow it to cool completely before preparing the cookie dough.
  2. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper, leaving the paper slightly above the rim, and lightly grease the pan.
  3. Combine the graham cracker crumbs, sugar, and salt before stirring in the melted butter until evenly coated.
  4. Fold the mini chocolate chips into the crumb mixture.
  5. Firmly press the mixture across the bottom and slightly up the sides of the prepared pan.
  6. Bake the crust for 8 minutes, then reduce the oven temperature to 325°F while it cools slightly.
  7. Stir the softened butter and brown sugar together gently by hand until smooth without whipping excess air into the mixture.
  8. Mix in the milk and vanilla until combined.
  9. Fold in the cooled flour and salt, then stir in the chocolate chips until a soft dough forms.
  10. Place a large roasting pan on the lower oven rack and bring about 5 cups of water to a boil for the steam bath.
  11. Beat the cream cheese, sugar, and cornstarch on low speed until completely smooth.
  12. Mix in the eggs one at a time, followed by the egg yolk, blending gently after each addition.
  13. Stir in the vanilla and sour cream until fully incorporated without overmixing.
  14. Fold the mini chocolate chips into the cheesecake batter using a spatula.
  15. Scoop eight tablespoon-sized portions of cookie dough onto a parchment-lined plate and refrigerate for decorating later.
  16. Spread the remaining cookie dough evenly across the baked crust.
  17. Pour the cheesecake batter over the cookie dough layer and smooth the surface.
  18. Carefully pour the boiling water into the roasting pan and immediately place the cheesecake on the rack above it.
  19. Bake for about 1 hour 20 minutes, or until the edges are set and the center still jiggles slightly.
  20. Turn the oven off, crack the oven door open, and let the cheesecake rest inside for 45 minutes.
  21. Remove the cheesecake, sprinkle additional mini chocolate chips over the warm surface, and cool at room temperature for 30 minutes before refrigerating uncovered for at least 12 hours.
  22. Whip the heavy cream, vanilla, powdered sugar, and optional milk powder until stiff peaks form.
  23. Pipe whipped cream around the edge of the chilled cheesecake, top each swirl with a reserved cookie dough ball, add extra chocolate chips, and serve.

Nutrition

Serving: 185gCalories: 685kcalCarbohydrates: 56gProtein: 10gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 185mgSodium: 335mgPotassium: 220mgFiber: 2gSugar: 39gVitamin A: 1630IUVitamin C: 1mgCalcium: 135mgIron: 2mg

Notes

Every bite combines creamy cheesecake, buttery cookie dough, and plenty of chocolate chips for a bakery-style dessert that's worth the overnight wait. Slice chilled for the cleanest presentation and the richest texture.

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