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Chocolate Chip Cookie Dough Cheesecake

I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 45 min. + chilling
  • Makes
    14 servings

Ingredients

  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, lightly beaten, room temperature
  • COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
  • In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
  • Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  • Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

Test Kitchen Tips
  • A reliable way to test cheesecake and baked custard for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.
  • For a fun decoration, pipe a star of homemade ganache or canned chocolate frosting on top of the cheesecake and garnish with candy.
  • Check out 25 easy cheesecake recipes.
  • Get more tips for how to make cheesecake with our ultimate guide.
  • Nutrition Facts
    1 slice: 551 calories, 36g fat (22g saturated fat), 131mg cholesterol, 328mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 8g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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