Chocolate chip cookie dough cheesecake recipe


This does bring back lots of memories of when we all were a child reaching for cookies in Gramma’s cookie jar. We constantly stood and fought for the right to lick the mixer attachments and bowl which was used to mix those succulent chocolate chip cookie dough!!

  • Yield: 1 Serving


  • 20 Chips Ahoy Chocolate chip cookies (crumbled)
  • 3 sheets Graham crackers
  • 5 tbsp unsalted butter (melted)
Cheesecake Filling
  • 4 (8 oz.) pkg. cream cheese (room temperature)
  • 1 cup granulated sugar
  • 4 lg eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup mini chocolate chips
Cookie Dough
  • 1 stick unsalted butter (room temperature)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup mini chocolate chips
  • 8 oz cream cheese (room temperature), for topping
  • 3 tbsp granulated sugar for topping
  • 5 tbsp heavy cream for topping
How to Make It
  1. Preheat oven to 325 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside.
  2. To make Cookie Dough
  3. In a mixing bowl with mixer on medium speed, beat butter and both sugars till smooth. Add milk and vanilla extract and beat well. Add flour and mini chocolate chips, mix well till incorporated. With a teaspoon, scoop and roll dough into balls and arrange on a baking pan lined with parchment paper. Put in freezer to chill/harden while making rest of the cheesecake.
  4. To make Crust
  5. In a food processor, pulse cookies and graham crackers till finely crumbled. Slowly add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
  6. To make Cheesecake Filling
  7. In a mixing bowl mixer on med-high speed, beat cream cheese and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Add vanilla extract and sour cream and beat till blended. Pour and spread ½ of filling onto crust. Then gently fold in ½ of frozen/chilled cookie dough balls and 1 cup mini chocolate chips into remaining batter. Pour and spread into spring form pan.
  8. Bake in oven for 1 hour. Turn off oven and slightly open door. Let cheesecake sit in oven for another 45 minutes. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or overnight.
  9. To make Topping
  10. In a mixing bowl, beat cream cheese and sugar till smooth. Add heavy cream and beat till smooth. Pour and spread on top of cheesecake till smooth. Sprinkle remaining cookie dough and mini chocolate chips on top.

Leave A Reply

%d bloggers like this: