If you’re a fan of rich and creamy cheesecakes with a twist, then this Chocolate Chip Cookie Dough Cheesecake is about to become your new favorite dessert. Imagine a luscious cheesecake layered with the delightful flavors of cookie dough and a buttery Oreo crust – it’s a dessert dream come true! Whether it’s for a special occasion or just a sweet treat to enjoy at home, this cheesecake is sure to impress. Let’s dive into the details of creating this indulgent masterpiece.

What Sets This Recipe Apart

This Chocolate Chip Cookie Dough Cheesecake stands out not only for its delicious taste but also for its creative combination of textures and flavors. The creamy cheesecake base is perfectly complemented by chunks of cookie dough and a rich Oreo crust, making every bite a delightful experience. It’s a showstopper that combines two beloved desserts into one stunning cake, making it a perfect choice for celebrations, gatherings, or simply satisfying your sweet tooth.

The Ingredient Lineup

To make this Chocolate Chip Cookie Dough Cheesecake, you will need the following ingredients:

113.5g unsalted butter, softened – Essential for both the cookie dough and the crust.
100g granulated sugar – Adds sweetness to the cookie dough.
110g light brown sugar – Enhances the flavor and moisture in the cookie dough.
2 tablespoons milk – Helps to bind the cookie dough together.
2 teaspoons vanilla extract – A must for that classic cookie dough flavor.
125g all-purpose flour – The base of the cookie dough.
0.25 teaspoon salt – Balances the sweetness.
135g mini chocolate chips – For those delightful chocolate bursts in the cookie dough.
24 Oreo cookies – Crushed for the cheesecake crust.
6 tablespoons unsalted butter, melted – To bind the Oreo crust.
907.19g cream cheese, at room temperature – The creamy base for the cheesecake.
200g granulated sugar – Sweetens the cheesecake filling.
2 tablespoons all-purpose flour – Helps to stabilize the cheesecake.
Pinch of salt – Enhances flavor.
119ml heavy cream – Adds richness to the filling.
1 teaspoon vanilla extract – For extra flavor in the cheesecake.
3 eggs – Essential for the structure of the cheesecake.
1 egg yolk – Adds richness to the filling.
90g mini chocolate chips – For extra chocolate goodness in the cheesecake.

Appliances & Accessories

To create this decadent cheesecake, you will need the following kitchen tools:

Mixing bowls – For combining ingredients.
Electric mixer – To beat the cream cheese until smooth.
9-inch springform pan – Ideal for cheesecakes, allowing easy removal.
Measuring cups and spoons – For accurate ingredient measurements.
Spatula – For folding in the chocolate chips and spreading the batter.
Oven – To bake the cheesecake to perfection.

How to Prepare Chocolate Chip Cookie Dough Cheesecake

Follow these simple steps to make your Chocolate Chip Cookie Dough Cheesecake:

Step 1: Prepare the Cookie Dough

In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add the milk and vanilla extract, mixing until well combined. Gradually add the all-purpose flour and salt, mixing until just combined. Gently fold in the mini chocolate chips. Set the cookie dough aside.

Step 2: Make the Oreo Crust

In a separate bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, then remove and let cool.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until fully combined. Add the flour and pinch of salt, mixing until incorporated. Slowly pour in the heavy cream and vanilla extract, beating until smooth. Add the eggs and egg yolk, mixing just until combined. Be careful not to overmix.

Step 4: Layer the Cheesecake

Pour half of the cheesecake filling over the cooled Oreo crust, spreading it evenly. Drop spoonfuls of the cookie dough mixture over the cheesecake filling, then pour the remaining cheesecake filling on top. Use a spatula to smooth the top.

Step 5: Bake the Cheesecake

Bake the cheesecake in a water bath at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Step 6: Chill and Serve

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, sprinkle the top with mini chocolate chips for a finishing touch. Slice, serve, and enjoy your Chocolate Chip Cookie Dough Cheesecake!

Low-Carb/Keto Alternatives

If you’re looking for lower-carb or keto-friendly alternatives, consider the following substitutions:

Almond flour instead of all-purpose flour in the cookie dough and cheesecake filling.
Monk fruit sweetener or erythritol as a sugar substitute.
Coconut cream instead of heavy cream for a lighter option.
Sugar-free chocolate chips to reduce overall sugar content.

Notes on Ingredients

When making this Chocolate Chip Cookie Dough Cheesecake, it’s essential to use room temperature cream cheese for a smooth filling. Additionally, feel free to adjust the amount of chocolate chips to suit your taste. If you prefer a more intense chocolate flavor, you can increase the mini chocolate chips in both the cookie dough and the cheesecake filling.

Make-Ahead & Storage

This cheesecake is perfect for making ahead of time, as it allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for longer storage, just be sure to wrap it well in plastic wrap and foil. To serve, simply thaw it in the refrigerator overnight before enjoying.

Ask the Chef

Can I use a different type of cookie for the crust?

Absolutely! While Oreos provide a delicious base, you can experiment with other cookies like graham crackers or chocolate wafer cookies for a different flavor profile.

What should I do if my cheesecake cracks during baking?

Cracks can occur due to overmixing or baking at too high a temperature. To prevent this, make sure to mix just until combined and bake in a water bath to maintain a humid environment.

Can I skip the cookie dough layer?

While the cookie dough adds a delightful flavor and texture, you can enjoy the cheesecake on its own if you prefer a simpler dessert!

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools in the oven and then chills in the refrigerator.

Before You Go

Now that you have all the steps to create this Chocolate Chip Cookie Dough Cheesecake, it’s time to gather your ingredients and get baking! Indulging in this creamy, chocolatey delight will surely bring smiles to everyone around. Enjoy the process, and happy baking!

Chocolate Chip Cookie Dough Cheesecake

This Chocolate Chip Cookie Dough Cheesecake is a decadent treat! A rich cheesecake layered with cookie dough and a buttery Oreo crust.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough:

113.5 g unsalted butter softened
100 g granulated sugar
110 g light brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
125 g all-purpose flour
0.25 teaspoon salt
135 g mini chocolate chips

For the Oreo Crust:

24 pieces Oreo cookies crushed
6 tablespoons unsalted butter melted

For the Cheesecake Filling:

907.19 g cream cheese at room temperature
200 g granulated sugar
2 tablespoons all-purpose flour
1 pinch salt
119 ml heavy cream
1 teaspoon vanilla extract
3 pieces eggs
1 piece egg yolk
90 g mini chocolate chips

Equipment

Mixing bowls
Electric mixer
9-inch springform pan
Measuring cups and spoons
Spatula
Oven

Method

Preparation Steps:

In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add the milk and vanilla extract, mixing until well combined. Gradually add the all-purpose flour and salt, mixing until just combined. Gently fold in the mini chocolate chips. Set the cookie dough aside.
In a separate bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, then remove and let cool.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until fully combined. Add the flour and pinch of salt, mixing until incorporated. Slowly pour in the heavy cream and vanilla extract, beating until smooth. Add the eggs and egg yolk, mixing just until combined. Be careful not to overmix.
Pour half of the cheesecake filling over the cooled Oreo crust, spreading it evenly. Drop spoonfuls of the cookie dough mixture over the cheesecake filling, then pour the remaining cheesecake filling on top. Use a spatula to smooth the top.
Bake the cheesecake in a water bath at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, sprinkle the top with mini chocolate chips for a finishing touch. Slice, serve, and enjoy your Chocolate Chip Cookie Dough Cheesecake!

Notes

Use room temperature cream cheese for a smooth filling.
Adjust the amount of chocolate chips to suit your taste.
Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the cheesecake wrapped well in plastic wrap and foil.
Experiment with different cookies for the crust for a unique flavor.