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Homemade Chocolate Chip Cookie Dough Cheesecake photo

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 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.