Chocolate Chip Cookie Dough Cheesecake

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If you love cookie dough as much as cheesecake, this dessert is for you: a rich, creamy cheesecake on a chocolate cookie crust, studded with little balls of egg-free chocolate chip cookie dough. It’s a showstopper for holidays and birthdays, and you can make it a day or two ahead.

Tips for a creamy, crack-free cheesecake

• Use room-temperature ingredients so the batter is smooth without overmixing.
• Mix on low speed. Beating in lots of air causes cracks.
• Bake gently and pull it when the center still jiggles slightly.
• Cool slowly: leave it in the turned-off oven with the door cracked for an hour.
• Heat-treat the flour in the cookie dough so it’s safe to eat.

Mandie

Chocolate Chip Cookie Dough Cheesecake

Creamy cheesecake on an Oreo crust, loaded with egg-free chocolate chip cookie dough.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chill 7 hours hrs

Total Time 10 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Crust

• 24 chocolate sandwich cookies crushed (about 2 1/2 cups)
• 4 tbsp butter melted

Cookie dough

• 1/2 cup all-purpose flour heat-treated and cooled
• 4 tbsp butter softened
• 1/3 cup brown sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 cup mini chocolate chips

Cheesecake

• 24 oz cream cheese 3 packages, room temperature
• 1 cup sugar
• 3 eggs room temperature
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 2 tbsp all-purpose flour

Method

 

1. Make the dough: beat the butter and brown sugar, then the milk and vanilla. Stir in the heat-treated flour and chocolate chips. Roll into 1/2-inch balls and freeze 20 minutes.
2. Heat oven to 325°F. Mix the cookie crumbs and butter and press into a 9-inch springform pan. Bake 10 minutes; cool.
3. Beat the cream cheese and sugar on low until smooth. Beat in the sour cream, vanilla and flour, then the eggs one at a time, just until combined.
4. Fold in about two-thirds of the cookie dough balls. Pour over the crust and dot the top with the rest.
5. Bake 55 to 70 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door and leave 1 hour.
6. Run a knife around the edge, cool completely, then refrigerate at least 6 hours or overnight.

Notes

Raw flour can carry bacteria, so the flour in this dough is heat-treated first. Microwave it in a bowl in 30-second bursts, stirring, until it reaches 165°F, then let it cool.

FAQ

Is the cookie dough safe to eat?

Yes. It has no eggs and the flour is heat-treated.

Can I make it ahead?

Yes. It’s best made 1 day ahead and keeps 5 days in the fridge.

Can I freeze cheesecake?

Yes. Wrap well and freeze up to 2 months. Thaw overnight in the fridge.

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