Go Back
Chocolate Chip Cookie Dough Cheesecake
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
Cook Time 1 hour 10 minutes
Chill 7 hours
Total Time 10 hours
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.