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Chocolate Chip Cookie Dough Cheesecake

This Chocolate Chip Cookie Dough Cheesecake is a luscious, indulgent dessert combining creamy cheesecake with rich cookie dough and chocolate chips.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate Chip, Cookie Dough, Easy, Make Ahead
Servings: 12 servings

Ingredients

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

Oreo Crust

  • 24 cookies Oreo cookies whole, crushed into fine crumbs
  • 6 tablespoons unsalted butter melted

Cheesecake Filling

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

Instructions

Step 1: Prepare the Cookie Dough

  • In a mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat 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. Fold in the mini chocolate chips. Set aside.

Step 2: Make the Oreo Crust

  • Preheat your oven to 350°F (175°C). In another bowl, mix the crushed Oreo cookies with the melted butter until combined. Press this mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Step 3: Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, mixing until incorporated. Add the flour and a pinch of salt, mixing until combined. Slowly pour in the heavy cream and vanilla extract, blending until smooth. Add the eggs and egg yolk, one at a time, mixing just until combined after each addition.

Step 4: Assemble the Cheesecake

  • Pour half of the cheesecake filling over the cooled Oreo crust. Drop spoonfuls of the cookie dough mixture on top of the filling. Gently swirl with a knife for a marbled effect. Pour the remaining cheesecake filling over the top, smoothing it out with a spatula. Sprinkle the mini chocolate chips on top.

Step 5: Bake the Cheesecake

  • Bake the cheesecake in the preheated oven for 50-60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.

Step 6: Chill the Cheesecake

  • Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or overnight for best results.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Oven
  • Cooling Rack

Notes

  • Use low-fat cream cheese and sugar substitutes to make a lighter, diet-friendly version.
  • To avoid cracking, cool the cheesecake gradually in the oven with the door cracked open.
  • Freeze leftovers tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving.