Chocolate Chip COOKIE DOUGH Cheesecake

Whitney Froehlich


I've become addicted to baking cheesecakes and I love baking something different. Who doesn't love to eat cookie dough?? And cheesecake?? Put them together and you have one devine kind of dessert! I found this recipe on the internet from a lady named Julie Craig from Kewaskum, Wisconsin.


★★★★★ 2 votes

8-12 depending on the slice size
25 Min
1 Hr 15 Min


  • CRUST:

  • 1 3/4 c
    chocolate chip cookies, finely crushed
  • 1/2 c
  • 1/2 c
    butter, melted

  • 3 8 oz
    pkgs. cream cheese, softened
  • 1 1/2 c
  • 1 c
    (8 oz.) sour cream
  • 1 tsp
    pure vanilla extract
  • 3
    eggs, lightly beaten, divided

  • 1/4 c
    butter, softened
  • 1/4 c
  • 1/4 c
    brown sugar, lightly packed
  • 1 Tbsp
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    all purpose flour
  • 1 1/2 c
    miniature semisweet chocolate chips, divided

How to Make Chocolate Chip COOKIE DOUGH Cheesecake


  1. Grease bottom and sides of a 9 inch springform pan.
    In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well.
    Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides.
    Bake at 350 degrees for 10mins.
    Cool slightly
  2. In a large bowl, beat cream cheese and sugar until smooth.
    Beat in sour cream and vanilla.
    Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM)
    Pour over crust and set aside.
  3. In another bowl, cream butter, sugar and brown sugar until light and fluffy.
    Add water and vanilla.
    Gradually add flour and mix well.
    Stir in 1 cup chocolate chips.
  4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
  5. Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
  6. I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
  7. Take cheesecake out of oven, loosen with a knife around edges.
    Sprinkle with remaining chocolate chips.
    Refrigerate over night.
  8. NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.

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