Chocolate -Chip Cookie Dough Cheesecake Recipe

Name: Chocolate -Chip Cookie Dough Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST: 24 chocolate wafer cookies; 2 Tbls sugar: 3Tbls butter melted; CHEESECAKE; 18 oz pkg refridgerated chocolate chip cookie dough;; 1Tbls + 1/4 c Flour;; 4 pkgs(8oz) cream cheese at room temp;; 1 1/4 cups sugar;; 6 eggs; 1 1/2 cups heavy cream;; 1 tsp vanilla;; TOPPING; 1 CUP chocolate fudge topping from a jar;; 1/2 Cup heavy cream;; 1Tbls sugar;; Mini chocolate chip cookies for top decoration:; Myself I just used coolwhip and placed cookies. Lighter calories...

Servings: persons

CRUST: 24 chocolate wafer cookies; 2 Tbls sugar: 3Tbls butter melted
CHEESECAKE; 18 oz pkg refridgerated chocolate chip cookie dough;
1Tbls + 1/4 c Flour;
4 pkgs(8oz) cream cheese at room temp;
1 1/4 cups sugar;
6 eggs
1 1/2 cups heavy cream;
1 tsp vanilla;
TOPPING
1 CUP chocolate fudge topping from a jar;
1/2 Cup heavy cream;
1Tbls sugar;
Mini chocolate chip cookies for top decoration:
Myself I just used coolwhip and placed cookies. Lighter calories...

1
CHEESECAKE;
2
quarter cookie dough lengthwise;
3
cut each piece crosswise into 10-12 chunks,toss chunks with 1 Tbls flour; set aside
4
-----------------------------
5
At medium high speed beat cream cheese and sugar until light and fluffy; One at a time,beat in eggs, add cream, vanilla and remaining flour, beat until blended. Stir in cookie dough. Pour batter into prepared (crust0 springform pan....BAKE; on center rack; 1hour & 15 min Turn oven off; let stand in oven 1 hr.with door closed. Then run knife around edge.Cool on rack.Remove the removable side of pay. Cover and refridgerate for at least 8 hours.
6
TIP; Don't have a food processor?Place wafers in plastic bag and use a rolling pin or bottom of a pot to crush wafers.

1728

kcal

Calories

111

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CRUST: 24 chocolate wafer cookies; 2 Tbls sugar: 3Tbls butter melted, CHEESECAKE; 18 oz pkg refridgerated chocolate chip cookie dough;, 1Tbls + 1/4 c Flour;, 4 pkgs(8oz) cream cheese at room temp;, and more.

Yes, Chocolate -Chip Cookie Dough Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate -Chip Cookie Dough Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions