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: FOR THE COOKIE DOUGH:; 1/2 cups Butter; 3/4 cups Brown Sugar; 1 teaspoon Vanilla Extract; 2 cups Flour; 1 can (14 Oz. Can) Sweetened Condensed Milk; 1 cup Chocolate Chips; FOR THE CRUST:; 2/3 packages (15 Oz. Size) Oreo Cookies, Crushed; 4 Tablespoons Butter, Melted; FOR THE FILLING:; 2-1/2 pounds Cream Cheese, Softened, Cut Into 1-inch Cubes; 1-1/2 cup Sugar; 1/8 teaspoons Salt; 1/3 cups Sour Cream; 2 teaspoons Lemon Juice; 2 teaspoons Vanilla Extract; 2 whole Egg Yolks; 6 whole Eggs; 1 Tablespoon Butter, Melted

Bake this irresistible Chocolate Chip Cookie Dough Cheesecake at home. Made with COOKIE DOUGH, Butter, Brown Sugar and Vanilla. Easy step-by-step instru…

This Chocolate Chip Cookie Dough Cheesecake relies on simple, everyday ingredients such as for the cookie dough:, butter, brown sugar and vanilla extract. It comes together quickly and makes 4 servings, at about 1601 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Chip Cookie Dough Cheesecake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR THE COOKIE DOUGH:
1/2 cups Butter
3/4 cups Brown Sugar
1 teaspoon Vanilla Extract
2 cups Flour
1 can (14 Oz. Can) Sweetened Condensed Milk
1 cup Chocolate Chips
FOR THE CRUST:
2/3 packages (15 Oz. Size) Oreo Cookies, Crushed
4 Tablespoons Butter, Melted
FOR THE FILLING:
2-1/2 pounds Cream Cheese, Softened, Cut Into 1-inch Cubes
1-1/2 cup Sugar
1/8 teaspoons Salt
1/3 cups Sour Cream
2 teaspoons Lemon Juice
2 teaspoons Vanilla Extract
2 whole Egg Yolks
6 whole Eggs
1 Tablespoon Butter, Melted

1
For the cookie dough:
2
In the bowl of an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is OK. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls and put them on a tray. Place tray in the freezer for 45 minutes, or until completely frozen.
3
For the crust: Preheat oven to 325 F. In a large bowl mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom of the pan but make sure to keep it off the sides. Bake for 10 minutes. Remove pan from the oven and set it on a rack. Let crust cool completely.
4
For the cheesecake:
5
Increase oven heat to 500 F.
6
In the bowl of a stand mixer using the paddle attachment, beat cream cheese on low until broken up, about 1 minute. Scrape the sides of the bowl and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.
7
Scrape the sides of the bowl, add sour cream, lemon juice, and vanilla. Mix on low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
8
Gently brush the top of the baked and cooled crust with the 1 tablespoon of melted butter. Place the springform pan on a baking sheet. Pour the filling into the crust.
9
Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 F. Bake for about 90 minutes, or until the center of the cheesecake is 150 F.
10
Remove pan from the oven and set it on a rack. Let the cake cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap it in plastic and refrigerate until cold, about 3 hours.
11
To remove the mold wrap a warm kitchen towel around the pan, and let it warm for 1 minute. Gently remove the sides. Cut cake into 12 slices and top with whipped cream to serve.
12
Inspired by The Cheesecake Factory.
13
Cheesecake is adapted from Cook's Illustrated. Cookie dough is adapted from Recipe Girl.

1601

kcal

Calories

Fat

148

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.

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Frequently Asked Questions

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

You need 20 ingredients. The key ingredients include: FOR THE COOKIE DOUGH:, 1/2 cups Butter, 3/4 cups Brown Sugar, 1 teaspoon Vanilla Extract, 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.

Quick Info

Servings
4 servings
Calories
1601 kcal
Category
Baking & Desserts

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