Description
Looking for the ultimate dessert mashup? This Chocolate Chip Cookie Dough Cheesecake is a rich, indulgent treat that combines everything you love about classic cheesecake with chunks of edible cookie dough and a buttery graham cracker crust. It’s the perfect showstopper for birthdays, celebrations, or just a cozy night in. Whether you’re browsing for quick breakfast inspiration, easy dinner desserts, or delicious food ideas to impress guests, this easy recipe will be one you return to again and again.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons brown sugar
1/4 cup brown sugar (for cookie dough)
1/4 cup granulated sugar (for cookie dough)
1/2 cup unsalted butter, softened (for cookie dough)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup mini chocolate chips
24 oz cream cheese, softened
3/4 cup granulated sugar (for cheesecake filling)
1/2 cup sour cream
2 teaspoons vanilla extract (for cheesecake filling)
3 large eggs
1/2 teaspoon salt (for cheesecake filling)
1/3 cup sweetened condensed milk or fudge sauce (optional, for layering)
Extra mini chocolate chips and cookie dough chunks for topping
Instructions
1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand. Press into the bottom of a springform pan and bake for 10 minutes. Cool completely.
2. Prepare cookie dough by creaming softened butter with brown and granulated sugar. Add vanilla, flour, and salt. Stir in chocolate chips and roll into small balls. Freeze while preparing the filling.
3. In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix in eggs one at a time, gently beating until combined.
4. Fold half of the frozen cookie dough balls and some mini chips into the cheesecake batter. Do not overmix.
5. Spread a layer of sweetened condensed milk or fudge over the cooled crust, if using. Pour in half the batter, add more cookie dough balls, and top with the remaining batter. Smooth the surface.
6. Bake the cheesecake in a water bath for 55–70 minutes, until the edges are set and the center jiggles slightly. Let cool in the oven with the door cracked for 1 hour.
7. Chill the cheesecake in the fridge for at least 4 hours or overnight. Top with extra cookie dough chunks and mini chocolate chips before serving.
Notes
Make sure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
Chill the cookie dough balls before folding them into the batter to keep them from melting.
A water bath during baking prevents cracks and ensures a creamy, even texture.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 27g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg