Introduction

This rich and creamy chocolate chip cookie dough cheesecake combines the best of both worlds: a buttery cookie dough crust loaded with chocolate chunks and chips, topped with a smooth, fluffy cream cheese filling studded with mini chips and chunks. Perfect for celebrations or any time you crave an indulgent dessert.

A round cheesecake with three visible layers sits on crinkled brown parchment paper over a white marbled texture surface. The bottom layer is a dark brown, crumbly crust with a rough texture. The middle layer is a thick, creamy pale yellow filling embedded with uneven chunks of dark chocolate pieces. The top layer is a smooth, even, light tan surface with slightly cracked edges. The cake has a clean round shape and soft lighting highlights the rich textures and colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cookie Dough Base:

1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (130g) semi-sweet chocolate chips
1/2 cup (85g) semi-sweet chocolate chunks (roughly chopped)

For the Cheesecake Filling:

3 (8 oz / 680g total) packages cream cheese, softened
3/4 cup (150g) granulated sugar
1/2 cup (120g) sour cream
3 large eggs
1 tsp vanilla extract
1/4 cup (30g) all-purpose flour
3/4 cup (130g) chocolate chunks
1/2 cup (90g) mini chocolate chips

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes using a mixer.
Step 3: Mix in the egg and vanilla extract until smooth and fully incorporated.
Step 4: Add the flour, baking soda, and salt. Mix until just combined—avoid overmixing.
Step 5: Fold in the chocolate chips and chocolate chunks evenly with a spatula.
Step 6: Press the cookie dough evenly into the bottom of the prepared pan to create a flat crust. Set aside.
Step 7: In a clean bowl, beat the softened cream cheese and sugar on medium speed until smooth and fluffy, about 2–3 minutes.
Step 8: Add sour cream and vanilla extract, mixing to combine, scraping down sides as needed.
Step 9: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.
Step 10: Stir in the flour until just blended; do not overmix.
Step 11: Gently fold in the chocolate chunks and mini chocolate chips until evenly distributed.
Step 12: Pour the cheesecake filling over the cookie dough crust, smoothing the surface with a spatula.
Step 13: Tap the pan gently on the counter several times to release any air bubbles.
Step 14: Bake in the center of the oven for 55–65 minutes, until edges are set and center jiggles slightly when shaken.
Step 15: Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour to prevent cracking.
Step 16: Remove from oven and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight before slicing and serving.

Tips & Variations

Use softened but cool dough to press easily and avoid a greasy base.
For a nutty twist, add chopped walnuts to the crust and reduce chocolate chips by ¼ cup.
Swap mini chocolate chips for peanut butter chips for a salty-sweet flavor.
Swirl about ⅓ cup caramel sauce into the cheesecake layer before baking for added sweetness.
Use a sharp knife dipped in hot water between slices for clean cuts.

Storage

Store leftovers covered in the refrigerator for up to five days to prevent drying out. For longer storage, freeze individual slices wrapped tightly in plastic and stored in a freezer bag. Thaw overnight in the fridge before serving. Avoid microwaving, which can cause the filling to soften and separate.

How to Serve

A round cheesecake with three clear layers is shown, sitting on crumpled parchment paper over a white marbled texture. The bottom layer is a dark brown, crumbly crust with a rough texture slightly uneven around the edge. The middle layer is thick and creamy off-white, embedded with irregularly shaped dark chocolate chunks around the sides. The top layer is smooth, light yellow, and evenly spread with a slight crack near the edge. The cheesecake has clean vertical sides and a flat top, with soft lighting highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie dough for the crust?

Store-bought dough tends to spread unevenly and can burn during baking. Homemade dough gives better control for texture and flavor.

How do I prevent cracks on the cheesecake top?

Ensure your oven temperature is accurate and avoid overmixing the filling to prevent too much air. Cooling the cheesecake gradually in the oven with the door cracked helps reduce cracking.