Rich Chocolate Chip Cookie Dough Cheesecake
Submitted by Gail
Indulgent cheesecake stuffed with chunks of chocolate chip cookie dough and extra chocolate chips. Chocolate cookie crust and whipped cream topping make this a cookie lover’s dream dessert.
YIELD
24 servingsPREP
30 minCOOK
1 hrsREADY
3 hrsThis is what happens when cheesecake meets your deepest cookie dough cravings.
A dark chocolate cookie crust cradles two pounds of velvety cream cheese filling, but here’s where it gets wild: golf ball-sized chunks of actual cookie dough nestle throughout, along with a generous shower of chocolate chips. As it bakes, the dough stays soft and chewy while the cheesecake sets around it.
Top each slice with fresh whipped cream and more chocolate chips for an over-the-top presentation that makes birthdays, anniversaries, or any Tuesday feel like a celebration.
Pro Tips
- Use store-bought cookie dough for food safety (no raw eggs)
- Drop dough chunks into batter strategically for even distribution
- Turn off oven and crack door for gradual cooling to prevent cracks
- Refrigerate overnight for easiest slicing and best flavor development
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Generously grease the bottom and sides of a 10 inch springform pan.
Combine the margarine with the chocolate cookie crumbs.
Press onto the bottom and sides of the pan.
Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth.
Add vanilla and sour cream and mix just until blended.
Pour ½ of the batter into prepared crust.
Cut cookie dough into golfball sized chunks and drop into batter.
Sprinkle in chocolate chips.
Pour over remaining batter.
Bake for 60 minutes. Turn off the oven and open the door to the broil position.
Allow cake to remain in the oven 30 more minutes.
Refrigerate until ready to serve.
To serve, remove the sides of the pan and top with fresh whipped cream.
Sprinkle with additional chocolate chips and chopped walnuts.
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