Chocolate Chip Cookie Dough Cheesecake Recipe

This Chocolate Chip Cookie Dough Cheesecake combines a chewy cookie base with creamy filling, packed with chocolate chunks and mini chips. It blends everything people love about chocolate chip cookie dough cheesecake recipes into a single rich dessert. Fans of chocolate chip cheesecake bars or chocolate chip cookie cheesecake will recognize the flavors, but this full-sized version offers a softer middle and cleaner slices.

The base uses actual cookie dough, not a cracker crust. It stays chewy after baking and brings more depth to the final result. Each slice delivers a familiar cookie texture under a smooth, creamy layer. That contrast keeps the dessert from feeling flat or one-note.

I bake this low and slow at 325°F. That allows the cheesecake to set gently and prevents cracks. A sudden temperature shift ruins the top. Letting it cool in the oven, with the door cracked, makes a big difference. This one small step changes the finish entirely.

Why I Chose These Ingredients

Softened butter and brown sugar give the base a chewy texture. Brown sugar alone feels too dense, so I cut it with a bit of granulated sugar for balance. The flour, baking soda, and salt work as expected. But the real magic comes from using both chocolate chips and chunks. Chunks melt into the dough while chips hold their shape. It gives each bite contrast.

The cream cheese filling stays simple. Full-fat blocks only. I never use whipped or spreadable versions. Sour cream softens the texture and keeps the batter from feeling too heavy. Vanilla adds warmth. I also stir in mini chocolate chips and chopped chunks here too, just like in this Edible Brownie Batter Recipe. The two-layered texture makes it feel playful and rich at the same time.

Focus on the Cookie Dough Layer

Getting the cookie base right matters. I mix just until combined. Overmixing leads to a tough crust. I press the dough into the pan evenly and let it rest while making the filling. If the dough is too cold, it won’t spread properly. If it’s too warm, it becomes greasy. Soft but cool is the goal.

Store-bought cookie dough won’t bake the same way. It spreads unpredictably and can burn. Homemade gives control. You can see the difference in color and height once baked. It also tastes fresher and less processed.

How to Build and Bake It

Once the cookie layer is pressed into the springform pan, I chill it while making the cheesecake mixture. Cream cheese must be fully softened, or the filling turns lumpy. I beat it until fluffy before adding sugar, eggs, sour cream, and flour. No whisking. Too much air causes cracks. A spatula or paddle attachment works best.

I fold in the chocolate pieces by hand, pour the filling over the cookie base, and tap the pan gently to release air bubbles. This part is worth slowing down for. It keeps the texture clean and helps avoid surface craters. Just like I do when spreading Cookie Dough Frosting, I take time to smooth the top evenly before baking.

How to Know When It’s Ready

The edges should look set. The center should jiggle slightly, not wobble. A clean outer ring with a soft middle tells you it’s done. If the top starts browning, tent it loosely with foil. After baking, I leave it in the oven for an hour with the door cracked. That controls cooling and helps prevent splitting.

Common Problems and Fixes

A cracked top often means the oven ran too hot or the filling was overmixed. Sinking happens when too much air gets trapped. To fix it, beat the eggs in last and use low speed.

If your crust puffs up unevenly, press it down while warm with the back of a spoon. If the center won’t set, it likely needs ten more minutes in the oven. Cheesecakes take longer than they look.

Flavor Variations to Try

Add chopped walnuts to the base and reduce chocolate chips by ¼ cup. The flavor becomes nuttier, similar to these Chocolate Chip Walnut Cookies.

Or use peanut butter chips instead of mini chips for a saltier edge.

Another option: swirl caramel into the cheesecake layer before baking. About ⅓ cup gives it a deeper sweetness.

Storage and Leftovers

Keep leftovers chilled for up to five days. Always cover the surface to prevent drying out. For longer storage, slice first and freeze individually. Wrap each piece in plastic and store in a freezer bag. Thaw overnight in the fridge before serving. Do not microwave. The filling turns soft and separates.

Baking Notes From My Kitchen

Use a 9-inch springform pan lined with parchment. Butter the sides to prevent sticking. Let every dairy ingredient come to room temperature before starting. That includes eggs. Cold ingredients cause lumps. Always chill overnight before serving. The flavor deepens and the texture firms up perfectly.

Save This Recipe

Pin this Chocolate Chip Cookie Dough Cheesecake to your dessert board for later. I’d love to hear how yours turns out in the comments. Let me know if you try a twist or stick with the classic.