Chocolate Chip Cookie Dough Cheesecake


If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
4 hrs
Total Time:
5 hrs 20 mins
1 to 9 - inch springform pan



  • 1 ½ cups finely crushed chocolate wafer cookies

  • 2 tablespoons white sugar

  • ¼ cup melted butter


  • 2 (8 ounce) packages cream cheese, cut into chunks

  • ¾ cup white sugar

  • 2 tablespoons white sugar

  • 1 cup sour cream

  • 3 large eggs

  • 1 teaspoon vanilla extract

Cookie Dough:

  • ¼ cup butter, softened

  • ¼ cup firmly packed brown sugar

  • ¼ cup white sugar

  • 2 tablespoons water

  • 1 teaspoon vanilla extract

  • 1 cup semisweet chocolate chips

  • ½ cup all-purpose flour


  • 1 cup sour cream

  • 2 teaspoons white sugar

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.

  3. Bake crust in the preheated oven until set, about 8 minutes.

  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.

  5. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.

  6. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.

  7. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

Nutrition Facts (per serving)

549 Calories
36g Fat
52g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 549
% Daily Value *
Total Fat 36g 46%
Saturated Fat 22g 108%
Cholesterol 125mg 42%
Sodium 287mg 12%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 5%
Total Sugars 38g
Protein 8g
Vitamin C 0mg 2%
Calcium 97mg 7%
Iron 2mg 11%
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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