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Chocolate Chip Cookie Dough Cheesecake Recipe
Marigold Voss

Chocolate Chip Cookie Dough Cheesecake

A rich and indulgent cheesecake layered with edible cookie dough and loaded with chocolate chips. Creamy, sweet, and perfect for special occasions or dessert lovers.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 People
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Video Notes

Ingredients
  

  • 2 cups Graham cracker crumbs finely crushed
  • ½ cup Butter melted
  • 16 oz Cream cheese softened
  • ¾ cup Sugar granulated
  • 2 pcs Eggs room temperature
  • 1 tsp Vanilla extract pure
  • ½ cup Sour cream room temperature
  • 1 cup Chocolate chips semi-sweet
  • 1 cup Cookie dough edible, egg-free
  • ¼ tsp Salt optional

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Mix graham cracker crumbs and melted butter, then press into the base of a springform pan.
  3. Bake crust for 8–10 minutes and let it cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing gently after each addition.
  6. Mix in vanilla extract and sour cream until fully combined.
  7. Fold in chocolate chips and small chunks of edible cookie dough.
  8. Pour batter over the prepared crust and smooth the top.
  9. Bake for 50–60 minutes until center is slightly set.
  10. Turn off oven and let cheesecake cool inside with door slightly open.
  11. Refrigerate for at least 4 hours before slicing and serving.

Video

Notes

  • Use egg-free cookie dough for safe consumption.
  • Avoid overmixing to prevent cracks in cheesecake.
  • Chill overnight for best texture and flavor.
  • Add chocolate drizzle or whipped cream before serving for extra richness.