Chocolate Chip Cookie Cheesecake Recipe
Chocolate Chip Cookie Cheesecake Recipe photo by Taste of Home
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Chocolate Chip Cookie Cheesecake Recipe

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Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! —Kathleen Gualano, Cary, Illinois
TOTAL TIME: Prep: 20 min. Bake: 70 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + chilling
MAKES: 12-14 servings


  • 2 cups chocolate chip cookie crumbs (about 28 cookies)
  • 3 tablespoons sugar
  • 5 tablespoons butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 teaspoon grated orange peel
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon chocolate chip cookie crumbs

Nutritional Facts

1 piece: 432 calories, 25g fat (13g saturated fat), 149mg cholesterol, 201mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 7g protein.


  1. In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.
  3. Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
  4. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
  5. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.
Originally published as Chocolate Chip Cookie Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p87

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Terilynn9 User ID: 3923145 82389
Reviewed Feb. 26, 2009


Try lining the bottom of the springform pan with parchment paper cut to will easily slide off the base onto serving tray."

reirph User ID: 3624672 129790
Reviewed Nov. 27, 2008

"This is always a hit when I make it however it is always impossible to remove from the bottom of the springform pan to place on a serving dish. I make sure I grease the pan liberally but still always have this problem."

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