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

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I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious treat loves it. —Julie Craig, Kewaskum, Wisconsin
Featured In: Cookie Dough Desserts
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES: 14 servings


  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Nutritional Facts

1 slice: 551 calories, 36g fat (22g saturated fat), 131mg cholesterol, 328mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 8g protein.


  1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
  3. In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
  4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  5. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  6. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 14 servings.
Originally published as Chocolate Chip Cookie Dough Cheesecake in Taste of Home December/January 1999, p25

Reviews for Chocolate Chip Cookie Dough Cheesecake

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Cory User ID: 7656053 265837
Reviewed May. 10, 2017

"My son seen this recipe and wanted this for his birthday tomorrow instead of a traditional cake. I'm a decent baker and followed this recipe to the T....epic fail!!! It baked for over an hour and when the edges started to brown I took it out thinking it certainly has to be done. Cooled the cheesecake for 10 minutes as it said and took the ring off only to have it shift because it was indeed raw I'm the middle all over the counter. I managed to scrape most of it up and put it in a pan. The cookie crust was a chocolate goo not stable enough to be a crust for this dessert. I baked it for another 20-30 min and hope it's done. Tastes good...looks like a hot mess. #disappointed"

Jenna092 User ID: 7825623 241158
Reviewed Jan. 5, 2016

"Delicious recipe! My family loved it! Very creative to combine cookie dough with cheesecake."

sgronholz User ID: 1473861 236953
Reviewed Nov. 8, 2015

"This cheesecake is awesome! It was one of my most-requested recipes when I baked at the coffee shop and still remains a favorite with my family and friends. Instead of sprinkling it with mini chocolate chips, I like to top it with a ganache."

rachelbarnesjn116 User ID: 8584715 235538
Reviewed Oct. 24, 2015 Edited Nov. 24, 2015

"I made this for a friend's birthday and everyone loves it. I got so many compliments. :-) this one is a keeper in my book.

The cheesecake was flavorful and the cookie dough with it is just the perfect combo, and one I haven't thought of before - genius!"

hepcat1962 User ID: 7145187 222590
Reviewed Mar. 11, 2015

"This is an outstanding recipe. I used oreo cookies blended to make the crust and the result was very tasty. The cheesecake base could be used for other types of cheesecake also. Thanks TOH for a great recipe. I can see why it was award winning."

delowenstein User ID: 3766053 222301
Reviewed Mar. 8, 2015

"I actually recall making this cheesecake back in 1999! I'd taken it to a chapel holiday function! It went over VERY WELL and FAST, too! I had prepared this recipe when it was featured in Taste of Home! This IS a wonderful combination of cheesecake/chocolate-chip cookie dough for anyone who enjoys BOTH! Thank you for this recipe! delowenstein"

MsSpatula User ID: 116092 214291
Reviewed Dec. 7, 2014

"I make this for every holiday dinner. It is even great without the cookie dough add ins."

Bexxtraordinary User ID: 7899444 84210
Reviewed Jul. 22, 2014

"So, with a little trial and error I've made my own alterations to it that in my opinion made it better.

For those of you who do not like springform pans or making your own pie crust, the amount of filling this creates can fill 2 premade 9" pie crusts you find at the grocery store. I also add the flour in heaping 1/4 cup fulls to prevent it from being so sticky when trying to form small balls of dough. So, I would say 3/4 cup flour instead of 1/2 cup. All in all the cheesecake base is delicious and it's a hit whenever I serve it!"

RainbowGramma User ID: 7544947 19068
Reviewed Apr. 5, 2014

"I made this for my son's army going away party. It was a hit for sure!!! Everyone raved about it! The recipe is so easy and I never imagined it could be so good!!! I can't wait to make it again!!!"

sarah2830 User ID: 2581651 69592
Reviewed Jan. 10, 2014

"I have made this delectable cheesecake many times..It is by far my favorite. .Very simple & oh so good!"

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