Cookie Dough Cheesecake

This decadent Cookie Dough Cheesecake combines a rich chocolate chip cookie crust with layers of creamy edible cookie dough and a smooth cheesecake filling. Each bite offers a delightful mix of textures and flavors, from the buttery cookie crust to the indulgent cookie dough and velvety cheesecake.

The cake is then topped with a luscious chocolate ganache and a cloud of chocolate whipped cream, this cheesecake is a true treat for any cookie dough lover, perfect for satisfying those sweet cravings and making any occasion extra special.

The Best Cookie Dough Cheesecake Recipe

In this post, I’ll guide you through each step of making this delicious Chocolate Chip Cookie Dough Cheesecake, complete with the edible cookie dough, velvety cheesecake batter, rich chocolate ganache and fluffy chocolate whipped cream. Get ready to indulge in the ultimate dessert!

All ingredients and steps are listed below as well. If you click on Jump to the Recipe or Print the Recipe buttons on top of the page, you will be taken straight to the recipe below.

You won’t be able to resist grabbing a huge slice of this tempting decadent cheesecake.

Choosing the Right Pan

The pan you use plays a crucial role in achieving a flawless cheesecake. For this recipe, an 8-inch or 9-inch springform pan is ideal. If opting for an 8-inch pan, make sure it’s at least 3 inches deep to accommodate the batter. A springform pan is preferred for its ease of removal and serving. I recommend using a Fat Daddio’s cheesecake pan for the best results.

Line your springform pan with parchment paper and give it a good spray of oil. Make sure both the sides and the bottom are fully lined to prevent any sticking. For most cheesecakes, I don’t normally use parchment paper on the sides, but for this specific one I do recommend it, or the cookie crust might stick.

Make the Edible Cookie Dough

First we need to make the cookie dough! For more detailed instructions visit the full recipe here! Or follow the steps below.

Begin by heat treating the flour. Use either the oven or microwave method, ensuring the flour reaches 160ºF. Allow the flour to cool. In a mixing bowl, beat butter and brown sugar for 3 minutes, then add powdered sugar and beat for another minute. Mix in vanilla, salt, and milk until incorporated. Combine with the flour and fold in the chocolate chips.

Form the dough into 30 balls, some of which will be baked into the cheesecake, and some used for topping. Chill the dough balls in the fridge or freezer. Be sure to make some extra to snack on!

Chocolate Chip Cookie Crust

Increase the oven temperature to 350ºF. Prepare an 8” or 9” springform pan by lining the bottom and sides with parchment paper and greasing with spray oil.

Whisk together flour, baking powder, baking soda, salt, and optional cinnamon powder in a bowl. In a mixing bowl, beat butter for 30 seconds, then add brown and granulated sugars and beat for 90 seconds. Add the egg and mix on low speed until incorporated.

Combine the dry ingredients with the wet mixture, fold in mini chocolate chips, and press the dough into the prepared pan. Bake for about 20 minutes until golden brown and set on the edges. Let cool while preparing the cheesecake batter.

Turn the oven down to 325ºF.

Make the Cheesecake Batter

Boil water for the water bath and set aside.

The cheesecake batter is quite basic (except for the chocolate chips), but that’s because we don’t want to overshadow the delicious edible cookie dough!

Beat cream cheese for 3 minutes until creamy with an electric mixer. Add brown and granulated sugars along with flour, and beat for another 2 minutes.

Scrape the sides of the bowl with a rubber spatula and beat for another 30 seconds. Mix in sour cream, eggs (one at a time), vanilla, and salt, being careful not to over mix.

Assembling the Cake

Pour one-third of the cheesecake batter over the baked crust, then sprinkle with mini chocolate chips and add 4-5 cookie dough balls. Repeat by layering another third of the batter, more chocolate chips, and 8 cookie dough balls.

Pour the remaining batter, leaving about 1/4 cup, and top with more cookie dough balls and chocolate chips. Finally, use the reserved batter to cover the cookie dough balls, spreading evenly to cover any exposed chocolate chips or dough.

Wrap the pan’s bottom with foil, place in a roasting pan, and add the boiling water to make a water bath.

Bake for 60 to 70 minutes, checking for a slight jiggle in the center. Let the cake cool in the oven for an hour, then refrigerate for at least 6 hours.

Make the Chocolate Ganache

To make the ganache, heat heavy cream and pour it over chopped chocolate. Let it sit for a minute before whisking until smooth. Allow the ganache to cool and thicken, using the fridge to speed up the process if needed. Before decorating, make sure the ganache is spreadable by either letting it sit at room temperature or gently microwaving.

To decorate

Make the chocolate whipped cream by beating the heavy cream, cocoa powder, and powdered sugar with a mixer, starting on low and increasing to medium-high until stiff peaks form (about 3 minutes).

Spread the cooled ganache over the top of the cheesecake with an offset spatula. Pipe the chocolate whipped cream and place the remaining cookie dough balls on top for decoration.

Tips & Tricks

Check out my Best Cheesecake Tips, a post with all the best tips for you to succeed at making cheesecake and become a pro! This guide is packed with important advice to ensure your cheesecake turns out perfectly every time!

Here are some more tips that can help.

• Make the Edible Cookie Dough Ahead of Time: Because it’s going in the cake, it’s always a good idea to make this first!
• Use Room Temperature Ingredients: Always use room temperature ingredients when making cheesecake to make sure your batter is smooth and velvety! Especially the full-fat cream cheese.
• Prevent Cracking: Avoid over mixing the cheesecake batter after adding the eggs to prevent cracks. Also, the water bath helps to cook the cheesecake evenly and reduce cracking.
• Smooth Ganache: If the ganache thickens too much, gently reheat it to achieve a spreadable consistency.
• Chocolate Whipped Cream Consistency: For best results, use cold heavy cream and a chilled mixing bowl to achieve stiff peaks more quickly.
• Chill the Cheesecake Thoroughly: Always let your cheesecake chill for at least 4-6 hours, but overnight is best. This allows the flavors to develop and ensures that it sets properly for a clean slice.
• Cut Clean Slices: To get perfect slices, wipe the knife clean between each cut. This helps the knife glide through the cheesecake smoothly and keeps the slices looking neat.
• Don’t Open the Oven Too Early: Resist the temptation to check on the cheesecake before the minimum baking time is up. Sudden temperature changes can cause cracks.
• Use Parchment Paper for Easy Removal: Line the bottom and sides of your springform pan with parchment paper to easily transfer your cheesecake to a serving platter without sticking.
• Let the Cheesecake Cool Gradually: After baking, let your cheesecake cool in the oven for about an hour before transferring it to the fridge. This gradual cooling helps prevent cracks.

Storage

• Refrigeration: Store the cheesecake in the fridge, covered in an airtight container, for up to 4 or 5 days. Allow it to come to room temperature before serving.
• Freezing: For longer storage, freeze the cheesecake in an airtight container for up to 2 months. Wrap it tightly with plastic wrap before placing it in the container. Thaw in the refrigerator overnight or on the counter for an hour before serving.

Cookie Dough Cheesecake Variations

• Add a Peanut Butter Swirl: Melt peanut butter and swirl it into the cheesecake in between layers for a nutty twist!
• Salted Caramel Swirl: Drizzle salted caramel sauce between layers of cheesecake batter and cookie dough balls for a sweet and salty flavor.
• Chocolate Bottom: Replace the chocolate chip cookie crust with a fudgy chocolate base from my Chocolate Cheesecake recipe for even more of a chocolate experience. Adjust baking time as necessary.
• Sprinkle Cookie Crumbs: Roughly mash up your favorite cookie into rough or fine crumbs and sprinkle it all over the cheesecake!

If you like this recipe, you’ll love these other ones!

• Cookie Dough Fudge
• Cookie Dough Macarons
• New York Cheesecake
• Chocolate Cheesecake
• Cookie Dough Ice Cream (coming soon)

As always, if you end up making this recipe, tag me on Instagram or Facebook with your creation!

Cookie Dough Cheesecake

Camila Hurst

This indulgent Cookie Dough Cheesecake is made with a chocolate chip cookie crust, layers of edible cookie dough, and a creamy cheesecake batter. It’s topped with rich chocolate ganache and chocolate whipped cream for an extra decadent finish.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 20 minutes mins

Chilling time 6 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 340 kcal

Ingredients

 

Edible Cookie Dough

• 1 cup all-purpose flour 127 grams
• 1/2 cup unsalted butter room temperature (113 grams)
• 1/2 cup brown sugar 110 grams
• 1/2 cup powdered sugar 62 grams
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp milk
• 3/4 cup mini chocolate chips 130 grams

Chocolate Chip Cookie Crust

• 1 cup all-purpose flour 127 grams
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/8 tsp cinnamon powder
• 1/3 cup unsalted butter room temperature (75 grams)
• 1/4 cup brown sugar 55 grams
• 1/4 cup granulated sugar 50 grams
• 1 large egg room temperature
• 1/4 cup mini chocolate chips 43 grams

Cookie Dough Cheesecake Batter

• 680 grams cream cheese room temperature (3 packages of 8 oz.)
• 1/2 cup brown sugar 110 grams
• 1/2 cup granulated sugar 100 grams
• 2 tbsp all-purpose flour
• 3 large eggs room temperature
• 1/4 cup sour cream 60 grams
• 1/2 tbsp vanilla
• 1/2 tsp salt
• 1/3 cup mini chocolate chips 57 grams

Chocolate Ganache

• 3/4 cup chopped chocolate or chocolate chips 127 grams (I used semi-sweet)
• 1/2 cup heavy cream 120 ml

Chocolate Whipped Cream

• 1 cup heavy whipping cream 240 ml
• 3 tbsp unsweetened cocoa powder 22 grams
• 2 tbsp powdered sugar 15 grams

Instructions

 

Edible Cookie Dough

• Start by heat treating the flour. To heat treat flour, you can use the oven or the microwave method. Pre-heat the oven to 300ºF, spread the flour on a baking sheet lined with parchment paper on an even layer. Bake for 10 minutes, stirring in between, until the flour reaches 160ºF. To use the microwave method, place the flour in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until it reaches 160ºF. Let it cool down.
• Meanwhile beat the butter with the brown sugar for 3 minutes on medium speed, scraping the bowl in between.
• Add the powdered sugar and beat for another minute.
• Pour in the vanilla, salt, milk, mix until incorporated.
• Add the flour and mix on low to combine.
• Add the chocolate chips and fold with a spatula.
• Form 30 balls of cookie dough using a cookie scoop, place each on a parchment paper lined paper or tray. Some will be baked into the cheesecake, and some will be used to top the cheesecake.
• Place them the fridge or freezer while making the cheesecake.

Chocolate Chip Cookie Crust

• Pre-heat the oven to 350ºF. Line the bottom and the sides of an 8” or 9” springform pan with parchment paper, grease with spray oil, and set aside.
• In a bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon powder. The cinnamon is optional just helps enhance the taste of the cookie.
• In a mixing bowl, or the bowl of a stand mixer, beat the butter for 30 seconds, add the brown sugar and granulated sugar and beat for 90 seconds on medium-high speed.
• Add the egg and mix on medium speed until incorporated.
• Add the dry ingredients to the bowl, mix on low to combine.
• Add the mini chocolate chips and fold with a spatula.
• Press the dough mixture on the bottom of the prepared pan.
• Bake in the oven for about 20 minutes, until the cookie dough is golden brown on top, and set on the edges.
• Set aside to cool down while you make the cheesecake batter.

Cookie Dough Cheesecake Batter

• Bring a large pot of water to a boil as you start making the cheesecake, to make the water bath.
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the brown sugar, granulated sugar, and flour to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs to the batter, one at a time, mixing until incorporated before adding the next egg. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Add the vanilla and salt. Mix to combine.
• Add the chocolate chips and fold.
• Grease the sides of the cheesecake pan.
• Pour one third of the cheesecake batter in the pan, over the baked and cooled crust.
• Sprinkle one third of the mini chocolate chips (about 1 tbsp) on top, and place 4 cookie dough balls on top of the batter.
• Pour another third of the cheesecake batter over the cookie dough and chocolate chips. Sprinkle with another heaping tablespoon of chocolate chips, and 8 cookie dough balls on top. Cover with almost another third of the batter, leaving about 1/4 cup of batter in the bowl to top off the cheesecake at the end.
• Top with another 8 cookie dough balls and another heaping tablespoon of chocolate chips. Use the remaining batter you left in the bowl to top off the cheesecake, covering the cookie dough balls. Use a spatula to spread the batter around, covering any chocolate chips or bits of cookie dough with cheesecake batter.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Time baking depends on your oven, and if it runs low or high in temperature.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours. Don’t remove the ring from the pan until after the cheesecake is done chilling.

Chocolate Ganache

• Mix the heavy cream in a microwave safe bowl. Heat it up until the cream is hot.
• Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.
• You can make the ganache ahead and keep it in the fridge. Before decorating the cheesecake remove the ganache from the fridge. You can either microwave very gently for a few seconds and stir frequently until the ganache is smooth and spreadable, or let it sit on the counter for at least one hour to soften.

Chocolate Whipped Cream

• Beat the heavy cream, cocoa powder, powdered sugar with a mixer. Start on low and raise the speed to medium-high until the cream is thick and incorporated.
• It should take about 3 minutes or so to achieve stiff peaks.
• Place the whipped cream in a piping bag lined with the tip of your choice, I used tip 4B.

To Decorate

• Spoon the ganache on top of the cheesecake, and spread with a spatula. You can use an offset spatula to make it easier to smooth out the ganache on top of the cheesecake.
• Pipe the Chocolate Whipped Cream on the cheesecake, and place the remaining cookie dough balls on top to decorate.

Notes

Crust: Alternatively, you can use the classic graham cracker crust from this New York Cheesecake Recipe, or the chocolate cookie crust from this Chocolate Cheesecake recipe.

Storage: You can store the cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Edible Cookie Dough: full recipe here.

Nutrition

Serving: 1sliceCalories: 340kcal

Keyword cheesecake, cookie dough

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