Get ready to experience dessert nirvana with this irresistible Chocolate Chip Cookie Cheesecake! This delightful creation combines two beloved classics – the homey comfort of chocolate chip cookies with the luxurious creaminess of cheesecake – into one show-stopping dessert that’s surprisingly simple to make.
Perfect for special occasions or weekend treats, this cheesecake features a buttery chocolate chip cookie base topped with a velvety smooth cheesecake layer and crowned with more cookie pieces. The contrast between the slightly crisp cookie and the silky cheesecake creates a textural symphony that will have everyone asking for seconds.
Why You’ll Love This
- No special equipment needed – just basic mixing bowls and a springform pan
- Make-ahead friendly – perfect for preparing a day before your gathering
- Crowd-pleaser that combines two favorite desserts in one
- Easily customizable with different cookie doughs or mix-ins
- Serves beautifully with minimal effort for decoration
Ingredients
- 2 cups chocolate chip cookie dough (homemade or store-bought)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup chocolate chip cookie dough
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaking. Lightly grease the inside of the pan.
- Press 2 cups of chocolate chip cookie dough evenly into the bottom of the prepared springform pan to form the crust. Use your fingers or the bottom of a measuring cup to ensure it’s even.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the cookie dough crust, spreading it evenly.
- Take small pieces of the remaining cookie dough (about 1 tablespoon each) and flatten slightly before dropping them over the top of the cheesecake filling. Space them evenly across the surface. Sprinkle the semi-sweet chocolate chips over the top.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly when the pan is gently shaken.
- When done baking, turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming in the cheesecake.
- After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing.
- Run a knife around the edge of the cheesecake before removing the springform ring. Slice and serve chilled.
Tips & Variations
- For a homemade touch, use your favorite chocolate chip cookie recipe instead of store-bought dough
- Try different cookie doughs like sugar cookie, peanut butter, or oatmeal for unique variations
- Add a tablespoon of instant espresso powder to the cheesecake mixture for a mocha flavor
- For extra decadence, drizzle with warm chocolate sauce before serving
- To prevent cracks, avoid overmixing the batter and consider using a water bath during baking
- For cleaner slices, dip your knife in hot water and wipe clean between cuts
Serving Suggestions
This Chocolate Chip Cookie Cheesecake is delicious on its own, but elevate it further with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a dessert platter that will impress, serve slices alongside fresh berries and a small pitcher of warm caramel sauce for drizzling.
Pair with a cup of strong coffee or a glass of cold milk for the ultimate dessert experience. For special occasions, add a sprinkle of edible gold dust or a chocolate garnish for an elegant presentation.
Notes
- Store leftovers covered in the refrigerator for up to 5 days
- Can be frozen for up to 2 months; thaw overnight in the refrigerator before serving
- The cheesecake will continue to set as it cools, so don’t worry if it seems slightly underdone when you remove it from the oven
- For best flavor, allow the cheesecake to come to room temperature for about 20 minutes before serving
FAQs
Can I use light cream cheese instead?
Yes, light cream cheese works, but the texture may be slightly less rich and creamy than with full-fat cream cheese.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Try using a water bath next time.
Can I make this without a springform pan?
Yes, you can use a deep dish pie plate or a square baking dish, though removing neat slices will be more challenging.
How do I know when the cheesecake is done?
The edges should be set but the center should still have a slight jiggle (like Jell-O). It will continue to set as it cools.
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