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Chocolate Chip Cookie Dough Cheesecake – a thick, creamy, and delicious cheesecake loaded with edible cookie dough inside of an Oreo cookie crust. Just like the one at Cheesecake Factory!
You can’t really go to Cheesecake Factory and not have a slice of cheesecake. It is the perfect thing after their delicious Chicken Madeira. And if there is something with cookie dough on the menu, you know that is what I am going to pick almost every time!
Since we live no where near a Cheesecake Factory, it was time that I made this at home. And trust me, it is the most decadent and delicious cheesecake! And the cookie dough just makes it extra tasty.
I first discovered the base for this cheesecake in my Cook’s Illustrated cookbook years and years ago. It is rich, creamy, smooth and so decadent. It bakes up super high, with the perfect golden brown top. And lots of people will love the fact that it does not involve a water bath.
Water baths are highly debated when baking a cheesecake. I like to use them when I am making my Apple Crisp Cheesecake or others that have more going on. But this basic cheesecake, with this method, is perfect without it.
What You’ll Need
- Oreo Cookies
- Butter
- Cream Cheese
- Sugar
- Salt
- Sour Cream
- Lemon Juice
- Vanilla Extract
- Eggs
- Brown Sugar
- Sweetened Condensed Milk
- Chocolate Chips
Edible Cookie Dough
This has little balls of edible cookie dough all throughout the cheesecake. I give the amounts and instructions to make a full batch of the cookie dough. But you will only use about half of it in this recipe. The recipe uses a full 14oz can of sweetened condensed milk. I find it easier to use up leftover cookie dough, than I dough half a can of condensed milk. But if you want to cut it in half, by all means go for it.
- Cookie Dough Truffles
- Cookie Dough Ice Cream
- Cookie Dough Fudge
- Cookie Dough Mini Donuts
- Brownie Batter Cookie Dough Pancakes
How To Make Cookie Dough Cheesecake
Be sure to scroll all the way down to the recipe card for the FULL instructions
- Start by making the crust. You just combine the cookie crumbs with the melted butter, and press into your spring form pan. Bake for about 10 minutes, and then let it cool completely.
- Next you beat the cream cheese and sugar together until it is smooth.
- Once the sugar is all blended in you add the sour cream, lemon juice and vanilla extract and mix for about a minute until well combined.
- Now it is time for the eggs. Start by mixing in the egg yolks until thoroughly combined. Then add the whole eggs, 2 at a time, beating for about 1 minute after each addition.
- Fold in the little balls of frozen cookie dough.
- Brush the baked crust with a little bit of melted butter and then pour in the cheesecake.
- Bake at 500º for 10 minutes. Do not open the oven door, just reduce the temperature to 200º and bake for an additional 90 minutes. You want the temperature of the cheesecake to be 150º, that is how you know when it is really done.
- Remove the cheesecake from the oven and place on a wire rack to cool for 5 minutes.
- After 5 minutes, run a knife along the edge to loosen the sides. Let the cheesecake continue to cool for 2 1/2-3 hours, until it is pretty much room temperature.
- Wrap the cheesecake in plastic wrap and place in the fridge for at least 3 hours, or until it is completely chilled before serving.
Can You Make Cheesecake Ahead
Absolutely! Given that you want the cheesecake to be nice and cold when you serve it, it is actually best to make it at least a day ahead of time. You can make it up to 4 days ahead of time, just keep it wrapped in plastic wrap the whole time.
Freezing – cheesecake is one of those desserts that is perfect for freezing. You can either tightly wrap the entire cheesecake or if you only have a few slices left, it is best to wrap them individually. They will last in the freezer for up to 3 months. Just take them out and let them thaw before serving.
Recipe Tips
- To save time and just make things easier, I like to make the cookie dough balls ahead of time. You want them frozen, so they don’t fall apart when you mix them in with the cheesecake. So doing this a few days ahead of time just makes it easy!
- Do not overmix your cheesecake batter. You want to mix until everything is well blended, but don’t have your mixer on too high. The more air your incorporate the higher the chance you have your cheesecake with crack.
- If you don’t have sour cream, you can use Greek yogurt in its place.
- If you question when a cheesecake is done baking, use a thermometer to test the temperature. If you place an instant read thermometer in the center of the cheesecake it should read 150º F. Then you know it is done and can take it out of the oven.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
What More Cheesecake?
- No Bake Blueberry Cheesecake
- Pecan Pie Cheesecake
- Turtle Cheesecake
- No Bake Oreo Cheesecake
- Instant Pot Cheesecake
- Key Lime Cheesecake
- No Bake Peanut Butter Cheesecake
- Bailey’s Chocolate Cheesecake
Chocolate Chip Cookie Dough Cheesecake
Ingredients
Crust
- 2/3 package of Oreos, crushed
- 4 Tablespoons butter, melted
Cheesecake
- 2 1/2 pounds cream cheese, softened – cut into 1 inch chunks
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 6 whole large eggs, plus 2 large egg yolks
- 1 Tablespoon butter, melted
Cookie Dough
- 1/2 cup butter, softened
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14 oz can sweetened condensed milk
- 1 cup mini chocolate chips
Instructions
- Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
- Preheat oven to 325º F.
To Make The Crust
- Mix together the cookie crumbs and the melted butter.
- Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides.
- Bake for 10 minutes. Let cool completely.
To Make The Cheesecake
- Increase oven heat to 500º F.
- Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides as necessary.
- Add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined.
- Beat in the remaining 3/4 cup of sugar.
- Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute.
- Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition.
- Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
- Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
- Bake for 10 minutes. Without opening the oven door reduce the temperature to 200º F. Bake for about 90 minutes, or until the center of the cheesecake is 150º F,
- Remove from the oven and let cool on a wire rack for 5 minutes. Then run a knife around the edge to loosen the sides.
- Let the cheesecake cool until it is just about room temperature – 2 1/2-3 hours.
- Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours before serving.
- To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 14 slices, and top with whipped cream to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Woah…this cheesecake looks incredible!
I made this, and although it was delicious, it made way too much batter and dough for one pan. I would suggest cutting the recipe in half.
SAME! I had half of the batter left and would recommend half the cookie dough balls too. The crust is a good amount though.
Argh!!!!!! We’re making this Chocolate Chip Cookie Dough Cheesecake right now and need to know what to do with the other half of the cookie dough. Why have we made double what we’re going to use???
The Cheesecake Factory cheesecake this is inspired by is crazy full with cookie dough. That is why the recipe calls for so much. As well as the fact that it uses 1 can of sweetened condensed milk. Dividing up that and finding uses for that is harder that finding uses for leftover cookie dough. I have plenty of recipes that use up that leftover cookie dough in my Recipe Index – brownie batter cookie dough pancakes, cookie dough truffles, cookie dough mini donuts, and I believe there are even more if you look.
Very satisfying, decadent dessert. Really enjoy these flavors!
Ths is one of my all-time favorite recipes on your site. It doesn’t get better than combining cookie dough and cheesecake!
These are so good! My kids keep asking me to make them again! So addictive!
Oh gosh, this looks really good! Can’t wait to finally try this!
Cheesecake is my favorite dessert! This one is a must make!
I made this and it was so easy, shame I didn’t have the right size tin, but I still made it work. Struggled to get it out like but I got there in the end too lol.
I love this recipe! I never made a cheesecake before and the directions were so good it turned out perfect. This is now one of the most requested by my family. Thank you!