Introduction

This Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the nostalgic flavor of cookie dough. With a graham cracker crust and plenty of chocolate chips, it’s a decadent dessert that’s sure to impress at any gathering.

A thick, round cheesecake with a golden-brown cookie crust forms the base, filled with creamy, pale yellow cheesecake speckled with small chocolate chips throughout. On top of the cheesecake, there is a circle of white whipped cream swirls, each topped with a small scoop of cookie dough and sprinkled with mini chocolate chips, with more chocolate chips scattered in the center of the cake. The cheesecake sits on a wooden board over a white marbled surface, with one slice removed to show the inside layers clearly. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (180g) ground graham crackers (about 1 1/2 sleeves)
2 tbsp granulated sugar
Pinch of kosher salt
6 tbsp unsalted butter, melted
1/2 cup (80g) mini chocolate chips
1/2 cup (110g) unsalted butter, room temp
1 cup (205g) light brown sugar, packed
3 tbsp milk
2 tsp vanilla extract
1 cup (132g) all-purpose flour, heat treated*
1/2 tsp kosher salt
3/4 cup (120g) mini chocolate chips
4 8oz blocks full fat cream cheese, room temp
1 cup (200g) granulated sugar
2 tbsp cornstarch
3 large eggs + 1 egg yolk, room temp
1 tbsp vanilla extract
1 cup (250g) sour cream, room temp
3/4 cup (120g) mini chocolate chips, plus more for topping
1 cup (240g) heavy whipping cream
1/2 tsp vanilla extract
2 tbsp powdered sugar
1 tbsp dry milk powder (optional)

Instructions

Step 1: Heat treat the flour by microwaving it for about 90 seconds. This kills any potential bacteria as some cookie dough will be eaten raw. Allow the flour to cool before using.
Step 2: Preheat the oven to 350°F. Grease and line the bottom and sides of a 9″ springform pan with parchment paper, letting it rise about an inch above the sides.
Step 3: Mix together ground graham crackers, sugar, and salt. Stir in the melted butter until evenly moistened, then mix in 1/2 cup mini chocolate chips.
Step 4: Press the crust mixture tightly into the bottom and up the sides of the prepared pan using a flat-bottomed cup or jar. Bake on the middle rack for 8 minutes.
Step 5: Reduce oven temperature to 325°F while the crust bakes. Prepare the cookie dough by mixing softened butter and brown sugar with a wooden spoon until smooth.
Step 6: Add milk and vanilla to the butter mixture. Then mix in the heat-treated flour, salt, and 3/4 cup mini chocolate chips. The dough will be soft and sticky; set aside.
Step 7: Place a large roasting pan on the bottom oven rack and bring about 5 cups of water to a boil in a medium pot on the stove.
Step 8: In a large bowl, beat cream cheese, granulated sugar, and cornstarch using a mixer until smooth. Add eggs one at a time on low speed, then mix in vanilla and sour cream. Fold in 3/4 cup mini chocolate chips.
Step 9: Scoop 8 tablespoon-sized cookie dough balls from the dough and chill them on parchment paper—these are for decoration.
Step 10: Spread remaining cookie dough evenly over the baked crust inside the springform pan.
Step 11: Pour the cheesecake batter over the cookie dough layer and spread evenly.
Step 12: Turn off heat under boiling water and carefully pour the water into the roasting pan in the oven. Place the springform pan on the middle rack just above the water-filled pan to create a water bath.
Step 13: Bake for 1 hour and 20-30 minutes until edges are puffed and the center slightly jiggles when nudged.
Step 14: Turn off oven, crack the door open, and let cheesecake sit inside for 45 minutes.
Step 15: Remove cheesecake from oven, sprinkle with mini chocolate chips on top, and let it cool at room temperature for 30 minutes.
Step 16: Refrigerate the cheesecake uncovered and chill overnight.
Step 17: Before serving, whip heavy cream with vanilla, powdered sugar, and optional dry milk powder until stiff peaks form.
Step 18: Pipe 8 large whipped cream swirls around the cheesecake edge, top with chilled cookie dough balls, sprinkle extra chocolate chips, and serve.

Tips & Variations

Heat treating the flour is crucial for safety since the cookie dough is partially raw; don’t skip this step.
If mini chocolate chips are unavailable, chop regular chips into smaller pieces for better distribution.
Use full-fat cream cheese and sour cream at room temperature for a smooth, creamy batter without lumps.
Add a pinch of cinnamon to the cookie dough for a subtle warmth and flavor twist.
For a nutty crunch, fold in chopped toasted pecans or walnuts into the cookie dough layer.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, consume within the first 3 days. Leftovers can be wrapped tightly or placed in an airtight container. Reheat is not recommended; serve chilled for optimal taste and texture.

How to Serve

A close-up top view of a cheesecake sliced into pieces on a round white plate. The cheesecake has multiple layers including a brown cookie crust at the bottom, a creamy light yellow layer with chocolate chips scattered inside, and a smooth surface topped with many small dark chocolate chips. Each slice is decorated with a swirl of white whipped cream and a small ball of cookie dough with chocolate chips on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour without heat treating it?

It’s best to heat treat the flour to eliminate any potential bacteria since the cookie dough is eaten raw. If you cannot heat treat, consider using pasteurized flour from specialty stores.

How do I prevent cracks on the cheesecake surface?

Mix the cheesecake batter gently on low speed to avoid introducing air, and bake the cheesecake in a water bath to ensure even, gentle cooking. Allow it to cool slowly in the oven to reduce cracking.