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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert for cookie lovers. It features a buttery graham cracker crust, layers of safe-to-eat chocolate chip cookie dough, and a rich, creamy cheesecake filling baked to perfection.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/3 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 pinch salt
Edible Cookie Dough
  • 1/2 cup all-purpose flour heat-treated
  • 1/4 cup unsalted butter softened
  • 1/4 cup brown sugar packed
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips
Cheesecake Filling
  • 32 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Cool completely.
  2. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch springform pan and bake for 10 minutes. Let cool.
  3. Prepare the cookie dough by creaming butter and sugars. Mix in milk, vanilla, and salt, then stir in flour and chocolate chips. Roll into small balls and refrigerate.
  4. Reduce oven temperature to 325°F (163°C). Beat cream cheese until smooth, then add sugar and mix until fluffy.
  5. Mix in sour cream. Add eggs one at a time, mixing just until combined. Stir in vanilla and salt.
  6. Pour half the cheesecake filling over the crust. Scatter half of the cookie dough pieces on top. Repeat with remaining filling and dough.
  7. Bake for 55–60 minutes, until edges are set and the center is slightly jiggly.
  8. Turn off oven, crack the door, and let cool for 1 hour. Refrigerate at least 4 hours or overnight before serving.

Notes

For gluten-free options, use gluten-free graham crackers and almond flour in the cookie dough. Avoid overmixing once eggs are added to prevent cracks.