Skip to content

Chocolate Chip Cookie Dough Cheesecake

August 28, 2012

First things first, I know this may not look like your average cheesecake… Yes, there are mini mouthfuls of cookie dough hidden within every rich and creamy bite of cheesecake… But it is also missing half a crust, at least a crust that you can see… It also is one of the most poorly decorated cheesecakes I’ve made to date. But with cheesecake this good, who cares!

Fact #1: I did make a graham cracker crust and baked it for 10 minutes until golden and toasty.

Fact #2: I also dropped the entire cheesecake on the floor while pouring the batter over the crust…. and then continued with the recipe and mixed in the crust to make a “graham cracker swirl,” if you will…

Fact #3: I throw fits.

So yes, while this cheesecake lacks an actual “crust” there is a crust within the cheesecake, ya dig? Which, in my humble opinion, is kind ofthe same thing… Is anyone else as grossed out as me by the overuse of the word crust?

Despite my kitchen battles– and let me tell you this was a battle ending with me yelling “FU***!!!” at the top of my lungs (I screamed “fudge,” you potty mouths). But this cheesecake? Definitely worth the battle and maybe even the few tears I shed in a momentary relapse. I was just SO passionate about the cause.

There are a few recommendations I would make concerning this cheesecake though. Numero uno, make the eggless cookie dough ahead of time and also make A LOT of it. You never know when you’re going to get a cookie dough craving, my friends… And you don’t want to be stingy with your cookie dough in this cheesecake. Second piece of advice, exert patience and be cautious when pouring your batter… or you can be like me and hide all your failures with excessive chocolate decorations. Win-win!

Chocolate Chip Cookie Dough Cheesecake recipe slightly adapted from Taste of Home:


2 cups graham cracker crumbs

1 cup butter, melted

Cheesecake filling:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar 1 cup (8 ounces) sour cream

½ teaspoon vanilla extract

3 eggs, lightly beaten

Cookie Dough:

¼ cup unsalted butter, at room temperature

¼ cup plus 2 tablespoons light brown sugar, packed

1 cup plus 2 tablespoons all-purpose flour

7 oz. sweetened condensed milk

½ teaspoon vanilla extract

¼ cup mini semisweet chocolate chips

  1. Preheat oven to 350° F.
  2. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-in. pan and bake for 10 minutes.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
  4. In another bowl, cream butter and sugars until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
  5. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  6. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  7. Decorate with mini chocolate chips or chocolate ganache (if you happen to have some lying around like I did!)

Makes 12-14 servings.

3 Comments leave one →
  1. November 7, 2012 10:09 pm

    I make a chocolate chip cookie dough cheesecake similar to this one for every holiday. It’s my favorite dessert! I recommend trying a chocolate chip cookie crust instead of graham cracker. I make regular Nestle’s chocolate chip cookies and press part of the dough into the bottom of the pan. You can cook it for about 10 minutes and then put the cheesecake in like normal. It’s amazing!! Also, a little tip to make it easier…you can cut a piece of waxed paper into a circle the size of the pan and then put that down after you grease the pan; grease the top of that before you put the cookie dough in. Then, after you have cooked the cheesecake, you just have to peel the waxed paper off and all of your crust stays intact!

    • jason hill permalink
      December 10, 2012 6:35 am

      hi in the cookie dough ingredients it says evaporated milk but in the instructions it says water,which should i use thanks

  2. Elia Castellanos permalink
    June 3, 2013 12:15 pm

    Did you follow the exact recipe you posted when you made your cheesecake?
    Also what were your reasons for adapting the Taste of Home recipe?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: