Introduction:
If you’ve ever wished you could combine the comfort of a warm chocolate chip cookie with the rich, velvety
indulgence of classic cheesecake, this dessert is your dream come true:
Chocolate Chip Cookie Cheesecake. It’s everything you love in one slice—sweet cookie flavor, buttery crumb,
creamy tang, and plenty of melty chocolate chips throughout.
This recipe gives you the best of both worlds: a thick, chewy cookie crust (with that irresistible brown sugar vibe), topped
with a smooth cheesecake filling that bakes up dense-but-creamy. Then we finish with extra mini chocolate chips and optional
cookie pieces on top for bakery-style wow.
Whether you’re baking for birthdays, holidays, parties, or just because you need a dessert that makes people say “Wait… what
is THIS?!”—this cheesecake delivers. And don’t worry: I’ll walk you through the important cheesecake details like room
temperature ingredients, gentle mixing, and the easiest ways to avoid cracks.
Ingredients:
For the cookie crust (chewy cookie base)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (110g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips (mini chips hold better in crust)
For the cheesecake filling
- 24 oz (680g) cream cheese, softened (3 blocks)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) sour cream (or Greek yogurt)
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1 tbsp all-purpose flour (optional, helps stability)
- 1 cup semi-sweet chocolate chips (mini or regular)
Optional topping ideas
- 1/2 cup mini chocolate chips (for the top)
- Crumbled cookie pieces
- Chocolate ganache drizzle
- Whipped cream
