Chocolate Chip Cookie Dough Cheesecake (Creamy, Dreamy, and Loaded with Cookie Dough)

1. Preheat oven to 350°F (175°C).
2. Spread flour on a baking sheet in a thin layer.
3. Bake 5–7 minutes. Cool completely before using.

2) Make the Cookie Dough Bites

1. Cream butter and brown sugar until fluffy.
2. Mix in milk, vanilla, and salt.
3. Stir in cooled heat-treated flour until a soft dough forms.
4. Fold in mini chocolate chips.
5. Roll into small balls (about 1 tsp–1 tbsp each). Chill in the fridge while you make the cheesecake.

3) Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix cookie crumbs with melted butter (and sugar/salt if using).
3. Press firmly into the bottom of a lined/greased springform pan.
4. Bake crust for 8–10 minutes. Cool while you make filling.

4) Prepare the Water Bath (Recommended)

1. Wrap the outside of the springform pan with 2 layers of heavy-duty foil (prevents leaks).
2. Set the pan into a larger roasting pan.
3. Boil water for later (you’ll pour it in once the cheesecake is in the oven).

5) Make the Cheesecake Filling

1. Beat cream cheese until completely smooth (no lumps).
2. Add sugar (and cornstarch if using). Mix until smooth, scraping bowl often.
3. Mix in sour cream and vanilla.
4. Add eggs one at a time, mixing on low just until combined (do not overmix).
5. Fold in chocolate chips.
6. Gently fold in most of the cookie dough bites (reserve some for topping).

6) Bake

1. Pour filling onto the cooled crust and smooth the top.
2. Scatter reserved cookie dough bites on top (press very lightly so they sit nicely).
3. Place the roasting pan in the oven and carefully pour hot water into the roasting pan (about 1 inch / 2–3 cm up the sides).
4. Bake at 325°F (165°C) for 60–75 minutes, until edges are set and center still has a slight jiggle.
5. Turn off oven, crack the door, and let cheesecake rest inside for 45–60 minutes.
6. Remove, cool to room temperature, then refrigerate at least 6 hours (overnight is best).

7) Decorate & Serve

1. Top with whipped cream, chocolate drizzle, and extra cookie dough bites if desired.
2. Slice with a warm knife (dip in hot water, wipe dry) for clean cuts.

Serving and Storage

• Serve: chilled for the best texture. Let sit 10 minutes if you prefer softer slices.
• Refrigerate: cover and store up to 5 days.
• Freeze: freeze slices (wrapped well) up to 2 months. Thaw overnight in the fridge.

Tips

• Room-temp ingredients: cream cheese, sour cream, and eggs blend smoother and reduce lumps.
• Don’t overmix after eggs: overmixing adds air = cracks and a puffed top.
• Water bath helps: more even baking + fewer cracks + creamier texture.
• Small cookie dough bites: smaller pieces give better slice structure and perfect “bite distribution.”
• Chill overnight: it slices cleaner and tastes richer.

Variations

1) Oreo Cookie Dough Cheesecake

Use an Oreo crust and fold crushed Oreos into the filling for cookies-and-cream vibes.

2) Peanut Butter Cookie Dough Cheesecake

Swap half the chocolate chips for peanut butter chips and drizzle with warm peanut butter on top.

3) Brownie Cookie Dough Cheesecake

Use a brownie base (or brownie crust) and add extra mini chips for a triple-chocolate dessert.

4) Mini Cheesecake Cups

Make in a muffin pan with liners. Bake ~18–22 minutes, then chill.

5) No-Bake Version

Skip eggs and bake: use gelatin or whipped cream to set (texture will be softer but delicious).

Tips

• Leak-proof water bath: use heavy-duty foil or place springform pan inside a larger oven-safe bag.
• Prevent condensation: cool slowly in the oven, then cool fully before covering in the fridge.
• Clean slices: hot knife + wipe between cuts = bakery slices.
• Top timing: add fresh cookie dough bites and drizzle right before serving for the prettiest finish.

Conclusion

Chocolate Chip Cookie Dough Cheesecake is the kind of dessert that makes people stop talking mid-bite. It’s creamy,
packed with cookie dough and chocolate chips, and it slices into perfect, party-worthy wedges. Make it once—then
expect it to become your “signature dessert.”

FAQ

Is the cookie dough safe to eat?

Yes—this recipe uses no eggs and heat-treated flour for the cookie dough bites.

Do I have to use a water bath?

No, but it’s highly recommended for the creamiest texture and fewer cracks. If skipping, bake as directed and place a pan of hot water on the lower rack to add moisture.

How do I know it’s done?

The edges should be set, and the center should still jiggle slightly (like Jell-O). It will finish setting as it cools and chills.

Why did my cheesecake crack?

Common causes: overmixing after adding eggs, baking too hot/too long, or cooling too quickly. A water bath + slow cooling helps a lot.

Can I use store-bought cookie dough?

You can, but for safety (raw flour/eggs) and best texture, the egg-free homemade dough is the best choice.