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Best Chocolate Chip Cookie Dough Cheesecake Recipe

Chocolate Chip Cookie Dough Cheesecake Recipe
Chocolate Chip Cookie Dough Cheesecake Recipe

Ready for a homemade cheesecake recipe sure to “wow?” Then please meet this Chocolate Chip Cookie Dough Cheesecake Recipe.

As with any cheesecake worth making, you will need to plan ahead to give it plenty of time for the flavors to meld. Ideally, at least 24 hours. Still, it’s so easy to make and receives such rave reviews that you will find yourself requested to make this recipe for Chocolate Chip Cookie Dough Cheesecake for every gathering!

It’s delicious! You won’t believe how good it is–and how many people it can feed. I snagged this dessert recipe off of years ago. If you also are a fan of making cheesecake, please take a look at this recipe for Bailey’s Irish cream cheesecake. You better believe its good.

Chocolate Chip Cookie Dough Recipe

Chocolate Chip Cookie Dough Cheesecake Recipe

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 1 Cheesecake

Chocolate Chip Cookie Dough Cheesecake Recipe

I've been making this chocolate chip cookie dough cheesecake recipe since our oldest was a baby!

Originally from


  • 1 3/4 Cups Chocolate Sandwich Cookie Crumbs
  • 1/4 Cup Sugar
  • 1/3 Cup Butter, Melted
  • Filling
  • 3 (8 Ounce) Packages Cream Cheese, Softened
  • 1 Cup Sugar
  • 3 Eggs
  • 1 Cup Sour Cream
  • 1/2 teaspoon Vanilla Extract
  • 1 Package Refrigerated Chocolate Chip Cookie Dough
  • Topping
  • Mini Chocolate Chips


  1. In a small bowl, combine Chocolate Sandwich Cookie Crumbs and butter.
  2. Press into the bottom and up part of the sides of a greased 9" Springform pan. Set aside.
  3. In bowl of mixer, mix Cream Cheese and Sugar until smooth.
  4. Add Eggs.
  5. Add in Sour Cream and Vanilla Extract. Beat until well blended.
  6. Pour over Crust and set aside.
  7. Pour over crust, set aside.
  8. Next, remove wrapper from cookie dough and cut into teaspoon-sized cubes.
  9. Drop cubes over filling, pushing below the surface. Dough will be COMPLETELY covered!
  10. Bake at 350* for 45-55 minutes or until the center is almost set.
  11. Cool on a wire rack for 10 minutes.
  12. Run a knife around the edge of the pan to loosen and cool for one hour longer.
  13. Refrigerate.
  14. Before serving, remove sides of pan and sprinkle with Mini Chocolate Chips, only slightly pressing down to make them "stick."
  15. Store in the refrigerator.

Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is Little Indiana.

Just don’t forget to tell them that Little Indiana sent you.


About Jessica Nunemaker

Jessica Nunemaker is the Owner of Little More than a website, Little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and a book. Look for "Little Indiana: Small Town Destinations" published by Indiana University Press in April 2016--just in time for Indiana's BIG 200th Birthday Celebration.

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