Chocolate Chip Cookie Dough Cheesecake Recipe

This easy chocolate chip cookie dough cheesecake will be the best you’ve ever tasted! It’s a rich, homemade recipe everyone will love.

I have TWO favorite treats in the world: cookie dough and cheesecake. I’m not kidding – these are the two things that make me drop to my knees with desire.

That’s why I decided it was time to bring you the dessert recipe of my dreams: chocolate chip cookie dough cheesecake.

I really don’t think you’ve had a more delicious cheesecake, but I guess I’m biased. It’s rich, creamy, chocolate-y, chippy, and dough-y. Everything a cheesecake recipe could and should be, right?

There are several steps to this recipe (like any cheesecake), but I PROMISE you it’s worth it. Your family and friends will think you are a master chef, and everyone will melt and your feet and do your bidding once they’ve had a piece.

Okay, maybe not all that, but it’s really amazing.

Tips for Making Cheesecake

Before you get started, I want to share some very important tips for making cheesecake that you should know. If you’ve never made one before, be sure to read these. Otherwise, you can skip to the bottom of the post and get the recipe.

Use Full Fat Ingredients

There are low fat cheesecake recipes, but this isn’t one of them. For the best consistency and creaminess, use full fat cream cheese, etc.

Use Room Temperature Ingredients

Make sure that the cream cheese, eggs, egg yolks, and half and half are at room temperature when you use them. This is crucial to avoid lumps and make sure everything blends smoothly.

Use a Mixer

I’m as strong as a horse and you probably are too, but we can’t whip as fast as a hand or stand mixer. You really want the batter smooth and a mixer ensures that (so use one!).

Mix Until Just Combined and Add the Eggs Last

The eggs are the crucial ingredient here. You shouldn’t overbeat them, because you’ll be incorporating air into the batter which can contribute to cracks. Add the eggs last and then beat until just combined.

Consider Using a Water Bath

If you’ve seen any of our creme brulee recipes, then you’ve heard of the water bath. You can put the springform pan in another baking pan and fill halfway with water. The steam creates a humid environment that assists in baking without cracks.

The springform pan should be wrapped at the bottom with foil to prevent water from getting in. You can also put the springform pan into a round baking dish in the baking pan (I know, it can get complicated, but it’s worth it).

Bake in Center of Oven

Move the rack down to the center. You don’t want the cake too close to the upper element of the oven. You don’t want the top to get too hot too fast, and crack.

Don’t Open the Oven

Just use the oven light to check how things doing if you are tempted. Drafts when you open the door – especially at the beginning of baking – can cause the cheesecake to crack.

Test the Wobble

Use the recommended baking time in the recipe, and that’s when you’re going to check for doneness (and you can open the door).

The edges should be slightly puffed. Tap the edge of the pan with a spoon. If you see it wobble slightly, you’re good to go. The cheesecake with continue to cook in the center as it cools.

Cool Your Cheesecake Properly

A cheesecake wants to crack while it’s cooling, so you’re going to use a “cooling process.” Bake the cheesecake for the amount of time listed, then turn off the oven and keep the door closed for another 30 minutes.

Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour. Then run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).

Cut with a Hot Knife

If you’ve ever cut a cheesecake, it’s easy for them to stick to the knife blade or pie spatula. Run under hot water before cutting and you’ll notice a difference.

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Are you ready to give this cookie dough cheesecake a try? Here’s what you’re going to need for this recipe.

Ingredients

• 5 8-ounce packages softened cream cheese
• 1 ¾ cups brown sugar
• 3 T all-purpose flour
• ¼ t salt
• 5 large eggs
• 2 large egg yolks
• ¼ cup half and half
• 1 t instant coffee
• 1 T vanilla extract
• 1 bag of mini chocolate chips

For the Crust

• 1/3 cup melted butter
• 1 ½ cups graham cracker crumbs
• 3 T sugar

Tools

• Springform pan
• Hand mixer or stand mixer

Thoughts About This Recipe You Might Be Interested In

• This uses a graham cracker crust, but there’s no reason you couldn’t use chocolate wafer cookies,, Oreos, crackers, or something else. Experiment with deliciousness!
• You’re probably thinking the instant coffee is strange – it’s meant to bring out the flavor in the chocolate and it works quite well.
• You can use heavy cream instead of half and half for an even creamier cheesecake (but warning, there’s more fat).
• Some cheesecake recipes will say to chill the crusts. Don’t do this per my tips at the beginning of this post. All ingredients should be at room temp to avoid cracking. Let the crust cool if you bake it.
• I like to under-bake my crusts since they will be baking another hour in the oven. You may find that pre-baking isn’t even necessary for you. If you like a crispier crust, bake it first.
• Cover and store leftover cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to three months.

If you eat more than one piece, I won’t say anything – nor will I judge you. This chocolate chip cookie dough cheesecake is worth it. And if you add whipped cream on the top of the cheesecake? Respect.

Have you tried this recipe? What is your favorite type of cheesecake? Let me know in the comments!

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If you like this recipe, I have another favorite that you HAVE to try: chocolate zucchini cupcakes with peanut butter frosting. I don’t think I can convey to you how delicious they are! You should also check out these other recipes:

• This Mini Cheesecake Recipe is Easy & Delicious
• Strawberry Vegan Cheesecake
• Easy Lemon Bars Recipe with Cream & Cookie
• Matcha Cupcakes with Vanilla Cream Cheese Frosting