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Chocolate Chip Cookie Dough Cheesecake Recipe

This amazing chocolate chip cookie dough cheesecake will be the best you’ve ever tasted! It’s rich and decadent; a definite crowd pleaser.

Chocolate Chip Cookie Dough Cheesecake Recipe

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 cheesecake 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 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. Try it using my chocolate chip cookie dough cheesecake recipe below!

Cookie Dough Cheesecake

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

Instructions

  1. Preheat oven to 475º.
  2. In a large bowl, mix cream cheese, sugar, flour and salt until smooth and creamy.
  3. Add in all of the eggs, milk, instant coffee and vanilla. Mix on low until combined. Stir in bag of chocolate chips.
  4. Pour onto graham cracker crust and bake for 15 minutes. Without opening the oven door, reduce heat to 200º and bake for one hour. Turn off the oven and let the cheesecake sit for another minutes with the door closed.
  5. Remove from oven and set on counter to cool for another 30 minutes (lots of steps, but necessary to prevent cracking across the top!).
  6. Run a metal spatula along the edge (do not release the spring form pan). Place uncovered in the fridge for 2-3 hours. Cover and continue refrigerating for 9 hours before serving.

For the crust:

  • 1/3 cup melted butter
  • 1 ½ cups graham cracker crumbs
  • 3 T sugar
  1. Mix all ingredients together until they form a sand-like texture. Press down into the bottom of a 9-inch spring form pan. Bake at 350º for 5 minutes.

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.

Some recipes will say just to chill the crusts, however I wouldn’t put room temp batter on a cold crust, especially when it’s a temperamental recipe like cheesecake. Make sure all ingredients are the same temperature.

This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.
This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.
Yield: 8 pieces

Chocolate Chip Cookie Dough Cheesecake

This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.

This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.

Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes

Ingredients

For the Cheesecake

  • 40 oz cream cheese, (5 packages, softened)
  • 1 ¾ cups brown sugar
  • 3 T all-purpose flour
  • ¼ teaspoon salt
  • 5 large egg(s)
  • 2 large egg yolk(s)
  • ¼ cup half and half
  • 1 teaspoon instant coffee
  • 1 T vanilla extract
  • 12 oz mini chocolate chips, (1 bag)

For the Crust

  • 1/3 cup butter, (melted )
  • 1 ½ cups graham cracker crumbs
  • 3 T granulated sugar

Instructions

For the Cheesecake

  1. Preheat oven to 475º.
  2. In a large bowl, mix cream cheese, sugar, flour and salt until smooth and creamy.
  3. Add in all of the eggs, milk, instant coffee and vanilla. Mix on low until combined. Stir in bag of chocolate chips.
  4. Pour onto graham cracker crust and bake for 15 minutes. Without opening the oven door, reduce heat to 200º and bake for one hour. Turn off the oven and let the cheesecake sit for another minutes with the door closed.
  5. Remove from oven and set on counter to cool for another 30 minutes (lots of steps, but necessary to prevent cracking across the top!).
  6. Run a metal spatula along the edge (do not release the spring form pan). Place uncovered in the fridge for 2-3 hours. Cover and continue refrigerating for 9 hours before serving.

For the Crust

  1. Mix all ingredients together until they form a sand-like texture. Press down into the bottom of a 9-inch spring form pan. Bake at 350º for 5 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1 piece

Amount Per Serving: Calories: 1099Total Fat: 76gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 352mgSodium: 728mgCarbohydrates: 94gFiber: 3gSugar: 77gProtein: 18g

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This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.

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.

This amazing cheesecake recipe will be the best you've ever tasted! Think decadent cookie dough in a rich and creamy base. It's a definite crowd pleaser.

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

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. Just click on the image below:

These chocolate zucchini cupcakes are the best you've ever had! They're moist and delicious, and the peanut butter icing pairs perfectly with the flavor.

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