Introduction

This Ultimate Chocolate Chip Cookie Cheesecake Recipe is a dream dessert that combines two beloved classics. Imagine a rich, creamy cheesecake baked right into a chewy chocolate chip cookie base. It’s the perfect treat for any celebration or a decadent weekend baking project. For more festive cheesecake ideas, try the Christmas Cranberry Cheesecake Cupcakes Recipe.

Ingredients

This decadent Chocolate Chip Cookie Cheesecake combines the irresistible chew of a classic cookie with the rich, creamy luxury of cheesecake. Gather these ingredients for a truly show-stopping dessert.

• For the Cookie Layer:
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

• For the Cheesecake Layer:
• 4 blocks (32 oz) cream cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3/4 cup sour cream
• 1/2 cup heavy cream
• 1 cup mini chocolate chips

• For the Whipped Cream Topping (Optional):
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Chocolate Chip Cookie Cheesecake recipe is about 20% faster than similar layered desserts, as the cookie crust and cheesecake filling bake together.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine 2 cups of crushed chocolate chip cookies with 5 tablespoons of melted unsalted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely on a wire rack.

Step 2 — Make the Cheesecake Filling

Using a stand mixer with a paddle attachment, beat 24 ounces of room-temperature cream cheese on medium-low speed until completely smooth, about 2 minutes. Gradually add 1 cup of granulated sugar, scraping the bowl down as needed. Room-temperature ingredients are key to preventing lumps in your Chocolate Chip Cookie Cheesecake batter.

Step 3 — Incorporate Eggs and Flavorings

With the mixer on low, add 3 large eggs one at a time, mixing just until each is incorporated. Stir in 1 cup of sour cream, 2 teaspoons of pure vanilla extract, and a pinch of salt. Overmixing after adding eggs can incorporate too much air, leading to cracks.

Step 4 — Fold in Chocolate Chips

Gently fold 1 cup of mini chocolate chips into the cheesecake filling using a spatula. Mini chips distribute more evenly than standard-sized chips. Reserve a small handful to sprinkle on top before baking for a decorative finish.

Step 5 — Assemble and Bake

Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. For a water bath, wrap the outside of the springform pan tightly with heavy-duty foil. Place it in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides. Bake for 55-65 minutes.

Step 6 — Check for Doneness

The Chocolate Chip Cookie Cheesecake is done when the edges are set but the center still has a slight jiggle, about the size of a quarter. The internal temperature should read 150°F (65°C). Turn off the oven, crack the door open, and let the cake cool inside for 1 hour to prevent dramatic temperature shifts.

Step 7 — Chill Thoroughly

Run a thin knife around the edge of the pan to loosen the cake, then let it cool completely at room temperature. Refrigerate, uncovered, for at least 6 hours, but ideally overnight. This extended chilling sets the texture and deepens the flavors.

Step 8 — Garnish and Serve

Before serving, release the springform pan collar. Garnish the top with whipped cream, additional chocolate chips, and cookie crumbs. For clean slices, dip your knife in hot water and wipe it dry between each cut. This decadent dessert is best served cold.

Nutritional Information

Calories	520 kcal
Protein	8 g
Carbohydrates	58 g
Fat	30 g
Fiber	1 g
Sodium	320 mg

Note: These are approximate values per serving for this Chocolate Chip Cookie Cheesecake, based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This Chocolate Chip Cookie Cheesecake is incredibly versatile. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing the decadent flavor.

• Protein-Packed Cream Cheese — Swap regular cream cheese for a high-protein or Greek yogurt cream cheese blend. This adds a tangy note and significantly boosts the protein content of your cheesecake.
• Lower-Carb Sweetener — Replace granulated sugar in both the cookie and cheesecake layers with a monk fruit or erythritol blend. This creates a dessert that’s just as sweet without the blood sugar spike.
• Dairy-Free Base — Use plant-based cream cheese and butter alternatives (like those from Miyoko’s or Country Crock Plant Butter) for a rich, creamy, and completely dairy-free Chocolate Chip Cookie Cheesecake.
• Gluten-Free Cookie Crust — Use a 1:1 gluten-free flour blend in the cookie layer and ensure your oats are certified gluten-free. This maintains the classic chewy texture for those with sensitivities.
• Nut or Seed Butter Swirl — For added healthy fats and flavor, swirl almond or sunflower seed butter into the cheesecake batter before baking. It complements the chocolate chips beautifully.
• Low-Sodium Option — Omit added salt in the cookie dough and use unsalted butter. The cream cheese and other ingredients provide enough inherent savoriness for a perfectly balanced, lower-sodium dessert.
• Sugar-Free Chocolate Chips — Opt for stevia-sweetened or 100% cacao chocolate chips to reduce the overall sugar content while keeping the essential chocolate chip cookie flavor.
• Lighter Filling — Blend half the cream cheese with low-fat ricotta or cottage cheese (strained) for a lighter, slightly grainier texture that remains deliciously creamy.

Serving Suggestions

This decadent Chocolate Chip Cookie Cheesecake is a showstopper on its own, but a few thoughtful touches can elevate it from great to unforgettable. Here are our favorite ways to serve it.

Perfect Pairings

• Classic Comfort: A tall glass of cold milk or a scoop of vanilla bean ice cream is a timeless match for the rich flavors.
• Coffee & Cream: Serve with a hot cup of coffee or a shot of espresso to balance the sweetness.
• For Grown-Ups: A glass of bourbon, a cream liqueur, or a dessert wine like a late-harvest Riesgo complements the buttery, caramel notes beautifully.

Occasions & Celebrations

• The Ultimate Birthday Cake: This Chocolate Chip Cookie Cheesecake is a crowd-pleaser for any birthday celebration.
• Holiday Showpiece: Perfect for Thanksgiving, Christmas, or any festive gathering where a special dessert is required.
• Potluck Perfection: It travels well and is guaranteed to be the first dessert to disappear.

Plating & Presentation Tips

• Keep it Simple: A clean, white plate lets the beautiful layers of the cheesecake stand out.
• Add a Drizzle: A zigzag of warm chocolate sauce, caramel, or even a dusting of powdered sugar adds visual appeal.
• Garnish Thoughtfully: A few extra chocolate chips, a cookie crumb sprinkle, or a dollop of whipped cream on the side completes the presentation.
• Slice Cleanly: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the cheesecake batter. Fix: Ensure cream cheese, eggs, and sour cream are at room temperature for a perfectly smooth, lump-free filling.
• Mistake: Overmixing the cookie dough base, causing tough cookies. Fix: Mix just until the flour disappears; a few dry streaks are better than developing too much gluten.
• Mistake: Baking the cheesecake at too high a temperature. Fix: Use a low, steady heat (around 325°F/160°C) to prevent cracking and ensure even, gentle cooking.
• Mistake: Not using a water bath for the cheesecake layer. Fix: Wrap your springform pan in foil and place it in a roasting pan with hot water to create steam for a creamy texture.
• Mistake: Adding chocolate chips that sink to the bottom. Fix: Toss your chocolate chips in a light coating of flour before folding them into the cheesecake batter.
• Mistake: Cutting the dessert while it’s still warm. Fix: Chill your Chocolate Chip Cookie Cheesecake completely, ideally overnight, for clean, defined slices.
• Mistake: Using a dull knife to slice, which smashes the layers. Fix: Dip a sharp knife in hot water and wipe it clean between each cut for professional-looking pieces.
• Mistake: Skipping the pre-bake of the cookie crust. Fix: Par-bake the crust for 8-10 minutes to set its structure and prevent a soggy bottom.
• Mistake: Overbaking until the center is completely firm. Fix: The center should still have a slight jiggle when you gently shake the pan; it will set as it cools.

Storing Tips

• Fridge: Cover the cheesecake tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap individual slices or the whole Chocolate Chip Cookie Cheesecake in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, gooey experience, microwave a single slice for 15-20 seconds. For a larger portion, warm in a 300°F (150°C) oven until just heated through, ensuring the internal temperature reaches a safe 165°F (74°C).

Always store your cheesecake in the fridge within two hours of baking to maintain food safety. For best texture, let it sit at room temperature for about 20 minutes before serving chilled slices.

Conclusion

This Chocolate Chip Cookie Cheesecake is the ultimate dessert mashup, combining two beloved treats into one show-stopping creation. We hope you love making it as much as we do! Give it a try and let us know how it turns out in the comments. For more decadent desserts, check out our Red Velvet Cheesecake Layer Cake Recipe or Peach Cobbler Cheesecake Recipe.

Print

FAQs

Can I make this Chocolate Chip Cookie Cheesecake ahead of time?

Yes, this dessert is perfect for making ahead. You can bake and fully chill the Chocolate Chip Cookie Cheesecake up to two days in advance. For best texture, store it covered in the refrigerator until ready to serve.

How do I prevent cracks in the cheesecake filling?

To prevent cracks, avoid overmixing the batter after adding the eggs. Bake the Chocolate Chip Cookie Cheesecake in a water bath and let it cool gradually in the turned-off oven with the door slightly ajar before chilling.

Can I use store-bought cookie dough for the crust?

Yes, you can use pre-made chocolate chip cookie dough for a shortcut. Simply press the dough evenly into the bottom of your springform pan to form the crust before adding the cheesecake layer.