Chocolate Chip Cookie Cheesecake Recipe

ByDorothy Miller
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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.

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Chocolate Chip Cookie Cheesecake

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A delicious blend of chocolate chip cookie dough crust and creamy cheesecake filling studded with chocolate chips, topped optionally with whipped cream.

  • Author: Dorothy Miller
  • Prep Time: 30 mins
  • Cook Time: 50-60 mins
  • Total Time: 5 hours (including chilling)
  • Yield: 12 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 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
  • 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
  • Whipped cream topping (optional): 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. Make the chocolate chip cookie dough crust by creaming butter and sugars until light and fluffy about 5 minutes. Stir in eggs one at a time, then vanilla extract.
  3. Whisk together flour, baking powder, baking soda, and salt. Add to the butter mixture and stir until combined. Fold in semi-sweet chocolate chips.
  4. Press the cookie dough into the bottom of a springform pan evenly.
  5. For cheesecake filling, beat cream cheese until light and fluffy about 3 minutes. Add granulated sugar and beat another 3 minutes.
  6. Mix in salt and vanilla extract, then add eggs one at a time mixing well after each.
  7. Stir in sour cream and heavy cream until well combined. Fold in mini chocolate chips.
  8. Pour the cheesecake filling over the cookie crust and spread evenly.
  9. Bake at 350°F until the cheesecake is set and slightly golden on edges, about 50-60 minutes.
  10. Let cool completely, then chill in the refrigerator for at least 4 hours or overnight.
  11. For whipped cream topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form and spread over the chilled cheesecake before serving, if desired.

Notes

1. Use room temperature ingredients for smooth batter.
2. Chilling the cheesecake overnight helps it set firm.
3. Use parchment paper on the pan sides for easy removal.

Nutrition

  • Calories: 480
  • Sugar: 30g
  • Sodium: 350mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 130mg

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Frequently Asked Questions

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.

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