Chocolate Chip Cookie Cheesecake
Prep time
Cook time
Total time
Chocolate Chip Cookie Cheesecake is the ultimate dessert! Two worlds colliding into one. Chocolate Chip Cookies meet a rich and luscious cheesecake!
Serves: 8 to 12 servings
Cookie Dough Crust and Garnish
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
Cheesecake Filling
  • 4 (8-oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • ¾ cup sour cream
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
Whipped cream topping
  • ½ cup heaving whipping cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
  2. To make the chocolate chip cookie dough crust, using a mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. In a medium bowl, whisk or sift together the flour, baking soda, baking powder and salt. Add it to the mixing bowl and stir until well combined. Fold in the chocolate chips.
  3. Wrap the outside of a 9 or 10-inch springform pan tightly with aluminum foil, and spray the inside and sides with cooking spray. Add half of the cookie dough to the bottom of the pan and press it down onto the bottom in an even layer. Place in the fridge until ready to fill. In the meantime, scoop out the remaining cookie dough using a small ice cream scoop, onto the prepared baking sheets. Bake until golden brown around the edges, about 8 to 10 minutes. Remove from the oven and let cool on pans.
  4. To make the cheesecake filling, beat the cream cheese until light and fluffy, about 3 minutes. Add the granulated sugar and continue to beat for another 3 minutes. Stir in the salt and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until well combined.
  5. Pour a third of the cheesecake filling into the pan over the crust, spreading it out onto an even layer. Sprinkle with a third of the mini chocolate chips. Top with another third of the filling, spreading it out once again, and then sprinkle with another third of the chocolate chips. Spoon the remaining batter and sprinkle with the remaining chocolate chips. Place the cheesecake into a larger rectangular baking dish, with high sides. Pour hot water into the larger dish until it comes about half way up the cheesecake pan.
  6. Bake until puffed up, golden brown and the center no longer jiggles, about 1 hour 30 minutes. Turn off the oven and prop the door open with a wooden spoon and let it cool down in there for 1 hour. Cover with plastic wrap and chill until cold and set, at least 4 hours or overnight.
  7. Once you're ready to cut and serve, make the homemade whipped cream. Beat the heavy whipping cream, powdered sugar and vanilla on high until soft peaks form, about 5 minutes. Transfer to a piping bag and pipe out whipped cream along the edge of the cheesecake. Cut those cookies we baked off earlier in half and decorate the top with it. Then just cut and serve. The cheesecake can be wrapped up with plastic wrap and stored in the fridge for up to 3 days. Enjoy!
Recipe by The Candid Appetite at