Chocolate Chip Cookie Dough Cheesecake Recipe -
Chocolate Chip Cookie Dough Cheesecake Recipe

Chocolate Chip Cookie Dough Cheesecake

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"If you love Chocolate Chip Cookie Dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.
  3. To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
  4. To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.
  5. Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
  6. To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2008

This sounds like it could be a great recipe, but the ingredients don't match up with the directions! Plus the way the ingredients are listed makes it hard to understand exactly what goes where. Would it have been that hard to divide up the ingredients into sections like crust, batter and cookie dough? This is the list of ingredients I tallied: Crust: 1 1/2 chocolate wafer cookies 2Tbsp. White Sugar 1 1/4 melted butter Cookie dough: 1/4 C butter 1/4 C Brown sugar 1/4 C White Sugar 2 Tbsp. Water 1 tsp. Vanilla 1/2 C Flour 1 C Chocolate Chips Cheesecake batter: 1 C White sugar 2 8oz packages Cream Cheese 1 C Sour Cream 3 Eggs 1 tsp Vanilla Topping: 1 C Sour Cream 1 tsp. vanilla 2 Tbsp. White Sugar

Most Helpful Critical Review
Aug 22, 2011

Mediocre at best if you follow this recipe exactly. IF I ever try this again, I would add more butter to the crust, enough that that there are no loose pieces of crumb. Then I'd probably do a total different cookie dough recipe cause I didn't like the cookie dough. Finally, I'd cook it longer cause it was just way much gooey cream cheese and sour cream for me. The only reason I'm giving 3 stars is because my mom and sister liked it, but nobody else did.


150 Ratings

Sep 11, 2009

I have made this cheesecake several times. This recipe was taken from Sunset magazine, I still have the original. If your cheesecake is undercooked, check to make sure that your oven is properly calibrated and heating evenly throughout. Also, don't forget that the sour cream is for *divided* use. A great dessert. PS, the dough is eggless to prevent salmonella, as the temp of the cake never reaches an egg-safe level. I wouldn't buy/use a cookie dough with egg and use in this recipe. Take two minutes, and make your own. _________________________________________ Back to edit, years later: to clarify my original post, Sunset magazine DIRECTLY addressed the egg-safe/salmonella element of preparing your own cookie "dough" for the cheesecake recipe - specifically to avoid salmonella contamination. The 1993 recipe states that the Sunset kitchens could not recommend the use of commercially prepared cookie dough (with eggs) because the temperature within the cooked cheesecake *might not reach past 160 degrees F in all ovens*. As far as I am concerned, on a personal level - what is the big deal about making something yourself without eggs in two minutes' time? Are you really so lazy that you have to use a commercially prepared, chemical-filled product in the place of something you can create with two brain cells rubbed together and a mixing bowl? After all - you're making the cheesecake from scratch. Why not actually make it yourself?!

Jun 29, 2004

Great recipe. I make a great chocolate chip cookie dough cheesecake and there's one tip I have: BUY THE COOKIE DOUGH!! It's a lot less hassle and tastes just as good!

Sep 11, 2007

I made this last Friday for my family dinner and it was gobbled up quickly. I don't care for cheesecake myself, but I had to try it. It was quite tasty. I used an Oreo cookie crust and added miniature chocolate chips to the cheesecake batter. I also drizzled hot fudge and caramel over the topping and scattered more miniature chocolate chips across. It looked amazing.

Oct 08, 2006

If I could give this recipe 10 stars I would! I let my 10 year old add the cookie dough, his first it was lumpy throughout the cheesecake...but still good! The consistency of the cheesecake is awesome! This recipe is cheaper to make than any others I have found and liked. For the crust I used 1-1/2 c. graham cracker crumbs, 4 T melted margarine, 1/3 c. sugar and 1/3 c. cocoa . I didn't prebake it, just set aside. I made the cake and after 40 mins turned off the oven but left the cake inside to cool - do not open the door, just leave for 45 mins. Then cool in the fridge - delicious!!!

Jan 28, 2009

Made this for a friend's birthday and it was quite delicious! I added chocolate chips to the batter and made the Pro Ganache recipe on this website to add on top. Instead of a crushed chocolate wafer crust, I used crushed store bought chocolate chip cookies, as suggested by a reviewer.

Jun 14, 2008

How can you say the cake doesn't reach a heat level safe for eggs? There are 3 eggs in the recipe? I used premade cookie dough and it was great.


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  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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