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Chocolate Chip Cookie Dough Cheesecake

"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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5 h 20 m servings 549 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)


  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
  3. Bake crust in the preheated oven until set, about 8 minutes.
  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
  5. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
  6. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
  7. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

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Read all reviews 133
  1. 160 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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. ...

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 properl...

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!

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 ...

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 t...

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.

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 ...

My daughter loves this cheesecake. I do find that I have to bake it way longer than the recipe states. It does take some time to make, but it is worth it. Very rich.

This is wonderful! I take it to all of the holiday parties, and everyone asks for the recipe. The set up of the recipe is a little confusing, I typed my own version to make sure each layer is ...