Chocolate Chip Cookie Dough Cheesecake

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January 21, 2015

Do you love chocolate chip cookie dough right out of the bowl? Or perhaps a scoop of chocolate chip cookie dough ice cream? If you answered yes, then prepare yourself for the the ultimate treat, cheesecake infused with homemade chocolate chip cookie dough! With a little help from Very Best Baking and Taste of Home I have created my own recipe that I hope you try and enjoy.

Cookie Dough

(This is the original nestle toll house recipe divided in half)

  • 1 1/8 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup or 1 stick butter or margarine softened
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1 cup chocolate chips


  1. In large mixing bowl combine butter, sugar, brown sugar, vanilla and egg.
  2. Mix at medium speed until well blended. Add flour, baking soda, salt and mix well.
  3. Fold in chocolate chips.



  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/8 cup cocoa
  • 1/2 cup or 1 stick of butter or margarine, melted


  1. In medium sized mixing bowl blend graham crackers, sugar and cocoa well.
  2. Add butter and mix.
  3. Press into spring form pan.

Cheesecake Filling


  • 3 packages ( 8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten


  1. In large mixing bowl beat cream cheese until smooth.
  2. Add in sugar, sour cream, eggs, and vanilla and mix until smooth.
  3. Pour filling into prepared crust.
  4. Take your chocolate chip cookie dough and spoon small amounts into the cheesecake. Use a knife and push the cookie dough into the batter.
  5. Continue to infuse the cookie dough into the filling until desired amount.
  6. Sprinkle chocolate chips onto the top of the cheesecake.
  7. Bake at 350 degrees for 1 hour.
  8. Cool on wire rack. Refrigerate.

If you wanted to have a little fun with this recipe, double the cookie dough recipe above and press the cookie dough into cupcake tins. Fill 2/3 of the way with the cheesecake filling and add just a couple of small dollops of the cookie dough into the center. Bake at 350 degrees for about 25 minutes. Seriously it might just be the best thing you’ve ever tasted!

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