Chocolate Chip Cookie Cheesecake has a luscious chocolate chip cookie crust topped with creamy cheesecake. Each bite is delicious, and the recipe is a breeze to make.
Chocolate Chip Cookie Cheesecake has a decadent chocolate chip cookie dough crust topped with rich cheesecake. It is baked to perfection for a great slice every time. The entire recipe is so yummy for an easy oven baked dessert.
If you love chocolate chip recipes, try Chocolate chip cheesecake bars and Chocolate Chip Cookie Dough Dip.
Table of contents
Why We Love This Recipe
It’s so easy using a premade cookie dough. The cheesecake filling is really simple to make. The combination is rich and decadent for an amazing recipe.
The entire dessert is so simple and no water bath required!
Ingredients
- Refrigerated Chocolate Chip Cookie Dough. You can substitute Toll House Chocolate Chip Cookie dough if you prefer to make homemade.
- Cream cheese. Soften at room temperature to make it easiest to blend.
- Vanilla Extract. Pure vanilla is best.
Get the complete ingredients at the bottom of the page.
How to make Chocolate Chip Cookie Cheesecake
- Step 1. Preheat the oven. It should be set to 350 degrees.
- Step 2. Prepare the pan. Spray a 9-inch springform pan with a non-stick cooking spray.
- Step 3. Next, set aside a portion of the cookie dough. Reserve approximately ⅓ of the cookie dough and place it in the refrigerator.
Step 4. Press the remaining cookie dough into the bottom of the springform pan.
Step 5. In a large bowl, cream together the cream cheese and sugar to remove any lumps. I used a hand mixer on medium speed until creamy and smooth.
Step 6. Then add in the cornstarch and salt. The cream cheese needs to be room temperature for best results. Reduce the speed on the mixer to medium and add in the eggs. Then gently fold in the sour cream into the cheesecake batter. Combine until well mixed but be careful not to overmix.
Step 7. Pour the cream cheese mixture evenly over the cookie dough. Crumble the remaining cookie dough and spread it evenly over the top of the cream cheese layer. Bake for 55-60 minutes until the edges of the cheesecake are set and the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven while it cools down for 30 minutes. Allow to cool and then place in the fridge for at least 2 hours to chill (or overnight).
- Step 8. Remove from the pan. When serving, gently run a knife around the outside edge of the cheesecake, then gently remove the edges from the springform pan.
- Step 9. Then slice, serve and enjoy! This is amazing and sure to be a hit with everyone.
Storage
This cheesecake will keep in the refrigerator for up to 4 days. Make sure to cover tightly inside an airtight container so it will stay fresh.
If you are making this for an event, holiday or special occasion, feel free to do this to save time. It is a great way to free up oven space.
Topping ideas
- Whipped Cream. Store bought is great or make Homemade Whipped Cream Recipe with heavy cream.
- Mini chocolate chips. Sprinkle a couple of mini chocolate chips on top for an extra sweet treat. The cheesecake chocolate combination is amazing.
- Chocolate Sauce. Drizzle Hot Fudge Sauce Recipe on top of each slice.
Expert Tips
- Make in advance. This cheesecake can definitely be made ahead of time before serving.
- Room temperature ingredients. Make sure that your cream cheese is at room temperature and has softened to make the best creamy cheesecake layer in this recipe.
- Chill before slicing. Allow the cheesecake time to set and completely chill before slicing. This will ensure the most clean and pretty slices. Wipe the knife off between slices and remove excess cheesecake.
- Crust. You do not have to use a store bought crust. Feel free to use a homemade chocolate chip cookie dough if you prefer.
- Full fat cream cheese. The taste and texture is best with full fat cream cheese.
More Cheesecake Recipes
- Slutty Cheesecake Bars
- Brownie Bottom Cheesecake Recipe
- Cheesecake Chimichangas
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake Recipe
- Philadelphia No Bake Cheesecake
Go ahead and try Chocolate Chip Cookie Cheesecake. Please leave a comment once you do. I love hearing from you.
Chocolate Chip Cookie Cheesecake
Ingredients
- 1 Refrigerated Chocolate Chip Cookie Dough 16 oz
- 2 blocks cream cheese 8 oz each softened room temperature
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 3 Large Eggs
- 1/2 cup Sour Cream
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350 degrees F and spray a 9 inch springform pan with a non-stick cooking spray.
- Reserve approximately ⅓ of the cookie dough and place it in the refrigerator.
- Press the remaining cookie dough into the bottom of the springform pan in an even layer. Set the pan aside.
- In a large mixing bowl, cream together the cream cheese and sugar with a hand held mixer on medium speed until creamy and smooth. Then add in the cornstarch and salt.
- Reduce the speed on the mixer to medium and add in the eggs 1 at a time until combined.
- Then gently fold in the sour cream into the cream cheese mixture. Pour the cream cheese mixture evenly over the cookie dough in the spring form pan. Crumble the remaining cookie dough and spread it evenly over the top of the cream cheese layer.
- Bake for 55-60 minutes until the edges of the cheesecake are set and the center is almost set (the center should still be jiggly). Turn the oven off and open the door slightly. Let the cheesecake sit in the oven while it cools down for 30 minutes.
- Then allow the cheesecake to cool completely at room temperature and then refrigerate the cheesecake for at least 2 hours to chill (or overnight).
- When serving, gently run a knife around the outside edge of the cheesecake, then gently remove the edges from the springform pan.
- Then slice, serve and enjoy!
