The Ultimate Cookie Dough Cheesecake: The Dessert You’ve Been Dreaming Of

By Jason Griffith

There are two types of people in this world: those who love creamy, New York-style cheesecake and those who can’t resist a spoonful of raw cookie dough. If you find yourself firmly planted in both camps, I have some spectacular news for you. This Cheesecake with Cream Cheese and Cookie Dough is the ultimate culinary crossover event.

We aren’t just talking about a few chunks of dough dropped into a batter. We are talking about a thick, buttery, chocolate-chip-studded cookie dough base that serves as the foundation for a silky-smooth, vanilla-infused cheesecake. It is rich, indulgent, and guaranteed to be the star of any party or holiday gathering.

Why I Love This Recipe

What sets this recipe apart from your standard graham cracker crust version is the texture. The base stays soft and dense, mimicking that “half-baked” cookie feel that pairs perfectly with the airy tang of the cream cheese filling.

If you’ve followed my baking journey on ChefManiac, you know I have a bit of a “thing” for this flavor profile. In fact, if you love the combination of chocolate and doughy goodness, you have to check out these chocolate chip cookie dough brownie bombs or my go-to edible cookie dough recipe. This cheesecake takes those same nostalgic flavors and elevates them into a sophisticated, show-stopping dessert.

Ingredients You’ll Need

For the Cookie Dough Layer

• All-purpose flour: 1 cup (Must be heat-treated for safety).
• Unsalted butter: 1/2 cup, softened to room temperature.
• Granulated sugar: 1/4 cup.
• Brown sugar: 1/4 cup, packed for that classic molasses note.
• Vanilla extract: 1 teaspoon.
• Milk: 2 tablespoons.
• Mini chocolate chips: 1/2 cup (Mini chips ensure you get chocolate in every single bite!).

For the Cheesecake Filling

• Cream cheese: 24 oz (3 full blocks), softened. Use full-fat for the best texture.
• Granulated sugar: 1 cup.
• Sour cream: 1 cup (This adds that essential “tang”).
• Heavy cream: 1/2 cup.
• Vanilla extract: 1 teaspoon.
• Cornstarch: 2 tablespoons.
• All-purpose flour: 1/4 cup.
• Salt: 1/4 teaspoon.
• Large eggs: 3, at room temperature.

Swaps and Notes

• The Crust: If you are in a time crunch, you could technically use these cake mix cookies as a crumbled base, but I highly recommend sticking to the scratch-made dough for that authentic texture.
• Dairy-Free: You can substitute the cream cheese and sour cream with high-quality plant-based alternatives, though the bake time may vary slightly.
• Chocolate: Not a fan of semi-sweet? Use milk chocolate or even white chocolate chips in the base.

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Step-by-Step Instructions

1. Prepare the Cookie Dough Base

First, preheat your oven to 350°F (175°C). We need to heat-treat the flour to ensure it’s safe to consume in this dense layer. Spread the flour on a baking sheet and bake for about 5–7 minutes. Let it cool completely.

In a medium bowl, cream together the butter and both sugars until the mixture is light and fluffy. Stir in the vanilla and milk. Gradually add the cooled flour until a dough forms, then fold in those mini chocolate chips. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan. Pop this in the fridge to set while you move on to the filling.

2. Craft the Silky Cheesecake Filling

Lower your oven temp to 325°F (165°C). To prevent leaks during the water bath, wrap the outside of your springform pan tightly with heavy-duty aluminum foil.

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Add the sugar and mix well. Incorporate the sour cream, heavy cream, and vanilla. Sift in the cornstarch, flour, and salt, mixing gently. Finally, add the eggs one at a time. Pro Tip: Mix on low speed and stop as soon as the yellow streaks disappear to avoid whipping too much air into the batter.

Pour the batter over your chilled cookie dough layer and smooth the top with a spatula.

3. The Bake and the Chill

Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

Bake for 60–70 minutes. You’re looking for set edges and a slight “jiggle” in the center—think Jell-O, not soup. Turn the oven off, crack the door, and let it rest inside for an hour. This slow cooling prevents cracks! Once cool, refrigerate for at least 8 hours (overnight is best).

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Tips for Success

• Room Temperature Ingredients: This is the golden rule of cheesecake. Your eggs, cream cheese, and sour cream must be at room temperature to ensure a smooth, lump-free batter.
• The Water Bath: Don’t skip the water bath! It provides the moist environment necessary to keep the top from cracking.
• Heat-Treating Flour: Don’t skip this step for the dough. It kills any bacteria and gives the flour a toasted flavor that is delicious.

Serving Suggestions and Pairings

To serve, use a thin knife dipped in warm water to get those perfect, clean slices.

• A Drizzle of Ganache: A warm chocolate drizzle over the top makes this look like it came from a high-end bakery.
• Coffee Pairing: Serve a slice alongside a strong espresso or a cold brew to cut through the richness.
• Party Platter: If you’re hosting, pair this with these chocolate chip cookie bites for a themed dessert table.

Nutritional Information (Per Serving)

• Calories: 540 kcal
• Fat: 38g
• Carbohydrates: 44g
• Protein: 8g
• Sugar: 32g

Storage and Leftover Tips

Keep your cheesecake covered in the refrigerator for up to 5 days. If you want to save some for later, this cheesecake freezes beautifully! Wrap individual slices in plastic wrap and foil; they will stay fresh for up to 2 months. Just thaw in the fridge before serving.

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More Recipes You Will Love

If this cheesecake hit the spot, you definitely need to try these other fan favorites from the ChefManiac kitchen:

• This No-Bake Oreo Cream Pie – Perfect for when you don’t want to turn on the oven.
• Edible Cookie Dough – For those nights when you just want the dough and nothing else.
• Chocolate Chip Cookie Bites – The perfect bite-sized snack.

Final Thoughts

This Cheesecake with Cream Cheese and Cookie Dough is truly the best of both worlds. It’s a labor of love, but the first time you bite into that cookie dough crust, you’ll know it was worth every minute.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow us on social media for more decadent recipes. Happy baking!