Cookie Dough Cheesecake

Updated: May 2

New York Cheesecake is the most popular cheesecake. Its texture is rich and creamy, just like this chocolate chip cookie dough cheesecake! The cookie base is made from a giant chocolate chip cookie instead of the traditional graham cracker crust. Edible chocolate chip cookie dough is sprinkled inside the cheesecake batter as well as garnish on top! Chocolate ganache swirls make a decadent decoration! When you are drooling already, this cake is for you!

It is basically edible chocolate chip cookie dough as a cheesecake!

How to make cheesecake crackfree?

  • Pre-bake the cookie crust on a slightly higher temperature than the cheesecake and let it com to room temperature before adding the cheesecake batter. These steps ensure a stable base for the cheesecake to bake in.

  • Use a Baine-marie to bake the cheesecake. A water bath helps baking the cheesecake with gentle heat and enough humidity to prevent cracking.

  • Another important step is to keep the oven door shut. Once the cake finished baking it needs to cool gently. Just turn off the oven and let it cool for at about 20 minutes inside the oven. Then transfer it to the kitchen counter and immediately cut with a knife or spatula around the edges to loosen the cake from the cake pan. This will prevent any cracks in the cheesecake. Let it set for another 30 minutes before cooling it in the fridge for at least 6 hours or overnight.

  • To easy remove the baking pan I recommend using a mold with releasable bottom like a springform pan. Either way if you do not make cheesecake on a regular basis you can use a regular cake pan and grease and line the mold completely with parchment paper on the bottom, the sides and to lift the cake: two stripes underneath the bottom layer reaching up on both sides, like tray handles. This will help loosen the cake after chilling in the fridge. Still there is some risk that the cake might not come out clean, even with following all these advices:

  • Make sure that the cheesecake has cooled for at least over night in the fridge before attempting releasing it from the baking pan.

  • Line a plate with parchment paper.

  • After cutting around the edges with a knife or spatula to loosen the cake flip the cake onto the prepared plate and try to loosen it with the parchment paper handles.

  • The cake should smoothly sink onto the plate so that you can remove the cake pan and place the cake onto a clean plate.

Cookie Dough Cheesecake


For the cookie crust:

1 1/2 cups (200 g) flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup (57 g) butter

1 cup (160 g) semi-sweet chocolate chips

1/2 cup (100 g) brown sugar

1 tsp. vanilla extract

1 large egg

For the cookie dough:

1 cup (125 g) flour, toasted (read tips)

1/4 tsp salt

2 tsp milk

6 tbsp butter

1/3 cup (65 g) brown sugar

1/2 tsp vanilla extract

1/3 cup (50 g) chocolate chips

For the filling:

24 oz. cream cheese