Chocolate Chip Cookie Dough Cheesecake: A Decadent Cheesecake Factory Style Dessert

Dive into the ultimate dessert experience with this thick, creamy, and undeniably delicious Chocolate Chip Cookie Dough Cheesecake, brimming with edible cookie dough and nestled in a classic Oreo cookie crust. Get ready to recreate that beloved Cheesecake Factory taste right in your own kitchen!

There’s an undeniable magic about The Cheesecake Factory, isn’t there? From their savory main courses like the famous Chicken Madeira to their legendary cheesecake selection, it’s a place synonymous with culinary indulgence. And for any true dessert lover, a visit isn’t complete without a slice of their magnificent cheesecake. For me, if there’s a menu item featuring cookie dough, it’s an almost guaranteed pick every single time. The irresistible combination of creamy cheesecake and sweet, nostalgic cookie dough is simply heavenly.

Living far from the nearest Cheesecake Factory location meant that my cravings often went unanswered. So, I embarked on a mission to bring that exquisite dessert experience home. After much experimentation, I’ve perfected a recipe that captures the essence of their celebrated Chocolate Chip Cookie Dough Cheesecake. Trust me when I say this is one of the most decadent and truly delicious cheesecakes you will ever make. The addition of those soft, chewy cookie dough pieces takes it from fantastic to absolutely extraordinary.

cookie dough cheesecake with a bite missing

The foundation of this incredible cheesecake comes from a recipe I first discovered in a Cook’s Illustrated cookbook many years ago. It’s a base that promises a rich, creamy, and smooth texture, baking up tall and proud with a perfect golden-brown top. One of the best aspects of this particular cheesecake recipe, and a feature many home bakers will appreciate, is that it does not require a water bath. This simplifies the baking process without compromising on the luxurious outcome.

The debate around water baths for cheesecakes is quite lively among bakers. While I do find them beneficial for certain recipes, such as my Apple Crisp Cheesecake or other more intricate varieties, this robust and flavorful cookie dough cheesecake thrives without one. The method used here ensures a crack-free, perfectly set cheesecake, making it an ideal choice for both experienced bakers and those new to the art of cheesecake making.

cookie dough cheesecake on a plate with a fork

Key Ingredients for the Perfect Cookie Dough Cheesecake

Crafting this phenomenal dessert requires a few high-quality ingredients that work together to create its signature taste and texture. Here’s a quick overview of what you’ll need to gather:

Oreo Cookies: The secret to our irresistible chocolate cookie crust.
Butter: Essential for both the crust and the cookie dough.
Cream Cheese: The star of any cheesecake; ensure it’s softened for a smooth batter.
Sugar (Granulated & Brown): For balanced sweetness in both the cheesecake and cookie dough.
Salt: A pinch enhances all the flavors.
Sour Cream: Adds a delightful tang and contributes to the cheesecake’s creamy texture.
Lemon Juice: Brightens the flavor profile of the cheesecake filling.
Vanilla Extract: A must-have for depth of flavor in both components.
Eggs (Whole & Yolks): Provide structure and richness to the cheesecake.
Sweetened Condensed Milk: The key ingredient for our soft, edible cookie dough.
Chocolate Chips: Mini chocolate chips work best for the cookie dough, ensuring even distribution.
All-Purpose Flour: For the edible cookie dough.

Crafting the Irresistible Edible Cookie Dough

What sets this cheesecake apart are the delectable little balls of edible cookie dough scattered throughout. This recipe provides instructions for making a full batch of cookie dough, though you’ll only incorporate about half of it into the cheesecake. My reasoning for this is practical: using a full 14oz can of sweetened condensed milk is far simpler than trying to store a half-used can. Plus, having extra edible cookie dough on hand is never a bad thing! However, if you prefer to halve the cookie dough recipe, feel free to do so.

This edible cookie dough is made without raw eggs, making it perfectly safe to enjoy right off the spoon, or in its starring role within this cheesecake. The combination of softened butter, brown sugar, vanilla, flour, sweetened condensed milk, and mini chocolate chips creates a rich, sweet, and wonderfully textured dough that holds its shape beautifully when frozen and baked into the cheesecake.

Don’t let the extra cookie dough go to waste! There are countless delicious ways to enjoy your leftovers:

Cookie Dough Truffles: Dip them in melted chocolate for a quick, luxurious treat.
Cookie Dough Ice Cream: Fold into homemade or store-bought vanilla ice cream.
Cookie Dough Fudge: Incorporate into your favorite fudge recipe.
Cookie Dough Mini Donuts: A fun and unique twist on breakfast.
Brownie Batter Cookie Dough Pancakes: Elevate your breakfast game with this indulgent addition.

How To Make This Decadent Cookie Dough Cheesecake

Creating this show-stopping dessert is a rewarding process. While the full detailed instructions are in the recipe card below, here’s an overview of the steps to guide you:

Prepare the Cookie Dough: Start by beating softened butter and brown sugar, then incorporate vanilla, flour, sweetened condensed milk, and chocolate chips. Roll the dough into small, 1-inch balls and freeze them until solid. This crucial step prevents them from dissolving into the cheesecake batter during baking.
Form the Oreo Crust: Combine crushed Oreo cookie crumbs with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for a brief 10 minutes, then allow it to cool completely while you prepare the filling. A cool crust prevents the cheesecake batter from becoming greasy.
Mix the Cheesecake Batter: In an electric mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and a pinch of salt, mixing on low speed until fully incorporated.
Add Wet Ingredients: Scrape down the sides of the bowl. Incorporate the sour cream, lemon juice, and vanilla extract, mixing for about one minute until everything is well combined and the batter is smooth.
Incorporate Eggs: Begin by mixing in the egg yolks until thoroughly blended. Then, add the whole eggs, two at a time, beating on low speed for approximately one minute after each addition. Be careful not to overmix, as too much air can cause cracks.
Fold in Cookie Dough: Gently fold about half of your frozen cookie dough balls into the cheesecake batter. Distribute them evenly throughout the mixture for delightful pockets of cookie dough in every slice.
Assemble and Bake: Lightly brush the cooled Oreo crust with a tablespoon of melted butter (this helps prevent sogginess). Pour the creamy cheesecake filling over the crust. Bake the cheesecake at 500ºF for 10 minutes. Without opening the oven door, reduce the temperature to 200ºF and continue baking for another 90 minutes, or until the internal temperature reaches 150ºF using an instant-read thermometer.
Cooling Process: Remove the cheesecake from the oven and let it cool on a wire rack for 5 minutes. Then, carefully run a thin knife along the edge of the pan to loosen the sides. This prevents cracking as the cheesecake cools and contracts. Continue cooling at room temperature for 2.5 to 3 hours, until it reaches an ambient temperature.
Chill Thoroughly: Once cooled, wrap the cheesecake tightly in plastic wrap and refrigerate for at least 3 hours, or ideally overnight, until it is completely chilled and set. This step is essential for the best texture and flavor.
Serve: For easy removal from the springform pan, wrap a warm, damp kitchen towel around the sides of the pan for about a minute. Then, gently release the springform collar. Slice, serve, and optionally top with a dollop of whipped cream!

Can You Make Cheesecake Ahead?

Absolutely! Cheesecake is one of those incredible desserts that benefits immensely from being made in advance. For the best possible flavor and firm, smooth texture, it’s actually recommended to prepare it at least one day before you plan to serve it. This allows all the flavors to meld beautifully and the cheesecake to fully set. You can comfortably make this cookie dough cheesecake up to 4 days ahead of time, ensuring it’s always tightly wrapped in plastic wrap and stored in the refrigerator to maintain its freshness and prevent it from absorbing any refrigerator odors.

Freezing Cheesecake for Later Enjoyment

Cheesecake is also an excellent dessert for freezing, making it perfect for portion control or saving for a future treat. You have a couple of options for freezing:

Whole Cheesecake: Once completely chilled, wrap the entire cheesecake tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This dual protection helps prevent freezer burn.
Individual Slices: If you only have a few slices left, or want to make it easy to grab a single serving, wrap each slice individually in plastic wrap and then foil.

Frozen cheesecake will last in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer it to the refrigerator and let it thaw for several hours or overnight before serving. The texture will remain beautifully creamy, almost as good as fresh!

slice of cheesecake with cookie dough pieces on a white plate

Expert Recipe Tips for Success

To ensure your Chocolate Chip Cookie Dough Cheesecake turns out perfectly every time, keep these valuable tips in mind:

Prepare Cookie Dough in Advance: For ultimate convenience and to ensure the cookie dough maintains its shape, make the edible cookie dough balls a few days ahead of time and keep them frozen. Frozen dough won’t crumble or melt too quickly when folded into the cheesecake batter, giving you those distinct, delicious pockets of cookie dough.
Room Temperature Ingredients: Always start with softened cream cheese, eggs, and sour cream at room temperature. This is crucial for achieving a smooth, lump-free cheesecake batter. Cold ingredients won’t emulsify properly, leading to a lumpy texture.
Avoid Overmixing the Batter: When mixing your cheesecake batter, beat only until the ingredients are just combined and smooth. Do not use a high speed on your mixer. Excessive mixing incorporates too much air into the batter, which can cause the cheesecake to puff up excessively in the oven and then crack as it cools. Gentle, low-speed mixing is key.
Sour Cream Substitute: If you don’t have sour cream on hand, plain full-fat Greek yogurt can be used as a suitable substitute. It will provide a similar tang and richness to the cheesecake.
Check for Doneness with a Thermometer: The most reliable way to tell if your cheesecake is perfectly baked is by using an instant-read thermometer. Insert it into the center of the cheesecake – it should read 150ºF (65ºC). This internal temperature ensures it is cooked through but still gloriously creamy. A wobbly center is normal, as it will firm up during cooling and chilling.
Gentle Cooling Process: The gradual cooling is as important as the baking itself. The two-stage cooling process (brief rest, knife around the edge, then slow room temperature cool) minimizes temperature shock, which is a major culprit for cracks.

I personally use the Thermapen Mk4 for checking internal temperatures in all my baking and cooking. It’s incredibly accurate and has been a trusted tool in my kitchen for years!

cookie dough cheesecake on a white plate close up for pinterest

Craving More Cheesecake?

If this Chocolate Chip Cookie Dough Cheesecake has ignited your passion for this creamy dessert, you’re in luck! I have a wide array of other delightful cheesecake recipes that are sure to satisfy any craving:

No Bake Blueberry Cheesecake: Light, refreshing, and incredibly easy.
Pecan Pie Cheesecake: A decadent fusion of two classic desserts.
Turtle Cheesecake: Rich chocolate, caramel, and pecans.
No Bake Oreo Cheesecake: Another easy, crowd-pleasing option for Oreo lovers.
Instant Pot Cheesecake: Perfect for perfectly creamy cheesecake in less time.
Key Lime Cheesecake: Tangy, sweet, and perfectly portioned mini treats.
No Bake Peanut Butter Cheesecake: For the ultimate peanut butter enthusiast.
Bailey’s Chocolate Cheesecake: An indulgent, boozy treat for adults.

close up cookie dough cheesecake on a plate topped with whipped cream

4.60 from 10 votes

Chocolate Chip Cookie Dough Cheesecake

By
Erin Sellin

Chocolate Chip Cookie Dough Cheesecake – a thick, creamy, and delicious cheesecake loaded with edible cookie dough inside of an Oreo cookie crust. Just like the one at Cheesecake Factory!

Prep:
30 mins

Cook:
1 hr 30 mins

Additional Time:
3 hrs

Total:
5 hrs

Servings:
14

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Ingredients

Crust

2/3 package of Oreos, crushed
4 Tablespoons butter, melted

Cheesecake

2 1/2 pounds cream cheese, softened – cut into 1 inch chunks
1 1/2 cups granulated sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 whole large eggs, plus 2 large egg yolks
1 Tablespoon butter, melted

Cookie Dough

1/2 cup butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 14 oz can sweetened condensed milk
1 cup mini chocolate chips

Instructions

Prepare the Cookie Dough

In an electric mixer, beat together butter and brown sugar until creamy. Add vanilla extract. With mixer on low speed, slowly add in the flour until completely incorporated. The mixture will be dry; this is normal. Beat in the sweetened condensed milk until well combined and smooth. Stir in the mini chocolate chips. Roll the dough into small 1-inch balls. Place these balls in the freezer for at least 45 minutes, or until completely frozen.
Preheat oven to 325ºF (160ºC) for the crust.

To Make The Crust

Mix together the crushed Oreo cookie crumbs and the 4 Tablespoons of melted butter in a bowl.
Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a flat object to evenly and compactly press the crumbs into the pan, keeping it off the sides.
Bake the crust for 10 minutes at 325ºF (160ºC). Remove from oven and let it cool completely on a wire rack.

To Make The Cheesecake

Increase oven heat to 500ºF (260ºC).
Using an electric mixer, beat the softened cream cheese on low speed until it is broken up and smooth, about 1 minute. Scrape the sides of the bowl as necessary to ensure even mixing.
Add 3/4 cup of the granulated sugar and the salt. Mix on low speed for about a minute until thoroughly combined and smooth.
Beat in the remaining 3/4 cup of granulated sugar until fully incorporated.
Scrape the sides of the bowl once more. Add the sour cream, lemon juice, and vanilla extract. Mix on low speed for 1 minute until well blended.
Mix in the egg yolks until thoroughly combined. Then, add the whole eggs, 2 at a time, beating for about 1 minute after each addition on low speed. Be careful not to overmix.
Gently stir in about half of the frozen cookie dough balls into the cheesecake batter until they are evenly distributed.
Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place the springform pan on a baking sheet to catch any drips. Pour the cheesecake filling into the prepared crust.
Bake for 10 minutes at 500ºF (260ºC). WITHOUT OPENING THE OVEN DOOR, reduce the temperature to 200ºF (95ºC). Continue to bake for about 90 minutes, or until the center of the cheesecake registers 150ºF (65ºC) with an instant-read thermometer.
Remove the cheesecake from the oven and let it cool on a wire rack for 5 minutes. After 5 minutes, run a thin knife around the edge of the pan to loosen the sides; this helps prevent cracks during cooling.
Allow the cheesecake to continue cooling on the wire rack until it reaches almost room temperature, approximately 2 1/2 to 3 hours.
Once cooled, wrap the cheesecake tightly with plastic wrap and chill it in the refrigerator for at least 3 hours, or preferably overnight, before serving.
To easily remove the springform pan, wrap a warm kitchen towel around the sides of the pan for 1 minute, then gently remove the collar. Cut into 14 slices and top with whipped cream if desired. Enjoy!

Notes

This recipe is inspired by The Cheesecake Factory, with the cheesecake base adapted from Cook’s Illustrated for a reliable, no-water-bath method.

You will only use about half of the prepared cookie dough for this recipe. The remaining cookie dough balls can be dipped in melted chocolate for quick Cookie Dough Truffles, or frozen for later use in other desserts!

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
30 minutes

Cook Time:
1 hour 30 minutes

Additional Time:
3 hours

Total Time:
5 hours

Course:
Dessert Recipes

Cuisine:
American

Servings:
14

Calories:
633

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