Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

If you’re looking for a fun and unique dessert, then put this Chocolate Chip Cookie Cheesecake on the list! It’s delicious!

Sometimes you just have to get a little crazy. I mean I love a good chocolate chip cookie. I also love cheesecake. So it stands to reason that shoving a slice of cheesecake in between two chocolate chip cookies would turn out well, right? My hunches were correct. This Chocolate Chip Cookie Cheesecake is a fun dessert for anyone who loves chocolate chips…or cookies…or cheesecake!


For the Cookie Crusts

  • 1 cup unsalted butter softened
  • ¾ cup firmly packed dark brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 3.4-oz. package vanilla instant pudding mix
  •  tbsp vanilla extract
  •  cups all-purpose flour
  • 1 tbsp baking soda
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 12 oz. semisweet chocolate chips
  • 8 oz. milk chocolate chips

For the Cheesecake

  • 16 oz. cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 additional large egg yolk
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract

For Garnish

  • whipped cream


For the Cookie Crusts

  • Preheat oven to 375°F.
  • Lightly butter or grease (2) 9” springform pans. Line the bottom of pans with a circle of parchment paper. Set pans aside. (See note below about pans.)
  • Using an electric mixer, add butter, brown sugar and granulated sugar; beat on medium speed until smooth.
  • Add eggs; beat on low until well combined.
  • Add pudding mix and vanilla extract; beat on low until well combined.
  • In a separate bowl, sift together flour, baking soda, cornstarch and salt. Add the flour mixture in 2 additions, mixing after each addition.
  • Stir in chocolate chips.
  • Divide the cookie dough mixture evenly between the 2 prepared pans.
  • Press the cookie dough firmly into the bottom of each pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
  • Bake for 15-18 minutes, or until top just begins to turn golden brown. (Tip: Make sure not to overbake the cookies or else they will be too crispy!Remove pans from oven and let cool fully. Leave the cookie crust in one of the pans (this will be for the bottom of the cheesecake). Remove the cookie from the other pan and set aside. (Tip: Wrap the top cookie crust in plastic wrap to keep fresh.)

For the Cheesecake

  • Reduce oven temperature to 325°F.
  • Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
  • Add sugar and mix well, scraping down the sides of the bowl as needed.
  • Whisk the eggs and egg yolks together and add to the bowl; mix until well combined.
  • Add the sour cream, vanilla extract and mini chocolate chips; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
  • Pour batter into pan containing the cookie crust. Wrap the bottom of the pan with aluminum foil and place on a rimmed baking sheet. Fill pan with about ½”-¾” of water. Bake at 325°F until center of cake is just barely set (~60-65 minutes).
  • With the cheesecake still in the pan, place the remaining cookie on top, pressing down lightly.
  • Let cheesecake cool in pan at room temperature for 30 minutes.
  • Cover pan lightly with foil or plastic wrap; refrigerate for at least 2 hours or overnight. (Tip: I actually like to wrap my cheesecake in plastic wrap and then freeze it overnight. It makes it easier to remove from the pan and slice.)
  • Remove cheesecake from pan and place on a large plate. If frozen, let thaw in the refrigerator for several hours.
  • Before serving, garnish top of cheesecake with fresh whipped cream.

If you don’t have 2 springform pans, you can bake these cookie crusts in 2 rounds. Just bake the first cookie, let it cool and then remove from pan. Repeat with 2nd cookie crust, but do not remove that one once baked.

This is the best dessert ever! I mean a huge ol’ cookie with cheese cake and then topped with a teeny tiny cookie! Absolutely perfect – and I think you’re a genius for using cookie cereal for the garnish!

- Miami Food Network -

The cookie portion of this recipe is a simplified version of my favorite chocolate chip cookie of all time. (I left out all of the nuts, oats, pretzels and other add-ins for this recipe.) However, I know everyone has their own favorite recipe when it comes to chocolate chip cookies, so feel free to sub in your favorite version. The cheesecake layer is a half-version of my go-to cheesecake recipe. I’d initially planned to make a full version, but after seeing the size of the cookies I had to call an audible. This Chocolate Chip Cookie Cheesecake is an impressive dessert…I didn’t need to shove a full-sized layer of cheesecake in there, too!


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