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A whole, uncut cookie dough cheesecake on a cake stand, decorated with balls of edible cookie dough on top.

Cookie Dough Cheesecake: The Ultimate Indulgent Recipe

This Cookie Dough Cheesecake recipe is the ultimate dessert, featuring a crunchy Oreo crust, a rich and creamy cheesecake filling, and chunks of safe-to-eat, eggless chocolate chip cookie dough. A guaranteed show-stopper for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 24 Oreo cookies finely crushed
  • 6 tablespoons unsalted butter melted
For the Edible Cookie Dough
  • 1 cup all-purpose flour heat-treated
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
For the Cheesecake Filling
  • 32 ounces full-fat cream cheese softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 2 teaspoons vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 1 Large roasting pan For the water bath

Method
 

  1. Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes. Let it cool completely before using.
  2. Adjust oven to 350°F (175°C). Mix crushed Oreo crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
  3. Beat butter and sugars until fluffy. Mix in milk, vanilla, and salt. Add heat-treated flour until just combined. Fold in mini chocolate chips. Roll into small balls and freeze for 30 minutes.
  4. Beat softened cream cheese until smooth. Mix in sugar. Add eggs one at a time on low speed. Mix in sour cream and vanilla extract until smooth. Do not overbeat.
  5. Pour half the filling over the crust. Add two-thirds of the cookie dough balls. Top with remaining filling and remaining cookie dough. Place in a water bath. Bake at 325°F (163°C) for 65-75 minutes.
  6. Turn off oven and cool cheesecake inside with the door cracked for 1 hour. Cool completely at room temperature. Refrigerate for at least 6 hours or overnight before serving.

Notes

Using room temperature ingredients is crucial for a smooth, lump-free cheesecake filling.
Do not overmix the batter after adding the eggs to prevent the cheesecake from cracking.
The slow cooling process is essential for a perfect, crack-free top.