Go Back
Chocolate chip cookie cheesecake with creamy filling, cookie crust, and crumble topping with mini chocolate chips
Print Pin

🍪 Chocolate Chip Cookie Cheesecake (Creamy Cheesecake with Cookie Crust)

This Chocolate Chip Cookie Cheesecake features a chewy chocolate chip cookie crust, a rich and ultra-creamy vanilla cheesecake filling, and a light cookie crumble topping. It’s a bakery-style dessert that slices cleanly and delivers the perfect balance of cookie and cheesecake in every bite.
Course Dessert
Cuisine American
Keyword baked cheesecake recipe, bakery style cheesecake, cheesecake with cookie crust, chocolate chip cheesecake, chocolate chip cookie cheesecake, chocolate chip dessert, cookie cheesecake, cookie crust cheesecake, easy cheesecake recipe, homemade cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill time 8 hours
Total Time 10 hours
Servings 12 slices
Calories 500kcal
Cost $16 for entire recipe

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Baking sheet
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Knife for slicing

Ingredients

Cookie Crust

  • ½ cup 113g unsalted butter, softened but cool
  • ⅓ cup 67g brown sugar
  • ¼ cup 50g granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1⅓ cups 165g all-purpose flour (spooned & leveled)
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 85g semi-sweet chocolate, finely chopped

Cheesecake Filling

  • 24 oz 680g cream cheese, fully softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs + 1 egg yolk room temp
  • 1 teaspoon vanilla extract
  • ½ cup 120g sour cream
  • ¼ cup 60ml heavy cream
  • 2 teaspoons cornstarch
  • ½ cup 90g mini chocolate chips

Cookie Crumble Topping

  • 1 tablespoon unsalted butter
  • 1½ tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon mini chocolate chips
  • Pinch of salt

Instructions

Prepare the Pan

  • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Cookie Crust

  • In a mixing bowl, cream the butter, brown sugar, and granulated sugar until smooth and slightly fluffy (1–2 minutes).
  • Mix in the egg yolk and vanilla extract.
  • Add the flour, baking soda, and salt, mixing just until combined. Fold in the chopped chocolate.
  • Press the dough evenly into the bottom of the pan, slightly up the sides.
  • Bake at 325°F (163°C) for 17–18 minutes, until the edges are lightly golden and the center is set.
  • Let cool for 15 minutes.

Make the Cheesecake Filling

  • Beat the cream cheese until completely smooth, scraping the bowl as needed.
  • Add the sugar and mix until creamy.
  • Add the eggs and egg yolk one at a time on low speed, mixing just until incorporated.
  • Mix in the vanilla extract, sour cream, and heavy cream.
  • Add the cornstarch and mix until smooth.
  • Fold in the mini chocolate chips.

Assemble

  • Pour the cheesecake filling over the cooled crust.
  • In a small bowl, mix together the crumble topping ingredients and sprinkle lightly over the cheesecake.

Bake

  • Place the cheesecake on a baking sheet. Place a pan of hot water on the lower oven rack.
  • Bake at 300°F (149°C) for 85–90 minutes.
  • The edges should be set and the center should have a slight wobble.

Cool

  • Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour.
  • Remove and cool at room temperature for another hour.
  • Refrigerate for at least 8 hours or overnight.

Serve

  • Let sit at room temperature for 15–20 minutes before slicing.
  • Slice with a warm, clean knife for best results.

Notes

Room Temperature Ingredients

For the smoothest chocolate chip cookie cheesecake, make sure your cream cheese, eggs, sour cream, and heavy cream are fully at room temperature before mixing. Properly softened cream cheese blends easily and prevents lumps in the cheesecake filling.

Mixing Technique Matters

Avoid overmixing the batter after adding the eggs. Mix on low speed and only until incorporated to keep excess air out, which helps prevent cracks and creates a dense, creamy cheesecake texture.

Perfect Cookie Crust Texture

Bake the chocolate chip cookie crust until the edges are lightly golden and the center is fully set. This ensures a chewy, sturdy base that won’t become soggy once the cheesecake layer is added.

How to Tell When It’s Done

The cheesecake is ready when the edges are set and the center has a gentle wobble. It will continue to firm up as it cools, so avoid baking until the center is completely firm.

Chill for Best Results

Chill the cheesecake overnight for the best flavor, texture, and clean slices. This step is essential for achieving a bakery-quality finish.

Slicing Like a Pro

Let the cheesecake sit at room temperature for 15–20 minutes before slicing. Use a warm, clean knife and wipe between cuts for neat, professional-looking slices.