Cookie Dough Cheesecake

If you’ve ever been to the Cheesecake Factory, then you know how scrumptious their cheesecake is. Hello – cheesecake is in the name of the restaurant! How could their delectable desserts be anything other than extraordinary?

My favorite you ask? Why the Cookie Dough Cheesecake of course.



With Max returning from his deployment, I was feeling ambitious last week. Most bakers find cheesecakes to be daunting and difficult; I completely disagree. They take a lot of time and some monitoring, but if you find a  fabulous recipe, cheesecakes are a snap to bake.

Credit for this recipe goes to Mel’s Kitchen Cafe. It’s simple and oh-so-good! And it tastes just like the Cheesecake Factory’s 🙂



For the Crust:

  • 4 tbsp. butter, melted
  • 2 1/2 cups cookie crumbs (Oreos, Teddy Grahams, wafer cookies – it’s up to you!)

For the Filling:

  • 4 (8-ounce) blocks of cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 cup light sour cream

For the Cookie Dough:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 tbsp. milk
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1 cup mini chocolate chips (plus an additional cup to fold into the batter with the cookie dough balls)


For the Cookie Dough:

  1. In a medium bowl, combine the butter and sugars. Add the milk, vanilla and blend. Mix in the flour, salt and the mini chocolate chips
  2. Gently roll the dough into small balls (roughly a teaspoon size) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake image

For the Crust:

  1. Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan

For the Cheesecake:

  1. Using an electric mixer, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix  until just blended (be careful not to over mix!)
  2. Pour half the batter into the prepared crust. Gently stir in the frozen cookie dough balls and the additional cup of mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the tops image
  3. Bake at 325 degrees Fahrenheit for one hour and fifteen minutes. Turn off the oven and let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled image

8 thoughts on “Cookie Dough Cheesecake

    • Yes, I was quite generous in cutting up slices for me and Max 😉 I ended up taking about half of it into work so we wouldn’t gobble it all up!! My coworkers loved it!

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