Cookie Dough Cheesecake Recipe - Food Fanatic

Cookie Dough Cheesecake Recipe

      8 Servings


  • 2 8 ounce packages Cream Cheese, At room temperature
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 1/4 cup Sour Cream
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Lemon Juice, Fresh squeezed if possible
  • 1 tube Refrigerated Chocolate Chip Cookie Dough
  • 1 Graham Cracker Pie Crust, Oreo crust would also be good!
Optional Garnishes:


  1. Preheat your oven to 325°F.
  2. To prepare the filling, beat the cream cheese and sugar together in a stand mixer bowl on medium speed with the paddle attachment, until creamy and smooth (about 2 minutes).
  3. Beat in the eggs one at a time, beating well after each addition. Lastly, beat in the sour cream, vanilla, and lemon juice.
  4. Pour HALF of the mixture into the prepared graham cracker shell.
  5. Pinch off Tablespoon-sized balls of cookie dough and roll them into your hands into a ball shape. Place them in a circular pattern in the cheesecake.
  6. Top with the remaining cheesecake batter, then top with the remaining balls of cookie dough.
  7. Bake the cheesecake for approx. 40-50 minutes, checking it at the 40-minute mark for doneness.
  8. Cheesecake will be done when the edges are light golden and set and the center is just very slightly jiggly. Remove the cheesecake from the oven and allow to cool completely to room temperature.
  9. Immediately refrigerate for AT LEAST 3 hours or overnight before cutting into slices.
  10. Serve with leftover chocolate chip cookies, garnished with chocolate syrup and whipped cream, if you'd like.


  • You may have some cookie dough leftover; use this to bake cookies for garnish if you'd like! You want the cookie dough to be swirled throughout the cheesecake, but to not completely overpower the cheesecake, so err on the less-is-more side of things.

Cookie dough cheesecake photo