Chocolate Chip Cookie Cheesecake

“This is a very rich dessert, it could easily serve 18 people. An old friend of mine used to make this for special occasions, I think she found it in Mr. Food magazine years ago. I like that you don't have to fuss with a springform pan or crushing cookies for the crust. Make sure you use the rolls of cookie dough and not the break and bake variety. The instructions say to refrigerate for 4 hrs before serving but we have eaten it after only cooling it for an hour on the counter and that is a whole new treat in itself.”

Ingredients Nutrition

  • 3 (16 1/2 ounce) packages refrigerated chocolate chip cookie dough
  • 2 (8 ounce) packages cream cheese
  • 3 large eggs
  • 34 cup sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Grease 9x13 nonstick cake pan. Glass works best.
  3. In a large bowl beat cream cheese, eggs, sugar, and vanilla with an electric mixer. Set aside.
  4. Using 1 1/2 to 2 packages of the cookie dough, cut dough into slices and arrange in a single layer in the baking pan. Press the dough into the bottom of the pan to make the crust of the cheesecake. Make sure there are no holes.
  5. Pour the cream cheese mixture evenly over the bottom crust.
  6. Cut the remaining cookie dough into slices.
  7. Arrange cookie slices ontop of the cream cheese mixture, spacing them evenly like you would when baking cookies on a cookie sheet.
  8. Bake at 350 degrees for 40-50min. The center will not be completly set.
  9. Refrigerate at least 4hrs before serving.

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