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Cookie Dough Cheesecake

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“This is an altered recipe from Taste of Home magazine. I used store bought cookie doughfrom the refrigerator section to speed things up a bit. Very good.”
1hr 15mins

Ingredients Nutrition

  • 1 34 cups chocolate wafer crumbs
  • 14 cup sugar
  • 13 cup butter, melted
  • Filling
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 12 teaspoon vanilla extract
  • 1 package refrigerated chocolate chip cookie dough (refrigerator section)
  • mini chocolate chip


  1. In a small bowl, combine cookie crumbs and sugar, stir in butter.
  2. Press into the bottom and sides of a greased 9" springform pan, set aside.
  3. In a mixing bowl, beat cream cheese, sugar until smooth.
  4. Add eggs, beat until combined.
  5. Add sour crem and vanilla, beat until well blended.
  6. Pour over crust, set aside.
  7. Cut up cookie dough into teaspoon sized cubes.
  8. Drop over filling, pushing below the surface.
  9. Dough should be completely covered.
  10. Bake at 350F for 45-55 minutes or until the center is almost set.
  11. Cool on a wire rack for 10 minutes.
  12. Run a knife around the edge of the pan to loosen.
  13. Cool 1 hour longer.
  14. Refrigerate overnight, remove sides of pan.
  15. Sprinkle with mini chocolate chips.

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