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."
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Ready In:


  • 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


  • Preheat oven to 350 degrees.
  • Grease 9x13 nonstick cake pan. Glass works best.
  • In a large bowl beat cream cheese, eggs, sugar, and vanilla with an electric mixer. Set aside.
  • 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.
  • Pour the cream cheese mixture evenly over the bottom crust.
  • Cut the remaining cookie dough into slices.
  • Arrange cookie slices ontop of the cream cheese mixture, spacing them evenly like you would when baking cookies on a cookie sheet.
  • Bake at 350 degrees for 40-50min. The center will not be completly set.
  • Refrigerate at least 4hrs before serving.

Questions & Replies

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  1. This is RICH. I agree that the the cookie slices on top aren't necessary - just eat the extra dough raw! : ) I brought this to a superbowl party and had to promise to email the recipe to five people. Very tasty - THANKS!
  2. Made this to take to my granddaughter's baptism...and it was a big hit. I think next time, I'll leave the cookie slices off the top though. Thanks for a yummy recipe!


I am a SAHM mom with two small children. DS has peanut and treenut allergies so I find myself making more things from scratch. I am always looking for healthier recipes and ways to use whole grains. <br>I love using Martha Stewart's Everyday Food Magazine, Cooking Light, Giada de Laurentiis, <br> <br>I love watching Ace of Cakes, Good Eats, Paula Deen, and Iron Chef on the Food Network.
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