This Chocolate Chip Cookie Bottomed Cheesecake blends two beloved desserts into one unforgettable treat. A chewy, gooey chocolate chip cookie layer serves as the crust for a rich, creamy cheesecake topping. It’s indulgent, fun to make, and perfect for celebrations—or whenever I crave something over-the-top delicious.

Why You’ll Love This Recipe

I love how this dessert brings together the best of both worlds. The cookie base bakes into a golden, slightly crisp bottom that contrasts perfectly with the silky cheesecake. It’s also a showstopper when sliced, with distinct layers that look just as good as they taste. Plus, it’s versatile enough for birthdays, potlucks, or just a personal weekend bake.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate chip cookie base:

unsalted butter, softened
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
chocolate chips

For the cheesecake filling:

cream cheese, softened
granulated sugar
eggs
sour cream
vanilla extract

Optional toppings:

whipped cream
mini chocolate chips
melted chocolate drizzle

Directions

I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.
To make the cookie base, I cream the butter and sugars together until light and fluffy, then beat in the egg and vanilla.
I whisk the flour, baking soda, and salt in a separate bowl, then slowly add them to the wet ingredients. I fold in the chocolate chips last.
I press the dough into the bottom of the pan to create an even layer and bake for about 15–18 minutes, just until it’s set and slightly golden. Then I let it cool while I prep the cheesecake.
For the filling, I beat the cream cheese and sugar until smooth, then add in the eggs one at a time. I mix in the sour cream and vanilla until combined.
I pour the cheesecake batter over the cooled cookie crust and smooth out the top.
I bake the cheesecake at 325°F for about 50–60 minutes, until the edges are set and the center is just slightly jiggly.
After baking, I turn off the oven and crack the door to let the cheesecake cool gradually. Then I refrigerate it for at least 4 hours or overnight.
Before serving, I like to top it with whipped cream, extra chocolate chips, or a drizzle of chocolate.

Servings and Timing

This recipe serves about 12 slices. It takes approximately 25 minutes of prep time, 60 minutes to bake, and at least 4 hours to chill.

Variations

I sometimes swap the chocolate chip cookie base for a peanut butter cookie dough for a nuttier twist.
A chocolate cheesecake filling also works beautifully if I’m in the mood for even more cocoa.
Adding chopped nuts to the cookie base gives extra crunch and flavor.
For a no-bake version, I bake only the cookie base and use a no-bake cheesecake filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, I slice and freeze individual pieces—wrapped well—for up to a month. To thaw, I let them sit in the fridge overnight. I don’t reheat this cheesecake since it’s best served chilled or at room temperature.

FAQs

What kind of chocolate chips should I use?

I usually go with semi-sweet chips, but milk or dark chocolate chips work just as well depending on the flavor I’m going for.

Can I make this ahead of time?

Yes, I often make it the night before so it has plenty of time to chill and set properly.

How do I prevent cracks in the cheesecake?

I let the cheesecake cool gradually in the oven with the door slightly open. This helps avoid sudden temperature changes that can cause cracking.

Can I use store-bought cookie dough?

Absolutely. If I’m short on time, I use pre-made dough and press it right into the pan—it still turns out delicious.

Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake cleanly, but in a pinch, I’ve used a deep cake pan lined with parchment paper for lifting it out.

Conclusion

Chocolate Chip Cookie Bottomed Cheesecake is one of those desserts that checks every box—comforting, indulgent, and show-stopping. I love serving it for special occasions, but it’s easy enough to whip up any time I’m craving something sweet and satisfying. Once I tried it, I knew it would be a regular in my baking rotation.