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.

Chocolate Chip Cookie Bottomed Cheesecake

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Author: Sue
Prep Time: 25 minutes
Chill Time: 4 hours
Cook Time: 60 minutes
Total Time: 5 hours 25 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Chocolate Chip Cookie Bottomed Cheesecake combines a chewy chocolate chip cookie crust with a smooth, creamy cheesecake filling for a rich, indulgent dessert perfect for celebrations, potlucks, or any sweet craving. Keywords: chocolate chip cookie cheesecake, layered cheesecake, cookie crust cheesecake, easy cheesecake recipe.

Instructions

Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Make the cookie base: Cream butter and sugars until fluffy. Mix in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl, then stir into the wet mixture. Fold in chocolate chips.
Press dough evenly into the bottom of the springform pan. Bake 15–18 minutes until set and lightly golden. Let cool.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
Pour the filling over the cooled cookie crust. Smooth the top.
Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool gradually. Then refrigerate for at least 4 hours or overnight.
Top with whipped cream, mini chocolate chips, or melted chocolate before serving.