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Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

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4.6 from 62 reviews

This decadent Chocolate Chip Cookie Dough Pumpkin Cheesecake combines the best of fall flavors and classic treats. Featuring a chocolate Oreo crust, a creamy pumpkin-spiced cheesecake layer, and edible cookie dough balls baked right on top, this dessert is finished with a rich chocolate ganache and optional whipped cream. Perfect for holiday celebrations or any special occasion, this cheesecake blends pumpkin and chocolate chip cookie dough in a unique and irresistible way.

Ingredients

Crust

  • 30 regular Oreo cookies (not Double Stuf, approx. one Family Size 19.1 oz. package)
  • 3 tbsp granulated sugar
  • 5 tbsp butter, melted

Cookie Dough

  • 1/3 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

Cheesecake Layer

  • 4 (8 oz) packages cream cheese, softened (full fat or reduced-fat)
  • 1 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs, at room temperature
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp clove
  • 15 oz can pumpkin puree (not pumpkin pie mix)

Ganache Topping

  • 4 oz semi-sweet baking chocolate, chopped
  • 3 tbsp butter, sliced into pats
  • 1/3 cup heavy cream

Optional Garnish

  • Mini chocolate chips
  • Whipped cream mounds

Instructions

  1. Prepare the crust: Using a food processor, pulse the chocolate sandwich cookies into fine crumbs or place cookies in a sealed plastic bag and crush with a rolling pin until crumbly. Transfer crumbs to a medium bowl, add granulated sugar, and mix well. Drizzle melted butter over the crumbs and stir until the mixture starts to stick together. Press firmly into the bottom and slightly up the sides of a 9 or 10-inch springform pan.
  2. Make the cookie dough: In a small bowl, beat softened butter with granulated sugar and brown sugar until fully combined and creamy. Add water and vanilla extract, beating to incorporate. Gradually beat in flour; the dough will be thick and form a ball. Mix in mini chocolate chips by briefly beating to distribute without crushing. Roll dough into slightly less than 1-inch balls and refrigerate while preparing the cheesecake.
  3. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract and beat until smooth. Add eggs one at a time, beating well after each and scraping down the bowl. Beat in cinnamon, pumpkin pie spice, clove, and pumpkin puree until fully combined and smooth.
  4. Assemble and bake: Pour the pumpkin cheesecake batter over the prepared crust in the springform pan, smoothing the surface. Evenly distribute the chilled cookie dough balls on top of the batter, gently pressing them so they are fully covered by the cheesecake mixture with no edges exposed. Bake in a preheated 350°F oven for about 75 minutes, or until the edges are golden and the center is set but slightly jiggles when shaken lightly. Remove from oven and cool completely on a wire rack.
  5. Chill the cheesecake: Run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan but leave the cheesecake on the base. Refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
  6. Prepare ganache and garnish: In a microwave-safe bowl, combine chopped semi-sweet chocolate and butter. Microwave for 30 seconds, then stir until partially melted. Add heavy cream and microwave another 30 seconds. Whisk until the ganache is smooth and glossy. If needed, heat in 10-second intervals to avoid scorching. Spread the ganache evenly over the chilled cheesecake and allow it to set for 15 to 20 minutes. Garnish with mini chocolate chips and whipped cream mounds as desired.
  7. Serve and store: Carefully transfer the cheesecake from the base to a serving plate. Slice and serve chilled. Store leftovers in the refrigerator for up to one week.

Notes

  • Use regular Oreos, not Double Stuf, for the crust for best texture.
  • Room temperature cream cheese and eggs will ensure a smooth cheesecake batter.
  • Do not overbake; the center should jiggle slightly when done to keep it creamy.
  • Chilling time is essential for cheesecake to set properly—plan ahead.
  • Cookie dough balls on top bake into soft bites that complement the pumpkin cheesecake perfectly.
  • Ganache can be gently warmed to keep it spreadable but be careful to avoid overheating.
  • Leftover cheesecake keeps well refrigerated for up to a week, but is best enjoyed within 3-4 days.

Find it online: https://oliviabakes.com/chocolate-chip-cookie-dough-pumpkin-cheesecake-recipe/