Chocolate Chip Cheesecake Pie


Remember when we were little, and snow days were really fun? I’d always play outside, watch movies, drink hot chocolate, and play card games with my mom. The past two days here in Chicago have been some of the coldest in history. Temperatures are in the negative fifties (!!!!) and we are basically being told to stay inside. Since I’ve had off of work the past two days, I’ve been going a little stir crazy staying cooped up in my apartment. I’ve already rewatched an entire season of Parks and Recreation, slept far too much, and haven’t really left my pajamas. Snow days were more fun when I was living at home!

I honestly didn’t think this cookie cheesecake pie would turn out. I had a bunch of random ingredients that I needed to use up, and this was the result. I have to admit, it was a winner!



  1. Feel free to use any cookie recipe, or even Tollhouse cookie dough. I have included my very favorite chocolate chip cookie recipe. It uses pudding mix in the dough, which gives it a great vanilla flavor and makes it super light and fluffy!
  2. This cheesecake pie can be made in so many variations — sugar cookie with raspberry cheesecake? Peanut butter cookie with chocolate cheesecake? Play around with it!!

Chocolate Chip Cheesecake Pie

Time: 1 hour

Yield: 1 8″ pie


  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 3.4 oz box vanilla instant pudding mix
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 bag chocolate chunks
  • 1/3 cup sugar
  • 8 oz cream cheese
  • 1/4 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 oz heavy cream



  1. Make the cookie dough with the first set of ingredients:
  2. Cream butter, sugars, pudding mix, and vanilla until fluffy
  3. Add in the eggs one at a time, scraping the bowl as needed
  4. Add in the flour and baking soda, mixing until just combined
  5. Stir in chocolate chunks, set dough aside
  6. Make the cheesecake filling with the second set of ingredients:
  7. Cream the sugar, cream cheese, lemon juice, and vanilla
  8. Add in the egg and paddle until there are no lumps
  9. Drizzle in the cream and stir until smooth
  10. To build the pie:
  11. Spray an 8″ cake pan with cooking spray and line the bottom with a circle of parchment paper
  12. Press half of the cookie dough into the bottom and up the sides about one inch
  13. Pour the cheesecake batter over the cookie dough
  14. Drop the rest of the cookie dough by the tablespoon on top of the cheesecake until completely covered
  15. Bake at 325 for 35-45 minutes, until the center is only slightly jiggly
  16. I recommend cooling the pie and leaving it to set in the fridge for 2-3 hours, or preferably overnight. Enjoy!



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