Cookie Dough Cheesecake Recipe

Introduction

Cookie Dough Cheesecake is a deliciously indulgent dessert that combines creamy cheesecake with chunks of sweet, edible cookie dough. This rich treat is perfect for those who love the nostalgic flavor of cookie dough without baking it separately.

Ingredients

• 2 cups chocolate sandwich cookies, crushed
• 6 tbsp unsalted butter, melted
• 32 oz full-fat cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup full-fat sour cream, room temperature
• ¼ cup all-purpose flour
• ½ cup unsalted butter, softened (for cookie dough)
• ¼ cup granulated sugar (for cookie dough)
• ½ cup packed light brown sugar
• 1 tsp vanilla extract (for cookie dough)
• 2 tbsp milk
• 1 ¼ cups all-purpose flour, heat-treated
• ½ tsp salt
• ½ cup mini chocolate chips
• Additional mini chocolate chips (optional, for garnish)
• Chocolate syrup or ganache (optional, for garnish)
• Whipped cream (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan.
2. Step 2: Crush the chocolate sandwich cookies and mix with the melted butter. Press this mixture firmly into the bottom of the prepared pan and pre-bake for 8-10 minutes. Remove and set aside.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until fluffy. Mix in the vanilla extract and sour cream.
4. Step 4: Add eggs one at a time, mixing gently after each addition to avoid overmixing. Fold in the ¼ cup of all-purpose flour until just combined.
5. Step 5: Lower the oven temperature to 325°F (160°C). Wrap the springform pan in foil to prevent water from seeping in, then pour the cheesecake filling over the pre-baked crust.
6. Step 6: Place the pan in a water bath and bake for 60-75 minutes, until the edges are set and the center slightly jiggles.
7. Step 7: Turn off the oven. Leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then remove and cool completely before refrigerating for at least 6-8 hours.
8. Step 8: To make the edible cookie dough, heat-treat the 1 ¼ cups of all-purpose flour by baking it at 350°F (175°C) for about 5-7 minutes, then let it cool.
9. Step 9: In a bowl, cream together the softened butter, ¼ cup granulated sugar, and ½ cup light brown sugar until light and fluffy. Add vanilla extract and milk, mixing well.
10. Step 10: Gradually add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips.
11. Step 11: Spread the cookie dough evenly over the chilled cheesecake. Return to the refrigerator and chill for another 1-2 hours before serving.
12. Step 12: Serve the cheesecake garnished with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream as desired.

Tips & Variations

• Use full-fat dairy for the creamiest texture and best flavor in the cheesecake.
• Heat-treat all-purpose flour in the cookie dough to ensure it’s safe to eat raw.
• For a nutty twist, fold chopped toasted pecans or walnuts into the cookie dough topping.
• Swap the chocolate sandwich cookie crust for a graham cracker crust for a lighter base.
• Chilling the cheesecake overnight improves texture and flavor melding.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the cookie dough topping fresh by covering tightly to prevent drying out. For best results, consume within the first two days. When ready to serve, allow the cheesecake to sit at room temperature for about 15 minutes to soften slightly. Do not freeze as the texture may suffer due to the cookie dough topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought edible cookie dough instead of making my own?

Yes, you can substitute store-bought edible cookie dough for convenience. Just be sure it does not contain eggs and is safe to eat raw. Adjust the quantity to spread evenly over the cheesecake.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecake, but if you don’t have one, use a cake pan with removable bottom or line a regular pan with parchment for easier removal. Just be careful when transferring the cheesecake.