Cookie Dough Cheesecake Recipe

Introduction

Cookie Dough Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the nostalgic taste of chocolate chip cookie dough. This layered treat is perfect for special occasions or whenever you crave a sweet indulgence.

Ingredients

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
• For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup chocolate chips
• For the Cookie Dough:
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F (160°C).
2. Step 2: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9-inch springform pan.
3. Step 3: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.
4. Step 4: In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract, eggs, and sour cream, mixing well to combine.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Pour the cheesecake filling over the cooled crust, spreading it evenly.
7. Step 7: Bake for 50 to 60 minutes, until the center is set but still slightly jiggly. Allow it to cool at room temperature for about 30 minutes.
8. Step 8: For the cookie dough, cream together softened butter, granulated sugar, brown sugar, and vanilla extract. Gradually add flour and salt, mixing until just combined. Fold in the mini chocolate chips.
9. Step 9: Drop spoonfuls of the cookie dough over the cooled cheesecake filling. Use a knife or toothpick to gently swirl the cookie dough into the cheesecake for a marbled effect.
10. Step 10: Refrigerate the cheesecake for at least 2 to 3 hours to set completely before serving.

Tips & Variations

• For added texture, sprinkle chopped nuts such as pecans or walnuts into the cookie dough layer.
• Use mini peanut butter chips instead of chocolate chips for a different flavor twist.
• Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
• If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easier removal.

Storage

Store the cookie dough cheesecake covered in the refrigerator for up to 4 days. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as the texture of the cookie dough may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough a day in advance and keep it refrigerated. Let it come to room temperature before adding and swirling it onto the cheesecake.

Is it safe to eat raw cookie dough in this cheesecake?

This recipe uses heat-treated flour or you can use flour that has been baked at 350°F (175°C) for 5 minutes to make the cookie dough safe to eat raw. This is important to eliminate any potential bacteria in raw flour.

Cookie Dough Cheesecake Recipe

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★★★★★

4.4 from 71 reviews

• Author: Zoe
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Cookie Dough Cheesecake combines the creamy richness of classic cheesecake with delicious chunks of chocolate chip cookie dough swirled on top, creating a delightful dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream
• ½ cup chocolate chips

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup mini chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove the crust and allow it to cool while preparing the filling.
4. Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract, eggs one at a time, mixing well after each addition, then incorporate sour cream until fully combined.
5. Add Chocolate Chips: Gently fold in the chocolate chips to evenly distribute throughout the cheesecake batter.
6. Pour Filling into Crust: Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
7. Bake the Cheesecake: Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Remove the cheesecake and let it cool at room temperature for about 30 minutes.
8. Prepare the Cookie Dough: In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until smooth. Add vanilla extract, then gradually mix in the flour and salt until just combined. Fold in the mini chocolate chips to finish the cookie dough.
9. Add Cookie Dough to Cheesecake: Once the cheesecake has cooled, drop spoonfuls of the prepared cookie dough onto the surface. Use a knife or toothpick to gently swirl the cookie dough into the cheesecake for a marbled effect.
10. Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 2-3 hours to allow it to fully set before slicing and serving.

Notes

• Use softened cream cheese and butter for easier mixing and a smoother texture.
• Do not overbake the cheesecake to avoid cracks; it should be slightly jiggly in the center when done.
• The cookie dough topping is safe to eat raw since it doesn’t contain eggs.
• For cleaner slices, chill the cheesecake thoroughly and use a warm knife to cut.
• Store any leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cookie Dough Cheesecake, Chocolate Chip Cheesecake, No Bake Cookie Dough Topping, Cream Cheese Dessert, Chocolate Chip Dessert