Description
This Cookie Dough Cheesecake combines a rich and creamy classic cheesecake with a delicious edible cookie dough topping. Featuring a chocolate sandwich cookie crust and a smooth, velvety cheesecake filling, this dessert offers layers of texture and flavor. Perfect for celebrations or anytime indulgence, it incorporates a safe-to-eat cookie dough mixture with mini chocolate chips for added sweetness and crunch.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookies, crushed
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 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
Edible Cookie Dough Topping
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 ¼ cups heat-treated all-purpose flour
- ½ tsp salt
- ½ cup mini chocolate chips
Optional Garnishes
- Additional mini chocolate chips
- Chocolate syrup or ganache
- Whipped cream
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray. Crush the chocolate sandwich cookies finely, then mix them thoroughly with the melted unsalted butter. Press this mixture evenly into the bottom of the springform pan to form the crust. Bake the crust for 8 to 10 minutes to set it.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fluffy. Stir in the vanilla extract and full-fat sour cream until well combined. Slowly add the eggs one at a time, mixing gently to avoid incorporating too much air. Finally, fold in the all-purpose flour evenly.
- Bake the cheesecake: Lower the oven temperature to 325°F (160°C). Wrap the springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake filling over the pre-baked crust. Place the pan in a water bath by putting it into a larger baking dish filled with hot water halfway up the sides of the springform pan. Bake for 60 to 75 minutes, until the edges are set and the center slightly jiggles.
- Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about one hour to cool gradually. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 6 to 8 hours or overnight to firm up fully.
- Prepare the edible cookie dough: To make safe-to-eat cookie dough, heat-treat the all-purpose flour by baking it at 350°F (175°C) for 5 minutes and cooling it. In a mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar and beat until creamy. Add the vanilla extract and milk, mixing thoroughly. Gradually incorporate the heat-treated flour and salt until well blended. Finally, fold in the mini chocolate chips evenly throughout the dough.
- Assemble the cheesecake: Spread the prepared edible cookie dough evenly over the chilled cheesecake surface. Place the cheesecake back in the refrigerator and chill for an additional 1 to 2 hours to allow the cookie dough topping to firm up.
- Serve: Before serving, optionally garnish the cheesecake with extra mini chocolate chips, chocolate syrup or ganache, and whipped cream for added flavor and presentation. Slice and enjoy your decadent Cookie Dough Cheesecake.
Notes
- Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake batter.
- Heat-treat the flour to make the cookie dough safe for raw consumption.
- Wrapping the pan in foil prevents water from the water bath leaking into the cheesecake.
- Cooling the cheesecake gradually helps prevent cracks on the surface.
- Use full-fat dairy for the creamiest texture and best flavor.
- The cookie dough topping can be made ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, cookie dough, chocolate chip, dessert, baked cheesecake, edible cookie dough, springform pan
