Why Make This Cookie Dough Cheesecake
Are you ready for a dessert that combines the lusciousness of cheesecake with the irresistible allure of cookie dough? This Cookie Dough Cheesecake is a showstopper! It features a rich and creamy cheesecake base, generously topped with edible cookie dough and mini chocolate chips. Each slice offers a perfect balance of sweet, creamy, and crunchy textures that will have everyone coming back for seconds. It’s perfect for birthdays, potlucks, or any celebration where you want to impress your friends and family. Plus, it’s an all-time favorite among both kids and adults, making it a versatile addition to your dessert repertoire.
How to Make Cookie Dough Cheesecake
Creating this delightful Cookie Dough Cheesecake may seem daunting, but it’s surprisingly easy with the right steps. The key lies in preparation and patience. You’ll first make the cookie crust, followed by the cheesecake filling. The process also includes making edible cookie dough, which is safe and scrumptious! With a little love and attention, you can whip up a decadent dessert that’s sure to please.
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
- 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)
Directions
Preparation
Ensure all cold ingredients are at room temperature. Gather a 9-inch springform pan, heavy-duty foil, a large roasting pan, and an electric mixer.
Make the Cookie Crust
Lightly spray a 9-inch springform pan. Finely crush the chocolate sandwich cookies until they resemble crumbs. Combine the crumbs with melted butter, then press the mixture firmly into the bottom of the pan. Pre-bake at 350°F (175°C) for 8-10 minutes, then allow it to cool completely.
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese on low until smooth. Gradually add granulated sugar, beating until the mixture is light and fluffy. Stir in vanilla extract and sour cream for added richness. Add the eggs one at a time, beating at the lowest speed until just incorporated—be careful not to overmix. Gently fold in the flour until combined.
Bake the Cheesecake (Water Bath Method)
Preheat your oven to 325°F (160°C). Wrap the springform pan’s base and sides tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Pour the cheesecake filling over the cooled crust. Place the foil-wrapped pan in a larger roasting pan and pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake for 60-75 minutes, checking for doneness— the edges should be set but the center (about 2-3 inches) should still jiggle slightly. Turn off the oven, leave the cheesecake inside with the door slightly ajar for an hour. Afterward, remove from the water bath, unwrap the foil, and cool completely on a wire rack for 1-2 hours. Cover loosely and refrigerate for at least 6-8 hours, or ideally overnight, until thoroughly chilled and firm.
Make the Edible Cookie Dough
Heat-treat the flour to a temperature of 165°F (74°C) using a microwave or oven, then let it cool completely for safety. In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and milk until smooth. Whisk the cooled heat-treated flour with the salt, then gradually add it to the wet ingredients, mixing on low until just combined. Finally, fold in the mini chocolate chips. (Optional: Chill the dough for 15-30 minutes for easier handling.)
Assemble and Final Chill
Once the cheesecake is thoroughly chilled, crumble or roll about ½ to ⅔ of the edible cookie dough into small pieces or balls. Evenly scatter the cookie dough over the top of the cheesecake, gently pressing it down. Cover and chill for another 1-2 hours to allow the dough to set and the cheesecake to reach the ideal temperature.
Serve and Store
When ready to serve, run a thin knife around the edge of the cheesecake before releasing the springform collar. For clean slices, use a long, sharp knife dipped in hot water and wiped clean between each cut. Garnish with additional mini chocolate chips, chocolate syrup, or whipped cream, if desired. Store leftovers tightly covered in the refrigerator for 5-7 days or freeze individual slices for up to 1 month.
Nutritional Information
- Calories: 430
- Total Fat: 29g
- Saturated Fat: 17g
- Cholesterol: 105mg
- Sodium: 280mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 5g
(Nutritional values are based on a serving size of 1 slice.)
How to Serve Cookie Dough Cheesecake
This indulgent cheesecake shines on its own but can be elevated further. Serve it with a drizzle of chocolate syrup or ganache, a dollop of whipped cream, and a sprinkle of additional mini chocolate chips. This presentation not only enhances its visual appeal but adds extra flavor and texture that complements the rich cheesecake.
How to Store Cookie Dough Cheesecake
If you find yourself with leftovers (though it’s hard to resist), store your Cookie Dough Cheesecake covered in the refrigerator, where it will stay fresh for 5-7 days. Alternatively, you can freeze individual slices for a delightful treat later. Just wrap each slice tightly in plastic wrap and place them in an airtight container; they can last up to 1 month in the freezer. When you’re ready to enjoy them, simply thaw in the fridge overnight.
Expert Tips for Perfect Cookie Dough Cheesecake
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Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This helps to blend the filling smoothly without lumps.
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Avoid Overmixing: When adding eggs to the batter, mix just until combined. Overmixing can introduce too much air, leading to cracks in the cheesecake.
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Water Bath for Moisture: Using a water bath during baking helps keep your cheesecake moist and prevents cracking, ensuring a smooth surface.
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Chilling is Critical: Allow the cheesecake to chill thoroughly in the refrigerator before serving. This helps enhance the flavors and results in a firmer texture.
Delicious Variations
- Fruit Topping: Add a layer of fresh berries or a fruit compote on top for a fresh twist.
- Nutty Crunch: Incorporate crushed nuts into the cookie dough for added texture and flavor.
- Flavored Cheesecake: Experiment by adding flavored extracts like almond or hazelnut to the cheesecake mixture for a unique spin.
- Different Cookies: Try using other cookie varieties such as Oreos with different cream flavors for a fun change!
Frequently Asked Questions
1. Can I use reduced-fat cream cheese for a lighter version?
While you can use reduced-fat cream cheese, the texture and richness may be affected. For the best results, stick with full-fat cream cheese.
2. How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when you gently shake the pan. It will continue to cook as it cools, leading to a perfect texture.
3. Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake is even better after sitting in the fridge for a day or two, allowing all the flavors to meld together. Just ensure it’s well covered to prevent drying out.
4. Is it safe to eat the cookie dough in this recipe?
Yes! The cookie dough in this recipe is made with heat-treated flour, making it safe to eat. Just be sure not to use regular raw flour.
5. What is the best way to cut cheesecake?
For clean slices, run a knife under hot water before cutting each slice, wiping it clean between cuts. This helps prevent crumbling and maintains a beautiful presentation.
6. Can I freeze this cheesecake?
Yes! This cheesecake can be frozen in individual slices. Just ensure each slice is tightly wrapped and stored in an airtight container.
7. How do I heat-treat flour for the cookie dough?
You can heat-treat flour by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes. Be sure to let it cool completely before using it in the recipe.
8. What can I use instead of chocolate sandwich cookies?
You can substitute chocolate sandwich cookies with graham crackers, digestive biscuits, or any other chocolate-flavored cookies for a different flavor profile.
9. Can this cheesecake be made without eggs?
Definitely! You can substitute eggs with a half cup of unsweetened applesauce or a mix of 1 tablespoon of flaxseed meal with 3 tablespoons of water (let sit for a few minutes) as a binder.
10. How do I prevent cracks in my cheesecake?
To prevent cracks, ensure everything is at room temperature, avoid overmixing, and baking in a water bath. Also, don’t open the oven door too early while the cheesecake is baking.
Conclusion
In conclusion, this Cookie Dough Cheesecake is a delightful fusion of flavors that offers a creamy, dreamy experience that’s hard to beat. Whether you’re celebrating a special occasion or just treating yourself, you can’t go wrong with this crowd-pleaser. Give this recipe a try and enjoy the compliments you’ll receive. Remember, baking is all about love and patience, so take your time and enjoy the process. Happy baking!
Print
Cookie Dough Cheesecake
- Total Time: 8 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent cheesecake topped with edible cookie dough and mini chocolate chips, offering the perfect balance of sweet and creamy textures.
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
- 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
- Preheat oven to 350°F (175°C) and lightly spray a 9-inch springform pan.
- Crush the chocolate sandwich cookies and combine with melted butter. Press into the bottom of the pan and pre-bake for 8-10 minutes.
- In a bowl, beat cream cheese until smooth and add granulated sugar until fluffy. Mix in vanilla and sour cream, then gradually add eggs without overmixing, and fold in flour.
- Preheat oven to 325°F (160°C). Wrap the springform pan in foil and pour the cheesecake filling over the crust. Bake in a water bath for 60-75 minutes.
- Let cool: turn off oven, leave the cheesecake inside with the door ajar for an hour, then cool entirely and refrigerate for at least 6-8 hours.
- Make edible cookie dough by heat-treating flour and combining with softened butter, sugars, milk, and the rest of the flour. Fold in mini chocolate chips.
- Top the chilled cheesecake with cookie dough and chill again for 1-2 hours before serving.
- Serve garnished with optional toppings as desired.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: cheesecake, cookie dough, dessert, sweet treat, baking
