Chewy Cookie Dough Cheesecake Bliss

There’s something about the combination of creamy cheesecake and gooey cookie dough that just hits the spot every time. I’ve been making this cookie dough cheesecake for years, and it’s always been a hit at family gatherings and potlucks. In fact, I’ve lost count of how many times it’s disappeared in minutes at my house! My kids ask for it all the time, and I love making it for them because it’s so easy to customize with their favorite mix-ins.

What is a cookie dough cheesecake?

Think of cookie dough cheesecake as a decadent dessert that’s essentially a cheesecake with a cookie dough swirl running through it. It’s essentially a dream come true for anyone who loves cookies and cheesecake. The best part? It’s surprisingly easy to make, even for a beginner. I’ve made it countless times and it never fails to impress.

Why you’ll love this recipe?

What I love most about this recipe is the combination of textures and flavors. The creamy cheesecake is the perfect base for the gooey cookie dough swirl, which adds a fun and playful touch to the dish. Plus, it’s incredibly easy to make and customize with your favorite mix-ins. You can use chocolate chips, nuts, or even candy pieces to make it your own. And the best part? It’s perfect for any occasion, whether it’s a special dinner party or a quick dessert for a weeknight.

How do I make a cheesecake with cookie dough?

Quick Overview

This cookie dough cheesecake is surprisingly easy to make, even for a beginner. Simply mix together the cheesecake batter, press it into a springform pan, and top it with a layer of cookie dough. Then, bake it until the cheesecake is set and the cookie dough is golden brown. It’s a game-changer for any dessert lover.

Ingredients

For the Main Batter:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup granulated sugar

For the Filling:
– 1 cup unsalted butter, softened
– 1 1/2 cups brown sugar
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
– 2 cups semi-sweet chocolate chips

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (180°C). Press the graham cracker crumbs into the bottom of a 9-inch springform pan and bake for 10 minutes. Then, let it cool completely.

Step 2: Mix Dry Ingredients

Mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the prepared pan and bake for 10 minutes.

Step 3: Mix Wet Ingredients

Mix together the cream cheese, eggs, and vanilla extract until smooth. Add the granulated sugar and mix until combined.

Step 4: Combine

Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until the cheesecake is set.

Step 5: Prepare Filling

Melt the butter and brown sugar in a saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Stir in the powdered sugar, vanilla extract, and chocolate chips until smooth.

Step 6: Layer & Swirl

Spoon the cookie dough mixture over the cheesecake and use a spatula to create a swirly design. Bake for an additional 10-15 minutes or until the cookie dough is golden brown.

Step 7: Bake

Bake the cheesecake for an additional 10-15 minutes or until the edges are set and the center is slightly jiggly.

Step 8: Cool & Glaze

Let the cheesecake cool completely in the pan. Then, drizzle with chocolate glaze and serve.

Step 9: Slice & Serve

Slice the cheesecake and serve with whipped cream or chocolate shavings, if desired.

What to Serve It With

This cookie dough cheesecake is perfect for any occasion. Serve it with a scoop of vanilla ice cream or whipped cream for a decadent dessert. You can also serve it with a side of fresh fruit or a sprinkle of powdered sugar for a lighter option.

Top Tips for Perfecting Your Cookie Dough Cheesecake

Here are a few tips for perfecting your cookie dough cheesecake:

Zucchini Prep: Make sure to press the graham cracker crumbs into the bottom of the pan evenly to prevent crumbling.

Mixing Advice: Don’t overmix the cheesecake batter, as it can lead to a dense cheesecake.

Swirl Customization: Use a spatula to create a swirly design on top of the cheesecake for a fun and playful touch.

Ingredient Swaps: Substitute the chocolate chips with nuts or candy pieces for a different flavor combination.

Storing and Reheating Tips

This cookie dough cheesecake is best served chilled. Store it in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, thaw the cheesecake overnight in the refrigerator and then bake for an additional 10-15 minutes or until warmed through.

Frequently Asked Questions

Final Thoughts

This cookie dough cheesecake is a game-changer for any dessert lover. It’s surprisingly easy to make and customize with your favorite mix-ins. Plus, it’s perfect for any occasion, whether it’s a special dinner party or a quick dessert for a weeknight. So go ahead, give it a try and see what you think!

No ratings yet

Cookie Dough Cheesecake

Cookie Dough Cheesecake is the ultimate treat, combining creamy cheesecake with edible cookie dough bites for a smooth and chewy delight!

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.75 cups all-purpose flour
• 1 cup unsalted butter
• 0.75 cup light brown sugar
• 0.5 cup granulated sugar
• 2 tablespoons heavy cream
• 1.5 teaspoons vanilla extract
• 0.25 teaspoons salt
• 1.25 cups mini semi-sweet chocolate chips
• 24 ounces cream cheese
• 1.5 cups powdered sugar
• 1.25 cups heavy cream
• 8 ounces whipped topping
• 2 tablespoons mini semi-sweet chocolate chips
• 10 edible cookie dough balls

Instructions

 

Preparation Steps

• Preheat the oven to 300°F (150°C).
• Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.
• Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely.
• To a large mixing bowl, add the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer, on medium-high speed, beat together for 1-2 minutes or until light and fluffy.
• Add the heavy cream, vanilla extract and salt. Mix until fully incorporated.
• Add the heat treated all-purpose flour to the bowl and with the mixer on low, mix just until all the flour has been incorporated. The batter will be thick.
• Stir in the mini semi-sweet chocolate chips until evenly distributed into the edible cookie dough batter.
• Press 2 cups of the edible cookie dough into an even layer in the bottom of a springform pan that has been lightly sprayed with non-stick baking spray.
• Using the remaining edible cookie dough, scoop 10 (1 tablespoon sized) balls and place them onto a parchment lined baking tray.
• Remove the springform pan from the refrigerator and spread the no bake cheesecake batter evenly over the cookie dough crust.
• Cover the springform pan lightly with a piece of plastic wrap and refrigerate the no bake cookie dough cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake layer has fully set and firmed up enough to remove from the springform pan and slice.
• Once the cheesecake has fully set, use a butter knife, or small offset spatula, to run along the outer edge of the cheesecake to loosen the cheesecake from the outer ring.
• Add the whipped topping to a large piping bag, fitted with a large piping tip, and pipe 10 large dollops on top of the cake.
• Sprinkle mini semi-sweet chocolate chips over the top of the no bake cookie dough cheesecake.
• Remove the 10 large edible cookie dough balls from the refrigerator and top of the whipped cream dollops with a cookie dough ball.

Notes

Please note that this recipe uses edible cookie dough, which is safe to eat raw.