Cookie Dough Cheesecake Recipe

Introduction

Cookie Dough Cheesecake is a delightful combination of creamy cheesecake and sweet, edible cookie dough. This dessert is perfect for those who love rich textures and chocolatey flavors all in one bite. Impress your friends and family with this decadent treat that’s surprisingly easy to make at home.

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

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 them with melted butter. Press this mixture evenly into the bottom of the prepared pan, then pre-bake the crust for 8-10 minutes.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add 1 ½ cups granulated sugar and continue to beat until the mixture is fluffy. Mix in vanilla extract and sour cream, then gradually add eggs one at a time, mixing gently to avoid overbeating. Finally, fold in ¼ cup flour until just combined.
4. Step 4: Reduce oven temperature to 325°F (160°C). Wrap the bottom of the springform pan with foil to prevent leaks and place it in a water bath. Pour the cheesecake batter over the crust and bake for 60-75 minutes, until the edges are set and the center is slightly jiggly.
5. Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Remove it, let cool completely at room temperature, then refrigerate for at least 6-8 hours or overnight.
6. Step 6: Prepare the edible cookie dough by heat-treating the flour. In a bowl, combine softened butter, granulated sugar, light brown sugar, vanilla extract, and milk. Gradually add the heat-treated flour and salt, mixing until smooth. Fold in mini chocolate chips.
7. Step 7: Once the cheesecake is chilled, spread the cookie dough evenly on top and refrigerate again for 1-2 hours to set.
8. Step 8: Serve the cheesecake garnished with extra mini chocolate chips, chocolate syrup or ganache, and whipped cream if desired.

Tips & Variations

• Heat-treating the flour is essential to make the cookie dough safe to eat raw; you can do this by spreading it on a baking sheet and baking at 350°F for about 5 minutes.
• For a nutty twist, add chopped toasted nuts to the cookie dough layer.
• Swap the chocolate sandwich cookies for graham crackers or digestive biscuits for a different crust flavor.
• If you prefer a lighter texture, try using reduced-fat cream cheese but be aware it may affect richness.

Storage

Store the cookie dough cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3-4 days. Avoid freezing, as the texture of the cookie dough topping may change. To serve, let it sit at room temperature for 10-15 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, the cookie dough in this recipe uses heat-treated flour, which eliminates harmful bacteria, making it safe to consume raw.

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best made a day in advance to allow the flavors to meld and the cookie dough topping to set properly in the fridge.

Cookie Dough Cheesecake Recipe

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★★★★★

4.5 from 136 reviews

• Author: Gabriel
• Total Time: 8 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Cookie Dough Cheesecake combines a rich, creamy cheesecake with a chocolate cookie crust and a delicious edible cookie dough topping. The dessert is baked in a water bath for a smooth texture and finished chilled with a layer of sweet, chocolate chip-studded cookie dough for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

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

• 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 all-purpose flour, heat-treated
• ½ tsp salt
• ½ cup mini chocolate chips

Optional Garnishes

• Additional mini chocolate chips
• Chocolate syrup or ganache
• Whipped cream

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Instructions

1. Preheat and prepare crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan. Crush the chocolate sandwich cookies and combine them with melted butter. Press this mixture firmly into the bottom of the pan to form the crust, then pre-bake it for 8-10 minutes to set.
2. Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue beating until the mixture is fluffy. Mix in the vanilla extract and sour cream, then add the eggs one at a time, mixing gently to avoid incorporating too much air. Finally, fold in the flour to complete the batter.
3. Bake cheesecake: Lower the oven temperature to 325°F (160°C). Wrap the bottom and sides of the springform pan in foil to prevent water from leaking in. Pour the cheesecake filling over the pre-baked crust. Place the pan into a larger baking dish or roasting pan filled with hot water (water bath). Bake for 60-75 minutes until the edges are set but the center slightly jiggles when shaken.
4. Cool cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This gentle cooling helps prevent cracks. Afterward, remove from the oven and cool completely at room temperature. Refrigerate the cheesecake for at least 6-8 hours or overnight to fully set.
5. Make edible cookie dough: Heat-treat the all-purpose flour by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes, then let it cool. In a bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Mix in vanilla extract and milk. Gradually add the heat-treated flour and salt, mixing until just combined. Fold in the mini chocolate chips to finish.
6. Assemble dessert: Spread the prepared edible cookie dough evenly over the chilled cheesecake. Return the cheesecake to the refrigerator and chill for an additional 1-2 hours to firm up the cookie dough layer.
7. Serve: Before serving, garnish the cheesecake with optional mini chocolate chips, chocolate syrup or ganache, and whipped cream as desired for extra flavor and presentation.

Notes

• To ensure crack-free cheesecake, do not overmix the batter and use the water bath baking method.
• Heat-treating flour eliminates any risk from raw flour and makes the cookie dough safe to eat.
• Room temperature ingredients help the filling mix smoothly and prevent lumps.
• Refrigeration time is crucial for setting both the cheesecake and the cookie dough layers properly.
• Use a springform pan for easy removal and neat presentation.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cookie dough cheesecake, cheesecake with cookie crust, edible cookie dough, chocolate sandwich cookie crust, no-bake cookie dough, creamy cheesecake