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.
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
