Cookie Dough Cheesecake

Name: Cookie Dough Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 330 min
Yield: 12 slices
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 1 egg (large); 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup mini chocolate chips; 3 packages cream cheese (225 g each, softened); 1 cup granulated sugar; 3 eggs (large); 1 tsp vanilla extract; 1/4 cup all-purpose flour; 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter (melted)

330 min 12 slices Medium

All Recipes

Cookie Dough Cheesecake

Indulge in this decadent Cookie Dough Cheesecake, combining creamy cheesecake with chunks of chocolate chip cookie dough.

Prep

30 min

Cook

60 min

Total

330 min

Servings

Difficulty

Medium

Cookie Dough Cheesecake is a delightful fusion of two beloved desserts: creamy cheesecake and rich chocolate chip cookie dough. This dessert is perfect for those who can't decide between a classic cheesecake and a batch of cookies. Our version features a smooth cheesecake filling studded with chunks of homemade cookie dough, all resting on a buttery cookie crust. It’s a guaranteed crowd-pleaser, ideal for any special occasion or just a well-deserved treat.

Ingredients

Servings

Cookie Dough

Cheesecake Filling

Crust

Instructions

Prepare the Cookie Dough

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until combined. Fold in the mini chocolate chips. Set aside.

Pro tip: Ensure the butter is softened for easier mixing.

Make the Crust

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan to form an even crust.

Pro tip: Use the bottom of a measuring cup to press the crust flat.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and flour until just combined.

Pro tip: Avoid overmixing to prevent air bubbles.

Assemble the Cheesecake

Pour half of the cheesecake filling over the crust in the springform pan. Drop spoonfuls of cookie dough evenly over the filling. Pour the remaining filling on top, smoothing the surface.

Pro tip: Reserve some cookie dough for topping if desired.

Bake the Cheesecake

Place the springform pan in a larger baking dish. Pour hot water into the dish until it reaches halfway up the side of the springform pan. Bake for 60 minutes or until the edges are set and the centre jiggles slightly.

Pro tip: The water bath helps prevent cracking.

Cool and Chill

Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Pro tip: Run a knife around the edge of the cheesecake while it cools to help release it from the pan.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature before starting.</li><li>Press the cookie dough evenly for a uniform base.</li><li>Bake the cheesecake in a water bath to prevent cracking.</li><li>Chill the cheesecake thoroughly before serving for best texture.</li></ul>

Serving Suggestions

Serve this Cookie Dough Cheesecake chilled, topped with a drizzle of chocolate sauce or a dollop of whipped cream. It pairs wonderfully with a hot cup of coffee or a tall glass of cold milk. To make ahead, prepare and bake the cheesecake a day in advance and let it chill overnight in the refrigerator. Store leftovers in an airtight container in the fridge for up to five days.