Introduction

Cookie Dough Cheesecake is a delightful dessert combining the creamy richness of classic cheesecake with the fun, nostalgic flavor of edible cookie dough. Perfect for special occasions or whenever you crave something indulgent and unique.

Cookie Dough Cheesecake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray.
Step 2: Crush the chocolate sandwich cookies and mix them with melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool slightly.
Step 3: In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and continue beating until fluffy. Mix in vanilla extract and sour cream.
Step 4: Add eggs one at a time, mixing gently to incorporate without overworking the batter. Fold in the ¼ cup of flour to complete the cheesecake filling.
Step 5: Reduce oven temperature to 325°F (160°C). Wrap the springform pan with aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the crust.
Step 6: Place the pan in a water bath and bake for 60-75 minutes until the edges are set but the center still jiggles slightly.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then allow it to cool completely on a wire rack before refrigerating for at least 6-8 hours.
Step 8: To make the edible cookie dough, start by heat-treating the flour (toast it in the oven at 350°F/175°C for 5-7 minutes, then cool). In a bowl, combine softened butter, granulated sugar, light brown sugar, vanilla extract, and milk. Gradually mix in the heat-treated flour and salt, then fold in mini chocolate chips.
Step 9: Spread the cookie dough evenly over the chilled cheesecake. Return to the fridge and chill for an additional 1-2 hours before serving.
Step 10: Serve with optional garnishes such as extra mini chocolate chips, chocolate syrup or ganache, and whipped cream as desired.

Tips & Variations

Heat-treating the flour is essential for safe edible cookie dough; do not skip this step.
For a gluten-free option, substitute gluten-free cookies and flour blends in both crust and cookie dough.
Add a pinch of cinnamon or espresso powder to the cheesecake batter for added depth of flavor.
Try using white chocolate chips or butterscotch chips in the cookie dough for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the cookie dough topping. When ready to serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing, as the texture of cookie dough and cheesecake may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, the cheesecake needs to chill for at least 6-8 hours, and in fact, it tastes better after resting overnight. The cookie dough topping can be added a few hours before serving.

Is this cookie dough safe to eat raw?

Yes, because the flour is heat-treated and no raw eggs are used in the cookie dough, it is safe to eat raw. This prevents the risk of foodborne illness from raw ingredients.

Cookie Dough Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This indulgent Cookie Dough Cheesecake combines a rich, creamy cheesecake base with a chocolate cookie crust and a luscious layer of edible cookie dough on top, making it a perfect dessert for celebrations and sweet cravings.

Author: Elias
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Cookie Dough Topping

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

Optional Garnishes

Additional mini chocolate chips
Chocolate syrup or ganache
Whipped cream

Instructions

Prepare the 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 the melted butter. Press this mixture evenly into the bottom of the pan and pre-bake for 8 to 10 minutes to set the crust.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue beating until fluffy. Mix in the vanilla extract and sour cream. Then, add the eggs one at a time, mixing gently to prevent overbeating. Fold in the flour until just combined.
Bake the cheesecake: Lower the oven temperature to 325°F (160°C). Wrap the springform pan with foil to prevent water from leaking in. Pour the cheesecake filling over the pre-baked crust. Place the pan in a water bath and bake for 60 to 75 minutes until the edges are set but the center still slightly jiggles.
Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. Then remove from the oven and let it cool completely at room temperature before refrigerating for at least 6 to 8 hours or overnight.
Prepare the edible cookie dough: Heat-treat 1 ¼ cups of all-purpose flour to ensure safety. In a bowl, cream together the softened butter, granulated sugar, and light brown sugar. Mix in the vanilla extract and milk until smooth. Gradually add the heat-treated flour and salt, mixing to combine. Fold in the mini chocolate chips.
Assemble the topping and chill: Once the cheesecake is chilled, spread the prepared edible cookie dough evenly over the top. Return the cheesecake to the refrigerator and chill for an additional 1 to 2 hours to set the cookie dough topping.
Serve: Garnish with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream if desired. Slice and enjoy!

Notes

Ensure all dairy ingredients like cream cheese and eggs are at room temperature to avoid lumps and ensure a smooth cheesecake texture.
Heat-treat the flour used for the cookie dough topping to eliminate any risk of consuming raw flour.
Using a water bath during baking helps prevent cracks and keeps the cheesecake moist.
Refrigerate the cheesecake long enough after baking to ensure proper setting and optimal flavor development.
You can substitute chocolate sandwich cookies with any chocolate cookie of your choice for the crust.

Keywords: cookie dough cheesecake, cheesecake recipe, edible cookie dough topping, chocolate cookie crust, homemade cheesecake