Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/cookie-dough-cheesecake-recipe/