Cookie Dough Cheesecake is the perfect dessert for anyone who loves both cheesecake and chocolate chip cookies. This decadent treat starts with a buttery chocolate chip cookie crust, followed by a creamy cheesecake layer packed with chunks of cookie dough and mini chocolate chips. The cookie dough is mixed with butter, sugar, flour, and chocolate chips, while the cheesecake is made with cream cheese, sour cream, and vanilla for a smooth, rich filling. The cheesecake is baked to perfection in a water bath to prevent cracks and ensure a soft, smooth texture. Once chilled, it’s the ultimate indulgence, combining the best of two beloved desserts into one irresistible bite. Perfect for special occasions or when you're craving something truly indulgent.
If you're a fan of both cookie dough and cheesecake, this dessert is your dream come true. Cookie Dough Cheesecake combines the rich, creamy texture of cheesecake with the nostalgic flavor of chocolate chip cookie dough. From the cookie crumb crust to the cookie dough chunks hidden within the cheesecake, every bite is pure indulgence!
INGREDIENTS
- Chocolate chip cookie crumbs: 2 1/4 cups of chocolate chip cookie crumbs form the base of the cheesecake, giving it a sweet, crunchy crust.
- Unsalted butter: 1/2 cup of melted unsalted butter binds the cookie crumbs together, ensuring a firm crust.
- Unsalted butter (for cookie dough): 1/2 cup of softened unsalted butter creates the cookie dough, adding richness to the dough layer.
- Brown sugar and granulated sugar: A mix of 1/2 cup brown sugar and 1/4 cup granulated sugar sweetens the cookie dough, providing the signature caramel-like flavor.
- Heavy cream: 2 tablespoons of heavy cream keep the cookie dough soft and creamy.
- All-purpose flour: 3/4 cup of flour gives structure to the cookie dough and helps it hold together.
- Mini chocolate chips: 1/2 cup of mini chocolate chips are mixed into the dough, ensuring chocolate in every bite.
- Cream cheese: 32 ounces of softened cream cheese make up the cheesecake base, providing a smooth, creamy texture.
- Sour cream: 2/3 cup of sour cream adds a slight tang and extra creaminess to the cheesecake filling.
- Granulated sugar: 1 cup of sugar sweetens the cheesecake filling, balancing the richness.
- Eggs: 4 large eggs, mixed into the cream cheese mixture, give the cheesecake its custard-like texture.
- Mini chocolate chips: 1 cup of mini chocolate chips are stirred into the cheesecake batter for added sweetness and texture.
INSTRUCTIONS
- Step 1: Make the Cookie Crust
- In a medium bowl, combine 2 1/4 cups of chocolate chip cookie crumbs with 1/2 cup of melted unsalted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust for at least 10 minutes while you prepare the other layers.
- Step 2: Make the Cookie Dough Layer
- Using an electric mixer or whisk, beat 1/2 cup of softened unsalted butter with 1/2 cup of brown sugar and 1/4 cup of granulated sugar until light and fluffy, about 2-3 minutes. Mix in 2 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Slowly add 3/4 cup of all-purpose flour, mixing until just combined. Stir in 1/2 cup of mini chocolate chips. Chill the cookie dough for at least 1 hour, or roll it into small balls and freeze for later use.
- Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat 32 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Mix in 2/3 cup of sour cream, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Crack 4 large eggs into a small bowl and beat lightly. Gradually add the eggs to the cream cheese mixture, mixing on low speed until just combined. Avoid over-mixing to prevent the cheesecake from cracking.
- Step 4: Assemble the Cheesecake
- Pour half of the cheesecake batter over the chilled cookie crust. Drop small balls of cookie dough evenly across the surface of the cheesecake batter. Pour the remaining cheesecake batter over the cookie dough balls, ensuring they are fully covered.
- Step 5: Bake the Cheesecake
- Preheat your oven to 325°F (160°C). Prepare a water bath by placing the springform pan inside a larger pan. Fill the larger pan with hot water, reaching halfway up the sides of the springform pan. Bake the cheesecake for 70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door ajar, allowing the cheesecake to cool in the oven for 30 minutes. Afterward, remove the cheesecake and let it cool at room temperature for 1 hour.
- Step 6: Chill and Serve
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. This allows the cheesecake to firm up and makes slicing easier. When ready to serve, unmold the cheesecake from the springform pan and slice into generous pieces. Enjoy!
Serving and Storage Tips
- Cookie Dough Cheesecake is best served chilled for the perfect balance of flavors and textures. Allow the cheesecake to sit at room temperature for about 10 minutes before slicing for cleaner cuts.
- For an added touch, drizzle the cheesecake with melted chocolate or serve it with a dollop of whipped cream to enhance the richness of the dessert.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, the cheesecake can be frozen. To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Helpful Notes
- For a crispier cookie dough layer, you can freeze the cookie dough balls before placing them in the cheesecake batter. This helps maintain their texture during baking.
- If you don’t have a springform pan, a regular cake pan can work. However, it may be harder to remove the cheesecake from the pan after chilling, so be sure to line the pan with parchment paper for easy removal.
- A water bath helps prevent the cheesecake from cracking. If you’re new to baking cheesecakes, don’t skip this step—it ensures a smooth, creamy result.
Tips from well-known chefs
- Chef Duff Goldman recommends letting the cream cheese come to room temperature before mixing to prevent lumps and ensure a smooth batter.
- Chef Ina Garten suggests adding a touch of lemon zest to the cheesecake batter for a hint of freshness that balances the richness of the cookie dough.
- Chef Mary Berry advises not to over-mix the batter, as it introduces too much air, which can cause the cheesecake to crack during baking.