Cookie Dough Cheesecake

If you adore the nostalgic joy of cookie dough and the creamy indulgence of cheesecake, then this Cookie Dough Cheesecake is your new dessert obsession. Imagine a luscious cheesecake layered with chunks of safe-to-eat cookie dough, nestled atop a crunchy graham cracker crust, and topped with whipped cream and mini chocolate chips. This dessert is a true crowd-pleaser that combines the best of both worlds in one spectacular slice. Whether you’re serving it for a special occasion or just craving something sweet and satisfying, this recipe is sure to deliver.

Reasons to Love Cookie Dough Cheesecake

Cookie Dough Cheesecake is an irresistible treat for numerous reasons. First, it brings together two classic favorites—cookie dough and cheesecake—creating a flavor explosion that’s both rich and comforting. The creamy texture of the cheesecake perfectly complements the chewy, chocolate-studded cookie dough chunks, making every bite a delightful surprise. Plus, the crunchy graham cracker crust adds a satisfying contrast, rounding out the experience. It’s also a great recipe for those who love baking but want to impress without spending hours in the kitchen. Last but not least, this dessert is wonderfully versatile and can be easily customized with your favorite mix-ins or toppings.

Ingredient List

• Cookie Dough:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (heat treated – see note below)
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
• Crust:
  • 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
• Cheesecake Filling:
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup mini chocolate chips
• Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • Mini chocolate chips, for sprinkling

Note: Heat treating the flour is essential to make the cookie dough safe to eat. Simply spread the flour on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, then let it cool before using.

Setup & Equipment

• 9-inch springform pan – for easy removal of the cheesecake
• Electric mixer or stand mixer – to achieve a smooth, creamy cheesecake filling
• Mixing bowls – for cookie dough, crust, and filling preparations
• Measuring cups and spoons – for precise ingredient measuring
• Spatula – to fold in ingredients gently
• Whisk – for whipping cream
• Baking sheet – for heat treating the flour

The Method for Cookie Dough Cheesecake

Step 1: Prepare the Cookie Dough

In a large bowl, cream together the softened butter, sugar, and light brown sugar until light and fluffy. Add the milk and vanilla extract, mixing well to combine. Gradually add the heat-treated flour and salt, mixing until fully incorporated. Stir in the mini chocolate chips. Set aside the cookie dough while you prepare the crust.

Step 2: Make the Crust

Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

Using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add the sugar and mix until combined. Add the eggs one at a time, beating after each addition. Mix in the flour and vanilla extract until smooth. Finally, fold in the sour cream and mini chocolate chips gently.

Step 4: Assemble the Cheesecake

Pour half of the cheesecake filling over the chilled crust. Drop spoonfuls of cookie dough evenly over the filling. Pour the remaining cheesecake filling on top, covering the cookie dough pieces as best as possible. Use a spatula to smooth the surface.

Step 5: Bake the Cheesecake

Preheat your oven to 325°F (163°C). Place the springform pan on a baking sheet and bake the cheesecake for about 60-70 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.

Step 6: Chill the Cheesecake

Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to let it set completely.

Step 7: Make the Whipped Cream Topping

In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled cheesecake and sprinkle mini chocolate chips on top for garnish.

Ingredient Flex Options

• Substitute graham cracker crumbs with chocolate cookie crumbs for a richer crust.
• Use vegan butter and cream cheese alternatives to make a dairy-free version.
• Swap mini chocolate chips for white chocolate, peanut butter chips, or butterscotch chips.
• Replace sour cream with Greek yogurt for a tangier filling.
• For a gluten-free option, use gluten-free flour and cookie crumbs.

If You’re Curious

Wondering why we heat treat the flour for cookie dough? Raw flour can harbor bacteria, so baking it ensures it’s safe to consume without cooking the dough. This method retains the classic cookie dough texture and flavor.

If you love cheesecake, you might also want to explore The Best New York Style Cheesecake for a traditional take or try the decadent No Bake Nutella Cheesecake for a smooth and effortless dessert.

Storage Pro Tips

• Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
• For longer storage, freeze the cheesecake (without whipped cream topping) wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
• Thaw frozen cheesecake overnight in the refrigerator before serving.
• Always add the whipped cream topping fresh before serving for the best texture.

Common Questions

Can I make the cookie dough ahead of time?

Yes! You can prepare the cookie dough a day or two in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before mixing it into the cheesecake.

What if I don’t have mini chocolate chips?

You can chop regular chocolate chips into smaller pieces or use other small mix-ins like chopped nuts or toffee bits depending on your preference.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature and allow it to cool gradually in the oven with the door cracked open. Also, avoid overmixing the batter and don’t overbake; the center should still jiggle slightly when done.

Can I use store-bought cookie dough instead of making my own?

While it’s possible, homemade cookie dough allows you to control the ingredients and ensures it’s safe to eat raw since you heat treat the flour. Store-bought dough may contain raw eggs or untreated flour, which could be unsafe.

You Might Also Like

• The Best New York Style Cheesecake
• No Bake Nutella Cheesecake

That’s a Wrap

Cookie Dough Cheesecake is a show-stopping dessert that delivers on both flavor and fun. Its creamy cheesecake layers with chunks of cookie dough and chocolate chips make it a sensational treat perfect for any occasion. With a buttery graham cracker crust and fluffy whipped cream topping, every slice feels like a slice of heaven. The recipe is straightforward, allowing even beginner bakers to create something truly special. Whether you’re aiming to impress guests or indulge your sweet tooth, this cheesecake will quickly become a favorite. Don’t forget to experiment with ingredient swaps and toppings to make it your own masterpiece.

Enjoy baking and savoring every bite of your delicious Cookie Dough Cheesecake!

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