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Cookie Dough Cheesecake

This Cookie Dough Cheesecake is a delightful fusion of creamy cheesecake and safe-to-eat cookie dough chunks, topped with whipped cream and mini chocolate chips.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cheesecake, Cookie Dough, Dessert, Easy
Servings: 12 servings

Ingredients

Cookie Dough

  • 1 cup butter softened
  • 1 cup sugar
  • 1 cup light brown sugar packed
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour heat treated
  • 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

Instructions

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.

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.

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.

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.

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.

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.

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.

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Whisk
  • Baking Sheet

Notes

  • Heat treat the flour before using it in the cookie dough to ensure it is safe to eat raw.
  • Store cheesecake covered in the refrigerator for up to 5 days or freeze without whipped cream topping for up to 3 months.
  • Add the whipped cream topping fresh before serving for the best texture and appearance.