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Cookie Dough Cheesecake

Cookie Dough Cheesecake

  • Author: Lina
  • Total Time: 6 hours (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (with substitutions)

Description

Experience the luscious blend of creamy cheesecake and sweet, chewy cookie dough in this decadent Cookie Dough Cheesecake. Combining the nostalgic flavors of classic cookie dough with a smooth, tangy cream cheese base, this indulgent dessert offers the perfect texture contrast and customizable flavor variations, ideal for parties or a special treat at home.

Ingredients

Scale

Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Cookie Dough Pieces

  • 6 tablespoons (85 g) unsalted butter, softened
  • 1/2 cup (110 g) brown sugar, packed
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (90 g) semi-sweet chocolate chips

Crust

  • 1 1/2 cups (150 g) graham crackers or digestive biscuits, crushed
  • 6 tablespoons (85 g) unsalted butter, melted
  • 1/4 cup (50 g) brown sugar, packed

Instructions

  1. Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Mix the crumbs with melted butter and brown sugar until evenly combined. Press the mixture firmly into the bottom of a springform pan. Chill while preparing the filling.
  2. Make the Cookie Dough Pieces: Cream together softened butter and brown sugar until light and fluffy. Add flour, baking soda, and chocolate chips to form a soft dough. Scoop small spoonfuls and set aside to fold into the cheesecake batter later.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then incorporate vanilla extract. Mix until combined, avoiding overmixing to prevent cracks.
  4. Combine Cookie Dough and Filling: Gently fold the cookie dough pieces into the cheesecake batter, distributing evenly while keeping the dough pieces intact to create delightful pockets throughout.
  5. Bake and Chill: Pour the batter over the chilled crust and smooth the top. Bake in a preheated oven at 325°F (165°C) until the center is almost set but still slightly jiggly, approximately 50-60 minutes. Allow to cool, then refrigerate for several hours or overnight to fully firm and develop flavors.

Notes

  • Use room temperature ingredients for smooth batter and better texture.
  • Do not overmix the batter to avoid cracks during baking.
  • Chill the cookie dough pieces before folding in to maintain shape during baking.
  • Bake at a low temperature to keep the cheesecake creamy and prevent drying out.
  • Using a water bath is optional but recommended for even heat distribution and smooth finish.
  • Prep Time: 30 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 450
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: Cookie Dough, Cheesecake, Dessert, Cream Cheese, Chocolate Chips, Crowd-Pleaser, Indulgent

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