Indulging in dessert is one of life’s sweetest pleasures, and this Cookie Dough Cheesecake combines two beloved treats into one delectable masterpiece. Imagine a rich, creamy cheesecake resting on a buttery graham cracker crust, topped with delicious cookie dough and a sprinkle of chocolate chips. This dessert is perfect for special occasions, gatherings, or simply a cozy night in. Not only does it satisfy the sweet tooth, but it also offers a delightful contrast of textures—smooth cheesecake against the chewy, sweet cookie dough. This recipe is easy to follow and will impress your family and friends alike. Let’s dive into this delicious journey of baking!

Full Recipe:

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1/2 cup mini chocolate chips

For the Cookie Dough Topping:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (heat-treated)
• 1/2 cup mini chocolate chips

Steps: How to Make It

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides and bottom with a little butter or cooking spray.

Step 2: Make the Crust

2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
4. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
6. Gradually add in the granulated sugar and continue to beat until fully combined and fluffy.
7. Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
8. Add the sour cream and mix until the batter is smooth. Fold in the mini chocolate chips gently.

Step 4: Bake the Cheesecake

9. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
10. Bake the cheesecake in the oven for about 50-60 minutes, or until the edges are set, and the center has a slight jiggle. It will firm up as it cools.
11. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for about an hour. This helps prevent cracking.

Step 5: Make the Cookie Dough Topping

12. While the cheesecake cools, prepare the cookie dough. In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
13. Add the vanilla extract and mix until combined. Gradually add the heat-treated flour, mixing until the dough comes together.
14. Fold in the mini chocolate chips until evenly distributed.

Step 6: Assemble the Cheesecake

15. Once the cheesecake has cooled completely, spoon the cookie dough mixture on top of the cheesecake. You can drop spoonfuls of cookie dough over the surface or spread it evenly.
16. Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set properly.

Step 7: Serve

17. Before serving, remove the sides of the springform pan. Optionally, dust the top with additional mini chocolate chips or a drizzle of melted chocolate.
18. Slice the cheesecake and serve chilled. Enjoy the creamy texture and rich flavors with every bite!

Nutrition Facts (Per Slice, Approximate)

Nutrient	Amount
Calories	350 kcal
Total Fat	24 g
Saturated Fat	14 g
Carbohydrates	30 g
Protein	5 g
Fiber	1 g
Sodium	220 mg
Sugar	22 g

Note: Nutrition values are approximate and may vary based on exact ingredients and portion sizes.

 

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of crust?
Absolutely! If you prefer, you can use an Oreo crust or a cookie crust for a different flavor profile.

Q2: How do I heat-treat flour?
To heat-treat flour, spread it evenly on a baking sheet and bake it at 350°F (175°C) for about 5-7 minutes. This helps kill any bacteria and makes it safe to eat raw in cookie dough.

Q3: Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve.

Q4: What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creaminess.

Q5: How do I prevent my cheesecake from cracking?
To minimize cracking, make sure to cool the cheesecake gradually in the oven with the door ajar. Additionally, do not overbake the cheesecake—it’s better for the center to be slightly jiggly than overcooked.

 

Tips for Making the Perfect Cookie Dough Cheesecake

• Softening Cream Cheese: To achieve a smooth texture, make sure your cream cheese is at room temperature. You can place it in the microwave for about 15-20 seconds if you’re short on time.
• Don’t Overmix: When incorporating the eggs, mix just until combined to avoid incorporating too much air, which can cause the cheesecake to crack.
• Using Mini Chocolate Chips: Mini chocolate chips work best for even distribution throughout the cheesecake and cookie dough topping.
• Tasting the Cookie Dough: If you want to sample the cookie dough, ensure your flour is heat-treated first for safety.

Storage Tips

• Refrigeration: Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to one week.
• Freezing: You can freeze the cheesecake for up to 3 months. Wrap it well in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.
• Serving: Always serve the cheesecake cold for the best texture and flavor.