Ultimate Cookie Dough Cheesecake
If you love cookies and cheesecake, then the Ultimate Cookie Dough Cheesecake is the perfect dessert for you! This rich and creamy cheesecake is filled with cookie dough chunks and mini chocolate chips, all resting on a delightful cookie crust. It’s a treat that combines the best of both worlds, making it a favorite for any occasion.
Why Make This Recipe
This cheesecake stands out for several reasons. First, it’s irresistibly delicious! The combination of cookie dough and creamy cheesecake will satisfy your sweet cravings. Second, it’s a fun and impressive dessert that will wow your family and friends. Lastly, this recipe allows you to enjoy a classic dessert with a twist, making every bite extra special.
How to Make Ultimate Cookie Dough Cheesecake
Making the Ultimate Cookie Dough Cheesecake is a simple process that packs a huge flavor punch. Follow these steps to create this delightful dessert:
Ingredients:
- 1 1/2 cups chocolate chip cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
- Whipped cream (optional for topping)
- Chocolate drizzle (optional for topping)
- Extra cookie dough chunks (optional for topping)
Directions:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix together the chocolate chip cookie crumbs and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract, flour, and salt. Then, fold in the mini chocolate chips.
- Roll the cookie dough into small balls and place them in the refrigerator to chill.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the sour cream and vanilla extract, mixing until fully combined. Then, incorporate the eggs one at a time, mixing on low speed.
- Fold in the mini chocolate chips and half of the refrigerated cookie dough balls.
- Pour the cheesecake filling over the cooled crust. Drop the remaining cookie dough balls on top and press them slightly into the filling.
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place it in a large roasting pan and fill the pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes or until the center is just set. Let it cool in the oven with the door slightly open for 1 hour.
- Cover and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with whipped cream, a chocolate drizzle, or extra cookie dough chunks if desired.
How to Serve Ultimate Cookie Dough Cheesecake
Serve the Ultimate Cookie Dough Cheesecake chilled, sliced into generous pieces. Add whipped cream, a drizzle of chocolate, or extra cookie dough chunks on top for a finishing touch. It’s perfect for birthdays, celebrations, or just a sweet treat after dinner.
How to Store Ultimate Cookie Dough Cheesecake
To store the cheesecake, keep it covered in the refrigerator. It will stay fresh for about 5-7 days. You can also freeze slices for up to 2 months. Make sure to wrap each slice well in plastic wrap and aluminum foil before freezing.
Tips to Make Ultimate Cookie Dough Cheesecake
- Make sure to soften the cream cheese and butter at room temperature for easy mixing.
- Use heat-treated flour to reduce the risk of foodborne illness.
- Feel free to adjust the amount of chocolate chips based on your preference!
- For a richer flavor, add a pinch of sea salt on top before serving.
Variation
You can customize the cheesecake by adding different types of chocolate chips or even crushed nuts. For a seasonal touch, consider incorporating pumpkin spice or peppermint extract during the mixing process.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance. Just make sure to store it covered in the refrigerator.
2. What is heat-treated flour?
Heat-treated flour is flour that has been heated to eliminate harmful bacteria. You can do this at home by spreading all-purpose flour on a baking sheet and baking it at 350°F for 5-10 minutes.
3. Can I substitute cream cheese with another type of cheese?
While you can experiment, cream cheese is ideal for this recipe for its smooth and creamy texture. Ricotta or mascarpone can be used but will change the flavor and texture.
Enjoy making and sharing this delicious Ultimate Cookie Dough Cheesecake!
Print
Ultimate Cookie Dough Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake filled with cookie dough chunks and mini chocolate chips, resting on a delightful cookie crust.
Ingredients
- 1 1/2 cups chocolate chip cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
- Whipped cream (optional for topping)
- Chocolate drizzle (optional for topping)
- Extra cookie dough chunks (optional for topping)
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, mix together the chocolate chip cookie crumbs and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract, flour, and salt. Then, fold in the mini chocolate chips.
- Roll the cookie dough into small balls and place them in the refrigerator to chill.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the sour cream and vanilla extract, mixing until fully combined. Then, incorporate the eggs one at a time, mixing on low speed.
- Fold in the mini chocolate chips and half of the refrigerated cookie dough balls.
- Pour the cheesecake filling over the cooled crust. Drop the remaining cookie dough balls on top and press them slightly into the filling.
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place it in a large roasting pan and fill the pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes or until the center is just set. Let it cool in the oven with the door slightly open for 1 hour.
- Cover and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with whipped cream, a chocolate drizzle, or extra cookie dough chunks if desired.
Notes
This cheesecake can be made a day in advance and stored in the refrigerator. For longer storage, freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, cookie dough, dessert, chocolate, sweet treat