Cookie Dough Cheesecake
User Reviews
5
Cookie Dough Cheesecake
Description
Cookie Dough Cheesecake starts with a crust formed from crushed chocolate chip cookies combined with melted butter and sugar, pressed into a springform pan. The cheesecake filling is made by beating cream cheese with sugar and vanilla, then eggs are added gradually to maintain a smooth texture. Edible cookie dough balls, prepared separately with butter, brown sugar, milk, vanilla, heat-treated flour, and mini chocolate chips, are folded into the batter for pockets of cookie flavor.
After baking, the cheesecake has a creamy consistency with chocolate chip-studded dough pieces throughout. The crust adds a crisp base contrasting the soft filling. The cookie dough inside offers a fresh, sweet dimension to the classic cheesecake.
Baking can be done in a water bath to prevent cracking, and slow cooling in the oven is recommended for an even texture. Heat treating the flour before making the cookie dough is important for food safety.
Ingredients
Cookie Dough (or use packaged edible cookie dough)
- ¼ cup butter softened, salted
- ¼ cup brown sugar
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour heat treated, see notes
- ½ cup mini chocolate chips
Crust (or use a premade graham crust)
- 24 chocolate chip cookie such as Chips Ahoy, or 3 cups graham cracker crumbs, crisp
- ⅓ cup butter melted
- ¼ cup granulated sugar
Cheesecake
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 egg
- 1 tablespoon all-purpose flour
Instructions
Cookie Dough
- Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.
- Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.
Cookie Crust
- Pulse the cookies in a food processor to create crumbs.
- Combine all crust ingredients in a bowl and mix well. Press into a 9" springform pan on the bottom and sides. Refrigerate.
Cheesecake
- Preheat the oven to 350°F.
- Beat cream cheese, sugar and vanilla until fluffy.
- Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
- Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.
- Pour cheesecake into the prepared crust. *See notes for baking tips.
- Bake for 45-50 minutes or until the center is just set.
- Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
- Top with the reserved cookie dough and garnish with whipped cream if desired.
Notes
- Heat treat the flour by baking at 350°F for 5 minutes, then let it cool completely before using in the cookie dough portion.
- To prevent cracks in the cheesecake, bake the springform pan wrapped in foil placed in a water bath, filling the pan halfway with hot water.
- Allow the cheesecake to cool gradually inside the oven to maintain a smooth surface without cracks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572 | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 351mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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