5 from 10 votes
Cookie Dough Cheesecake
This cheesecake combines classic cream cheese filling with edible cookie dough folded throughout, resting on a crust made from crushed chocolate chip cookies mixed with butter and sugar. The cookie dough bits add sweet, chocolate chip studded richness to the creamy texture of the baked cheesecake. The crust provides a crunchy contrast to the smooth filling.
Prep Time
20 mins
Cook Time
1 hr 15 mins
Additional Time
5 hrs
Total Time
6 hrs 35 mins
Servings:
12
slices
Calories:
572 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 572
% 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.