Cookie Dough Cheesecake Recipe
User Reviews
5
18 reviews
Excellent
Cookie Dough Cheesecake Recipe
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This Cookie Dough Cheesecake combines a chocolate cookie crust with a smooth cream cheese filling studded with mini chocolate chips and dotted with edible cookie dough balls. The rich, creamy cheesecake is topped with sweetened whipped cream, additional mini chips, and more cookie dough balls, creating a dessert with varied texture from crunchy crust to soft, sweet centers.
Description
The recipe starts with homemade edible cookie dough formed into small balls and frozen briefly to set. The crust is made from crushed Oreo cookies mixed with melted butter, pressed into a springform pan. The cheesecake filling consists of softened cream cheese beaten with sugar and flour, then blended with eggs, sour cream, and vanilla. Mini chocolate chips are folded into the filling before it is poured over the crust and baked.
Once baked and cooled, the cheesecake is garnished with sweetened whipped cream, extra mini chocolate chips, and some of the reserved cookie dough balls for decoration and added texture. The combination of cookie dough and cheesecake creates a rich, sweet dessert that blends familiar flavors in a layered presentation.
The cheesecake is typically baked at 325°F. It can be frozen in individual slices wrapped well for up to three months and thawed in the refrigerator before serving.
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Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup butter softened, salted
- 2/3 cup light brown sugar packed
- 3 Tablespoons granulated sugar
- 2 Tablespoons cream or milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Crust
- 2/3 package Oreo cookies about 2 1/2 cups crumbs
- 4 Tablespoons butter melted, salted
Cheesecake
- 32 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 4 egg room temperature, large
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup sour cream room temperature
- 1 cup mini chocolate chips
Garnish
- 2 cups Whipped Cream sweetened
- chocolate chips mini, additional
- Cookie Dough edible, additional, formed into balls
Instructions
- Preheat oven to 325°F.
Cookie Dough Balls
- Place flour in a microwave-safe bowl and heat for 1 minute. Cool.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until creamy and light. Add the cream or milk and vanilla and beat again.
- Add the flour and salt, mixing just to combine. Stir in the mini chocolate chips.
- Roll into small balls and place on a plate or baking sheet lined with parchment paper. Freeze for 10-20 minutes.
Crust
- Crush Oreos into fine crumbs with a food processor, blender, or ziploc bag and rolling pin. Add the melted butter and toss with a fork to evenly moisten.
- Press into the bottom and partway up the sides of a 10-inch springform pan using a glass or measuring cup with a flat bottom. Set aside.
Filling
- In a large bowl, beat the softened cream cheese, sugar, and flour until smooth using a hand mixer.
- Add eggs, sour cream, and vanilla. Mix on low speed for 10-15 seconds, then scrape the bottom and sides of the bowl. Mix again just until smooth, taking care not to overmix the cheesecake filling.
- Add half of the filling to the prepared crust.
- Add most of the frozen cookie dough balls and mini chocolate chips to the remaining cheesecake batter, reserving enough cookie dough balls and mini chocolate chips for decorating the top of the cheesecake. Stir to combine, then spoon this over the top of the plain cheesecake filling.
- Wrap the bottom of the springform pan in a plastic slow cooker liner or two layers of foil, then place the cheesecake in a larger pan and carefully pour water around the edges for a waterbath, if using.
- Place the cheesecake in the oven and bake for 80-90 minutes (if using a water bath) or 60-70 minutes (if baking without a water bath), just until the edges are set but the center of the cheesecake jiggles a bit.
- Turn oven off and crack the door open (you may need to prop it with a wooden spoon). Let the cheesecake cool slowly for 30-60 minutes.
- Remove cheesecake and cool completely on a wire rack. Place the cooled cheesecake in the fridge to chill all the way before slicing.
- Decorate with sweetened whipped cream, reserved cookie dough balls, and mini chocolate chips, if desired.
Notes
- A 10-inch springform pan is recommended; a 9-inch pan can be used but may require longer baking time.
- Freeze individual cheesecake slices wrapped in plastic for up to three months; thaw overnight in the fridge before serving.
Nutrition Information
Show Details
Calories
890kcal
(45%)
Carbohydrates
84g
(28%)
Protein
11g
(22%)
Fat
58g
(89%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
194mg
(65%)
Sodium
570mg
(24%)
Potassium
257mg
(5%)
Fiber
2g
(8%)
Sugar
65g
(130%)
Vitamin A
1740IU
(35%)
Vitamin C
1mg
(1%)
Calcium
171mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Calories | 890kcal | 45% |
| Carbohydrates | 84g | 28% |
| Protein | 11g | 22% |
| Fat | 58g | 89% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 570mg | 24% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 65g | 130% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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