0 from 15 votes
Cookie Dough Cheesecake
This recipe combines cookie dough and cheesecake for a rich and decadent dessert!
Prep Time
20 mins
Cook Time
1 hr 20 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 salted butter softened
- 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 crisp chocolate chip cookies such as Chips Ahoy, or 3 cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
Cheesecake
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 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
- Raw flour should be heat treated for the cookie dough, it just takes a few minutes. Sprinkle it onto a baking sheet and bake at 350°F for 5 minutes. Let the flour cool completely before using.
- Raw flour should be heat treated for the cookie dough,
- How to Avoid CracksWaterbath: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed in a pan of water to bake. Pour enough hot water into the pan to reach half way up the springform pan. Bake as directed.
- Cool in the oven: Allowing cheesecake to cool in the oven ensures that it cools slowly, which helps to avoid cracking.
Nutrition Information
Calories
572
(29%)
Carbohydrates
55g
(18%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
125mg
(42%)
Sodium
351mg
(15%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
1116IU
(22%)
Vitamin C
0.05mg
(0%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
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.