Cookie Dough Cheesecake

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Why You’ll Love This Recipe

  • Combines two classic desserts—cheesecake and cookie dough—for a show-stopping treat.
  • Perfect balance of textures: creamy cheesecake, soft cookie dough, and crunchy crust.
  • Easy to customize with variations to suit your preferences.
  • Ideal for special occasions, parties, or as a decadent treat for yourself.
  • Make-ahead dessert, as it needs to chill overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham cracker crumbs
  • Unsalted butter (melted and softened)
  • All-purpose flour
  • Baking soda
  • Salt
  • Granulated sugar
  • Brown sugar
  • Large eggs
  • Vanilla extract
  • Mini chocolate chips
  • Cream cheese
  • Sour cream

Directions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine the graham cracker crumbs with melted butter and press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually incorporate the dry ingredients, then fold in the mini chocolate chips to create cookie dough.
  5. In another large bowl, beat the softened cream cheese until smooth. Add the sugar and mix well. Beat in the eggs one at a time, then add the vanilla extract and sour cream. Mix until smooth.
  6. Pour half the cheesecake batter over the cooled crust. Drop spoonfuls of the cookie dough over the batter. Pour the remaining cheesecake batter on top.
  7. Bake for 50-55 minutes, or until the center is set and the edges are lightly golden.
  8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 30 minutes
  • Cooking Time: 55 minutes
  • Total Time: 5 hours (including chilling time)
  • Calories: Approximately 450 kcal per slice

Variations

  • Peanut Butter Twist: Add 1/4 cup of peanut butter to the cookie dough for a nutty flavor.
  • Gluten-Free Option: Use gluten-free graham crackers and substitute all-purpose flour with a gluten-free blend.
  • Dark Chocolate Lovers: Swap the mini chocolate chips for dark chocolate chunks.
  • Salted Caramel Drizzle: Top the cheesecake with salted caramel sauce before serving.
  • Festive Additions: Incorporate holiday-themed sprinkles into the cookie dough for a seasonal touch.

Storage/Reheating

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Reheating: While this cheesecake is best served chilled, you can warm individual slices slightly in the microwave for 10-15 seconds for a softer texture.

FAQs

1. Can I use store-bought cookie dough?

Yes, you can use store-bought cookie dough for convenience, but homemade dough ensures better flavor and texture.

2. Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but a deep 9-inch cake pan can work if you line it with parchment paper.

3. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and bake the cheesecake in a water bath to ensure even cooking.

4. Can I freeze the entire cheesecake?

Yes, wrap the entire cheesecake tightly in plastic wrap and foil before freezing for up to 2 months.

5. Can I use chocolate chunks instead of mini chips?

Absolutely! Chocolate chunks will add a bolder chocolate bite to the cheesecake.

6. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center jiggles slightly when shaken.

7. Can I substitute sour cream with yogurt?

Yes, full-fat plain yogurt is a great substitute for sour cream.

8. Can I add nuts to the cookie dough?

Yes, chopped walnuts or pecans can be folded into the cookie dough for added crunch.

9. What is the best way to cut clean slices?

Use a sharp knife dipped in hot water, wiping it clean between each cut.

10. Can I make this recipe ahead of time?

Yes, this cheesecake is perfect for making ahead since it needs to chill for several hours or overnight.

Conclusion

Cookie Dough Cheesecake is a dreamy combination of creamy cheesecake and chocolate chip cookie dough, making it a must-try dessert for any occasion. With its rich flavors and customizable options, this dessert will quickly become a favorite in your recipe collection. Whether you enjoy it as-is or add your own twist, it’s a guaranteed hit every time!

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Cookie Dough Cheesecake

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  • Author: Isabella
  • Total Time: 5 hours 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian
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Description

Indulge in the ultimate dessert with this Cookie Dough Cheesecake recipe! A buttery graham cracker crust, creamy cheesecake filling, and chunks of chocolate chip cookie dough make this a must-try treat for any occasion. Perfectly balanced in flavor and texture, it’s easy to customize and ideal for parties, special events, or simply treating yourself.

Ingredients

  • Crust:
    • 2 cups graham cracker crumbs
    • 1/4 cup unsalted butter, melted
  • Cookie Dough:
    • 1 1/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1/2 cup mini chocolate chips
  • Cheesecake Filling:
    • 3 (8 oz) blocks cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup sour cream

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
    • Combine graham cracker crumbs with melted butter and press into the pan. Bake for 10 minutes, then let cool.
  2. Make the Cookie Dough:
    • Whisk flour, baking soda, and salt in a bowl.
    • In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mixing until combined.
    • Gradually mix in dry ingredients and fold in chocolate chips.
  3. Prepare the Cheesecake Filling:
    • Beat cream cheese until smooth. Add sugar and mix well.
    • Beat in eggs one at a time, then mix in vanilla and sour cream until creamy.
  4. Assemble and Bake:
    • Pour half the cheesecake batter over the crust. Add spoonfuls of cookie dough, then cover with remaining cheesecake batter.
    • Bake for 50-55 minutes, until the edges are set and the center slightly jiggles.
  5. Chill and Serve:
    • Cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Notes

  • For clean slices, use a hot knife and wipe it between cuts.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Customize with dark chocolate, caramel drizzle, or festive sprinkles for added flair.
  • Prep Time: 30 minutes
  • Chilling Time: 4 hours
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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