Oh boy, do I have a fabulous treat for you today! If you’re like me, and you have a bit of a sweet tooth, then hold onto your spatula because we’re making a Cookie Dough Cheesecake. Yes, you heard me right! This cheesecake is the best of both worlds, combining a rich, creamy cheesecake layer with a luscious cookie dough surprise throughout. I love this recipe not just for the flavor explosion, but also because it reminds me of those lazy afternoons spent baking with friends, sneaking bites of cookie dough when no one was looking. If you’ve ever been caught licking the beaters, this recipe is calling your name!
Now, let’s dive into this delightful concoction that’s perfect for celebrations, gatherings, or simply when the dessert craving hits hard. Trust me; this one is sure to impress everyone, from the chocolate lovers to the cheesecake aficionados. Ready? Let’s get baking!
What’s in Cookie Dough Cheesecake?
Let’s take a peek at the ingredients for this scrumptious cheesecake!
Chocolate Chip Cookie Crumbs: The base of our cheesecake, these crumbs not only add a delightful flavor but also a wonderful texture. Feel free to use your favorite brand of chocolate chip cookies. The more chocolate, the better!
Unsalted Butter: Measured in two separate portions for both the crust and the cookie dough, this rich ingredient adds moisture and richness. Always go for unsalted to have better control over the overall flavor.
Cream Cheese: The star of the show! The cream cheese should be softened to create a perfectly creamy filling. I prefer using full-fat cream cheese for the best texture.
Granulated Sugar: This sweetener is essential for balancing the tanginess of the cream cheese and the richness of the cookie dough.
Vanilla Extract: A splash (or two!) of vanilla brings everything together with a wonderful warmth and depth of flavor.
Eggs: These guys help bind the cheesecake filling, giving it that classic cheesecake texture we all adore.
Mini Chocolate Chips: Because we can never have too much chocolate! These little bites are perfect for both the filling and the edible cookie dough, adding bursts of chocolatey goodness throughout.
All-Purpose Flour: Used in the edible cookie dough, and remember to heat-treat it beforehand to ensure it’s safe to eat raw!
Is Cookie Dough Cheesecake Good for You?
Now, I know what you’re thinking: “Is this treating myself too much?” Here’s the scoop:
Cream Cheese: It provides a creamy texture and is a good source of calcium, but let’s be real, it’s best enjoyed in moderation due to its fat content.
Granulated Sugar: While it adds sweetness, too much sugar isn’t great for your waistline or teeth. Enjoy this cheesecake as an occasional treat!
Chocolate Chips: These little guys do contain antioxidants, but they are also very calorie-dense, so sprinkle them wisely!
In moderation, this cheesecake can absolutely be a delightful indulgence. Just remember, it’s all about balance!
Ingredients List
This Cookie Dough Cheesecake serves about 12 slices, perfect for sharing (or not!).
For the cookie crust:
– 2 cups chocolate chip cookie crumbs (about 12-15 cookies)
– 1/2 cup unsalted butter, melted
For the cheesecake filling:
– 16 oz (2 packages) cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup mini chocolate chips
For the edible cookie dough:
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 cup all-purpose flour (heat-treated for safety)
– 1/2 tsp vanilla extract
– 1/4 cup mini chocolate chips
For the topping:
– 1 cup whipped cream
– Additional mini chocolate chips for garnish
– Cookie dough balls for garnish (optional)
How to Make Cookie Dough Cheesecake?
Let me walk you through the steps to make this decadent dessert:
1. **Prepare the cookie crust**: Preheat the oven to 350°F (175°C). In a bowl, combine the chocolate chip cookie crumbs and melted butter until you have a uniform mixture. Press this firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then set aside to cool while we get to the fun stuff.
2. **Make the cheesecake filling**: In a large bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. Pour in the vanilla extract and mix it up. Now, add the eggs one at a time, mixing on low speed just until combined. Fold in the mini chocolate chips—yep, we’re not done with the chocolate yet!
3. **Layer the edible cookie dough**: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Add the heat-treated flour and vanilla extract, mixing until incorporated. Finally, stir in the mini chocolate chips for that amazing cookie dough goodness!
4. **Assemble the cheesecake**: Pour half of that dreamy cheesecake filling over your cooled cookie crust. Drop spoonfuls of the edible cookie dough on top and give a gentle swirl with a knife (don’t go too crazy!). Pour the remaining cheesecake filling on top and smooth it out.
5. **Bake the cheesecake**: Bake in that preheated oven for about 55-60 minutes, until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in there for another hour with the door slightly ajar—this helps avoid cracks!
6. **Decorate and serve**: Once it’s cooled, pop it in the fridge for at least 4 hours (or overnight) to set up really nicely. When ready to serve, remove from the springform pan, top with whipped cream, sprinkle additional mini chocolate chips, and if you’re feeling extra fancy, toss on a few cookie dough balls. Slice it up and enjoy every gooey, chocolatey bite!
Cookie Dough Inspired Tips & Variations
– Feeling adventurous? You can swap out the mini chocolate chips for other mix-ins like nuts, crushed candy bars, or even sprinkles for a fun twist.
– If you’d like to make it a bit lighter, consider using reduced-fat cream cheese.
– For a seasonal touch, try adding in a bit of pumpkin puree for an autumn-themed cheesecakes. Trust me, it’s fabulous!
I can’t wait for you to try this Cookie Dough Cheesecake! It’s the perfect blend of creamy, crunchy, and indulgently sweet. I promise it will be a showstopper, just like my friend Sarah’s dance moves at our last potluck! So whip out those baking pans and let me know how it turns out. Happy baking!
