Cookie Dough Cheesecake Recipe

Cookie Dough Cheesecake is a decadent, show-stopping dessert that combines a rich chocolate crumb crust with a creamy filling studded with chunks of chocolate chip cookie dough. Ideally the cheesecake should be chilled in the refrigerator overnight to ensure the filling sets completely and the flavors have ample time to meld together.

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Cookie Dough Cheesecake Recipe Ingredients

The Crust:

• 2 1/2 cups chocolate cookie crumbs (like Oreos)
• 2 tbsp unsalted butter, melted

The Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp all-purpose flour
• 1 tsp pure vanilla extract
• 1 cup sour cream
• 1 lb (16 oz) refrigerated chocolate chip cookie dough (tube or tub)
• 2 oz semi-sweet chocolate chips

The Topping:

• 1 pint heavy whipping cream
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts, toasted

How To Make Cookie Dough Cheesecake Recipe

1. Make the Crust: Preheat your oven to three hundred and twenty-five degrees Fahrenheit. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until the mixture resembles damp sand. Press this mixture firmly into the bottom and slightly up the sides of a greased ten-inch springform pan. Set aside.
2. Mix the Filling: In a large bowl, beat the softened cream cheese, sugar, eggs, and flour together until smooth and creamy. Stir in the vanilla extract and sour cream. Be careful not to over-mix at this stage, as adding too much air can cause cracks later.
3. Layer the Batter: Pour half of the cheesecake batter over the prepared crust. Cut the refrigerated cookie dough into small, bite-sized chunks and drop them evenly over the batter layer. Sprinkle with the two ounces of chocolate chips.
4. Finish Assembly: Pour the remaining batter over the cookie dough layer, smoothing the top with a spatula to ensure the chunks are covered.
5. Bake: Bake for sixty minutes. The edges should be set, but the center should still have a slight jiggle.
6. Cool Down: Turn off the oven and crack the door open slightly. Leave the cheesecake inside for thirty minutes to cool gradually. After this, remove it from the oven and chill it completely in the refrigerator for at least four hours.
7. Top it Off: Toast the walnuts in a dry pan for three to five minutes. Whip the heavy cream until stiff peaks form. Spread the whipped cream over the chilled cheesecake and sprinkle generously with the chocolate chips and toasted walnuts.
8. Serve: Slice into wedges and serve cold.

Recipe Tips

• Room Temperature Ingredients: It is vital that your cream cheese and eggs are at room temperature. Cold ingredients will lead to a lumpy batter that won’t bake evenly.
• The Cooling Process: Do not rush the cooling step. Letting the cheesecake sit in the cooling oven prevents sudden temperature changes that cause the surface to crack.
• Cookie Dough Size: Cut the cookie dough into pieces no larger than a marble. If the chunks are too big, they will sink to the bottom and create a heavy, underbaked layer.
• Springform Pan: Use a leak-proof springform pan. If you are worried about leaks, wrap the bottom of the pan in heavy-duty aluminum foil before baking.

What To Serve With Cookie Dough Cheesecake

Cheesecake accompaniments are simple, bitter or tart additions served to cut through the intense sweetness of the cookie dough and cream cheese. Ideally the coffee should be brewed strong and black to provide a robust counterpoint to the sugary, dense richness of the dessert.

• A hot cup of dark roast coffee or espresso
• Fresh raspberries or strawberries
• A drizzle of dark chocolate ganache
• A glass of cold milk

How To Store Cookie Dough Cheesecake

• Refrigerate: Store the cheesecake in the refrigerator, loosely covered with plastic wrap or foil, for up to five days.
• Topping: If possible, add the whipped cream topping just before serving, or stabilize the whipped cream with a little powdered sugar so it holds up in the fridge.
• Freeze: You can freeze the cheesecake (without the whipped cream topping) for up to one month. Wrap the whole cake or individual slices tightly in plastic wrap and foil. Thaw in the fridge overnight.

Cookie Dough Cheesecake Nutrition Facts

• Calories: 650 kcal (per slice)
• Carbohydrates: 58g
• Protein: 10g
• Fat: 42g
• Fiber: 2g
• Sugar: 44g

Nutrition information is estimated per slice based on 12 servings.

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