Cookie Dough Cheesecake

When it comes to indulgent desserts, cheesecake often takes the crown in our household. Recently, my niece had a birthday, and I wanted to make something extra special for her celebration. That’s when I stumbled upon this Cookie Dough Cheesecake recipe, and let me tell you, it was an absolute hit! The combination of creamy cheesecake, rich chocolate chip cookie dough, and a crisp Oreo crust created a dessert that everyone couldn’t stop talking about.

I love how this recipe offers the best of both worlds – the tangy, smooth texture of classic cheesecake and the sweet, chewy bites of cookie dough. My family has always been a fan of chocolate chip cookies, so incorporating those familiar flavors into a cheesecake was a no-brainer. Plus, making those little cookie dough balls was a fun activity that my kids could help with. We even added a few extra balls for snacking while the cheesecake baked.

For those looking to put their own spin on this dessert, there are a few tweaks you might consider. For a more intense chocolate flavor, try using dark chocolate chips instead of mini chocolate chips. Or, if you’re a fan of nuts, adding a handful of chopped pecans or walnuts to the cookie dough would add a delightful crunch. If you want to get a little adventurous, you can switch out the Oreo crust for a graham cracker crust or even a pretzel crust for a salty-sweet twist.

Whether you’re making this cheesecake for a birthday, a holiday, or just because you’re in the mood for something sweet, it’s sure to impress. It’s a recipe that combines nostalgia and innovation, making it perfect for gatherings with friends and family. Enjoy every creamy, cookie-dough-filled bite!

Making Cookie Dough Cheesecake

Ingredients

• 3 tablespoons white sugar
• 2 tablespoons cream or milk
• 1 cup chocolate chips (mini)
• 2 teaspoons vanilla extract
• 4 eggs (room temperature)
• 1/4 teaspoon salt
• 2/3 cup packed light brown sugar
• 1 cup sour cream (room temperature)
• 1 cup all-purpose flour
• 32 ounces softened cream cheese
• 2 cups whipped cream (sweetened)
• 4 tablespoons melted salted butter
• 1 cup white sugar
• 2/3 package Oreos (crushed into crumbs, about 2 1/2 cups)
• 1/2 cup softened salted butter
• Extra chocolate chips (mini)
• Extra edible cookie dough balls
• 2 tablespoons all-purpose flour

Directions

1. Preheat oven to 325°F.
2. Microwave flour in a bowl for 1 minute, then cool.
3. In a separate bowl, beat softened butter with brown sugar and white sugar until creamy. Add cream or milk and vanilla extract, then beat again.
4. Mix in flour and salt until just combined. Stir in mini chocolate chips.
5. Roll dough into small balls and place on a parchment-lined plate or baking sheet. Freeze for 10-20 minutes.
6. Crush Oreos into fine crumbs and mix with melted butter using a fork until evenly moistened.
7. Press the mixture into the bottom and partway up the sides of a 10-inch springform pan. Set aside.
8. In a large bowl, beat softened cream cheese, white sugar, and 2 tablespoons of flour until smooth.
9. Add eggs, sour cream, and vanilla extract. Mix on low speed for 10-15 seconds, scrape sides and bottom of the bowl, then mix again just until smooth.
10. Pour half of the filling into the prepared crust.
11. Add most of the frozen cookie dough balls and mini chocolate chips to the remaining cheesecake batter, reserving some for decorating. Stir to combine, then spoon this mixture over the plain cheesecake filling.
12. Wrap the bottom of the springform pan in a plastic slow cooker liner or two layers of foil. Place the cheesecake in a larger pan and pour water around the edges to create a water bath, if using.
13. Bake for 80-90 minutes with a water bath or 60-70 minutes without a water bath, until edges are set but center jiggles slightly.
14. Turn off the oven, crack the door open, and let the cheesecake cool slowly for 30-60 minutes.
15. Remove from oven and cool completely on a wire rack. Refrigerate until fully chilled before slicing.
16. Decorate with whipped cream, reserved cookie dough balls, and extra mini chocolate chips as desired.

FAQs:

How can I prevent cracks in my cheesecake?

To prevent cracks, make sure not to overmix the batter and bake the cheesecake in a water bath. Additionally, allow the cheesecake to cool slowly in the oven with the door cracked open.

Can I use a different type of cookie for the crust?

Yes, you can use graham crackers, digestive biscuits, or any other type of cookie you prefer. The process remains the same; just crush the cookies and mix with melted butter.

What should I do if I don’t have a springform pan?

If you don’t have a springform pan, you can use a deep dish pie pan or a regular cake pan, but it will be harder to remove the cheesecake from the pan cleanly. Line the pan with parchment paper for easier removal.

Is there an alternative to using a water bath?

While a water bath helps ensure even baking and reduces the risk of cracks, you can bake the cheesecake without one. Just be mindful that the edges may cook faster than the center, so keep a close eye on it.

Can I make this recipe ahead of time?

Yes, you can make this cheesecake a day or two in advance. Store it in the refrigerator, covered, and decorate it just before serving for the best presentation.

How should I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake for up to 3 months.

Print

Cookie Dough Cheesecake

Make your next gathering special with this Cookie Dough Cheesecake, featuring creamy cheesecake, mini chocolate chips, and a mouthwatering Oreo crust.

Course Cheesecake

Cuisine American

Keyword Cheesecake, Cookies

Prep Time 19 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 12

Ingredients

• 1 cup mini chocolate chips
• 1/4 teaspoon salt
• 32 ounces cream cheese softened to room temperature
• 2/3 package Oreos about 2 1/2 cups crumbs
• 4 eggs room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup salted butter softened
• 2/3 cup light brown sugar packed
• 3 tablespoons granulated sugar
• 2 tablespoons cream or milk
• 1 cup sour cream room temperature
• 4 tablespoons salted butter melted
• 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 2 cups sweetened whipped cream
• Additional mini chocolate chips
• Additional balls of edible cookie dough

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Instructions

• Preheat your oven to 325°F.
• Cookie Dough Balls:
• Place the flour in a microwave-safe bowl and heat it for 1 minute. Let it cool.
• In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is creamy and light. Add the cream or milk and vanilla extract, then beat again.
• Mix in the flour and salt until just combined. Stir in the mini chocolate chips.
• Roll the dough into small balls and place them on a plate or baking sheet lined with parchment paper. Freeze for 10-20 minutes.
• Crust:
• Crush the Oreos into fine crumbs using a food processor, blender, or by placing them in a ziploc bag and rolling over them with a rolling pin. Mix the melted butter with the crumbs using a fork until evenly moistened.
• Press the mixture into the bottom and partway up the sides of a 10-inch springform pan using a glass or a flat-bottom measuring cup. Set aside.
• Filling:
• In a large bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons of flour with a hand mixer until smooth.
• Add the eggs, sour cream, and vanilla extract. Mix on low speed for 10-15 seconds, then scrape the sides and bottom of the bowl. Mix again just until smooth, being careful not to overmix the batter.
• Pour half of the filling into the prepared crust.
• Add most of the frozen cookie dough balls and mini chocolate chips to the remaining cheesecake batter, reserving some for decorating. Stir to combine, then spoon this mixture 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. Place the cheesecake in a larger pan and carefully pour water around the edges to create a water bath, if using.
• Bake the cheesecake for 80-90 minutes with a water bath or 60-70 minutes without a water bath, until the edges are set but the center jiggles slightly.
• Turn off the oven and crack the door open, propping it if needed. Let the cheesecake cool slowly for 30-60 minutes.
• Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate until fully chilled before slicing.
• Decorate with sweetened whipped cream, reserved cookie dough balls, and mini chocolate chips as desired.