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Irresistible Cookie Dough Cheesecake Recipe – Easy & Delicious!

Irresistible Cookie Dough Cheesecake Recipe – Easy & Delicious!

This Irresistible Cookie Dough Cheesecake combines creamy cheesecake and chewy cookie dough for a crowd-pleasing dessert that’s easy to make.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup all-purpose flour heat-treated for safety
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons milk or heavy cream dairy-free option available
  • 1 tablespoon pure vanilla extract vanilla bean paste for a deeper taste
  • 1 pinch salt
  • 1/2 cup mini semi-sweet chocolate chips dark chocolate chips for richer taste
For the Cheesecake Filling
  • 1 1/2 cups graham cracker crumbs crushed cookies like Oreos can be used
  • 16 ounces cream cheese softened
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup sour cream or Greek yogurt mascarpone can be used as a substitute
  • 3 large eggs room temperature
Optional Ganache
  • 1/2 cup heavy cream almond milk as lighter substitute
  • 1 cup semi-sweet chocolate dark chocolate for less sweetness

Equipment

  • Oven
  • Mixing bowl
  • springform pan
  • spatula
  • Roasting pan
  • Saucepan

Method
 

Making the Cheesecake
  1. Preheat the oven to 350°F (175°C). Heat-treat 1 cup of all-purpose flour for about 5 minutes. Combine cooled flour with sugar and butter, then mix in milk, vanilla, and salt. Fold in chocolate chips and chill.
  2. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Mix graham cracker crumbs with sugar and melted butter, then press into pan and bake for 8–10 minutes. Cool completely.
  3. Beat cream cheese until smooth, then blend in sugars, sour cream, and eggs until just combined. Fold in half of the cookie dough.
  4. Pour filling over crust and create a water bath. Bake for 55–65 minutes. Cool in oven for 1 hour with door cracked.
  5. Cool cheesecake to room temperature, cover, and refrigerate for at least 4 hours. Top with remaining cookie dough before serving.
Optional: Chocolate Ganache Drizzle
  1. Heat 1/2 cup of heavy cream until simmering. Pour over chopped chocolate and stir until smooth. Drizzle over cheesecake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, chill cheesecake overnight for flavor development. Customize crust and toppings to your liking.

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