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Cookie Dough Cheesecake

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A nostalgic dessert combining creamy cheesecake with edible cookie dough and a crunchy graham cracker crust.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (heat-treated)
  • 1 cup mini semi-sweet chocolate chips
  • 32 ounces full-fat cream cheese (four 8-ounce blocks, at room temperature)
  • 1 cup granulated sugar
  • 4 large eggs (at room temperature)
  • 1/2 cup sour cream (at room temperature)
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Edible Cookie Dough: In a mixing bowl, combine 1/2 cup softened unsalted butter with 1/4 cup granulated sugar and 1/2 cup packed light brown sugar. Beat until creamy. Add in 2 tablespoons milk and 1 teaspoon vanilla extract, and mix until smooth. Carefully incorporate 1 cup heat-treated flour and stir until just combined. Fold in 1 cup mini semi-sweet chocolate chips. Set aside and let the dough chill in the fridge while you prepare the cheesecake layer.
  2. Make the Crust and Prepare the Pan: Preheat your oven to 325°F (160°C). In a medium bowl, mix 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake it in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
  3. Create the Cheesecake Filling: In a large mixing bowl, blend 32 ounces of cream cheese until smooth. Gradually add 1 cup granulated sugar, mixing until fully incorporated. Add in 4 large eggs, one at a time, mixing on low to avoid overmixing. Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until the mixture is creamy and smooth.
  4. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of the chilled edible cookie dough over the filling, then pour the remaining cheesecake filling on top, smoothing it out.
  5. Bake and Cool: Bake the cheesecake in the preheated oven for 55-60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. After cooling, remove from the oven and refrigerate for a minimum of 4 hours, or overnight if you can wait!

Notes

For extra decadence, serve with whipped cream or chocolate sauce. Pairs well with coffee or herbal tea.

Nutrition

Find it online: https://pinrecipezbylinaa.com/cookie-dough-cheesecake-ultimate-recipe-perfect-dessert/

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