Oh my goodness, let me tell you about my absolute favorite dessert: cookie dough cheesecake! It’s this dreamy combination of creamy cheesecake filling and rich cookie dough chunks that just melts in your mouth. Seriously, every bite is like a little piece of heaven! I still remember the first time I made it for a family gathering. I was a bit nervous, but as soon as my relatives took that first bite, their eyes lit up, and the compliments started pouring in. It was a total game-changer!

This cheesecake is not just a treat; it’s an experience. The way the sweet, smooth filling contrasts with those chewy cookie dough bits is simply unbeatable. And the best part? You get to indulge in the flavors of cookie dough without worrying about raw eggs because we’re baking this beauty! Trust me, once you try this cookie dough cheesecake, you’ll be hooked—it’s perfect for celebrations or just a cozy night in. So, roll up your sleeves and let’s get baking!

Ingredients List

• 1 1/2 cups graham cracker crumbs (for that perfect buttery crust)
• 1/2 cup unsalted butter, melted (this holds the crust together beautifully)
• 2 cups cream cheese, softened (make sure it’s nice and creamy for the filling)
• 1 cup granulated sugar (to sweeten things up just right)
• 1 teaspoon vanilla extract (adds that lovely warmth)
• 2 large eggs (they help set the filling, so don’t skip these!)
• 1 cup chocolate chip cookie dough, cut into small pieces (the star of the show!)
• 1/2 cup sour cream (for extra creaminess and a bit of tang)
• 1/4 cup heavy cream (makes the filling ultra-rich and decadent)

How to Prepare Cookie Dough Cheesecake

Preheat and Prepare the Crust

First things first, you’ll want to preheat your oven to 325°F (160°C). This step is super important because a properly preheated oven ensures an even bake. While that’s warming up, grab your 9-inch springform pan—this is what will give your cheesecake that lovely shape! Now, in a bowl, mix together the graham cracker crumbs and melted butter until it resembles wet sand. It should be crumbly yet hold together nicely when pressed. Then, simply press that buttery mixture firmly into the bottom of the pan. You want a solid base because it’s going to hold all that delicious filling. Take your time with this step! It really sets the stage for the whole dessert.

Make the Cheesecake Filling

Alright, now onto the fun part—making the cheesecake filling! In a large mixing bowl, beat the softened cream cheese until it’s super smooth. Trust me, you want it creamy to avoid any lumps! Once that’s done, add in the granulated sugar and vanilla extract, mixing until combined and fluffy. Next, add the eggs one at a time, mixing well after each addition. This helps to create a light and airy texture. Then, stir in the sour cream and heavy cream until everything is beautifully blended. The mixture should be silky and luscious at this point. Don’t rush through this part; the smoother the filling, the better your cheesecake will turn out!

Combine and Bake

Now for the magic touch—folding in the cookie dough pieces! Gently stir in the cookie dough chunks, making sure they’re evenly distributed throughout the filling. Then, pour this delightful mixture over your crust in the springform pan. Take a moment to admire how pretty it looks! Pop it into the preheated oven and bake for about 55-60 minutes. You’ll know it’s done when the center is set but still slightly jiggly—it’ll firm up as it cools. Keep an eye on it, and if the edges start to brown too much, you can cover them with foil.

Cooling and Serving

Once it’s done baking, let the cheesecake cool at room temperature for about an hour. This helps prevent cracking. After that, you’ll want to refrigerate it for at least 4 hours (or overnight if you can wait!). Chilling allows all those flavors to meld together beautifully and makes slicing easier. When you’re ready to serve, carefully remove it from the springform pan. You can garnish it with whipped cream on top for that extra indulgence. I like to sprinkle a few more cookie dough pieces on top, just to tease everyone with what’s inside! Enjoy every creamy, dreamy bite!

Nutritional Information

Alright, let’s talk numbers! Here’s a breakdown of the nutritional information for this cookie dough cheesecake. Keep in mind that these values can vary based on the specific ingredients or brands you use, so it’s not an exact science—just a helpful guideline!

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

So, while you’re enjoying this delicious dessert, remember to savor it in moderation. It’s rich and indulgent, and totally worth every single calorie! Happy indulging!

Why You’ll Love This Recipe

• It’s super easy to make—perfect for both novice and experienced bakers!
• The combination of creamy cheesecake and cookie dough is absolutely irresistible.
• It’s a crowd-pleaser! Everyone from kids to adults will be fighting for a slice.
• You can prep it ahead of time, making it a stress-free dessert choice for gatherings.
• It’s versatile—feel free to experiment with different cookie dough flavors!
• It looks stunning on the dessert table, making you look like a baking rockstar.
• Every bite is a delightful mix of textures—from the smooth filling to the chewy cookie dough.
• Perfect for any occasion, whether it’s a birthday, holiday, or just a cozy night in.

Tips for Success

To make sure your cookie dough cheesecake turns out absolutely perfect, I’ve got some handy tips up my sleeve! Trust me, these little nuggets of wisdom can really elevate your cheesecake game.

• Room Temperature Ingredients: Always make sure your cream cheese and eggs are at room temperature before you start. This helps them blend smoothly, preventing any lumps in your filling. I usually take them out of the fridge about 30 minutes before I begin.
• Don’t Overmix: When you’re mixing your ingredients, be careful not to overmix once you add the eggs. Overmixing can introduce too much air, which might cause your cheesecake to crack while baking. Just mix until everything is well combined!
• Chill, Chill, Chill: I can’t stress this enough! After baking, let your cheesecake cool at room temperature for about an hour before refrigerating it. This helps prevent cracks and gives it that creamy texture we all love. And remember, chilling it overnight really allows the flavors to shine!
• Use Quality Cookie Dough: Whether you opt for store-bought or homemade cookie dough, choose a high-quality option. It makes a noticeable difference in flavor and texture. If you’re feeling adventurous, try different cookie dough flavors to switch things up!
• Line Your Pan: For easier removal, you can line the bottom of your springform pan with parchment paper before adding the crust. This way, you won’t have to worry about anything sticking!
• Keep an Eye on the Bake: Ovens can vary, so it’s a good idea to start checking your cheesecake a few minutes before the recommended baking time. It’s done when the center is set but still has a slight jiggle—it will firm up as it cools!
• Serve Chilled: This cheesecake is best served chilled, so make sure to keep it in the fridge until you’re ready to slice and serve. It’s so refreshing that way!

With these tips, you’ll be well on your way to creating a cookie dough cheesecake that not only looks fantastic but tastes divine. Happy baking!

Variations

Now, let’s have a little fun with this cookie dough cheesecake! While the classic version is to die for, you can totally switch things up and create your own unique spin on it. Here are some delicious variations I love:

• Brownie Batter Bliss: Swap out the cookie dough for brownie batter! Just make sure to use an egg-free brownie batter, and you’ll have a rich, fudgy cheesecake that’s out of this world.
• Peanut Butter Cookie Dough: If you’re a peanut butter fan like me, try making your cookie dough with peanut butter instead. It adds a nutty twist that pairs beautifully with the cheesecake filling.
• Snickerdoodle Sensation: Use snickerdoodle cookie dough for a warm, cinnamon-flavored cheesecake. Just imagine those cozy flavors mingling together—yum!
• Chocolate Chip Cookie Dough: For a double chocolate experience, mix in some mini chocolate chips to the cheesecake filling along with the cookie dough. Extra chocolate never hurts, right?
• Seasonal Flavors: Get festive by incorporating seasonal flavors. Think pumpkin spice cookie dough for fall, or peppermint cookie dough for the winter holidays. These little twists can really make your cheesecake stand out!
• Toppings Galore: Don’t forget about toppings! Drizzle caramel or chocolate sauce on top, sprinkle crushed cookies, or add a dollop of whipped cream to elevate your dessert game even further.

Feel free to experiment and get creative! The sky’s the limit when it comes to variations, and I can’t wait to see what you come up with. Every twist adds its own special touch, making this cookie dough cheesecake even more delightful!

Storage & Reheating Instructions

Alright, let’s talk about how to keep your cookie dough cheesecake fresh and delicious! If you have any leftovers (which is rare, but hey, it happens!), here’s how to store it properly.

• Airtight Container: Once your cheesecake is completely cooled and set, you’ll want to transfer any leftovers into an airtight container. This helps to keep it moist and prevents any unwanted odors from sneaking in from the fridge.
• Refrigerate: Store your cheesecake in the refrigerator for up to 5 days. It’s best served chilled, so don’t worry about taking it out until you’re ready to enjoy another slice!
• Freezing for Later: If you want to save some for a later date, you can freeze your cookie dough cheesecake! Just make sure it’s well-wrapped in plastic wrap and then placed in a freezer-safe container. It can last for up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

Now, about reheating—here’s the thing: this cheesecake is best served cold or at room temperature, so I wouldn’t recommend reheating it. Just slice it straight from the fridge, and it’ll be just as delightful as the first time you enjoyed it!

With these storage tips, you can savor every last bite of your cookie dough cheesecake without losing any of that creamy goodness. Happy storing!

Cookie Dough Cheesecake: 7 Irresistible Secrets to Savor

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• Author: Julia marin
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A delicious cookie dough cheesecake with a creamy filling and cookie dough chunks.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup chocolate chip cookie dough, cut into small pieces
• 1/2 cup sour cream
• 1/4 cup heavy cream

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Mix graham cracker crumbs and melted butter in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in sour cream and heavy cream until combined.
7. Fold in cookie dough pieces gently.
8. Pour the mixture over the crust in the springform pan.
9. Bake for 55-60 minutes or until the center is set.
10. Let it cool at room temperature before refrigerating for at least 4 hours.
11. Remove from springform pan and serve chilled.

Notes

• Use store-bought or homemade cookie dough.
• Chill the cheesecake overnight for best flavor.
• Top with whipped cream for extra indulgence.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: cookie dough cheesecake