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Cookie Dough Cheesecake
Caroline

Cookie Dough Cheesecake

This Cookie Dough Cheesecake combines the best of both worlds — creamy, rich cheesecake and chunks of edible chocolate chip cookie dough. A decadent dessert perfect for birthdays, holidays, or any special celebration!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 10 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 pinch salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour, heat-treated
  • 1/2 tsp salt
  • 1/2 cup (85g) mini chocolate chips
  • 3 (8 oz / 678g total) packages full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (118ml) full-fat sour cream, room temperature
  • 2 large eggs + 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (255g) mini chocolate chips

Equipment

  • 9-inch springform pan
  • electric or stand mixer
  • mixing bowls
  • Rubber spatula
  • aluminum foil
  • roasting pan for water bath
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of a foil-wrapped 9-inch springform pan. Bake for 8–10 minutes and cool completely.
  2. Cream softened butter with granulated and brown sugars until fluffy. Mix in milk and vanilla. Add cooled, heat-treated flour and salt; stir until smooth. Fold in mini chocolate chips.
  3. Roll two-thirds of the dough into small chunks and freeze for 30 minutes. Reserve the remaining dough for topping.
  4. Beat softened cream cheese until smooth. Add sugar, flour, and salt. Mix in vanilla, sour cream, and eggs one at a time until combined. Fold in chocolate chips and frozen cookie dough pieces.
  5. Pour filling over cooled crust. Tap to remove air bubbles. Place the pan inside a roasting pan filled halfway with hot water. Bake for 60–75 minutes, until edges are set but center slightly jiggles.
  6. Turn off oven, crack door open, and let the cheesecake rest inside for 1 hour. Then cool on a wire rack for 1–2 hours.
  7. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
  8. Top with reserved cookie dough pieces and drizzle with melted chocolate if desired. Slice and enjoy!

Notes

Always use full-fat cream cheese and sour cream for the best texture. Let the cheesecake chill overnight for optimal flavor and consistency. Avoid overbaking — a slightly jiggly center means it’s perfectly done.