cookie dough cheesecake recipe

Written BySheba G Updated On
cookie dough cheesecake recipe
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I’ve been making this cookie dough cheesecake recipe for years, and it’s always a hit with my family. The combination of creamy cheesecake and gooey cookie dough is a match made in heaven.

I love how the cookie dough adds a fun texture to the traditional cheesecake. The best part is that it’s surprisingly easy to make, even for a beginner like me.

I’ve served this at family gatherings, potlucks, and even just as a quick dessert for my kids after dinner. They all love it when I make this for them.

The cheesecake itself is light and fluffy, while the cookie dough adds a richness that complements it perfectly. I’ve experimented with different types of cookie dough, but the classic chocolate chip is still my favorite.

One of the things I appreciate about this recipe is that it’s relatively healthy compared to other desserts. The graham cracker crust is easy to make from scratch, and I love using fresh eggs from our backyard chickens.

This recipe has become a staple in our household, and I’m excited to share it with you today.

Cookie Dough Cheesecake
4.5 from 1249 votes

A creamy cheesecake with a chocolate chip cookie dough crust and chunks of edible cookie dough folded into the filling. This indulgent dessert combines two favorites into one rich, decadent treat.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Cookie Dough Crust

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

For the Cheesecake Filling

24 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour

For the Edible Cookie Dough Chunks

1/2 cup all-purpose flour, heat-treated
1/4 cup unsalted butter, softened
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a baking sheet with parchment paper.
3In a small bowl, whisk together 1 1/2 cups flour, baking soda, and salt for the crust.
4In a large bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2 minutes.
5Beat in 1 egg and 1 teaspoon vanilla.
6Gradually add the flour mixture, mixing until just combined.
7Fold in 1 cup chocolate chips.
8Press about two-thirds of the cookie dough evenly into the bottom of a greased 9-inch springform pan.
9Bake for 12 minutes, until the edges are lightly golden and the center is set.
10Let cool completely on a wire rack.
11Reserve the remaining dough for topping.
12Reduce the oven temperature to 325°F.
13In a large bowl, beat 24 ounces softened cream cheese and 3/4 cup granulated sugar on medium speed until smooth, about 2 minutes.
14Add 3 eggs one at a time, beating on low after each just until incorporated.
15Mix in 1 teaspoon vanilla and 1/2 cup sour cream until combined.
16Fold in 1/4 cup flour gently.
17To make the edible cookie dough chunks, heat-treat 1/2 cup flour by microwaving it in a bowl for 30 seconds, stirring, then repeating until it reaches 165°F.
18In a separate bowl, beat 1/4 cup softened butter, 1/4 cup brown sugar, and 2 tablespoons granulated sugar until creamy.
19Stir in 1/2 teaspoon vanilla and the heat-treated flour until a dough forms.
20Fold in 1/4 cup mini chocolate chips.
21Pour the cheesecake filling over the cooled crust.
22Drop small spoonfuls of the edible cookie dough chunks into the filling, gently pressing them down slightly.
23Crumble the reserved crust dough over the top in small pieces.
24Place the springform pan on a baking sheet and bake at 325°F for 50 to 55 minutes, until the edges are set and the center jiggles slightly when shaken.
25Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
26Remove and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9-inch springform pan
Electric mixer
Large mixing bowls
Medium mixing bowl
Spatula
Measuring cups and spoons
Baking sheet
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 125mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 9g

📝Notes

For best results, use full-fat cream cheese and let all ingredients come to room temperature before starting. To heat-treat flour, microwave in 30-second bursts until it reaches 165°F to ensure it is safe to eat raw. The cheesecake needs at least 4 hours of chilling to set properly.

This cookie dough cheesecake recipe has become a staple in our household, and I highly recommend giving it a try for any occasion.

It’s perfect for family gatherings or potlucks because everyone loves the gooey cookie dough surprise inside the creamy cheesecake.

One of my favorite things about this recipe is that it’s relatively healthy compared to other desserts out there.

Q: What type of cookie dough should I use?

A: You can use either classic chocolate chip or peanut butter cookie dough – both work beautifully in this recipe.

Q: Can I use store-bought cookie dough?

A: While store-bought cookie dough can be convenient, it often contains preservatives and artificial flavorings that you may not want in your dessert. Making your own cookie dough from scratch is relatively easy and allows you to control what goes into it.

Q: How do I prevent the cookie dough from burning during baking?

A: To prevent the cookie dough from burning, make sure to keep an eye on it during the last 10-15 minutes of baking time. If you notice it starting to brown too quickly, cover the edges with foil or rotate the pan to ensure even cooking.

Q: Can I make this recipe without an oven?

A: Yes, you can make this recipe without an oven by using a slow cooker or Instant Pot – simply adjust the cooking time according to your appliance’s instructions.

Q: What if I don’t have graham crackers for the crust?

A: You can substitute graham crackers with crushed Oreos or even digestive biscuits – just be sure to adjust the baking time accordingly if using a different type of biscuit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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