Name: Cookie Dough Cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 11 h
Yield: 12 servings
Ingredients: 1 ½ cups (180g) Graham Cracker Crumbs; ¼ cup (50g) Granulated Sugar (for crust); ½ cup (1 stick or 113g) Unsalted Butter, Melted (for crust); Pinch of Salt (for crust); ½ cup (1 stick or 113g) Unsalted Butter, Softened (for cookie dough); ¼ cup (50g) Granulated Sugar (for cookie dough); ½ cup (110g) Packed Light Brown Sugar (for cookie dough); 2 tablespoons Milk (whole or 2%); 1 teaspoon Vanilla Extract; 1 cup (120g) All-Purpose Flour (heat-treated); ½ teaspoon Salt (for cookie dough); ½ cup (85g) Mini Chocolate Chips (for cookie dough); 3 (8-ounce) packages (678g) Full-Fat Cream Cheese, Softened; 1 cup (200g) Granulated Sugar (for filling); 2 tablespoons All-Purpose Flour (for filling); ¼ teaspoon Salt (for filling); ½ cup (118ml) Full-Fat Sour Cream, Room Temperature; 2 Large Eggs, Room Temperature; 1 Large Egg Yolk, Room Temperature; 1 ½ cups (255g) Mini Chocolate Chips (for filling)

Cookie Dough Cheesecake is more than just a dessert; it’s a dream come true for anyone who struggles to choose between two ultimate comfort foods. Imagine the velvety tang of classic cheesecake perfectly married with the nostalgic, chewy delight of edible cookie dough. I can confidently say this creation is a culinary masterpiece that promises an unforgettable experience with every single bite.

What makes this particular dessert so utterly irresistible? It’s the harmonious blend of textures and flavors that captivates from the first spoonful. The smooth, rich, and slightly tangy cheesecake base provides the perfect counterpoint to generous pockets of sweet, unbaked cookie dough, adding a delightful chewiness and a burst of familiar comfort. Each slice offers a delightful surprise, transporting you back to childhood days of sneaking spoonfuls from the mixing bowl, now elevated to an elegant, sophisticated dessert.

While cheesecake itself boasts a rich history dating back to ancient Greece, the advent of edible cookie dough in modern baking has revolutionized dessert possibilities. This innovative fusion, the Cookie Dough Cheesecake, represents the best of both worlds – a testament to our ongoing quest for culinary innovation and pure, unadulterated indulgence. It’s a contemporary classic that has quickly secured its place in the hearts of dessert lovers worldwide, offering pure bliss in every mouthful. This recipe is designed to help you bring this incredible dessert to life in your own kitchen with ease and joy.

Ingredients:

For the Graham Cracker Crust:
- 1 ½ cups (approximately 180g) Graham Cracker Crumbs: I like to use pre-crushed crumbs for convenience, but you can certainly crush whole graham crackers yourself.
- ¼ cup (approximately 50g) Granulated Sugar: Just a touch of sweetness to complement the crackers.
- ½ cup (1 stick or 113g) Unsalted Butter: Melted. This is the binder that holds our beautiful crust together.
- Pinch of Salt: Enhances the flavor of the crust.
For the Edible Cookie Dough Chunks:
- ½ cup (1 stick or 113g) Unsalted Butter: Softened to room temperature.
- ¼ cup (approximately 50g) Granulated Sugar: For that classic cookie sweetness.
- ½ cup (approximately 110g) Packed Light Brown Sugar: Adds moisture and a rich, caramel-like flavor.
- 2 tablespoons Milk (whole or 2%): Helps create the right consistency without needing eggs.
- 1 teaspoon Vanilla Extract: Pure vanilla, please! It makes all the difference.
- 1 cup (approximately 120g) All-Purpose Flour: This must be heat-treated to kill any potential bacteria. I’ll explain how to do this later!
- ½ teaspoon Salt: Balances the sweetness.
- ½ cup (approximately 85g) Mini Chocolate Chips: I prefer mini chips for chunks in the cheesecake, but regular chips work too.
For the Creamy Cookie Dough Cheesecake Filling:
- 3 (8-ounce) packages (approximately 678g) Full-Fat Cream Cheese: Crucially, it must be completely softened to room temperature. This is key to a smooth, lump-free cheesecake.
- 1 cup (approximately 200g) Granulated Sugar: The main sweetener for our cheesecake base.
- 2 tablespoons All-Purpose Flour: A little secret ingredient that helps prevent cracking and gives the cheesecake a silky texture.
- 1 teaspoon Vanilla Extract: Don’t skimp on the good stuff here.
- ¼ teaspoon Salt: Enhances the flavors.
- ½ cup (approximately 118ml) Sour Cream: Full-fat, room temperature. It adds a lovely tang and extra creaminess.
- 2 Large Eggs: Room temperature. Incorporating them at room temperature helps them emulsify better into the batter.
- 1 Large Egg Yolk: Room temperature. Adds extra richness and helps with that dense, creamy texture.
- 1 ½ cups (approximately 255g) Mini Chocolate Chips: Or regular-sized, for mixing into the filling.
Optional Topping & Garnish:
- Extra edible cookie dough (reserved from the cookie dough chunk step)
- Chocolate drizzle (melted chocolate chips or chocolate ganache)

1. Preparing Your Stage and the Perfect Graham Cracker Crust

Preheat your oven and prepare the pan: Before we even start mixing, I like to get my oven ready. Preheat it to 350°F (175°C). Then, grab a 9-inch springform pan. This type of pan is essential for easy removal of your beautiful “Cookie Dough Cheesecake”. To prevent any leaks from the water bath (which we’ll get to later!), I always wrap the bottom and sides of my springform pan tightly with several layers of heavy-duty aluminum foil. Make sure it goes all the way up the sides of the pan.
Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt. Give it a good whisk to ensure everything is evenly distributed. Then, pour in the melted unsalted butter.
Combine and press: Using a fork or your hands, mix the butter into the dry ingredients until all the crumbs are moistened and resemble wet sand. Now, pour this mixture into your prepared springform pan.
Form a firm base: Using the bottom of a flat glass or your clean hands, firmly and evenly press the crumb mixture into the bottom of the pan. Make sure it’s packed tightly; this will create a sturdy base for your magnificent “Cookie Dough Cheesecake”.
Pre-bake the crust: Place the pan with the pressed crust into your preheated oven and bake for 8-10 minutes. This step is crucial because it helps the crust set, making it less likely to get soggy once the filling is added. Once baked, remove it from the oven and set it aside to cool completely while we move on to the next delightful components.

Why Pre-Bake?

Pre-baking the crust creates a barrier, preventing it from becoming soggy from the moisture in the cheesecake filling. It also enhances the flavor and crispness of the crust.

2. Crafting the Edible Cookie Dough Layers

This “Cookie Dough Cheesecake” wouldn’t be complete without its namesake! We need two types of cookie dough: one for chunks inside and some reserved for the topping. Remember, this is edible cookie dough, so no raw eggs, and we must heat-treat the flour for safety!

Heat-treat the flour (IMPORTANT!): Spread the 1 cup of all-purpose flour on a microwave-safe plate or baking sheet. Microwave it on high for 1 minute and 15 seconds, stirring halfway through, or bake it in your preheated oven at 300°F (150°C) for 5-7 minutes, stirring every couple of minutes, until its internal temperature reaches 160°F (71°C). This process kills any potential bacteria present in raw flour. Let it cool completely before using.

Safety First: The Importance of Heat-Treated Flour

Raw flour can contain harmful bacteria like E. coli. Heat-treating the flour makes it safe to consume without cooking, ensuring your edible “Cookie Dough Cheesecake” is not just delicious but also safe for everyone to enjoy.
Cream butter and sugars: In a medium bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, usually about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Add wet ingredients: Beat in the milk and vanilla extract until fully incorporated. The mixture should be smooth and well blended.
Incorporate dry ingredients: Gradually add the cooled, heat-treated flour and salt to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix at this stage; we don’t want to develop the gluten too much.
Stir in chocolate chips: Gently fold in the ½ cup of mini chocolate chips using a spatula.
Prepare cookie dough chunks: Take about two-thirds of this edible cookie dough mixture. Roll it into small, bite-sized balls or simply break off uneven chunks – about ½ to ¾ inch in size. Place these on a plate or small baking sheet lined with parchment paper. Pop them into the freezer for at least 30 minutes. This will firm them up, preventing them from completely melting into the cheesecake batter during baking and ensuring you get distinct cookie dough pockets in your “Cookie Dough Cheesecake”.
Reserve cookie dough for topping: Cover the remaining one-third of the edible cookie dough and set it aside at room temperature. This will be used for decorating the top of your finished “Cookie Dough Cheesecake” later.

3. The Velvety Cookie Dough Cheesecake Filling

Now for the heart of our “Cookie Dough Cheesecake” – the creamy, dreamy filling!

Prepare your equipment: Ensure your cream cheese, sour cream, and eggs are at room temperature. This is absolutely critical for a smooth, lump-free cheesecake batter. If your cream cheese isn’t soft enough, you’ll end up with lumps, and nobody wants lumpy “Cookie Dough Cheesecake”!
Beat the cream cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed for about 2-3 minutes, until it is completely smooth and creamy. Make sure there are absolutely no lumps. Scrape down the sides and bottom of the bowl frequently.

The Secret to No Lumps: Fully Softened Cream Cheese

Lumps in cheesecake batter often come from cold cream cheese. Taking the time to let it come to room temperature or gently softening it in the microwave (being careful not to melt it) will guarantee a perfectly smooth texture.
Add sugar and flour: Reduce the mixer speed to low and gradually add the granulated sugar and the 2 tablespoons of all-purpose flour. Mix until just combined, about 1 minute. Scrape the bowl again. The flour helps to stabilize the cheesecake and prevent cracking.
Incorporate wet ingredients: Add the vanilla extract, salt, and room temperature sour cream. Mix on low speed until fully incorporated and smooth.
Add eggs and egg yolk: Add the large eggs one at a time, mixing on low speed until each egg is just combined before adding the next. Finally, add the single egg yolk and mix until just incorporated. It’s important not to overmix after adding the eggs. Overmixing introduces too much air, which can cause the cheesecake to puff up too much during baking and then crack as it cools. We’re aiming for a dense, rich “Cookie Dough Cheesecake”.
Gently fold in chocolate chips: Remove the bowl from the mixer. Gently fold in the 1 ½ cups of mini chocolate chips using a spatula.
Fold in the frozen cookie dough chunks: Retrieve your frozen cookie dough chunks from the freezer. Gently fold these into the cheesecake batter with your spatula. Try to distribute them evenly without breaking them up too much. This is where the magic happens for our “Cookie Dough Cheesecake”!

4. Baking Your Cookie Dough Cheesecake to Perfection

Baking a cheesecake correctly is an art, and a water bath is your best friend for a smooth, crack-free “Cookie Dough Cheesecake”.

Pour batter into crust: Carefully pour the cheesecake filling over your cooled graham cracker crust in the springform pan. Gently tap the pan on your counter a few times to release any large air bubbles.
Prepare the water bath: Place your foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. The water bath creates a moist, even heat environment, which is crucial for preventing cracks and ensuring a creamy texture in your “Cookie Dough Cheesecake”.

The Magic of a Water Bath: Preventing Cracks and Ensuring Creaminess

The steam from the water bath keeps the surface of the cheesecake moist, preventing it from drying out and cracking. It also helps to cook the cheesecake gently and evenly, resulting in that signature silky-smooth texture we all adore.
Bake the cheesecake: Carefully transfer the roasting pan with the cheesecake to your preheated oven. Bake for 60-75 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center (about a 2-3 inch circle) still jiggles slightly when you gently shake the pan.

How to Tell When It’s Done: The Gentle Jiggle

Don’t wait until the entire top is firm, or you risk overbaking. The residual heat will continue to cook the center as it cools, resulting in a perfectly set “Cookie Dough Cheesecake”.

5. Cooling, Chilling, and The Grand Reveal

Patience is a virtue, especially when it comes to cooling and chilling your “Cookie Dough Cheesecake”. These steps are essential for preventing cracks and achieving the perfect texture.

Cool in the oven: Once baked, turn off the oven and prop open the oven door a few inches. Leave the cheesecake in the water bath inside the oven for 1 hour. This slow cooling process helps prevent drastic temperature changes, which can lead to cracks.
Cool on the counter: After 1 hour in the oven, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath (be careful, the water will still be hot!). Carefully unwrap the foil from around the springform pan. Place the cheesecake on a wire rack to cool completely at room temperature for another 1-2 hours.
Chill thoroughly: Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, but preferably overnight. This chilling step is absolutely non-negotiable for a perfect “Cookie Dough Cheesecake”! It allows the cheesecake to fully set and firm up, making it easier to slice and ensuring its rich, dense texture.
The grand unveiling and final touches: Once thoroughly chilled, run a thin knife around the edge of the cheesecake before releasing the springform pan sides. This prevents the cheesecake from sticking and tearing.
Add the reserved cookie dough topping: Take the reserved edible cookie dough from earlier. You can crumble it over the top of the cheesecake, roll it into small balls and arrange them, or even press it into a thin layer if you prefer. This adds another layer of delightful “Cookie Dough Cheesecake” goodness.
Optional chocolate drizzle: If you’re feeling extra indulgent, melt some chocolate chips and drizzle them decoratively over the top of your “Cookie Dough Cheesecake”.
Slice and serve: Slice your beautiful creation with a sharp knife, wiping the knife clean between each slice for perfect presentation. Serve this incredible “Cookie Dough Cheesecake” chilled and enjoy every single irresistible bite! It’s truly a labor of love that pays off in deliciousness.

Conclusion:

And there you have it! We’ve journeyed through the creation of what I sincerely believe is one of the most exciting and utterly delicious desserts you’ll ever have the pleasure of baking – and devouring! This isn’t just another sweet treat; it’s a culinary masterpiece that brings together two titans of the dessert world, creating a symphony of textures and flavors that will undoubtedly steal the show at any gathering or simply make your ordinary day feel extraordinarily special. The sheer joy of biting into that creamy, tangy cheesecake base, perfectly complemented by chunks of soft, sweet cookie dough, is an experience I truly want everyone to savor. It’s that perfect balance of familiar comfort and sophisticated indulgence, making it an irresistible choice for both the young and the young at heart.

I know many of us cherish the nostalgic taste of raw cookie dough, and this recipe allows you to enjoy that delightful, slightly chewy texture in a completely safe and incredibly satisfying way, nestled within a rich, velvety cheesecake. It’s a bold combination, yes, but one that works in harmonious perfection, delivering a dessert that is far more than the sum of its parts. Every forkful offers a delightful surprise, from the buttery graham cracker crust providing that essential crunch, to the smooth, luxurious cheesecake filling, and finally, those delectable pockets of baked cookie dough. It’s a dessert designed to impress, to elicit gasps of delight, and to be remembered long after the last crumb has been savored. Trust me when I say, once you try this recipe, you’ll understand exactly why I’m so passionate about it.

Elevate Your Cookie Dough Cheesecake Experience

Now, let’s talk about taking your magnificent creation to the next level. While this Cookie Dough Cheesecake is absolutely divine on its own, there are so many wonderful ways to serve and personalize it. For a truly decadent finish, I highly recommend a generous drizzle of warm chocolate ganache or a luscious caramel sauce just before serving. The way these sauces cascade down the sides, adding another layer of sweetness and richness, is simply breathtaking. A dollop of freshly whipped cream, perhaps infused with a hint of vanilla or a touch of coffee liqueur, also makes for an elegant accompaniment, adding a lightness that beautifully contrasts with the dense cheesecake. And for those who love a bit of sparkle, a sprinkling of colorful edible glitter or some extra mini chocolate chips on top can add a playful touch, especially if you’re serving it for a celebration.

Don’t be afraid to experiment with variations too! If you’re feeling adventurous, consider swapping out the classic chocolate chip cookie dough for another beloved flavor. Imagine a peanut butter cookie dough cheesecake, with its nutty, rich notes, or perhaps an oatmeal raisin cookie dough cheesecake for a more spiced, wholesome twist. You could even play with the crust, perhaps opting for an Oreo crumb crust for an extra layer of chocolatey goodness, or a shortbread crust for a more delicate, buttery base. The beauty of this recipe lies in its adaptability; it provides a fantastic canvas for your own creative culinary expressions. Remember, baking is about joy and exploration, so let your imagination run wild!

Your Turn to Bake and Share!

I truly hope this recipe has inspired you to preheat your oven and embark on your own cheesecake adventure. There’s something incredibly satisfying about bringing a dessert like this to life in your own kitchen, filling your home with the intoxicating aroma of baking. I am absolutely confident that this recipe for Cookie Dough Cheesecake will become a cherished favorite in your repertoire, earning you rave reviews from everyone who tastes it. It’s a dessert that not only tastes incredible but also creates beautiful memories around the table.

So, please, don’t hesitate! Gather your ingredients, follow these steps with confidence, and prepare yourself for an absolutely delightful experience. I am so eager to hear about your baking journey and see your stunning creations. Once you’ve made it, I would be absolutely thrilled if you shared your experience and photos with me. Did you try a unique topping? Did you experiment with a different cookie dough flavor? What did your friends and family think? Your feedback, your tips, and your shared joy are what make this community so special. Please, leave a comment below and let me know how it turned out for you. Happy baking, my friends!