There’s something magical about the combination of cookie dough and cheesecake that makes my taste buds dance with joy. Imagine sinking your fork into a creamy slice of Cookie Dough Cheesecake, where each bite delivers a perfect balance of sweetness and rich flavor. fried cheesecake wontons The delightful crunch of cookie dough bits mingles beautifully with the smooth, velvety cheesecake, creating an experience that feels like a party in your mouth. cinnamon knots with coffee icing sweet crepes recipe.

I still remember the first time I made this incredible dessert for my family’s annual gathering. Everyone was raving about it as they devoured slice after slice, and I couldn’t help but bask in their compliments. It’s perfect for birthdays, holidays, or any day you want to treat yourself to something truly special. Trust me when I say that once you try this recipe, your dessert game will never be the same!

I once made this for a potluck and watched as friends turned into cookie dough fiends—definitely a moment to remember!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cream Cheese: Use full-fat cream cheese for a rich and creamy texture that holds its shape well.
• Sugar: Granulated sugar sweetens the cheesecake perfectly without overpowering its flavors.
• Sour Cream: Adding sour cream contributes tanginess and enhances creaminess in the cheesecake filling. For more inspiration, check out this Baileys Irish Cream Cheesecake recipe.
• Vanilla Extract: Opt for pure vanilla extract to elevate the overall flavor profile of your cheesecake.
• Eggs: Large eggs provide structure and stability; ensure they’re at room temperature before mixing.
• All-Purpose Flour: For the cookie dough layer, all-purpose flour gives it that classic cookie texture.
• Chocolate Chips: Semi-sweet chocolate chips offer delightful little bursts of chocolatey goodness throughout.
• Butter: Use unsalted butter; it adds richness while allowing you to control saltiness in the recipe.
• Graham Cracker Crumbs: These make up the crust—crunchy and buttery for that perfect base layer.
• Cocoa Powder (optional): For added depth in flavor, you can mix in cocoa powder if you’re feeling adventurous.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

• Preheat your oven to 325°F (160°C). Grease a springform pan with nonstick spray so nothing sticks later on.
• In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of your springform pan. Bake for about 10 minutes until firm.
• In a large bowl, beat softened cream cheese until smooth and creamy using an electric mixer. Gradually add sugar while continuing to mix until fully incorporated and fluffy.
• Fold in sour cream and vanilla extract gently until combined. This step enhances creaminess while adding depth of flavor.
• Add eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix; we want that silky texture intact!
• In another bowl, combine flour, chocolate chips, butter, sugar, and vanilla extract to form a cookie dough mixture. Scoop out small portions of this dough and fold them into your cheesecake batter.
• Pour half of your cheesecake filling onto the baked crust first. Dot cookie dough pieces on top before adding remaining cheesecake filling over them.
• Bake in preheated oven for around 60-70 minutes until edges are set but center slightly jiggles when shaken gently. Turn off oven heat but leave cheesecake inside for another hour to cool gradually.
• Once cooled to room temperature, refrigerate for at least four hours or overnight if possible! This allows flavors to meld beautifully together during chilling time.

Now you’ve created an indulgent Cookie Dough Cheesecake that will impress anyone who tries it! Enjoy every delicious bite! healthy breakfast option.

Perfecting the Cooking Process

Start by preparing the crust while the oven preheats, then mix the cheesecake filling while it bakes. Once baked, let it cool completely before adding the cookie dough topping for the best results.

Add Your Touch

Consider swapping out chocolate chip cookies for peanut butter or oatmeal cookies to customize flavors. You can also add sprinkles or drizzles of caramel sauce to elevate presentation and taste. For more inspiration, check out this Easter Cookies Recipe recipe.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. For serving, let it sit at room temperature for about 15 minutes before slicing to soften.

It was my sister’s birthday when I first made this cookie dough cheesecake, and her friends couldn’t stop raving about it! Their excited reactions made every minute spent in the kitchen worth it.

FAQ

Can I use store-bought cookie dough for this recipe?

Yes, using store-bought cookie dough saves time and still tastes delicious in this cheesecake.

How long should I bake the cheesecake?

Bake the cheesecake for about 50-60 minutes at 325°F until set but slightly jiggly in the center.

Can I freeze leftover cookie dough cheesecake?

Absolutely! Wrap slices tightly in plastic wrap and store them in a freezer-safe container for up to three months.

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Cookie Dough Cheesecake

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• Author: Mery Mack
• Total Time: 1 hour 30 minutes
• Yield: Serves 12 1x

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Description

Indulge in the delightful fusion of creamy cheesecake and cookie dough with this no-bake Cookie Dough Cheesecake. Each slice offers a luscious blend of velvety cheesecake and sweet, crunchy cookie dough bits, making it the perfect dessert for any occasion. Whether you’re celebrating a birthday or just treating yourself, this dessert is sure to impress your family and friends!

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Ingredients

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• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp pure vanilla extract
• 3 large eggs, room temperature
• 1 cup all-purpose flour
• 1 cup semi-sweet chocolate chips
• ½ cup unsalted butter, melted
• 1 ½ cups graham cracker crumbs

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Instructions

1. Preheat the oven to 325°F (160°C) and grease a springform pan.
2. In a bowl, mix graham cracker crumbs with melted butter and press into the pan. Bake for 10 minutes.
3. Beat cream cheese until smooth; gradually add sugar until fluffy. Fold in sour cream and vanilla.
4. Add eggs one at a time; mix until just combined.
5. Combine flour, chocolate chips, sugar, butter, and vanilla in a separate bowl to form cookie dough. Fold small portions into the cheesecake batter.
6. Layer half the cheesecake over the crust, add cookie dough pieces, then top with remaining cheesecake filling.
7. Bake for 60–70 minutes until set but slightly jiggly in the center; turn off the oven and let cool for an hour inside.
8. Chill in the fridge for at least four hours before serving.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 350
• Sugar: 24g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg