Rich, creamy Cookie Dough Cheesecake layered with a graham cracker crust, cookie dough chunks, and chocolate chips. Indulgence at its finest!
I’ll admit it: this cheesecake wasn’t part of the plan. It all started one Sunday when I was procrastinating, staring at an overstuffed pantry. You know the feeling—too many half-used bags of chocolate chips and that box of graham crackers that’s been sitting there way too long. My kids were in full “Mom, we’re bored” mode, and I figured baking something fun might keep them busy (and me sane).
At first, it was just going to be cookies. But somewhere between whipping up the cookie dough and eyeing the cream cheese in the fridge, inspiration struck. What if cookies and cheesecake got married? The result? A creamy, chocolate-filled masterpiece that’s somehow fancy enough for a party but casual enough for a Netflix night.
The first time I made it, my husband said, “This is dangerous. Like, leave me alone with this cheesecake dangerous.” Honestly, that’s all the validation I needed to know this one’s a keeper.
Why You’ll Love This Cookie Dough Cheesecake Recipe?
This Cookie Dough Cheesecake isn’t just a dessert—it’s an event. Let me break it down:
- Cookie Dough + Cheesecake = Happiness: Why choose when you can have both?
- Layers That Wow: You’ve got the buttery graham cracker crust, creamy cheesecake, and bursts of cookie dough in every bite.
- Perfect for Any Occasion: Whether it’s a family dinner, a potluck, or just a random Tuesday, this cheesecake fits right in.
- Customizable: Don’t like chocolate chips? Swap them for peanut butter cups. Gluten-free? No problem.
Ingredient Notes:
Here’s the deal: each ingredient here has a job to do, and they all work together to make this cheesecake unforgettable.
- Graham Crackers: The base of the crust. Crumbly, buttery, and perfect with the mini chocolate chips we’re throwing in.
- Cream Cheese: Full-fat and at room temp is the way to go for that silky-smooth texture. No shortcuts here!
- Sour Cream: Adds a bit of tang to balance out the sweetness. It’s subtle, but you’d miss it if it weren’t there.
- Mini Chocolate Chips: These are like little treasure pieces scattered throughout the crust, cookie dough, and filling.
- Heat-Treated Flour: You might think, “Do I really need to heat the flour?” Yes, you do. It’s a small step for peace of mind when eating raw cookie dough.
- Heavy Cream: The whipped cream topping is optional, but it takes the presentation to a whole new level.
Pro Tip: Let your cream cheese, sour cream, and eggs come to room temperature before you start. It makes mixing easier and prevents lumps in the batter.
How To Make Cookie Dough Cheesecake?
Step 1. Prep the Crust
First things first—line your springform pan with parchment paper. This step seems annoying, but you’ll thank me later when the crust doesn’t stick. Combine the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Stir in the mini chocolate chips for extra flair. Press the mixture firmly into the pan and bake for about 8 minutes. It already smells good, doesn’t it?
Step 2. Make the Cookie Dough
In a mixing bowl, cream together softened butter and brown sugar. Add milk and vanilla, then fold in the heat-treated flour, salt, and mini chocolate chips. The dough will be soft and sticky—try not to eat too much of it. (Okay, maybe one spoonful. Quality control, right?)
Step 3. Whip Up the Cheesecake Batter
Beat the cream cheese, sugar, and cornstarch until smooth. Add the eggs one at a time, scraping down the sides of the bowl as you go. Stir in the vanilla and sour cream, then fold in more mini chocolate chips because why not?
Step 4. Assemble the Cheesecake
Spread the cookie dough over the cooled crust. It doesn’t have to be perfect—imperfections are charming. Pour the cheesecake batter over the cookie dough and smooth it out. Place a roasting pan with hot water on the lower rack of your oven for a makeshift water bath (this prevents cracks). Bake the cheesecake at 325°F for about 1 hour and 20 minutes. When it’s done, the center should jiggle slightly—like Jello, not soup.
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Step 5. Cool and Decorate
Let the cheesecake cool in the oven for 45 minutes with the door cracked open. Then, chill it in the fridge overnight. When it’s ready, pipe whipped cream swirls on top, add some cookie dough balls, and sprinkle on extra chocolate chips. Take a step back and admire your work—it’s a masterpiece.
Storage Options:
If there’s any left (big if), here’s how to store it:
- In the Fridge: Keep it covered for up to 5 days. The flavors actually get better after a day or two.
- In the Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to indulge.
Variations and Substitutions:
Want to make it your own? Here are a few ideas:
- Switch the Crust: Use Oreos, vanilla wafers, or even pretzels for a salty twist.
- Add Nuts: Chopped pecans or walnuts would be amazing in the cookie dough.
- Change the Chips: Try peanut butter, white chocolate, or butterscotch chips.
- Make It Gluten-Free: Use gluten-free graham crackers and swap the flour for a gluten-free blend.
What to Serve with Cookie Dough Cheesecake?
This cheesecake is a star on its own, but pairing it with the right sidekick makes it even better:
- Coffee: Strong black coffee balances the richness perfectly.
- Milk: The classic cookies-and-milk combo never fails.
- Fresh Berries: A handful of raspberries or strawberries adds a bright, tangy contrast.
- Ice Cream: Vanilla, chocolate, or even cookie dough ice cream makes it extra indulgent.
Frequently Asked Questions:
Do I really need a water bath?
Honestly, yes. It keeps the cheesecake creamy and crack-free. If you skip it, don’t say I didn’t warn you.
Can I skip the whipped cream?
You could, but why would you? It’s the finishing touch that makes it extra special.
How do I know it’s done baking?
The edges will be puffed, and the center will jiggle slightly when nudged. It’s like the cheesecake’s saying, “I’m ready but not too eager.”
So, what do you think? Are you ready to bake this Cookie Dough Cheesecake? I’d love to hear how it turns out—bonus points if you get creative with the toppings! Don’t forget to share your photos; I’m dying to see them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cookie Dough Cheesecake
Ingredients
For the Chocolate Chip Graham Cracker Crust
- 1 ½ cups 180g ground graham crackers (approximately 1 ½ sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter melted
- ½ cup 80g mini chocolate chips
For the Cookie Dough
- ½ cup 110g unsalted butter, room temperature
- 1 cup 205g packed light brown sugar
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup 132g all-purpose flour, heat-treated
- ½ tsp kosher salt
- ¾ cup 120g mini chocolate chips
For the Cheesecake
- 4 8oz blocks full-fat cream cheese, room temperature
- 1 cup 200g granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk room temperature
- 1 tbsp vanilla extract
- 1 cup 250g sour cream, room temperature
- ¾ cup 120g mini chocolate chips, plus extra for topping
For the Whipped Cream (Optional)
- 1 cup 240g heavy whipping cream
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder optional, for stability
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, ensuring the paper extends about an inch above the pan’s edges. Combine the ground graham crackers, sugar, and salt in a bowl. Stir in the melted butter until the mixture resembles wet sand, then fold in the mini chocolate chips. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then reduce the oven temperature to 325°F.
Prepare the Cookie Dough
- In a mixing bowl, cream together the softened butter and brown sugar until smooth. Stir in the milk and vanilla extract. Add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips. Reserve a small portion (about 8 tablespoon-sized scoops) for topping and refrigerate these. Set the remaining dough aside.
Make the Cheesecake Filling
- Using a hand or stand mixer with a paddle attachment, beat the cream cheese, sugar, and cornstarch on low speed until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Finally, fold in the mini chocolate chips.
Assemble the Cheesecake
- Spread the reserved cookie dough evenly over the baked crust. Pour the cheesecake batter on top, smoothing it with a spatula. Place a roasting pan filled with hot water on the lower rack of the oven to create a water bath, which helps prevent cracks. Bake the cheesecake on the middle rack for 1 hour and 20–30 minutes, or until the edges are puffed and the center jiggles slightly when nudged.
Cool and Chill
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 45 minutes. Remove the cheesecake from the oven, sprinkle the top with mini chocolate chips, and let it cool at room temperature for 30 minutes. Cover the cheesecake and refrigerate it overnight to fully set.
Prepare the Whipped Cream (Optional)
- Before serving, whip the heavy cream, vanilla extract, and powdered sugar (along with the optional dry milk powder for stability) until stiff peaks form. Pipe swirls around the edges of the cheesecake and place the reserved cookie dough balls on top. Garnish with additional chocolate chips, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
