Dreamy Cookie Dough Cheesecake You Can’t Resist
This Cookie Dough Cheesecake combines creamy cheesecake with chewy cookie dough for an irresistible dessert.
Equipment
- 9-inch springform pan
- - Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
For the Crust
- 8.25 oz Cookie Dough divided
- 1/4 cup Mini Chocolate Chips choose high-quality chips
For the Cheesecake Filling
- 32 oz Cream Cheese softened
- 1.25 cups Granulated Sugar
- 1/2 tsp Kosher Salt
- 4 Large Eggs room temperature
- 1/2 cup Sour Cream Greek yogurt can be used as substitution
- 1/4 cup Heavy Cream light cream may reduce texture
- 1.5 tsp Vanilla Extract opt for pure vanilla extract
- 1/2 cup Mini Chocolate Chips for extra chocolate goodness
For the Frosting
- 4 Tbsp Butter softened
- 1/4 cup Powdered Sugar adjust based on preference
- 2 Tbsp Brown Sugar packed
For Garnishing
- 2 cups Broken Chocolate Chip Cookies use your favorite cookies
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray.
- Press half of the cookie dough into the bottom of the prepared pan to form the crust.
- Beat together softened cream cheese, granulated sugar, and kosher salt until smooth.
- Add the large eggs one at a time, mixing until fully incorporated. Then mix in sour cream, heavy cream, and vanilla extract.
- Fold in the mini chocolate chips gently.
- Pour the cream cheese mixture over the crust. Break remaining cookie dough into small pieces and scatter on top.
- Bake for approximately 55 minutes or until the center is set with a slight jiggle.
- Cool at room temperature for about an hour and then refrigerate for at least 7 hours or overnight before slicing.
Notes
Topping with whipped cream and extra mini chocolate chips is optional for added decadence.