Cookie Dough Cheesecake Recipe
I absolutely adore this recipe because it combines the creamy richness of a classic cheesecake with the indulgent delight of cookie dough, creating a dessert mash-up that never fails to impress at gatherings. Plus, the balance of flavors and textures is like an adventure in every bite, making it an irresistible treat I can’t get enough of!
I adore constructing the perfect Cookie Dough Cheesecake, stirring together cream cheese and rich, vanilla-scented elixir. The unsalted-butter, graham-cracker crust, with just a touch of straight-from-the-sugar-bowl sweetness, adds a perfect crunch.
And folding mini chocolate chips into that mix creates a most tantalizing ensemble.
Ingredients
Graham crackers that have been crushed offer a sweet, crunchy base with carbohydrates.
Cream cheese: imparts smoothness and richness; a high fat and protein food.
Sugar that is granulated: Sweetens both the cheesecake and dough, and provides requisite carbs.
Extract of Vanilla: Saturates with a warm, inviting flavor that is so familiar yet so widely ignored.
Eggs: Hold together the components, serving up protein with a side of structure.
Sour Cream: Provides sharpness, boosts creaminess and density.
Mini chocolate chips: provide a burst of sweetness and flavor that pairs perfectly with the cookies’ buttery and vanilla notes.
Richness and tenderness are imparted to crust and dough with the addition of butter.
Brown sugar: Supplies moisture and a nuance of caramel taste.
Ingredient Quantities
- 1 and 1/2 cups crushed graham crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
1. The oven should be preheated to 325°F (163°C). A 9-inch springform pan should be greased and the bottom lined with parchment paper.
2. In a bowl, mix the graham crackers that you’ve crushed, the melted butter, and 2 tablespoons of sugar until they are well combined. Press that mixture into the bottom of a pan that you’ve prepared to form the crust. Bake that crust for 10 minutes, then take it out and let it cool.
3. In a big mixing bowl, blend the room-temperature cream cheese and 1 cup of sugar on a medium-speed setting until the mixture is smooth and creamy. Add in 1 teaspoon of vanilla extract and mix until everything is fully combined.
4. Add the eggs one at a time, beating well after each addition. The sour cream and heavy cream are then mixed in, resulting in a smooth batter.
5. In another bowl, mix 1 teaspoon of vanilla extract with the following: 1/2 cup of butter at room temperature, 1/4 cup of granulated sugar, and 1/4 cup of brown sugar that has been packed down until fluffy. In yet another bowl, blend together the flour, baking soda, and salt.
6. Slowly combine the dry flour mixture with the butter mixture, stirring until just joined. Fold in the mini chocolate chips to form the cookie dough.
7. Place approximately half of the cheesecake batter atop the cooled crust. Drop spoonfuls of cookie dough onto the cheesecake layer, using roughly half of the dough. Pour the leftover cheesecake batter over the top.
8. Spoon the leftover cookie dough onto the top of the cheesecake batter.
9. To stop water from seeping in, wrap the springform pan with aluminum foil. Then, place the pan in a large roasting pan. Pour hot water into the roasting pan and stop pouring when the water reaches about halfway up the sides of the pan (this is a water bath).
10. Preheat the oven to 325 °F. (165 °C). Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight. Serve chilled.
Equipment Needed
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Mixing bowls (at least 3 different sizes)
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Wooden spoon or mixing spoon
10. Aluminum foil
11. Large roasting pan
12. Cooling rack
FAQ
- Q: Can I use a different crust for the cheesecake?A: Yes, you can use other cookies instead of graham crackers if you want a different flavor, such as Oreos or digestive biscuits.
- Q: How should I store the cheesecake?Refrigerate it, covered, for up to 5 days. It can also be frozen for up to 2 months.
- Q: Can I make the cheesecake ahead of time?Q: Can this cheesecake be made in advance, and if so, how far in advance can it be made?
A: Absolutely, this cheesecake can be made a day in advance.
- Q: How can I prevent cracks in the cheesecake?Ensure all elements are at room temperature before combining and make the cheesecake in a water bath for even cooking.
- Q: Can I use low-fat cream cheese?I recommend using regular cream cheese for the best flavor and texture, but you can use low-fat cream cheese if you want a lighter version.
- Q: How do I know when the cheesecake is done?The cheesecake is finished when the borders are set, but the middle still jostles slightly when shaken gently.
- Q: Can I add nuts to the cookie dough?Answer: Certainly, you can include chopped nuts, such as walnuts or pecans, in the cookie dough to give it an additional crunchy texture.
Substitutions and Variations
When it comes to the graham crackers, you can substitute crushed digestive biscuits or crushed vanilla wafers.
If required, replace unsalted butter with equal amounts of margarine or coconut oil.
Substitute coconut sugar or cane sugar for granulated sugar, using an equal amount, if you want a flavor profile that is different from what you get with regular ol’ sugar.
Replace sour cream with Greek yogurt for a taste that has more zing.
Replace heavy cream with evaporated milk for a lighter alternative.
Pro Tips
1. Avoid Over-Mixing: When blending the cream cheese mixture, be careful not to over-mix once the eggs are added. Over-mixing can incorporate too much air, which may cause the cheesecake to crack during baking.
2. Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese, eggs, and butter, are at room temperature before mixing. This helps in creating a smooth, creamy batter without lumps.
3. Secure the Water Bath: Wrapping the springform pan with multiple layers of foil will better prevent any water from the water bath from seeping into your cheesecake during baking, ensuring it sets properly.
4. Allow Slow Cooling: After baking, allow the cheesecake to cool gradually by letting it sit in the turned-off oven with the door slightly open. This prevents rapid temperature changes that could cause cracking.
5. Chilling Time is Essential: Refrigerate the cheesecake for at least four hours, or ideally overnight. This resting period allows flavors to develop and ensures the perfect texture when served.
Cookie Dough Cheesecake Recipe
My favorite Cookie Dough Cheesecake Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Mixing bowls (at least 3 different sizes)
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Wooden spoon or mixing spoon
10. Aluminum foil
11. Large roasting pan
12. Cooling rack
Ingredients:
- 1 and 1/2 cups crushed graham crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions:
1. The oven should be preheated to 325°F (163°C). A 9-inch springform pan should be greased and the bottom lined with parchment paper.
2. In a bowl, mix the graham crackers that you’ve crushed, the melted butter, and 2 tablespoons of sugar until they are well combined. Press that mixture into the bottom of a pan that you’ve prepared to form the crust. Bake that crust for 10 minutes, then take it out and let it cool.
3. In a big mixing bowl, blend the room-temperature cream cheese and 1 cup of sugar on a medium-speed setting until the mixture is smooth and creamy. Add in 1 teaspoon of vanilla extract and mix until everything is fully combined.
4. Add the eggs one at a time, beating well after each addition. The sour cream and heavy cream are then mixed in, resulting in a smooth batter.
5. In another bowl, mix 1 teaspoon of vanilla extract with the following: 1/2 cup of butter at room temperature, 1/4 cup of granulated sugar, and 1/4 cup of brown sugar that has been packed down until fluffy. In yet another bowl, blend together the flour, baking soda, and salt.
6. Slowly combine the dry flour mixture with the butter mixture, stirring until just joined. Fold in the mini chocolate chips to form the cookie dough.
7. Place approximately half of the cheesecake batter atop the cooled crust. Drop spoonfuls of cookie dough onto the cheesecake layer, using roughly half of the dough. Pour the leftover cheesecake batter over the top.
8. Spoon the leftover cookie dough onto the top of the cheesecake batter.
9. To stop water from seeping in, wrap the springform pan with aluminum foil. Then, place the pan in a large roasting pan. Pour hot water into the roasting pan and stop pouring when the water reaches about halfway up the sides of the pan (this is a water bath).
10. Preheat the oven to 325 °F. (165 °C). Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight. Serve chilled.