Alright, so let me just say—I stumbled into making Cookie Dough Cheesecake on a rainy Saturday when I was really just craving both cookies and cheesecake (I mean, why not both, right?). My niece was over, insisting we bake something ‘with loads of chocolate chips,’ and we somehow ended up with this glorious mashup. The first attempt? Let’s just say my springform pan leaked and I’m still finding crumbs behind the oven. But honestly, when this thing comes out right, you’ll be everyone’s favorite person at the party—or the person everyone’s jealous of at 2 a.m. when you’re eating leftovers in your pajamas.
Why I Keep Making This (And Why You’ll Love It Too)
I make this whenever family visits—or, okay, when I need to bribe my partner into doing the dishes. My family goes absolutely bonkers for Cookie Dough Cheesecake because it’s ridiculously decadent but still feels a bit mischievous. (Like, should we really be eating raw cookie dough? Well, in this case, yes. It’s baked. You’re safe!) I used to stress over those fancy water baths (which, by the way, I still mess up occasionally), but honestly, even when it cracks a bit on top, nobody cares once they taste it. I mean, who’s gonna argue with a cheesecake stuffed with cookie dough bits?
Grab These Ingredients (Swaps Welcome!)
- 1 and 1/2 cups crushed graham crackers (sometimes I cheat and use digestive biscuits—no one has noticed yet)
- 1/3 cup melted butter (salted or unsalted, honestly I can never tell the difference here)
- 2 tablespoons sugar (skip if you like it less sweet)
- 16 oz (450g) cream cheese, room temp (full fat is best but I’ve used light when I’m pretending to be healthy)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (my gran swears by vanilla bean paste but that stuff’s pricey)
- 1/2 cup sour cream (Greek yogurt works too in a pinch)
- For the cookie dough chunks:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar (light or dark, doesn’t matter much)
- 1/4 cup granulated sugar
- 1 tablespoon milk (sometimes I use almond milk, no drama)
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour (I’ve tried oat flour; it’s… fine, but not as chewy)
- 1/2 cup mini chocolate chips (or chop up a chocolate bar—whatever you’ve got handy)
How I Throw This Together (With Mishaps Included)
- Make the crust: Mix the crushed grahams, melted butter, and sugar in a bowl with your hands (or a spoon, but hands are more fun). Press it into the bottom of your springform pan. I usually line mine with parchment, but once forgot and just pried it out later. Pop it in the fridge while you prep the rest.
- Cookie dough time: Cream the butter and both sugars together until fluffy. Add the milk and vanilla, then stir in the flour (I usually sift it, but I’ve skipped that and not noticed a difference). Fold in the chocolate chips. Roll little teaspoon-sized balls and pop them in the freezer while you make the cheesecake bit—just so they don’t melt into oblivion.
- Cheesecake filling: Beat the cream cheese until smooth, then add sugar and beat again. Crack in the eggs one at a time (I break shells a LOT, so maybe check for bits), then vanilla and sour cream. Mix until just combined—overmixing makes it weirdly dense.
- Assembly: Pour half the cheesecake mixture on your crust. Scatter half the cookie dough balls. Pour in the rest, then top with remaining dough balls. If a few sink, that’s fine! (This is where I sneak a bite or two, for research purposes.)
- Bake at 325°F (160°C) for about 45-55 minutes. It should be set around the edges and a bit jiggly in the middle. Don’t panic if it looks wobbly—it’ll firm up as it cools. I sometimes leave it in the turned-off oven for 30 minutes with the door cracked, but honestly, I’ve forgotten and just let it cool on the counter.
- Chill it for at least 4 hours (overnight is better, but who’s got that kind of patience?). Unlatch, slice, and dig in.
Notes: Stuff I Learned the Hard Way
- Don’t skip freezing the cookie dough balls, otherwise they sort of dissolve and you end up with a swirl instead of chunks (which some kids still prefer!)
- If you see cracks, cover the top in whipped cream or chocolate sauce—no one will know.
- Using parchment under the crust makes clean-up a breeze. I didn’t the first time, and, well, my pan’s still a mess.
- If you want to pasteurize flour for the dough, a quick zap in the microwave does the trick—check out King Arthur’s guide.
Variations I’ve Tried (And One I Regret)
- Swap the chocolate chips for peanut butter chips—actually works really well.
- Once tried adding chopped walnuts. That batch sort of fell apart, so maybe skip nuts unless you’re brave.
- Mini cheesecakes in muffin tins are adorable for parties, but they bake much faster!
- Oreo crust instead of graham crackers is next-level. My cousin swears by it.
Equipment (But Don’t Panic If You’re Missing Something)
- 9-inch springform pan (but really, I used a regular cake tin once and just served it right from the pan—no shame)
- Electric mixer (hand whisk if you’re feeling energetic, though your arm might fall off)
- Mixing bowls of assorted sizes
- Parchment paper (nice but not essential)
- Spatula (or a big spoon, honestly—I’ve even used my hands for the crust, as mentioned)
Keeping Leftovers (If You Have Any…)
Store slices in a covered container in the fridge for up to 4 days (though honestly, in my house it never lasts more than a day!). You can even freeze slices individually—just wrap them up tight, and they’re a treat for another day when you need cheering up. I, uh, may have eaten it straight from the freezer once or twice.
How I Like to Serve It (Family Traditions and Odd Habits)
I always serve Cookie Dough Cheesecake with a pile of whipped cream on the side—my brother likes to add extra chocolate chips on top (as if there weren’t enough already). Sometimes I drizzle with caramel sauce or just scatter a few berries for that “where’s my gold star?” presentation. On birthdays, we put candles in it; last year, my dog tried to eat a slice before we’d even finished singing. True story.
Pro Tips (AKA: Lessons From My Kitchen Fails)
- I once tried to speed up the cooling by putting it in the freezer hot—big mistake. The top cracked like the Grand Canyon. So, patience actually pays off here.
- Don’t overmix the filling. I used to go wild with the mixer, and it ended up kinda rubbery. Gentle is better.
- If you’re feeling fancy, check out Sally’s Baking Addiction’s version for more add-in ideas.
FAQ: Things People Have Actually Asked Me
- Can I make this without a springform pan?
Yeah, you totally can. Just line a regular cake tin with parchment and accept that it might look a little rustic around the edges. Tastes the same, though. - Do I have to use full-fat cream cheese?
Absolutely not. Honestly, I’ve used half-fat when it’s on offer, and no one’s called me out. It’s a bit lighter but still lush. - Is it safe to eat the cookie dough in this?
Yep! It bakes along with the cheesecake, so you’re in the clear. If you’re extra worried about flour, see my note above. - Can I add more cookie dough?
I mean, who am I to stop you? I’ve doubled the cookie dough before. It got a bit… structurally unsound, but still tasty. Just maybe don’t go too wild unless you’re architecturally confident. - How do I get super-clean slices?
Hot knife, wipe between cuts. Or just dig in with a spoon, life’s too short.
Okay, so if you actually try this, let me know how it turns out—or if you find a new spin that works better! I’m always up for a new kitchen adventure, provided it doesn’t involve more cleaning (ha!).
Ingredients
- 1 1/2 cups chocolate chip cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup edible chocolate chip cookie dough, chopped into small pieces
- 1/2 cup mini chocolate chips
Instructions
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1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
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2Combine chocolate chip cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
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3In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
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4Fold in chopped edible cookie dough and mini chocolate chips. Pour the batter over the crust and smooth the top.
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5Bake for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
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6Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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