Description
A rich and indulgent Cookie Dough Cheesecake combining a chocolate sandwich cookie crust, creamy cheesecake filling, and a luscious edible cookie dough topping, perfect for dessert lovers craving a delightful blend of textures and flavors.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookies, crushed
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 32 oz full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup full-fat sour cream, room temperature
- ¼ cup all-purpose flour
Cookie Dough Topping
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 ¼ cups all-purpose flour, heat-treated
- ½ tsp salt
- ½ cup mini chocolate chips
Optional Garnish
- Additional mini chocolate chips
- Chocolate syrup or ganache
- Whipped cream
Instructions
- Prepare crust: Preheat oven to 350°F (175°C) and lightly spray a 9-inch springform pan. Crush the chocolate sandwich cookies and combine with melted butter. Press the mixture firmly into the bottom of the pan and pre-bake for 8-10 minutes to set the crust.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fluffy. Mix in the vanilla extract and sour cream. Add eggs one at a time, mixing gently to avoid overbeating. Finally, fold in the all-purpose flour until just combined.
- Bake cheesecake: Reduce oven temperature to 325°F (160°C). Wrap the springform pan with foil to prevent water from seeping in. Pour the cheesecake filling over the pre-baked crust. Place the pan in a larger baking dish filled with hot water (water bath) and bake for 60-75 minutes until the center is mostly set but slightly jiggly.
- Cool cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Remove from oven, cool completely at room temperature, then refrigerate for at least 6-8 hours or overnight to fully set.
- Prepare edible cookie dough: Heat-treat the all-purpose flour to ensure safety. In a mixing bowl, combine softened unsalted butter with granulated sugar and brown sugar until creamy. Add vanilla extract and milk, mixing until smooth. Stir in the heat-treated flour, salt, and mini chocolate chips until just combined.
- Assemble topping: Once the cheesecake is chilled, spread the edible cookie dough evenly over the top. Return the cheesecake to the refrigerator and chill again for 1-2 hours to set the topping.
- Serve: Garnish the cheesecake with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream as desired. Slice and enjoy this decadent dessert.
Notes
- Use full-fat cream cheese and sour cream for a richer texture.
- Heat-treat flour for the edible cookie dough to ensure safety from raw flour bacteria.
- Wrap the springform pan well with foil to prevent water bath leakage.
- Allow cheesecake to cool slowly to avoid cracks on the surface.
- Optional garnishes add extra flavor and presentation but can be omitted.
- Refrigerate leftover cheesecake in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake, cheesecake recipe, edible cookie dough topping, chocolate sandwich cookie crust, dessert, baked cheesecake
