Description
This decadent Cookie Dough Cheesecake combines a rich chocolate sandwich cookie crust with a creamy, smooth cheesecake filling, topped with luscious edible cookie dough and mini chocolate chips. Baked in a water bath for a perfect texture, this dessert is ideal for chocolate lovers seeking the best of both worlds—classic cheesecake and indulgent cookie dough—in one spectacular treat.
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
Edible 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 the crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan. Crush the chocolate sandwich cookies thoroughly and mix them with melted butter. Press this mixture evenly into the bottom of the pan to form the crust. Bake it for 8-10 minutes to set.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add 1 ½ cups granulated sugar and continue beating until fluffy. Mix in the vanilla extract and sour cream. Slowly add the eggs one at a time, mixing gently to avoid overbeating. Finally, fold in ¼ cup all-purpose flour until just combined.
- Bake the cheesecake: Lower the oven temperature to 325°F (160°C). Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the pre-baked cookie crust. Place the springform pan into a larger pan filled with hot water to create a water bath. Bake for 60 to 75 minutes, or until the edges are set but the center slightly jiggles.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Remove it from the oven, let it cool completely at room temperature, then refrigerate it for at least 6-8 hours or overnight.
- Prepare edible cookie dough: Heat-treat the 1 ¼ cups all-purpose flour by baking it at 350°F for about 5 minutes and allow it to cool. In a bowl, beat the softened unsalted butter with granulated sugar and brown sugar until creamy. Mix in vanilla extract and milk. Gradually add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips.
- Assemble the topping: Once the cheesecake is fully chilled, spread the edible cookie dough evenly on top. Refrigerate the cheesecake again for 1-2 hours to allow the topping to firm up.
- Serve: Garnish with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream if desired. Slice and enjoy your indulgent Cookie Dough Cheesecake!
Notes
- Be sure to use full-fat cream cheese and sour cream for the creamiest texture.
- Heat-treating the flour is important to make the cookie dough safe to eat raw.
- Water bath baking helps prevent cracking and ensures even baking for a smooth cheesecake.
- Allow the cheesecake to chill thoroughly for best slicing results.
- For a firmer cookie dough topping, chill for up to 2 hours.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake, chocolate cheesecake, cheesecake recipe, dessert, no-bake cookie dough, water bath cheesecake
