Cookie Dough Cheesecake
This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. The entire cheesecake is baked inside a graham cracker chocolate chip crust and is topped with whipped cream, chocolate chips, and even more cookie dough!
How to make a cookie dough cheesecake
One of the major inspirations for this cookie dough cheesecake recipe is my cookie dough cake. Globs of cookie dough are baked inside layers of vanilla cake and the entire thing is smothered in cookie dough frosting. It’s kind of insane but in the best way.
So when it came to applying the same idea to a cheesecake, texture is something I really focused on. Any good cheescake is super soft and creamy, so I had to think about how that would best work with a chilled firm cookie dough.
Also thinking about the eating experience, I wanted to ensure that a fork could easily dig through the layers without any clunkiness.
In the end, I landed on the BEST cookie dough cheesecake that is baked with a thick layer of cookie dough along the bottom of the cheesecake. With the cookie dough between the batter and the crust, this ensures each bite is met with the same exact amount of batter the dough. It also makes this cheesecake easy to slice as the knife first glides through the soft cheesecake and then to the more firm dough and crust.
That’s not to say the cookie dough is hard as a rock, but it’s naturally more firm than soft cheesecake especially once the cheesecake has chilled. And to ensure the cookie dough isn’t TOO firm, I also have a fix for that!
Cookie dough for cookie dough cheesecake
You might be thinking…if cookie dough is baked then doesn’t that make it a cookie?
Fortunately for us, the cookie dough in this recipe is at the very bottom of a mound of cheesecake. Since cheesecake is baked low and slow, the dough itself doesn’t react the same way it would if it were baked on its own. Instead, the dough stays nice and…well…doughy!
As for the texture mentioned in the previous section, this cookie dough is also much more soft and buttery than an actual cookie dough meant to make cookies.
This softness is intentional as the excess butter keeps the dough nice and soft even after it is baked and chilled.
As for consuming the cookie dough, it’s completely safe BUT the cookie dough decorations on top are not exposed to any heat so they require an extra step.
Since the decorations come from the same batch as the baked cookie dough, the entire dough is made using heat-treated flour. This is done so simply by microwaving the flour for about 90 seconds. This heat will kill any potential bacteria as flour, not eggs, is actually the main reason why we are always warned NOT to eat raw cookie dough.
Tips for baking a perfect chocolate chip cookie dough cheesecake
Cheesecake can definitely be tricky so I have an entire post dedicated to all of my tip and tricks for baking perfect cheesecake.
I highly recommend reading it through as there as I packed it FULL with tons of helpful cheesecake baking info, but to summarize the most important tips:
- Parchment Paper – Before adding the crust, line the edges of a springform pan with parchment paper. As cheesecake cools, it shrinks. If it is stuck to the sides of the pan, that tension will cause a crack in the center. So a wall of parchment paper is just extra insurance.
- The Cream Cheese – If you can, always try to use Philadelphia Full Fat Cream Cheese. It provides the BEST flavor and texture. And this is not sponsored, it’s just the only cream cheese I’ll ever use.
- Room Temperature Ingredients – Before you start ANYTHING, make sure all of your refrigerated ingredients are at room temperature, especially the cream cheese. This prevents lumps and over mixing.
- Low and Slow – Always keep your mixer on LOW speed, whether you’re using a hand or a stand mixer (although stand is preferred). This means the mixing process will take a little bit longer, but it also ensures your cheesecake turns out smooth and crack-free.
- Easy Water Bath – Place a roast pan on the bottom rack of your oven and start a pot of boiling water on the stove top. When you’re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.
- Jiggle Test – To make sure your cheesecake is done, crack open the door and nudge the pan. If the center wobbles like a bowl of milk, it’s not done. If it jiggles like jello, it’s ready.
- Gradual Cooling – When the cheescake is done, the oven is turned off and cracked open to allow the cheesecake to slowly come back to room temperature. This provides the perfect texture and stops any cracks from forming.
Cookie Dough Cheesecake FAQs
Yes I think that would work fine! Sub in gluten free graham crackers and gluten free baking flour.
I do! It’s quick, easy, and just as delicious. Click here for my vegan cookie dough cheesecake bars.
After the initial overnight chill, cover the pan or store the cheesecake in an air tight container. It will then keep in the refrigerator for about a week. If you are not using the dry milk powder in the whipped cream, only add the whipped cream when you’re about the serve.
This is used as a stabilizer for the whipped cream, allowing it to keep its shape for a longer period of time. It’s not necessary, but it does help!
Sure! Swap the graham crackers for chocolate sandwich cookies.
Cheesecakes have a mind of their own and even if you take every precaution, a crack can sometimes form. But don’t worry! If yours cracks, it’s an easy fix. When sprinkling the chocolate chips on top of the warm cheesecake, sprinkle a layer that covers the surface. You can also spread the chips smooth once they’re nice and melty, creating a thin layer of chocolate on top to conceal the crack underneath.
For more cheesecake recipes, check out my:
- Classic Cheesecake Recipe
- Banana Pudding Cheesecake
- Pumpkin Cheesecake
- New York Style Cheesecake
- Chocolate Cheesecake
- Strawberry Shortcake Cheesecake Bars
Make sure to tag me @butternutbakery on Instagram and comment below if you make this cookie dough cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make this cookie dough cheesecake:
Cookie Dough Cheesecake
- Total Time: 14 hours
- Yield: 12 slices
Description
This cookie dough cheesecake is my two favorite desserts combined! Rich and creamy cheesecake is mixed with chocolate chips and baked on top of a layer of cookie dough, all atop a graham cracker chocolate chip crust. It’s rich, decadent, and so insanely good.
Ingredients
Chocolate Chip Graham Cracker Crust
- 1 1/2 cups (180g) ground graham crackers (about 1 1/2 sleeves)
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 6 tbsp unsalted butter, melted
- 1/2 cup (80g) mini chocolate chips
Cookie Dough
- 1/2 cup (110g) unsalted butter, room temp
- 1 cup (205g) light brown sugar, packed
- 3 tbsp milk
- 2 tsp vanilla extract
- 1 cup (132g) all-purpose flour, heat treated*
- 1/2 tsp kosher salt
- 3/4 cup (120g) mini chocolate chips
Cookie Dough Cheesecake
- 4 8oz blocks full fat cream cheese, room temp
- 1 cup (200g) granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk, room temp
- 1 tbsp vanilla extract
- 1 cup (250g) sour cream, room temp
- 3/4 cup (120g) mini chocolate chips, plus more for topping
Whipped Cream
- 1 cup (240g) heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
Instructions
Chocolate Chip Graham Cracker Crust
- *First, heat treat the flour for the cookie dough by heating it in the microwave for about 90 seconds. This kills any potential bacteria, as some of the dough will be consumed raw. This is done first as the flour needs time to cool before use.
- Now for the crust, position one oven rack in the middle of the oven and one rack at the bottom of the oven.
- Preheat the oven to 350F and grease and line the bottom and sides of a 9″ springform pan with parchment paper. Allow the paper to reach about an inch above the sides of the pan.
- Mix together the ground graham crackers, sugar, and salt, followed by the butter.
- Once the mixture is evenly moistened, mix in the chocolate chips.
- Tightly pack the crust into the bottom and up the sides of the prepared pan. I like to use a measuring cup with a flat bottom to help press the crust into the pan. A jar or cup can also be used.
- Bake on the middle rack for 8 minutes.
- Once it’s done, reduce the oven temperature to 325F.
Cookie Dough
- While the crust bakes, make the cookie dough.
- Using a wooden spoon, mix together the softened butter and brown sugar. (The cookie dough is mixed by hand as we do not want to whip air into the dough. That air will try to escape while baking, potentially causing a crack on the surface of the cheesecake).
- Once smooth, mix in the milk and vanilla.
- Then mix in the heat treated flour and salt, followed by the chocolate chips. The dough should be pretty soft and sticky. Set it aside.
Cookie Dough Cheesecake
- Place a large roasting pan on the bottom rack of the oven. Fill a medium sized pot with about 5 cups of water and place it over high heat to boil.
- While the water is heating, add the cream cheese, sugar, and cornstarch to a large bowl. Using a hand or stand mixer with the paddle attachment, slowly mix until smooth.
- Scrape down the bowl and mix in the eggs one at a time on low speed.
- When all the eggs are mixed in and smooth, scrape down the bowl again and mix in the vanilla.
- Mix in the sour cream, again on low speed, then remove the bowl from the mixer.
- Scrape down the bowl one more time and then fold in the chocolate chips.
- To assemble, first scoop out 8 1-tablespoon-sized cookie dough balls from the bowl of cookie dough. Place those balls on a plate lined with parchment paper and chill. These will be for decoration on top.
- With the remaining dough, drop spoonfuls all throughout the bottom of the crust and gently spread even. If the crust is moving around too much, just spread as best you can. It doesn’t have to be perfect!
- Pour the cheesecake batter on top and spread it even. It should fill the entire pan so that wall of parchment paper will help keep the batter in.
- Now back to the water. It should now be boiling, so turn off the heat and very carefully pour the boiling water into the roast pan inside the oven.
- Then quickly place the cheesecake pan in the middle rack right above the water-filled roast pan.
- Quickly shut the door and bake for 1 hour and 20-30 minutes.
- It’s done with the edges are well puffed and the very center has a slight jiggle when the pan is nudged.
- When it’s done, keep the cheesecake inside the oven and turn off the oven temperature. Crack open the oven door and allow the cheesecake to sit in there for 45 minutes.
- After 45 minutes, remove the cheesecake from the oven and sprinkle the top with a handful of mini chocolate chips. The warm surface will allow the chips to stick.
- Let the cheesecake cool at room temp for 30 minutes, then transfer the cheesecake to the refrigerator to chill overnight uncovered.
Whipped Cream
- After the cheescake has chilled and before you’re ready to serve, make the whipped cream.
- To the bowl of a hand or stand mixer with the whisk attachment, add the whipping cream, vanilla, sugar, and dry milk powder (this is used for stability so it’s optional).
- Whip on high speed until you reach stiff peaks.
- Pipe 8 large swirls around the perimeter of the cheesecake and place the cookie dough balls on top. Sprinkle with more chocolate chips and enjoy!
- Prep Time: 40 minutes
- Cooling Time: 12 hours
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
RESULTS WERE AMAZING!! I followed this recipe to a tee and it genuinely has to be my favorite cheesecake recipe I’ve ever tried. I made it for my friend’s birthday and all of us LOVED it. Such a decadent cake with a perfect combination of texture and flavor. Simply genius. Just thinking about it makes me want to bake this cake again!
The absolute 100% hands-down best cheesecake!! I will use this cheesecake for every version I make!! Came out flat, perfect, no dip in the center!! ❤️
BIRTHDAY FUN JUST GOT A WHOLE LOT SWEETER!!!