This malted cookie dough cheesecake is jam packed full of rich flavors! Chunks of malted cookie dough are baked into this ultra creamy cheesecake with a hint of molasses flavor. Not to mention the classic Oreo cookie crust!

In this post, I’ll be sharing some tips to help you bake this cookie dough cheesecake to perfection.

a malted cookie dough cheesecake on a serving tray

First, what is malted milk powder?

I’m sure we’ve all heard of and tried a malted milkshake. We know it makes a damn good milkshake but…what the heck even is malt powder? And what does it taste like?

Malt is actually the term used for the process in which barley is sprouted and then dried very quickly. This is then ground up and combined with whole wheat flour, powdered milk, and a touch of salt. Some brands also add sugar.

The combination of these ingredients is what gives malted milk powder a nutty and rich flavor as opposed to regular powdered milk. It’s becoming a popular ingredient to bake with as it adds a boost of flavor that makes you think…why is this is good??

It’s also easily found in most grocery stores in the baking aisle. The brand I used is Carnation which might actually be something you already have in your pantry!

a cookie dough cheesecake on a serving tray

How to bake cookie dough pieces into a cheesecake

I am no stranger to baking cookie dough into just about anything. In fact, one of the first recipes I’ve ever shared on this blog was for my cookie dough cake which has globs of cookie dough baked into each layer.

So when I saw this salted, malted cookie dough ice cream by Salt & Straw, I KNEW I had to make the cheesecake version!

The trick is to make sure your cookie dough is cold and firm. For this reason, making the cookie dough is the very first step in this cheesecake recipe.

Spread your cookie dough into a 9×5 loaf pan lined with wax paper and pop it in the freezer for about an hour while you prepare the rest of the cheesecake.

Once chilled, the cookie dough is easy to cut up into bite-sized pieces and mixed into the cheesecake batter. Just like chocolate chunks! Which are also mixed in….because why not?

Then it’s just business as usual. Bake your cookie dough chocolate chip cheesecake in a water bath to prevent any cracks from forming.

a slice being taken out of a chocolate chip cookie dough cheesecake

Tips to baking the perfect cookie dough cheesecake

We all know cheesecake can be a bit finicky. In fact, I was always so terrified to bake them because so much could go wrong! But when I made my New York Style Cheesecake, it completely changed the game for me and now cheesecakes are one of my favorite things to bake.

Since then, I’ve learned a few tricks that will help you bake the perfect cheesecake:

NEVER use store brand or low fat cream cheese. There’s just something about Philadelphia cream cheese that makes it extra creamy and flavorful. I’m not picky about most things but with this, I never make an exception.
USE ROOM TEMPERATURE CREAM CHEESE!!!!
Use the whisk attachment on your stand mixer to smooth out your cream cheese. I’ve found this eliminates any lumps and makes your cream cheese extra silky. Then, take it off the stand and use a rubber spatula to knock out any air. You’re basically aggressively mixing it…the opposite of lightly folding.
Switch to your paddle attachment for the remainder of the time and only mix on low to medium-low speed. Slow and steady is the key to any good cheesecake.
When preheating the oven, place a roasting pan on the bottom rack. Midway through making the cheesecake, start a pot of boiling water on the stove top. When ready to bake, carefully pour the hot water into the roast pan and place your cheesecake on the shelf above. No need to wrap your pan in aluminum foil!
Last but not least, when the cheesecake is done baking, simply turn the oven off and crack open the door. Leave the cheesecake in the oven for an hour so that it can slowly come up to room temperature. This also prevents cracks from forming.

the inside slice of a malted cookie dough cheesecake

How long do you have to chill a cheesecake?

For most cheesecake recipes, it’s important to refrigerate your cheesecake for at least 6 hours. I like to make mine the night before and let it sit in the fridge overnight.

This not only tightens the texture, but it helps merry all of the flavors together. I prefer to not cover it in foil or plastic wrap because that causes too much condensation.

Once chilled, there will still be a little bit of moisture on top. Take a paper towel and lightly dab the surface. It should be firm enough to where this won’t damage the surface.

Then top with more cookie dough and a drizzle of malted chocolate syrup. Now dig in!

For even more cheesecake recipes:

Basque Burnt Cheesecake (the easiest cheesecake you’ll ever make)
Salted Caramel Cheesecake (a reader favorite)
Mini SunButter Cheesecakes (a great alternative to peanut butter cheesecake)
New York Style Cheesecake (another reader favorite)
Pumpkin Cheesecake Cookies (a perfect Fall cookie recipe!)

Make sure to tag me @butternutbakery on Instagram if you make this Malted Cookie Dough Cheesecake recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!