Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a slice being taken out of a chocolate chip cookie dough cheesecake

Malted Cookie Dough Cheesecake


Description

This malted cookie dough cheesecake is so creamy and decadent. It’s flavored with malted milk powder and molasses to give it a rich flavor. It’s definitely not your average chocolate chip cookie dough cheesecake!


Ingredients

Scale

Malted Cookie Dough

  • 1/2 cup unsalted butter, room temp
  • 2/3 cup brown sugar
  • 1 tsp salt
  • 1/2 cup milk
  • 1 tsp molasses
  • 1 tsp corn syrup
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup malted milk powder
  • 4 oz semi-sweet chocolate, chopped

Oreo Cookie Crust

  • 24 oreos
  • 4 tbsp unsalted butter, melted

Cheesecake

  • 2 lbs (4 blocks) full fat Philadelphia cream cheese, room temp
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 4 large eggs, room temp
  • 1 tsp vanilla bean paste (vanilla extract works too)
  • 1/2 cup full fat sour cream, room temp
  • 2 tbsp molasses
  • 2 oz semi-sweet chocolate, chopped

Malted Chocolate Drizzle

  • 4 oz semi-sweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1 tsp malted milk powder

Instructions

Malted Cookie Dough

  1. Line a 9×5 loaf pan with parchment paper so that it reaches over the sides. This makes it easy to lift out the cookie dough later on.
  2. Cream together the butter, sugar, and salt on medium-high speed until light and fluffy. 
  3. Mix in the milk, molasses, corn syrup, and vanilla.
  4. Lastly, mix in the flour and malted milk powder until combined.
  5. Fold in the chocolate.
  6. Spread it into your loaf pan (it doesn’t have to be perfect) and pop it in the fridge for at least an hour to chill and firm up.

Oreo Cookie Crust

  1. Run your cookies through a food processor until you reach a fine crumb.
  2. Mix in the melted butter and press it into a greased 9″ spring form pan. It should cover the bottom and halfway up the sides.
  3. Set this aside while you make the cheesecake filling.

Cheesecake

  1. Preheat the oven to 325F and place a large roasting pan on the bottom rack.
  2. Using a stand mixer and the whisk attachment, whip the cream cheese on medium speed until smooth (1-2 minutes). Halfway through, add in the sugar and continue to mix in until smooth.
  3. Take off the whisk attachment and use a rubber spatula to knock out any air in the cream cheese. Do this by aggressively mixing the cream cheese – basically the opposite of folding.
  4. At this point, you’ll want to start a pot of water on the stove to bring it to a boil. This is needed for baking.
  5. Use your paddle attachment to mix in the flour on low speed. 
  6. Once that’s incorporated, mix in your eggs one at a time on low speed. Then mix in the vanilla.
  7. Fold in the sour cream and molasses until fully combined. 
  8. Once your cookie dough is chilled, chop it up into tiny bite-sized pieces.
  9. Fold in half of the cookie dough in to the cheesecake along with the 2 oz of chocolate. Place the extra cookie dough back in the freezer.
  10. Pour your batter into the springform pan. Once the water is boiling, CAREFULLY pour it into the roast pan you’ve placed in the oven. Then, place your cheesecake on the middle rack just about it. You’ll want to act fast so that the steam doesn’t completely escape from the oven. 
  11. Bake for 1 hour 1o minutes to 1 hour 20 minutes until the cheesecake is puffed up, browned around the edges, and has a slight giggle when you move it. 
  12. Turn the oven off and crack open the door. Leave the cheesecake in there for another hour. This prevents any cracks from forming.
  13. After the hour, take it out of the oven and place it in the fridge for at least 6 hours or overnight.
  14. When you’re ready to serve, top with the malted chocolate drizzle and extra cookie dough pieces. 

Malted Chocolate Drizzle

  1. In a bowl over a pot of simmering water, melt down all 3 ingredients. 
  2. Transfer to a plastic bag and snip a tiny hole in one of the corners. Drizzle on top of the cheesecake.

Notes

Recipe inspired by the salted, malted cookie dough ice cream by Salt & Straw

Keywords: cookie dough cheesecake, chocolate chip cookie dough cheesecake, cookie dough cheesecake recipe

Recipe Card powered byTasty Recipes