Go Back
–+ servings
Cookie Dough Cheesecake

Irresistible Cookie Dough Cheesecake for Sweet Tooth Cravings

This Cookie Dough Cheesecake is a delightful treat that combines creamy cheesecake with cookie dough, perfect for sweet tooth cravings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup butter Softened; adds richness and moisture.
  • 1/4 cup granulated sugar Provides sweetness.
  • 1/4 cup light brown sugar Adds depth of sweetness.
  • 1 tablespoon milk Adds moisture.
  • 1 teaspoon vanilla extract Enhances flavor depth.
  • 1 cup heat-treated all-purpose flour Heat-treated for safety.
  • a pinch salt Balances sweetness.
  • 1/2 cup mini chocolate chips Adds chocolate flavor.
For the Cheesecake Filling
  • 16 oz cream cheese Provides creamy texture.
  • 1/2 cup sugar Sweetens filling.
  • 3 eggs Provide structure.
  • 1/3 cup heat-treated flour Adds thickness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup sour cream Adds tangy flavor.
  • 1/2 cup mini chocolate chips For texture.
For the Crust
  • 1 1/2 cups graham cracker crumbs Creates crunchy crust.
  • 1/4 cup sugar Offers sweetness.
  • 1/2 cup melted butter Binds crumbs together.

Equipment

  • mixing bowl
  • 9-inch springform pan
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Cookie Dough Cheesecake
  1. Cream together butter, granulated sugar, and light brown sugar until light and fluffy. Mix in milk and vanilla extract. Gradually add flour and salt, followed by mini chocolate chips.
  2. Combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into the bottom of a springform pan and chill for at least 15 minutes.
  3. Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Fold in flour, vanilla extract, sour cream, and mini chocolate chips.
  4. Pour half of the cheesecake filling over the chilled crust. Drop prepared cookie dough over it, then top with remaining cheesecake batter.
  5. Preheat oven to 325°F (163°C) and bake for 60-70 minutes until edges are set. Cool in the oven for 1 hour.
  6. Transfer the cheesecake to the refrigerator and chill for at least 4 hours.
  7. Whip heavy cream with powdered sugar until stiff peaks form; spread over cheesecake before serving.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 50mgIron: 0.5mg

Notes

Allow cheesecake to chill overnight for the best flavor and texture. Adjust sweetness to taste.

Tried this recipe?

Let us know how it was!