Cookie Dough Cheesecake - Dark chocolate cookie crust, with cookie dough filling, creamy chocolate chip cheesecake, and topped with even more edible cookie dough. It seriously is the best cookie dough cheesecake cake ever!
Chocolate chip cookie dough crust on top of a rich dark chocolate crust with a layer of creamy cheesecake on top all wrapped up in a springform pan. You guys asked, and I have delivered the new and improved Cookie Dough Cheesecake Recipe.
This is one of those recipes where you will eat a slice, and then go back for the rest of the cheesecake and any remaining cookie dough as well. A lot of people are intimidated by cheesecake because it cracks and because Cheesecake Factory wants you to think its hard to make. In reality, with room temperature ingredients and a good water bath, it is pretty hard to ruin this easy recipe.
So go oil your stand mixer and get some hot water, because we are making my Copycat Cheesecake Factory Cookie Dough Cheesecake.
For more cheesecake recipes, here are some below
- Copycat Chocolate Mousse Cheesecake Factory
- Pear Cheesecake With Ginger Spiced Crust
- Delightful Cherry Cheesecake Cookies
- The Best Apple Cheesecake Cookies
Why You Should Make This Cookie Dough Cheesecake
Even though this is one of the best cheesecake recipes I have ever made, here is a list of four specific reasons why you need to bake this recipe.
- Edible Cookie Dough- One of God's cruelest pranks he ever did was put salmonella in cookie dough. Luckily, I have a solution: Edible Cookie Dough. This is a cookie dough lover's dream, because you won't die if you eat it... and that is a good thing.
- Heavenly Combo- Cheesecake batter and cookie dough belong together. It's just a fact.
- Copycat Recipe- There is something rewarding about making a copycat recipe. I love blending flavors and perfecting layers so it is just like the real thing, and I know you will too.
- The Crust- Do you ever get sick of an Oreo crust or a graham cracker crust? I don't, but variance is nice. This dark chocolate crust is the perfect balance for the rich and sweet chocolate chip cookie dough cheesecake.
Quick Note: How you top the cheesecake is totally your preference. I went with a cookie dough layer on top of the cheesecake, but it is up to you. You could roll the remaining cookie dough into balls of cookie dough and garish the top of the cheesecake with small cookie dough balls, or stick with the cookie dough crust and cookie dough topping. Either way I can guarantee that this will be one of your new favorite desserts.
Ingredient List - Cookie Dough Cheesecake
Here are a few key ingredients you may not have. For a full list, see the recipe card below.
- Heavy Cream- Remember, this is the same as heavy whipping cream. So either will be just fine.
- Brown Sugar- Honestly, brown sugar should be a staple of every household.
- Mini Chocolate Chips- I never have mini chocolate chips, unless I need normal sized chocolate chips. Then I always have mini chocolate chips.
- Vanilla Extract- My favorite is a Madagascar vanilla. It will bring any recipe from good to one of your favorite desserts.
- Whipped Cream- Because who does not love a whipped cream garnish?
- Cream Cheese- Say softened cream cheese best brand is Philadelphia Cream Cheese
- Eggs- They better be room temperature.
Tips For Making This Cookie Dough Cheesecake
- Room Temperature: Make sure that cream cheese, eggs, and butter are all at room temperature. This helps in achieving a smoother and lump-free cheesecake filling.
- No over mixing: When mixing the cheesecake filling and the cookie dough, avoid overmixing, as this can introduce excess air bubbles and potentially lead to cracking. You can do this by using a hand mixer instead of stand size mixer. Mix until just combined for a creamy texture.
- Crust Thickness: When spreading the chocolate crumbs for the crust, aim for an even thickness across the bottom of the pan.
- Water Bath: When using a water bath, be cautious not to overfill it. The water level should be less than halfway up the sides of the springform pan. This will make a non dry cheesecake
- Scrape: Scrape the sides of the bowl! For good measure, use a rubber spatula and get the sides and the bottom of the bowl. This is really important because this will make a smooth batter.
- Baking Time: Keep a close eye on the baking time for the cheesecake. Check for a barely set and slightly jiggled center, as over baking can lead to a dry texture. Don't let the top get golden brown. You want the top of the cheesecake to have the same color as it goes and as it comes out.
- Chill : Allow the cheesecake to cool in the refrigerator for at least 4 hours or overnight before serving.
- Cookie Dough: When pressing the cookie dough onto the crust and on top of the cheesecake, aim for a consistent and appropriate thickness. This ensures a balanced distribution of flavors and textures.
- Patience! Take your time when assembling the layers, especially when spreading the cheesecake filling and placing the cookie dough discs. Attention to detail will result in a visually appealing final product.
Equipment I Used To Make This Recipe
- Springform Pan: Essential for easy removal of the cheesecake without damaging the crust or filling.
- Stand Mixer or Handheld Electric Mixer: Used for mixing the ingredients for the crust, cookie dough, and cheesecake filling. A stand mixer with a paddle attachment is particularly convenient.
- Bowl and Spoon (for Hand Mixing): Alternatively, you can mix the crust ingredients by hand using a bowl and spoon.
- Rubber Spatula: Useful for folding in ingredients and ensuring even mixing, especially for the cookie dough and cheesecake filling.
- Sheet Pan or Roasting Pan (for Water Bath): If using a water bath, you'll need a larger pan to create the moist environment around the cheesecake.
- Parchment Paper: Used to line the sheet pan for baking the flour in the cookie dough and for easy removal of the cheesecake slices.
- Plastic Wrap: Essential for wrapping and storing the cookie dough during the assembly process.
- Baking Sheet (for Flash-Freezing): If freezing individual slices, a baking sheet facilitates the initial freezing before transferring to a storage container.
- Aluminum Foil or Plastic Wrap (for Storage): Needed to tightly cover the cheesecake or individual slices before refrigerating or freezing.
- Airtight Container (for Freezing): If freezing the entire cheesecake or individual slices, use an airtight container to prevent freezer burn.
Frequently Asked Questions
Why do I need to use a water bath?
A water bath helps in preventing the cheesecake from cracking and ensures even baking. It creates a moist environment, reducing the risk of the cheesecake drying out.
What if I don't have a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be cautious when removing the cheesecake for serving.
Can I make this recipe without a stand mixer?
Yes, you can mix the ingredients by hand or use a handheld electric mixer. Ensure thorough mixing to achieve a smooth consistency.
How can I prevent my cheesecake from cracking?
Avoid overmixing the cheesecake batter, use room temperature ingredients, and follow the water bath method. Gradual cooling after baking is also crucial.
What should the texture of the cheesecake be after baking?
The cheesecake should have a slightly jiggled center and be barely set. Overbaking can result in a dry texture, so it's essential to monitor the baking time.
Do I have to bake the flour for the cookie dough?
Baking the flour is a precautionary step to eliminate any bacteria. If you prefer not to bake it, make sure to use heat-treated flour or a flour labeled as safe for raw consumption.
Storing and Freezing
To store the cookie dough cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to one week. For longer storage, freeze the cheesecake without the whipped cream and extra toppings, placing it in an airtight container, and thaw in the refrigerator before serving.
Freezing
To freeze the whole cookie dough cheesecake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. Thaw slices in the refrigerator before serving.
For more baked desserts, here are some you might like
- Summer's Best Blueberry Cheesecake Cake
- Strawberry Cheesecake Cake
- Easy Red Velvet Cake Recipe With Cream Cheese
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Recipe
Cookie Dough Cheesecake
Ingredients
For The Crust
- ⅔ cups all-purpose flour
- ½ cup granulated sugar
- ⅔ cups dark cocoa powder
- Pinch of salt
- 5 Tablespoons unsalted butter melted
For the Cookie Dough
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
For The Cheesecake Filling
- 32 ounces full fat cream cheese 4 blocks room temperature
- ¾ cup granulated sugar
- 1 large egg yolk room temperature
- 2 large whole eggs room temperature
- ¾ cups mini chocolate chips
For The Top
- ¾ cup Heavy whipping cream
- 2 tablespoon granulated sugar
Instructions
For the crust
- Preheat your oven to 350 degrees F. Lightly spray the bottom and the sides of a 9 inch springform pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment Combine the flour, sugar, cocoa powder, and salt Mix on low until evenly combined. You can do this in a bowl and use your hands as well.
- Add the melted butter and mix on low until the mixture starts to come together and forms small ball clusters.
- Spread the chocolate crumbs on the bottom of the cake pan. Using the back of a spoon or your finger tips, press the crumbs together to form a crust. Bake for 10-12 minutes. The crust should become hard and resemble a hard cookie.
For the Cookie Dough
- Preheat your oven to 165 degrees F, line a sheet pan with parchment paper and evenly spread the flour across the sheet pan. Bake for 7-10 minutes to kill any bacteria. Let it cool and set aside.
- With a rubber spatula, mix the butter and sugars until light and fluffy, about 3 minutes. (Don't incorporate too much air. That will make your cheesecake crack)
- Add the vanilla extract and mix until combined.
- Add in the (baked cooled) flour and salt, mix until the dry ingredients are incorporated.
- Fold in the mini chocolate chips.
- Set aside ½ of the dough for in between the cheesecake and the crust. Use the remaining cookie dough to place on top of the cheesecake.
- place the rest of the cookie dough in plastic wrap inside an 8 inch cake pan and evenly spread to it the edges of the cake pan. Set aside.
For The Cheesecake Filling:
- Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
- In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
- While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
- With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
- With a rubber spatula, gently fold in a pinch of salt and the mini chocolate chips. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter. Set aside.
- Carefully press the first half of the cookie dough onto the bottom of the cookie crust. Evenly spread it to the edges and the make sure the surface is flat!
- Carefully pour the cheesecake batter onto the cookie dough. With the back of the spoon, evenly spread the cheesecake across the top.(optional: line the bottom of the spring form pan with tinfoil to prevent water from entering the pan.) Place the cheesecake in the prepped water bath.
- Bake in the oven for 40-43 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don't want any browning on the top.
- Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!
Assembly
- Once the cake has set, it's time to assemble.
- Start by whipping the whip cream and the sugar until it forms stiff peak.
- Take the second half of the cookie dough disc and place it on top of the cheesecake. Add tiny dollops of piped whipped cream to the top, and sprinkle with extra chocolate chips
Anonymous says
Thank you for sharing this recipe