Cookie Dough Cheesecake

My cookie dough cheesecake features a rich and creamy base studded with decadent cookie dough pieces. If you like sneaking bites of cookie dough, you are going to go crazy over this cheesecake.

I adore cookie dough. In the past, I’ve used it as frosting in this cake, and as a filling in these candies. However, this cookie dough cheesecake might be my favorite yet.

It starts with an easy graham cracker crust and a rich cheesecake.  This is swirled with real cookie dough pieces, and then the whole thing is covered in chocolate ganache. And I threw some more cookie dough on top (you know just for good measure). Rumor has it even Cookie Monster himself is a fan!

Serve For

• Birthdays: Perfect for the cookie dough lover!
• Sunday Supper Dessert
• Valentine’s Day or your Anniversary
• Potlucks: Always fast to disappear!

Why You’ll Love This Cheesecake

• Tons of cookie dough: Cooking dough inside and on the top ensures you get some in every bite.
• Ganache Topping: Not only does it taste delicious, but it can cover any minor cracks that may occur.
• Creamy baked cheesecake: Baked cheesecake holds it shape better.

Ingredient Notes and Shopping Suggestions

• Cream Cheese: Use full fat softened cream cheese. For the best results soften at room temperature for around 30-60  minutes or chop into small pieces to soften faster if you don’t have that amount of time.
• Chocolate Chips: Because the cheesecake is so rich, I suggest semi-sweet chocolate chips. Dark chocolate would also be lovely.
• Graham Cracker Crust: Avoid premade crusts as you’re filling will likely not all fit.
• Flour: If you’re worried about eating raw flour I suggest toasting it first. You can also buy cookie dough that is made with heat-treated flour by popular brands such as Nestle.

How to Make Cookie Dough Cheesecake

1. Make the Cookie Dough: Cream butter and sugar. Stir in vanilla and salt. Stir in flour and fold in chocolate chips.
2. Make the Crust: Combine butter and graham crackers. Press into pan.
3. Make the Filling: Combine cream cheese and sugar. Stir in eggs, vanilla and cream. Fold in cookie dough.
4. Bake: Bake for 60-75 minutes.
5. Garnish: Top with chocolate ganache, whipped cream, and more cookie dough.

Leftovers

• Storage: Store in the fridge for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before enjoying again.

Tips

1. Use room temperature ingredients: This is important for all baking, but especially for cheesecake. It helps everything combine and prevents lumps.
2. Prevent Sticking: Cut a round sheet of parchment paper and grease the edges of your pan with nonstick spray to make sure it doesn’t get stuck in the pan.
3. Prevent Cracks
   1. Don’t overmix: This can incorporate too much air into the batter.
   2. Avoid sudden temperature changes: Avoid opening the oven during the baking process. To cool I also shut the oven off and cool it  in there for 30-60 minutes.
   3. Avoid testing for doneness using a toothpick or baking skewer.
4. Doneness: Bake cheesecake until it is just set. It is okay if the center is still a little jiggly. Don’t overbake.
5. Slicing: Dip your knife in hot water for perfect slices every time.

Try These Cheesecakes Next

No Bake Oreo Cheesecake

Banana Pudding Cheesecake

Snickers Cheesecake

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Cookie Dough Cheesecake

Creamy cheesecake studded with decadent cookie dough pieces. If you like sneaking bites of cookie dough, you are going to go crazy oven this cheesecake.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 Slices

Calories: 958kcal

Author: Krystle Smith

Ingredients

For the Cookie Dough

• ▢ ½  Cup  Butter
• ▢ ⅓  Cup  White Sugar
• ▢ ⅓  Cup  Brown Sugar
• ▢ 1½  Teaspoon  Vanilla Extract
• ▢ 1  Cup  +2 Tablespoons Flour
• ▢ Pinch of Salt
• ▢ 1  Cup  Semi Sweet Chocolate Chips

For the Crust

• ▢ 1⅓  Cups  Graham Cracker Crumbs About 10 whole graham crackers
• ▢ 3  Tablespoons White Sugar
• ▢ ⅓  Cup  Butter Melted

For the Cheesecake

• ▢ 16 Ounces Cream Cheese
• ▢ ⅔  Cup  White Sugar
• ▢ 2  Eggs
• ▢ 2  Teaspoons  Vanilla Extract
• ▢ ½  Cup Heavy Whipping Cream

For the Ganache

• ▢ ⅓  Cup  Heavy Whipping Cream
• ▢ 1⅓  Cups  Semi Sweet Chocolate Chips

For the Whipped Cream

• ▢ 1  Cup  Heavy Whipping Cream
• ▢ 3  Tablespoons Powdered Sugar 
• ▢ 1  Teaspoon Vanilla Extract

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Instructions

For the Cookie Dough

• Cream butter, white sugar, and brown sugar until light and fluffy.  Stir in salt ,and vanilla extract.
• Stir in flour until well combined. Then fold in chocolate chips.
• Chill dough for 1-2 hours.
• Once chilled, break into bite sized nuggets.
• For The Cookie Dough Cheesecake Crust
• 1. In a small bowl, stir graham cracker crumbs, sugar, and melted butter together.
• 2. Press into a parchment lined 9 inch spring form pan.
• For the Cookie Dough Cheesecake
•  Preheat oven to 300 degrees F.
• Beat cream cheese and sugar together until smooth.
• Add the eggs, one at a time. Then add vanilla, and heavy whipping cream.
• Fold in ¾ of your cookie dough nuggets.
• Pour cheesecake filling over prepared crust. Bake for 60-75 minutes.
• Cool completely.
• For the Chocolate Ganache
• In a small saucepan heat the heavy whipping cream.
• Remove from heat ,and pour over the chocolate chips. Let stand 3-5 minutes.
• Stir until smooth.
• Pour evenly over the cheesecake. Refrigerate until set.
• For The Whipped Cream Topping
• Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop onto cheesecake.
• Top with reserved cookie dough pieces.

Notes

Ingredient Notes and Shopping Suggestions

• Cream Cheese: Use full-fat softened cream cheese. For the best results soften at room temperature for around 30-60  minutes or chop into small pieces to soften faster if you don't have that amount of time. 
• Chocolate Chips: Because the cheesecake is so rich, I suggest semi-sweet chocolate chips. Dark chocolate would also be lovely.
• Graham Cracker Crust: Avoid premade crusts as you're filling will likely not all fit. 
• Flour: If you're worried about eating raw flour I suggest toasting it first. You can also buy cookie dough that is made with heat-treated flour by popular brands such as Nestle. 

Tips

1. Use room temperature ingredients: This is important for all baking, but especially for cheesecake. It helps everything combine and prevents lumps.
2. Prevent Sticking: Cut a round sheet of parchment paper and grease the edges of your pan with nonstick spray to make sure it doesn't get stuck in the pan.
3. Prevent Cracks
   1. Don't overmix: This can incorporate too much air into the batter. 
   2. Avoid sudden temperature changes: Avoid opening the oven during the baking process. To cool I also shut the oven off and cool it  in there for 30-60 minutes.
   3. Avoid testing for doneness using a toothpick or baking skewer. 
4. Doneness: Bake cheesecake until it is just set. It is okay if the center is still a little jiggly. Don't overbake.
5. Slicing: Dip your knife in hot water for perfect slices every time. 

Nutrition

Calories: 958kcal | Carbohydrates: 93g | Protein: 11g | Fat: 61g | Saturated Fat: 35g | Cholesterol: 157mg | Sodium: 443mg | Potassium: 427mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1513IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

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