Introduction
Few desserts are as satisfying as a creamy cheesecake, but when you add edible cookie dough into the mix, you elevate it into an unforgettable treat. This Cookie Dough Cheesecake combines the rich texture of cheesecake with the classic flavor of chocolate chip cookie dough, making it the ultimate indulgence for dessert lovers. Whether you’re hosting a party or simply craving something decadent, this cheesecake is sure to be a crowd-pleaser. Follow along with our comprehensive recipe for a dessert that is guaranteed to impress.
The History of Cheesecake and Cookie Dough
The roots of cheesecake trace back to ancient Greece, where it was served to athletes in the first Olympic Games. Over the centuries, cheesecake has evolved into many forms, becoming a dessert staple in cultures worldwide. Meanwhile, edible cookie dough has more recently gained popularity as a nostalgic treat, loved for its irresistible sweetness and texture. Combining these two desserts into one is a modern twist that brings together the best of both worlds.
Ingredients
For the Cookie Crust:
- 1 ½ cups of graham cracker crumbs
- 1/3 cup of granulated sugar
- ½ cup of melted butter
For the Cheesecake Filling:
- 24 oz (3 packages) of cream cheese (softened)
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
- 3 large eggs
For the Edible Cookie Dough:
- ½ cup of unsalted butter (softened)
- ½ cup of light brown sugar
- ¼ cup of granulated sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
- 1 ½ cups of heat-treated flour
- 1 cup of mini chocolate chips
For the Chocolate Ganache:
- 1 cup of semi-sweet chocolate chips
- ½ cup of heavy cream
Instructions
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, or until golden. Let the crust cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until well combined. Mix in the sour cream and vanilla extract, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on low speed just until combined after each addition. Be careful not to overmix, as this can lead to cracks in your cheesecake.
Step 3: Prepare the Edible Cookie Dough
In a separate bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the vanilla extract and milk, continuing to mix until smooth. Gradually add the heat-treated flour, mixing until a dough forms. Fold in the mini chocolate chips. Form small balls of cookie dough and set them aside.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake filling over the prepared crust. Drop the cookie dough balls evenly into the batter, reserving a few for the top. Pour the remaining cheesecake filling over the dough balls, smoothing out the top. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for about 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.
Step 5: Prepare the Chocolate Ganache
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let the mixture sit for about a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Step 6: Garnish and Serve
Once the ganache is set, sprinkle the remaining cookie dough balls on top of the cheesecake. You can also add a few extra mini chocolate chips for an extra touch. Slice and serve this luscious cheesecake, and prepare to be amazed by the perfect combination of creamy cheesecake and sweet, chewy cookie dough.
Tips for Success
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to achieve a smooth, lump-free cheesecake filling.
- Avoid Overmixing: Overmixing the batter can cause cracks in the cheesecake, so mix just until the ingredients are combined.
- Chilling Time: Letting the cheesecake chill overnight will give you the best results, allowing the flavors to develop and the texture to set perfectly.
Storage Instructions
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe bag. When ready to enjoy, thaw the slices in the refrigerator overnight.
Conclusion
This Cookie Dough Cheesecake is the perfect combination of two classic desserts. With a buttery graham cracker crust, smooth cheesecake filling, and chunks of cookie dough throughout, this dessert is a true crowd-pleaser. Topped with a silky chocolate ganache, every bite is rich, indulgent, and unforgettable. Whether for a special celebration or a weekend treat, this cheesecake is sure to impress and satisfy your sweet tooth.