Let Me Tell You About Cookie Dough Cheesecake
You know those recipes that just somehow pop up at every family birthday, holiday, random Wednesday? For me, that’s this Cookie Dough Cheesecake. First time I ever tried to make it, I was probably 15, and I forgot to put the sugar in. Massive facepalm, but everyone politely ate it anyway (my brother still brings that up, thanks Mike). These days, it’s become my go-to when people ask for something that’s just a bit extra—mostly because who doesn’t love sneaking a chunk of cookie dough along with their creamy cheesecake? Oh, and it smells amazing, which almost makes up for how many times I have to stop myself from eating the batter straight from the bowl. Not that I always succeed; sometimes you just need a taste test, right? Anyway, if you’re looking for a dessert that makes people do that happy hum after one bite, this one’s gold.
Why You’ll Love This (No, Really!)
I make this when someone’s had a rough week or honestly, when I just need a bit of extra cheer (rainy days = perfect excuse). My family basically demolishes it as soon as it’s cool enough to slice, and even my fussiest cousin came back for seconds. The thing is—it’s ridiculously indulgent, but silly easy, even with layering both cookie dough and cheesecake together. I used to dread dessert recipes with a million steps, but this one? You can’t really mess it up (except for that sugar incident, I suppose). Plus, it’s a lifesaver when you’ve got odds-and-ends chocolate chips to use up—though I’ve thrown in chopped pretzels once and, huh, not bad at all. Plus, if you have kids around, let them toss chunks of dough in. They love it. (And okay, this is where I confess: sometimes the cookie dough falls apart, but who’s judging?)
Here’s What You’ll Need
- 2 cups crushed graham crackers (I’ll sneak in a few Digestives sometimes if we’ve got ‘em)
- 100g unsalted butter, melted (my grandmother always insisted on Lurpak, but, I mean, any butter works…)
- 225g light brown sugar (white sugar will do in a pinch, but you lose a bit of depth)
- 250g cream cheese (the full-fat stuff is way creamier, I promise!)
- 200ml heavy cream (or double cream—whichever is hiding in the back of the fridge)
- 2 large eggs
- 1/2 cup chocolate chips (dark, milk, or whatever you’ve got lying about)
- 1 tsp vanilla extract (sometimes I swap for maple, just for a Canadian twist)
- A pinch of salt
- For the cookie dough bits:
- 60g butter, softened
- 50g brown sugar, packed
- 2 tbsp milk (I use oat milk sometimes—no one’s noticed)
- 90g flour (toast it in the oven for 5 min at 180°C just to be safe)
- 1/3 cup chocolate chips (again, up to you)
How I Make Cookie Dough Cheesecake (Loose Guidance Ahead)
- Make the crust: Mix the crushed graham crackers (or Digestives!) with melted butter and a pinch of salt. It should look like wet sand. Press it firmly (not too firmly, or it’ll become a brick—I speak from experience!) into the bottom of a 9-inch springform tin. Pop it in the fridge while you do the rest.
- Prep the cookie dough: Cream softened butter and brown sugar together… I use a whisk or just a good old fork if I can’t find the electric beater. Add milk, then slowly work in your toasted flour. Chuck in the chocolate chips and stir. It’ll be thick. Pinch off marble-sized blobs and freeze them for 10-15 minutes. Don’t worry if they’re not perfect balls; I actually think the lumpy ones taste better.
- Mix the cheesecake: In a roomy bowl, beat the cream cheese until smooth. Then add sugar and vanilla, mixing just enough—don’t go wild or you’ll get too much air (I overbeat it once, still tasted fine though). Whisk in eggs, one by one. Pour in the cream and beat just ‘til combined. I’ll be honest, this is where I always steal a little spoonful to “check for quality.”
- Assemble: Pour half the cheesecake batter onto your chilled crust. Toss in half the frozen cookie dough bites. Cover with the rest of the cheesecake mixture, then scatter over the remaining cookie dough pieces and some extra chocolate chips if you’re feeling generous.
- Bake: Into a 160°C oven (that’s about 320°F) for 45-50 minutes. It should still have a tiny wobble in the middle when you give it a shimmy. If it looks a bit puffy or cracked—that’s honestly fine, it all settles in the fridge.
- Cool and chill: Let it cool to room temp, then cover and whack it in the fridge for at least 4 hours, but overnight is proper best. I know, I know, but it really does taste better the next day.
Bits I’ve Figured Out (AKA My Notes for You)
- If you skip toasting the flour for the cookie dough, it tastes a bit raw—just five mins in the oven and it’s so much nicer. Actually, I find it works better if you let it cool completely before mixing.
- I used to grease the pan every time, but with enough butter in the crust, it never sticks for me. Your mileage may vary though!
- If your cheesecake cracks, just cover it with whipped cream and more cookie dough. Bam, problem solved.
Variations I’ve Dabbled With (And a Misfire or Two)
- Salted caramel sauce swirled over the top? Absolute WIN. Here’s my go-to caramel recipe if you want to try it.
- I once used peanut butter chips instead of chocolate chips and, wow, would do again.
- Attempted to add chopped hazelnuts in the crust—ended up weird and gritty. Wouldn’t recommend unless you love a bit of crunch that’s sort of-odd, honestly.
About the Gear (And If You Don’t Have It)
You really want a springform pan for this; getting it out is a right faff otherwise. But once I made it in a regular round tin—the crust crumbled but folks just called it Cheesecake Crumble, so, silver linings! If you don’t have an electric mixer, it’s a bit of a workout, but just use a big spoon and some elbow grease. Also, if you’re low on bowls, I’ve prepped the crust, cheesecake mix, and cookie dough all in the same bowl (rinsed in-between), and it was perfectly fine!
Storing Your Creation (In Theory…)
Cover it and keep in the fridge for up to four days, but it never, ever makes it more than 24 hours in our place. Once I tried freezing extra slices—actually, they tasted pretty decent thawed, but the cookie dough got a bit weirdly chewy. Up to you if you want to gamble with leftovers.
How I Like to Serve It (And a Family Quirk)
We cut big slices and eat it straight up, but my mum sometimes plops a scoop of vanilla ice cream on top. And my little nephew eats around the cookie dough bits first, then shoves them all in at once (he’s a character, that one). If you want to get a bit fancy, drizzle over a little melted chocolate or homemade whipped cream—not needed, but feels extra special.
Stuff I’ve Learned the Hard Way (AKA Pro Tips)
- I once tried to skip the chill time—big mistake; the cheesecake just oozed everywhere and looked a right mess. So don’t rush it. Seriously, patience is actually a virtue here.
- Don’t overmix the eggs. The batter is runnier than you’d expect already; overdoing the mixing just makes it bake unevenly.
- If you see the top browning too fast, loosely lay a sheet of foil on top halfway through.
Real FAQ: You’ve Actually Asked Me These
- Can I make it gluten-free? Yep, swap in your favourite GF biscuits and flour for the cookie dough. Works a treat.
- Help, my cheesecake cracked! Happened to me loads; it’ll still taste brilliant. Just slap on extra toppings or pretend it’s meant to be rustic.
- Can I use store-bought cookie dough? Sure can. Done it myself in a pinch when I can’t be bothered rolling little balls (shh, don’t tell the purists).
- Why do you toast the flour? Honestly, food safety thing, plus it tastes less floury. Worth the tiny extra effort—promise.
- How do I know it’s done? The middle will wobble slightly if you give the tin a gentle nudge. Don’t wait for it to look solid or it’ll go rubbery (ask me how I know…)
All right, I think that covers it! If you want more wild baking adventures or tips where I occasionally admit defeat, I love Serious Eats. Good luck, and tell me if anything hilarious goes wrong—I’m always down for a kitchen disaster story.
Ingredients
- 1 1/2 cups cookie crumbs (chocolate chip or Oreo)
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chip cookie dough (homemade or store-bought), cut into small chunks
- 1/2 cup mini chocolate chips
Instructions
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1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
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2In a medium bowl, combine the cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
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3In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
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4Pour half of the cheesecake batter onto the crust. Scatter half of the cookie dough chunks over the batter. Add remaining batter, then top with the rest of the cookie dough chunks and mini chocolate chips.
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5Bake for 70 minutes, or until the center is just set and the top is lightly golden. Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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