Welcome to the ultimate indulgence where two beloved desserts collide: creamy cheesecake and classic chocolate chip cookies. This Cookie Dough Cheesecake is the show-stopping dessert you’ve been dreaming of. We’ve developed a foolproof recipe that guarantees a rich, velvety cheesecake base, a buttery graham cracker crust, and generous chunks of perfectly safe-to-eat, eggless cookie dough. Forget worrying about cracks or a grainy texture; this guide will walk you through every step to achieve perfection.
This recipe is designed for the enthusiastic home cook who loves to create memorable treats for friends and family. It’s more than just a dessert; it’s an experience. Let’s bake something incredible together.
Why You’ll Fall in Love With This Recipe
- Perfectly Creamy Texture: We use a simple water bath technique that results in a luscious, crack-free cheesecake every single time.
- Safe-to-Eat Cookie Dough: The eggless cookie dough is completely safe to eat and packed with mini chocolate chips for the perfect flavor burst.
- Crowd-Pleasing Favorite: This dessert is a guaranteed hit for birthdays, holidays, or any special occasion. It combines two of the most popular desserts into one epic treat.
- Detailed, Easy Steps: From the crust to the final chill, our instructions are clear, concise, and designed for your success.
Key Ingredients for Cookie Dough Cheesecake
Making a stunning cheesecake from scratch requires high-quality ingredients. Here’s what you’ll need to gather.
For the Graham Cracker Crust:
- Graham Cracker Crumbs: The classic foundation for any great cheesecake.
- Unsalted Butter: Binds the crumbs together and adds rich flavor.
- Granulated Sugar: Adds a touch of sweetness to balance the crust.
For the Eggless Cookie Dough:
- All-Purpose Flour: Make sure to heat-treat it to kill any bacteria, making it perfectly safe.
- Unsalted Butter: Softened to room temperature for a smooth dough.
- Brown & Granulated Sugar: The combination creates that classic cookie dough taste.
- Vanilla Extract: A must-have for authentic flavor.
- Salt: Balances the sweetness.
- Mini Chocolate Chips: These disperse perfectly throughout the cheesecake.
For the Cheesecake Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature. This is non-negotiable for a creamy texture.
- Granulated Sugar: For sweetness and a smooth consistency.
- Sour Cream: Adds a slight tang and incredible creaminess.
- Large Eggs: Provides structure. Make sure they are at room temperature.
- Vanilla Extract: Enhances the other flavors.
How to Make The Best Cookie Dough Cheesecake
Follow these five simple steps to create a dessert that looks like it came straight from a bakery.
Step 1: Prepare the Graham Cracker Crust
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set it aside to cool completely.
Step 2: Create the Edible Cookie Dough
To make the cookie dough safe to eat, start by heat-treating the flour. Spread the flour on a baking sheet and bake for 5 minutes at 350°F (175°C). Let it cool completely. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract and salt. Gradually add the cooled flour, mixing until just combined. Finally, fold in the mini chocolate chips. Roll the dough into small, bite-sized balls and place them in the freezer to firm up while you make the filling.
Step 3: Mix the Creamy Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, with no lumps. Scrape down the sides of the bowl. Slowly add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla, mixing on low speed. Finally, add the eggs one at a time, mixing on low speed until *just* incorporated after each addition. Do not overmix!
Step 4: Assemble and Bake
Pour half of the cheesecake filling over your cooled crust. Gently press about half of the chilled cookie dough balls into the filling. Pour the remaining cheesecake filling on top, spreading it evenly. Dot the top with the rest of the cookie dough balls. Now, prepare the water bath. Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil. Place it in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 65-75 minutes. The edges should be set, but the center should have a slight jiggle.
Step 5: Chill and Serve
Turn off the oven and let the cheesecake cool in the oven with the door cracked for one hour. This helps prevent cracks. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once at room temperature, cover it with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but preferably overnight. This is the hardest part, but it’s essential for the perfect texture! When ready to serve, run a thin knife around the edge before releasing the springform ring.
Expert Tips for a Flawless Cheesecake
- Room Temperature Ingredients are Key: For a lump-free, silky-smooth filling, ensure your cream cheese, sour cream, and eggs are all at room temperature.
- Don’t Skip the Water Bath: A water bath (or bain-marie) creates a steamy, humid environment in your oven, which is crucial for baking the cheesecake gently and preventing cracks.
- Avoid Overmixing: Overmixing the filling after adding the eggs incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Chill Patiently: The long chilling time allows the cheesecake to set properly, ensuring clean slices and the best possible flavor and texture.
Explore More Decadent Desserts
If you loved creating this masterpiece, you’ll surely enjoy some of our other popular recipes. For a classic with a twist, try this amazing Pecan Pie Cheesecake. If you’re a true cookie fanatic, don’t miss our famous Bakery-Style Chocolate Chip Cookies. And for another irresistible and simple dessert, our No-Bake Chocolate Eclair Cake is always a winner.
Frequently Asked Questions
We don’t recommend using store-bought cookie dough, as it contains leavening agents that will cause it to puff up and spread while baking, altering the cheesecake’s texture. Most importantly, it contains raw eggs and is not safe to consume without being fully cooked.
We highly recommend it. A water bath (bain-marie) is the best way to ensure your cheesecake bakes gently and evenly, which results in a creamy texture and helps prevent cracks. It’s an extra step that is well worth the effort for a perfect result.
The three most important tricks are using a water bath to create a humid oven, ensuring all your cold ingredients (cream cheese, eggs, sour cream) are at room temperature, and not overmixing the batter after adding the eggs. Also, let it cool slowly in the oven with the door cracked for one hour before moving it to the counter.
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. You can also freeze it for up to 3 months. To freeze, place the entire cheesecake or individual slices on a baking sheet until firm, then wrap tightly in plastic wrap and foil.
Yes, it is completely safe. The cookie dough is made without eggs, and we include a quick and easy step to heat-treat the raw flour in the oven, which eliminates any potential bacteria.
The Best Cookie Dough Cheesecake Recipe
Cookie Dough Cheesecake: The Ultimate Foolproof Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool.
- Heat-treat the flour by baking it on a sheet for 5 minutes at 350°F (175°C). Let it cool completely.
- In a bowl, cream together softened butter and both sugars until fluffy. Stir in vanilla and salt. Add the cooled flour and mix until combined.
- Fold in the mini chocolate chips. Roll into bite-sized balls and place in the freezer.
- Using a stand mixer, beat the softened cream cheese until completely smooth. Add sugar and beat until combined. Mix in sour cream and vanilla on low.
- Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
- Pour half of the filling over the cooled crust. Add half of the cookie dough balls. Top with the remaining filling and cookie dough balls.
- Wrap the pan in two layers of foil and place it in a large roasting pan. Create a water bath by pouring hot water halfway up the sides of the pan.
- Bake for 65-75 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Remove from the water bath and cool completely at room temperature. Then, chill in the refrigerator for at least 6 hours or overnight before serving.
Notes
Ensure all refrigerated ingredients are at room temperature before you begin.
Do not open the oven door while baking, as this can cause temperature fluctuations and lead to cracks.
Share Your Masterpiece!
We are so excited for you to try this Cookie Dough Cheesecake recipe! It’s a true labor of love that is worth every second. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful creation on Pinterest!
