Description
This Irresistible Cookie Dough Cheesecake combines the rich, creamy texture of classic cheesecake with the fun, nostalgic flavor of cookie dough. Topped with whipped cream, chocolate chips, and chunks of cookie, this dessert is sure to impress your guests with both its look and taste.
Ingredients
Scale
Cheesecake Base and Filling
- 1 log Cookie Dough (450 g, divided)
- 3 blocks Cream Cheese (750 g, softened)
- 1 cup Caster Sugar (210 g)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/4 cup Heavy Cream (60 ml)
- 3 large Eggs
- 3/4 cup Mini Chocolate Chips (150 g, divided)
- 1 tsp Vanilla Bean Paste
Whipped Cream Topping
- 1 1/2 cups Heavy Cream (375 ml, for whipped cream)
- Vanilla Extract (optional for topping)
Decorations
- 4 pieces Chocolate Chip Cookies (halved for decoration)
- 5 pieces Chocolate Chip Cookies (chopped for decoration)
Instructions
- Prepare the Cookie Dough Base: Divide the cookie dough log into portions as needed and press a portion firmly into the bottom of a springform pan to form an even base layer. Chill this base in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add caster sugar and beat until light. Mix in vanilla extract, vanilla bean paste, and salt until fully combined. Add eggs one at a time, beating well after each addition. Stir in 1/4 cup heavy cream and fold in half of the mini chocolate chips for texture.
- Combine Dough Pieces: Chop some reserved cookie dough into small chunks and gently fold into the cheesecake mixture to distribute bits of cookie dough throughout.
- Assemble and Bake: Pour the cheesecake filling over the chilled cookie dough base and smooth the top. Bake in a preheated oven at 325°F (163°C) for approximately 120 minutes or until the edges are set and the center is slightly jiggly. After baking, turn the oven off and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, then transfer to the refrigerator to chill for at least 4 hours or overnight.
- Prepare Whipped Cream: Whip the remaining 1 1/2 cups heavy cream with optional vanilla extract using a hand or stand mixer until stiff peaks form. Keep chilled until ready to decorate.
- Decorate the Cheesecake: Once fully chilled and set, spread or pipe the whipped cream over the cheesecake surface. Garnish generously with halved and chopped chocolate chip cookies and the remaining mini chocolate chips to create an appealing and decadent topping.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 12 equal pieces, and serve chilled. Enjoy the perfect balance of creamy cheesecake and cookie dough bites!
Notes
- Ensure cream cheese is at room temperature before mixing to avoid lumps.
- Chilling the base before pouring filling helps maintain distinct layers.
- Gradual cooling in the oven avoids cracks in the cheesecake surface.
- Use high-quality chocolate chips for best flavor.
- For easier slicing, dip your knife in hot water and wipe between cuts.
