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–+ servings
cookie dough cheesecake

Discover the magic of cookie dough cheesecake a dreamy blend of creamy cheesecake and sweet cookie dough chunks that wow every crowd
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 6 hours
Total Time: 7 hours 45 minutes
Servings: 8 personnes
Calories: 380kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1.5 cups chocolate sandwich cookies, crushed
  • 0.5 cup butter, melted
  • 1 cup heat-treated all-purpose flour
  • 0.5 cup brown sugar for cookie dough
  • 0.5 cup butter, softened for cookie dough
  • 1 tsp vanilla extract for cookie dough
  • 1 cup mini chocolate chips for cookie dough

Instructions

  • Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes.
  • In a bowl, mix softened butter and brown sugar until creamy to make the cookie dough.
  • Add heat-treated flour and vanilla to the cookie dough, then fold in mini chocolate chips.
  • Roll cookie dough into small balls and freeze for 30 minutes.
  • Crush chocolate sandwich cookies and mix with melted butter; press mixture into the bottom of a springform pan to form the crust.
  • Bake the crust at 325°F for 10 minutes and let it cool completely.
  • Beat softened cream cheese and sugar in a bowl until smooth.
  • Add each egg one at a time, mixing just until combined after each addition.
  • Stir in vanilla extract and sour cream until fully combined.
  • Pour half of the cheesecake batter over the cooled crust, and add some frozen cookie dough balls.
  • Pour the remaining batter on top, adding more cookie dough pieces on the surface.
  • Wrap the outside of the springform pan in aluminum foil and place in a water bath.
  • Bake at 325°F for about 1 hour and 15 minutes until the center jiggles slightly.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.
  • Refrigerate for at least 6 hours, preferably overnight, before serving.

Nutrition

Calories: 380kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 120mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Calcium: 6mg | Iron: 8mg
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