Cookie Dough Cheesecake Recipe

Tip: This decadent Cookie Dough Cheesecake is a perfect dessert for any special occasion or when you’re in the mood for something indulgent. The combination of a rich chocolate chip cookie crust, creamy edible cookie dough, and smooth, velvety cheesecake filling creates a truly unforgettable treat. It's ideal for a celebration or a family gathering, where it’s sure to be the star of the dessert table!

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Ingredients:

• For the Cookie Crust:

  • 1 1/2 cups chocolate chip cookies, crushed (about 15-18 cookies)

  • 1/4 cup unsalted butter, melted

  • 2 tbsp granulated sugar

• For the Edible Cookie Dough:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar, packed

  • 2 tbsp granulated sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour (heat-treated for safety)

  • 1/2 cup mini chocolate chips

• For the Cheesecake Filling:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 2 large eggs

  • 1/4 cup sour cream

  • 1/4 cup heavy cream

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Instructions:

1. Prepare the cookie crust:
   Preheat your oven to 350°F (175°C). In a food processor, pulse the chocolate chip cookies until they turn into fine crumbs. In a medium bowl, combine the crushed cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan (8-inch or 9-inch) to form an even crust. Bake for 10-12 minutes, or until the crust is golden brown. Once baked, remove from the oven and let it cool completely while you prepare the cookie dough and cheesecake layers.

2. Make the edible cookie dough:
   In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the milk and vanilla extract, and beat again until smooth. Gradually add the flour, mixing until fully incorporated. Stir in the mini chocolate chips. Set aside the cookie dough to be used later.

3. Prepare the cheesecake filling:
   In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until incorporated. Add the eggs, one at a time, mixing well after each addition. Gradually mix in the sour cream and heavy cream until the cheesecake mixture is smooth and well combined.

4. Assemble the cheesecake:
   Pour half of the cheesecake filling onto the cooled cookie crust. Add spoonfuls of the edible cookie dough over the cheesecake layer, spreading it out gently. Pour the remaining cheesecake filling on top of the cookie dough layer, smoothing it with a spatula.

5. Bake the cheesecake:
   Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

6. Serve:
   Once the cheesecake has chilled and set, remove it from the springform pan. You can garnish the top with extra mini chocolate chips, a drizzle of caramel sauce, or additional edible cookie dough for extra indulgence. Slice and serve chilled.

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Calories per Serving:
Each slice of this indulgent Cookie Dough Cheesecake contains approximately 450-500 calories, depending on the size of the slice and the ingredients used. This dessert is rich and decadent, so it’s best enjoyed in moderation.

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Energy-efficient tip:
To save energy, use a stand mixer or hand mixer to beat the cheesecake filling, as this is faster and more energy-efficient than mixing by hand. Additionally, you can bake the cheesecake at a lower temperature (325°F) to prevent it from over-baking, reducing energy consumption.

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Who can benefit:
This cheesecake is perfect for anyone who loves indulgent, sweet desserts. The rich combination of chocolate chip cookies, cookie dough, and cheesecake provides a variety of textures and flavors, making it a delightful treat for special occasions or a comforting indulgence at home.

Who should avoid:
Those with gluten sensitivities or celiac disease should avoid this recipe due to the all-purpose flour and cookies. People with dairy allergies should substitute the dairy ingredients with non-dairy alternatives. This cheesecake is also high in sugar and calories, so those following a low-sugar or low-calorie diet may want to skip this rich dessert.