This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. The entire cheesecake is baked inside a graham cracker chocolate chip crust and is topped with whipped cream, chocolate chips, and even more cookie dough!
How to make a cookie dough cheesecake
One of the major inspirations for this cookie dough cheesecake recipe is my cookie dough cake. Globs of cookie dough are baked inside layers of vanilla cake and the entire thing is smothered in cookie dough frosting. It’s kind of insane but in the best way.
So when it came to applying the same idea to a cheesecake, texture is something I really focused on. Any good cheesecake is super soft and creamy, so I had to think about how that would best work with a chilled firm cookie dough.
Also thinking about the eating experience, I wanted to ensure that a fork could easily dig through the layers without any clunkiness.
In the end, I landed on the BEST cookie dough cheesecake that is baked with a thick layer of cookie dough along the bottom of the cheesecake. With the cookie dough between the batter and the crust, this ensures each bite is met with the same exact amount of batter the dough. It also makes this cheesecake easy to slice as the knife first glides through the soft cheesecake and then to the more firm dough and crust.
That’s not to say the cookie dough is hard as a rock, but it’s naturally more firm than soft cheesecake especially once the cheesecake has chilled. And to ensure the cookie dough isn’t TOO firm, I also have a fix for that!
Cookie dough for cookie dough cheesecake
You might be thinking…if cookie dough is baked then doesn’t that make it a cookie?
Fortunately for us, the cookie dough in this recipe is at the very bottom of a mound of cheesecake. Since cheesecake is baked low and slow, the dough itself doesn’t react the same way it would if it were baked on its own. Instead, the dough stays nice and…well…doughy!
As for the texture mentioned in the previous section, this cookie dough is also much more soft and buttery than an actual cookie dough meant to make cookies.
This softness is intentional as the excess butter keeps the dough nice and soft even after it is baked and chilled.
As for consuming the cookie dough, it’s completely safe BUT the cookie dough decorations on top are not exposed to any heat so they require an extra step.
Since the decorations come from the same batch as the baked cookie dough, the entire dough is made using heat-treated flour. This is done so simply by microwaving the flour for about 90 seconds. This heat will kill any potential bacteria as flour, not eggs, is actually the main reason why we are always warned NOT to eat raw cookie dough.
Tips for baking a perfect chocolate chip cookie dough cheesecake
Cheesecake can definitely be tricky so I have an entire post dedicated to all of my tip and tricks for baking perfect cheesecake.
I highly recommend reading it through as there as I packed it FULL with tons of helpful cheesecake baking info, but to summarize the most important tips:
- Parchment Paper – Before adding the crust, line the edges of a springform pan with parchment paper. As cheesecake cools, it shrinks. If it is stuck to the sides of the pan, that tension will cause a crack in the center. So a wall of parchment paper is just extra insurance.
- The Cream Cheese – If you can, always try to use Philadelphia Full Fat Cream Cheese. It provides the BEST flavor and texture. And this is not sponsored, it’s just the only cream cheese I’ll ever use.
- Room Temperature Ingredients – Before you start ANYTHING, make sure all of your refrigerated ingredients are at room temperature, especially the cream cheese. This prevents lumps and over mixing.
- Low and Slow – Always keep your mixer on LOW speed, whether you’re using a hand or a stand mixer (although stand is preferred). This means the mixing process will take a little bit longer, but it also ensures your cheesecake turns out smooth and crack-free.
- Easy Water Bath – Place a roast pan on the bottom rack of your oven and start a pot of boiling water on the stove top. When you’re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.
- Jiggle Test – To make sure your cheesecake is done, crack open the door and nudge the pan. If the center wobbles like a bowl of milk, it’s not done. If it jiggles like jello, it’s ready.
- Gradual Cooling – When the cheescake is done, the oven is turned off and cracked open to allow the cheesecake to slowly come back to room temperature. This provides the perfect texture and stops any cracks from forming.
Cookie Dough Cheesecake FAQs
Yes I think that would work fine! Sub in gluten free graham crackers and gluten free baking flour.
I do! It’s quick, easy, and just as delicious. Click here for my vegan cookie dough cheesecake bars.
After the initial overnight chill, cover the pan or store the cheesecake in an air tight container. It will then keep in the refrigerator for about a week. If you are not using the dry milk powder in the whipped cream, only add the whipped cream when you’re about the serve.
This is used as a stabilizer for the whipped cream, allowing it to keep its shape for a longer period of time. It’s not necessary, but it does help!
Sure! Swap the graham crackers for chocolate sandwich cookies.
Cheesecakes have a mind of their own and even if you take every precaution, a crack can sometimes form. But don’t worry! If yours cracks, it’s an easy fix. When sprinkling the chocolate chips on top of the warm cheesecake, sprinkle a layer that covers the surface. You can also spread the chips smooth once they’re nice and melty, creating a thin layer of chocolate on top to conceal the crack underneath.
For more cheesecake recipes, check out my:
- Classic Cheesecake Recipe
- Banana Pudding Cheesecake
- Pumpkin Cheesecake
- New York Style Cheesecake
- Chocolate Cheesecake
- Strawberry Shortcake Cheesecake Bars
- Roasted Strawberry Cheesecake
Make sure to tag me @butternutbakery on Instagram and comment below if you make this cookie dough cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
