Chocolate Chip Cookie Dough Cheesecake
I love making chocolate chip cookie dough cheesecake because it’s a delicious blend of flavors. To start, you’ll need edible cookie dough, cream cheese, and an Oreo crust. Mix softened butter and sugar, then add flour and milk to create the cookie dough. For the filling, beat cream cheese with sugar, sour cream, lemon juice, and vanilla. Bake at two temperatures to achieve a perfect texture. If you want tips on serving and storage, there’s more to explore.
Why You’ll Love this Recipe
If you’re looking for a dessert that combines the rich flavors of chocolate chip cookie dough with the creamy texture of cheesecake, then this recipe is perfect for you.
You’ll love how easy it’s to make while delivering impressive results. The Oreo crust provides a delicious base, and the edible cookie dough adds a fun twist.
This cheesecake is great for any occasion, from birthday parties to family gatherings. Plus, it can be made ahead of time and stored in the fridge.
Each slice is a delightful balance of flavors and textures that everyone will enjoy.
Recipe
Indulge in a delightful treat with the Chocolate Chip Cookie Dough Cheesecake, a perfect fusion of creamy cheesecake and the irresistible taste of edible cookie dough, all nestled in a crunchy Oreo crust. This dessert isn’t only a feast for the eyes but also a celebration of flavors that will leave your guests asking for seconds.
With a straightforward preparation process that doesn’t require a water bath, this cheesecake is both accessible and rewarding, making it an excellent choice for any occasion.
To achieve the best results, it’s crucial to prepare your cookie dough ahead of time, allowing it to freeze while you work on the cheesecake filling and crust. The combination of rich cream cheese, sweet chocolate chips, and the tang of sour cream creates a luscious texture that pairs beautifully with the crunchy crust. This recipe yields approximately 14 slices, perfect for sharing or enjoying throughout the week.
Ingredients
- For Edible Cookie Dough:
- ½ cup butter, softened
- ¾ cup sugar
- 1 cup flour
- 2 tablespoons milk
- 1 cup chocolate chips
- For Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For Crust:
- 24 Oreo cookies, crushed into crumbs
- ½ cup melted butter
- Other:
- 3 large eggs
- 2 egg yolks
- Optional: whipped cream for serving
Cooking Instructions
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Begin by preparing the edible cookie dough. In a mixing bowl, combine the softened butter and sugar, mixing until well-blended. Gradually add in the flour and milk, mixing until smooth. Fold in the chocolate chips. Form the dough into small balls and place them in the freezer to firm up.
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Preheat your oven to 325°F (163°C). In another bowl, combine the crushed Oreo cookies with the melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then allow it to cool completely.
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In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the sour cream, lemon juice, and vanilla extract, mixing until just combined. Avoid overmixing. Incorporate the eggs and egg yolks one at a time, mixing gently after each addition until just combined.
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Gently fold in the frozen cookie dough balls into the cheesecake filling. Pour the cheesecake mixture over the cooled crust in the springform pan.
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Increase the oven temperature to 500°F (260°C) and bake the cheesecake for 10 minutes. Afterward, reduce the temperature to 200°F (93°C) and continue baking for an additional 90 minutes. The cheesecake is done when the internal temperature reaches 150°F (65°C).
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Once baked, cool the cheesecake on a wire rack for 5 minutes. Gently run a knife around the edge of the pan to loosen it and prevent cracking as it cools. Place the cheesecake in the refrigerator to chill for at least 3 hours before serving.
Extra Tips
When preparing your Chocolate Chip Cookie Dough Cheesecake, consider making it a day ahead, as it tastes even better after chilling overnight.
If you find yourself with extra cookie dough, use it as a topping for ice cream or as a sweet snack on its own. Remember to wrap the cheesecake well if you’re storing it in the refrigerator; it can last up to four days.
Enjoy the decadence of this dessert with a dollop of whipped cream on top for an extra special touch!
Final Thoughts
As you wrap up your baking adventure with the Chocolate Chip Cookie Dough Cheesecake, it’s important to contemplate a few final tips and reminders to guarantee your dessert is a success.
First, make sure to chill the cheesecake for at least three hours before serving; this helps it set properly.
If you have leftovers, store them covered in the fridge for up to four days, or freeze for three months.
Remember not to overmix the batter to avoid cracks.
Finally, feel free to get creative with toppings, like whipped cream or extra cookie dough.
Enjoy your delicious creation!
Frequently Asked Questions
Can I Use Gluten-Free Cookies for the Crust?
I’ve used gluten-free cookies for crusts before, and they work great. Just make sure to check the ingredients for any hidden gluten, and you’ll have a delicious, gluten-free dessert to enjoy!
How Long Does the Cheesecake Last in the Fridge?
I’ve found that cheesecake usually lasts about four days in the fridge when stored properly. Just make sure to wrap it well, so it stays fresh and delicious for as long as possible!
Can I Substitute Cream Cheese With a Dairy-Free Option?
Absolutely, you can substitute cream cheese with a dairy-free option! I’ve had great success using cashew cream or vegan cream cheese. Just make sure to adjust the sweetness if needed, and you’ll still enjoy a creamy texture!
What Can I Serve With the Cheesecake Besides Whipped Cream?
Imagine a dessert platter bursting with colors. I love serving cheesecake with fresh berries, chocolate drizzle, or a scoop of ice cream. Each adds a delightful twist, elevating the experience beyond just whipped cream.
Is It Possible to Make This Cheesecake Without Eggs?
I’ve tried making cheesecake without eggs, and it’s definitely possible! You can use substitutes like silken tofu or yogurt to achieve a creamy texture. Just be mindful of slight flavor and consistency adjustments.