Cookie dough cheesecake. Just the name conjures images of creamy, dreamy cheesecake swirled with the irresistible sweetness of edible cookie dough. This isn't your grandma's cheesecake; it's a flavor explosion that's both sophisticated and delightfully indulgent. This comprehensive guide will walk you through creating this masterpiece, addressing common questions and offering tips for cheesecake perfection.
What Makes this Cookie Dough Cheesecake Recipe Special?
This recipe isn't just another cookie dough cheesecake; it's designed for maximum flavor and texture. We'll focus on creating a smooth, creamy cheesecake base that perfectly complements the sweet, subtly salty bursts of cookie dough. We'll also cover crucial steps to ensure your cheesecake sets properly and avoids cracking. Get ready to impress!
Ingredients: For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Ingredients: For the Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened to room temperature (this is crucial!)
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 1 cup edible cookie dough (recipe below)
Ingredients: For the Edible Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup semi-sweet chocolate chips (optional)
- Pinch of salt
Instructions: Making the Crust
- Combine Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Chill: Refrigerate the crust while you prepare the filling.
Instructions: Making the Edible Cookie Dough
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Vanilla: Beat in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips (Optional): Stir in the chocolate chips, if using.
- Chill: Cover and refrigerate the cookie dough for at least 30 minutes to firm up. This step is important for easier swirling later and prevents the cookie dough from melting into the cheesecake filling.
Instructions: Making the Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is best done with an electric mixer.
- Add Dry Ingredients: Gradually add the flour, vanilla extract, and salt, mixing until just combined.
- Add Eggs One at a Time: Add the eggs one at a time, mixing well after each addition. Don't overmix.
- Stir in Sour Cream: Gently fold in the sour cream until just combined.
- Swirl in Cookie Dough: Gently fold in about ¾ of the chilled cookie dough. Reserve the remaining cookie dough for topping.
Assembling and Baking the Cheesecake
- Pour Filling: Pour the cheesecake filling into the prepared graham cracker crust.
- Swirl Remaining Cookie Dough: Drop spoonfuls of the reserved cookie dough onto the top of the cheesecake and gently swirl it into the batter using a knife or toothpick.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool Down: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
How Long Does Cookie Dough Cheesecake Last?
Properly stored in the refrigerator, your cookie dough cheesecake should last for 3-4 days. Make sure it's tightly covered to maintain freshness.
Can I Freeze Cookie Dough Cheesecake?
Yes, you can freeze cookie dough cheesecake! Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.
What if My Cheesecake Cracked?
While following the cooling instructions carefully helps prevent cracking, sometimes it happens. Don't worry! A cracked cheesecake is still delicious. You can top it with extra whipped cream, chocolate sauce, or more cookie dough to disguise the cracks.
Can I Use Store-Bought Cookie Dough?
While you can use store-bought cookie dough, the homemade version offers better control over ingredients and ensures a higher quality, more delicious result. The homemade edible cookie dough recipe above is specifically designed to be safe for consumption. Always use caution when consuming raw cookie dough, and be sure to only use a recipe that is meant to be consumed raw.
This recipe is a starting point; feel free to experiment with different types of cookie dough and toppings to create your own signature cookie dough cheesecake. Enjoy!
