Cookie Dough Cheesecake

Lucious, creamy, and decadent, this Cookie Dough Cheesecake checks all the boxes for a perfect Cheesecake. It has the perfect combination of textures and flavours.

About This Cookie Dough Cheesecake

• This cheesecake comes together quickly and uses the basic Classic Cheesecake recipe with some added EDIBLE COOKIE DOUGH.

THE INGREDIENTS INCLUDE:

• For the Crust: Graham Cracker Crumbs, Butter, and cinnamon.
• For the Filling: use Cream Cheese, Sugar, Sour Cream, All-Purpose Flour, Eggs, Vanilla extract, and half a cup of EDIBLE COOKIE DOUGH recipe.
• For The Topping: Half a cup of EDIBLE COOKIE DOUGH recipe.

You can make the crust with different kinds of crackers, such as Biscoff Cookies or Vanilla Oreos. I used the traditional Graham Cracker, which can never go wrong.

The ingredients are straightforward and easy to prepare. This cheesecake has a creamy and luscious texture with a layer of cookie crumb embedded inside it and a layer on top!

How To Make This Cheesecake

CRUST;

• Place a piece of parchment paper on the bottom of the springform pan and lock the spring. Some paper should stick out of the pan.
• Use a food processor to crush the crackers. The finer the crumb, the better the crust. Melt the butter and mix it with the crumb and cinnamon. I want to add some cinnamon for extra flavour.
• Pour the crust into the lined pan and gently press it down with the bottom of a flat glass. Bring some of the crust to the sides.
• Bake the crust for 10- 15 minutes and set it aside to cool.

FILLING;

• Remove all dairy ingredients and eggs from the fridge a few hours before making the cheesecake. The cream cheese must come to room temperature.
• Using the paddle attachment, beat the room-temperature cream cheese for 40 to 60 seconds until it is broken and creamy. Do not overbeat it.
• Add the all-purpose flour to the sugar. Add the sugar and sour cream and beat for 10 to 20 seconds.
• In a separate bowl, lightly mix the eggs and vanilla extract. Add the egg mixture to the batter and use a spatula to mix the eggs. Stop mixing when the eggs are well incorporated.

Assembly;

• Pour half of the filling into the prepared pan. See this post.
• Spread ½ to ¾ cup of EDIBLE COOKIE DOUGH crumbs over the filling.
• Pour the remaining filling, smooth out the top, and cover it with more cookie dough crumbs.
• Bake The Cookie Dough Cheesecake for 60 to 70 minutes. Do the jiggle test, and if it is ready, crack open the oven door for half an hour. Leave the cheesecake on the counter for half an hour, then transfer it to the fridge for at least one hour or overnight. See this post for tips and tricks.

• When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake.
• Sprinkle more cookie dough crumbs on top, serve, and enjoy.

See more cheesecake recipes here:

The Best Blueberry Cheesecake,

Cinnamon Roll Cheesecake,

Confetti Cheesecake

Storing: Cheesecake has a long fridge life. Slice it and store it in an airtight container for one week or in the freezer for a month.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe