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–+ servings

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.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 608 kcal

Ingredients
 

For The Crust

  • 2 cups  Graham Cracker Crumb, About 2 sleeves
  • ¼ cup Butter, Melted
  • ½ teaspoon Cinnamon
  • 2 tablespoon Brown sugar

For The Filling

  • 20 ounce Cream cheese, Room temperature
  • 1½ cup Granulated sugar
  • 2 tablespoon All-purpose flour
  • ½ cup Sour cream, Room temperature
  • 3 Eggs, Room temperature
  • 1 tablespoon Vanilla extract

For The Cookie Crumb Layer

  • 1 recipe Edible Cookie Crumb

Instructions
 

How To Make The Crust The Crust

  • Preheat the oven to 325℉. 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, brown sugar, and cinnamon. I want to add some cinnamon for extra flavour.
    2 cups  Graham Cracker Crumb, ¼ cup Butter, ½ teaspoon Cinnamon, 2 tablespoon Brown sugar
  • 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. The crust for 10- 15 minutes and set it aside to cool.

How To Make The 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.
    20 ounce Cream cheese
  • Add the all-purpose flour to the sugar. Add the sugar and sour cream and beat for 10 to 20 seconds.
    1½ cup Granulated sugar, 2 tablespoon All-purpose flour, ½ cup Sour cream
  • 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.
    3 Eggs, 1 tablespoon Vanilla extract

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.
    1 recipe Edible Cookie Crumb
  • 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.

Nutrition

Calories: 608kcalCarbohydrates: 63gProtein: 9gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 157mgSodium: 436mgPotassium: 183mgFiber: 1gSugar: 49gVitamin A: 1308IUVitamin C: 0.1mgCalcium: 115mgIron: 1mg
Keyword CHEESECAKE, CLASSIC CHEESECAKE, COOKIE DOUGH, Cookie Dough Cheesecake, Cookie Dough Crumbs, CREAMY CHEESECAKE
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