Introduction:
What’s better than a creamy cheesecake or a bite of cookie dough? The answer is simple: combining the two! Introducing the Cookie Dough Cheesecake – a harmonious blend of rich cheesecake and chunks of edible cookie dough, nestled within a crisp cookie crust. If you’ve ever been torn between grabbing a cookie or a slice of cheesecake, this dessert will solve that dilemma for you. Let’s embark on this sweet culinary journey!
Prep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes (+ cooling & refrigeration time)
Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
For the Cheesecake:
- 2 cups cookie crumbs (e.g., chocolate chip cookies or graham crackers)
- 1/4 cup unsalted butter, melted
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Directions:
- Cookie Dough Preparation: In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add vanilla extract and mix. Slowly incorporate the flour and salt, mixing just until combined. Fold in the mini chocolate chips. Form small balls (about 1 inch in diameter) with the dough and place them on a parchment-lined tray. Freeze for at least 30 minutes.
- Crust Preparation: Preheat the oven to 325°F (163°C). Combine cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and set aside.
- Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla, beating until smooth. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream.
- Retrieve the cookie dough balls from the freezer. Gently fold three-quarters of them into the cheesecake batter, ensuring they’re distributed evenly.
- Pour the cheesecake filling over the prepared crust. Drop the remaining cookie dough balls on top.
- Bake for about 45-55 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Notes:
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before beginning. This ensures a smoother cheesecake batter.
- For an added touch, drizzle with chocolate or caramel sauce before serving.
- If concerned about consuming raw flour in the cookie dough, you can toast the flour in the oven for 5 minutes at 350°F (175°C) before using.
FAQ:
- How do I prevent my cheesecake from cracking?
- Avoid overmixing the batter, and ensure your oven doesn’t run too hot. The method of leaving the cheesecake in the oven to cool gradually can also help prevent cracks.
- Can I use store-bought cookie dough?
- Yes, edible store-bought cookie dough (the kind that’s safe to eat raw) can be used as a substitute.
- How long can I store this cheesecake?
- This cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
- Can I freeze this cheesecake?
- Yes, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.